- Critical: Food stored for cold-holding and service was not held at a temperature of 41 °F or below.
- Non-food contact equipment is not maintained in good repair.
- Non-food contact surfaces of equipment have an accumulation of dust, dirt, food residue and other debris.
- The hand wash lavatory and/or soap and paper towel dispensers are not clean.
- Walls/ceilings or attached equipment are not clean.
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08/09/2012 | Routine |
- Bulk containers are not properly labeled.
- Food is not stored in a clean, covered container.
- Non-food contact surfaces of equipment have an accumulation of dust, dirt, food residue and other debris.
- A sanitizer test kit is not provided to accurately measure the concentration in mg/L or parts per million of sanitizing solution provided.
- Floors are not clean.
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01/03/2012 | Routine |
- Plumbing is not maintained.
- Walls/ceilings or attached equipment are not clean.
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08/02/2011 | Routine |
- Critical: Quaternary ammonium solution concentration for warewashing is not 200 p.p.m. at 75?F.
- In use food utensils are not stored with the handles above the top of the food.
- Walls/ceilings or attached equipment are not clean.
- Walls/ceilings or attached equipment are not in good repair.
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07/28/2010 | Routine |
- Critical: Packaged food is not labeled as specified by law.
- Critical: Ready to eat, potentially hazardous food prepared on premises and held for more than 24 hours is not date marked.
- Critical: Quaternary ammonium solution concentration for warewashing is not 200 p.p.m. at 75?F.
- Critical: The 3 compartment sink is not used in proper sequence to wash, rinse and sanitize.
- Critical: Employee was drinking in a food preparation or other area where food equipment, utensils or other items requiring protection were stored.
- Equipment and utensils are not air-dried.
- Floors are not clean.
- Walls/ceilings or attached equipment are not clean.
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11/19/2009 | Routine |
- Critical: The 3 compartment sink is not used in proper sequence to wash, rinse and sanitize.
- Food is stored where it is exposed to splash, dust, or other contamination
- Food scoop is constructed without a handle.
- Non-food contact surfaces of equipment have an accumulation of dust, dirt, food residue and other debris.
- Critical: The 3 compartment sink is not used in proper sequence to wash, rinse and sanitize.
- Food is stored where it is exposed to splash, dust, or other contamination
- Food scoop is constructed without a handle.
- Non-food contact surfaces of equipment have an accumulation of dust, dirt, food residue and other debris.
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02/27/2009 | Routine |
Restaurant representatives - add corrected or new information about Winn Dixie #1408, 4600 Chef Menteur Highway, New Orleans, LA »