- Critical: Ready to eat, potentially hazardous food prepared on premises and held for more than 24 hours is not date marked.
- Critical: In a mechanical warewashing operation, the water temperature of the final rinse is less than 180?F.
- Utensils and food-contact surfaces of equipment are not durable, corrosion-resistant and non-absorbent.
- In use food utensils are stored in water that is not maintained at a minimum of 135°F.
- A current state food safety certificate is not conspicuously posted.
- Hand wash lavatory is not accessible
- Openings are not protected against the entry of rodents or insects.
- Walls/ceilings or attached equipment are not clean.
- Light bulbs are not shielded or coated in areas where there is exposed food, clean equipment, utensils, or unwrapped single service or single use articles.
- Soiled linens are not kept in clean , non-absorbent receptacles or clean washable laundry bags.
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05/04/2012 | Routine |
- Critical: Ready to eat, potentially hazardous food prepared on premises and held for more than 24 hours is not date marked.
- Critical: The 3 compartment sink is not used in proper sequence to wash, rinse and sanitize.
- Bulk containers are not properly labeled.
- Packaged food is not labeled as specified by law.
- Equipment and utensils are not air-dried.
- A current state food safety certificate is not conspicuously posted.
- Plumbing is not maintained.
- Moist cloths used for wiping spills on food contact surfaces are not stored in approved chemical sanitizer between uses.
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10/12/2011 | Routine |
- Single use/single service articles are not kept in the original protective package or stored by using other means that afford protection from contamination.
- A current state food safety certificate is not conspicuously posted.
- A covered waste can is not provided in the ladies toilet room.
- Walls/ceilings or attached equipment are not in good repair.
- Mops are not hung and/or stored to facilitate air drying.
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07/15/2011 | Complaint |
- Critical: Ready to eat, potentially hazardous food prepared on premises and held for more than 24 hours is not date marked.
- Critical: Employee did not wash hands and exposed portions of arms at appropriate time.
- An accurate ambient air temperature-measuring device is not provided.
- An easily accessible and readable data plate is not affixed to the ware washing machine.
- In use food utensils are stored in water that is not maintained at a minimum of 135°F.
- Plumbing is not maintained.
- Openings are not protected against the entry of rodents or insects.
- Moist cloths used for wiping spills on food contact surfaces are not stored in approved chemical sanitizer between uses.
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02/08/2011 | Routine |
- Critical: Ready to eat, potentially hazardous food prepared on premises and held for more than 24 hours is not date marked.
- Packaged food is not labeled as specified by law.
- Food is stored where it is exposed to splash, dust, or other contamination
- The washing procedures selected is not based on the type and purpose of equipment or utensil and on the type of soil to be removed.
- Plumbing is not maintained.
- Openings are not protected against the entry of rodents or insects.
- Walls/ceilings or attached equipment are not clean.
- Moist cloths used for wiping spills on food contact surfaces are not stored in approved chemical sanitizer between uses.
- Food handlers are not wearing proper hair restraints.
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05/17/2010 | Routine |
- Critical: Ready to eat, potentially hazardous food prepared on premises and held for more than 24 hours is not date marked.
- Critical: In a mechanical warewashing operation, the water temperature of the final rinse is less than 180?F.
- Clean equipment/utensils are not stored as to eliminate exposure to splash, dust, or contamination
- Openings are not protected against the entry of rodents or insects.
- Moist cloths used for wiping spills on food contact surfaces are not stored in approved chemical sanitizer between uses.
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10/12/2009 | Routine |
- Critical: Ready to eat, potentially hazardous food prepared on premises and held for more than 24 hours is not date marked.
- Critical: Employee was drinking in a food preparation or other area where food equipment, utensils or other items requiring protection were stored.
- Bulk containers are not properly labeled.
- An accurate ambient air temperature-measuring device is not provided.
- A current state food safety certificate is not conspicuously posted.
- Plumbing is not maintained.
- Soap and/or paper towels are not provided for use at the hand wash lavatory.
- The hand wash lavatory is used for purpose other than hand washing.
- Walls/ceilings or attached equipment are not in good repair.
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04/17/2009 | Routine |
Restaurant representatives - add corrected or new information about The Olive Garden 1403 - Restaurant, 1315 W Esplanade, Kenner, LA »