Safe Bite Grade is calculated by SafeBiteReport based on violations and is not an official health department grade.
12
Active Violations
19 resolved
4
Critical
8
Non-Critical
Violations
12 active, 19 resolvedWritten procedures were not maintained in a food establishment using time only, as a public health control. [Corrected][Repeat]
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. *Extension as per RF Memo 2019-003 until change of ownership, operations, renovations, and/or complaint/issue. [Corrected][Repeat]
Written procedures were not maintained in a food establishment using time only, as a public health control.
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. *Extension as per RF Memo 2019-003 until change of ownership, operations, renovations, and/or complaint/issue. [Corrected]
Openings are not protected against the entry of rodents or insects. [Repeat]
Floors are not clean. [Repeat]
Utility service lines, pipes, exposed studs, joists or rafters are unnecessarily exposed in food preparation and processing areas. [Repeat]
Clean equipment/utensils are not stored at least six (6) inches off the floor. *dish racks [Repeat]
Openings are not protected against the entry of rodents or insects.
Floors are not clean. [Repeat]
Utility service lines, pipes, exposed studs, joists or rafters are unnecessarily exposed in food preparation and processing areas.
Clean equipment/utensils are not stored at least six (6) inches off the floor.
Food for hot holding and service was held at a temperature of less than 135°F. [Corrected]
Employee did not wash hands and exposed portions of arms at appropriate time.
Employee was using tobacco products in a food preparation, storage or service area.
Food contact surfaces and utensils are not clean to sight and touch. [Repeat]
Warewashing equipment used as food contact surfaces are not cleaned as required. [Repeat]
Rodents are present in the establishment.
Ready to eat, potentially hazardous food prepared on premises and held for more than 24 hours is not date marked.
Walls/ceilings or attached equipment are not clean.
Walls/ceilings or attached equipment are not in good repair.
Moist cloths used for wiping spills on food contact surfaces are not stored in approved chemical sanitizer between uses.
Bulk containers are not properly labeled. [Corrected]
Food is not stored in a clean, covered container. [Corrected]
An accurate ambient air temperature-measuring device is not provided.
Non-food contact surfaces are not constructed of a corrosion-resistant, non -absorbent, smooth material
Food-contact surfaces of cooking equipment and pans are not free of encrusted grease and other accumulations.
Non-food contact surfaces of equipment have an accumulation of dust, dirt, food residue and other debris.
Clean equipment/utensils are not stored in a clean dry location [Corrected]
Employees’ personal care items are stored where food equipment, utensils, linens, single service items or single use items may be contaminated.
Toilet facilities are not conveniently located and accessible at all times.
Official Inspection Reports
Louisiana Dept. of Health & Hospitals
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