Safe Bite Grade is calculated by SafeBiteReport based on violations and is not an official health department grade.
36
Active Violations
13
Critical
23
Non-Critical
Violations
36 activeFood prepared, packed, or held under conditions where it may have been contaminated. *seasonings [Corrected]
Food stored for cold-holding and service was not held at a temperature of 41 °F or below.
Equipment/utensil with which food is prepared, held or served, was not cleaned, rinsed and sanitized prior to use.
Equipment/utensil with which food is prepared, held or served, was not cleaned, rinsed and sanitized prior to use.
Food contact surfaces and utensils are not clean to sight and touch. *soda gun [Corrected]
Warewashing equipment used as food contact surfaces are not cleaned as required. *dish racks
Chlorine sanitizer concentration for warewashing is not between 50-100 p.p.m. at 75ºF.
Chlorine sanitizer concentration for warewashing is not between 50-100 p.p.m. at 75ºF.
Working containers of chemicals are not labeled. [Corrected]
Working containers of chemicals are not labeled.
The air gap between the water supply inlet and the flood rim of the plumbing fixture or equipment is not at least twice the diameter of the water supply inlet. *air gap needed on ice well and dishwasher pipes
Rodents are present in the establishment. *droppings present under 3 compartment sink
Rodents are present in the establishment.
Plumbing is not maintained. *3 compartment sink faucet, handsink faucet
Floors are not clean. [Repeat]
Floor is not maintained in good repair. *missing trim tiles by cooking equipment, cracked tiles on floor [Repeat]
Walls/ceilings or attached equipment are not clean. *dusty hood vents
Soiled linens are not kept in clean , non-absorbent receptacles or clean washable laundry bags. [Corrected]
Bulk containers are not properly labeled.
Food is not stored in a clean, covered container. [Corrected]
Food is stored where it is exposed to splash, dust, or other contamination [Corrected]
Ice that is used as cooling medium for foods or cooling coils is being used for consumer use. [Repeat]
An accurate ambient air temperature-measuring device is not provided. [Corrected]
Non-food contact equipment is not maintained in good repair. *prep coolers, faucet handles [Repeat]
Food scoop is constructed without a handle. [Repeat]
Equipment used for cooling, heating and holding cold and hot foods are not sufficient to maintain proper food temperatures. *prep coolers
Non-food contact surfaces of equipment have an accumulation of dust, dirt, food residue and other debris. *interior prep coolers
Non-food contact surfaces of equipment have an accumulation of dust, dirt, food residue and other debris. *soda lines
A sanitizer test kit is not provided to accurately measure the concentration in mg/L or parts per million of sanitizing solution provided. *testing kit needed at bar [Repeat]
Clean equipment/utensils are not stored at least six (6) inches off the floor. *dish racks
Clean equipment/utensils are not stored covered or inverted.
In use food utensils are not stored with the handles above the top of the food.
Food handlers are not wearing proper hair restraints. *beard nets needed
Employees’ personal care items are stored where food equipment, utensils, linens, single service items or single use items may be contaminated. *drinks [Corrected]
Hand wash lavatory is not equipped with at least 85ºF water.
A covered waste can is not provided in the ladies toilet room.
Official Inspection Reports
Louisiana Dept. of Health & Hospitals
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