Safe Bite Grade is calculated by SafeBiteReport based on violations and is not an official health department grade.
15
Active Violations
34 resolved
0
Critical
15
Non-Critical
Violations
15 active, 34 resolvedWalls/ceilings or attached equipment are not clean. *dusty vents [Repeat]
Food is not stored in a clean, covered container. [Corrected][Repeat]
Non-food contact equipment is not maintained in good repair. *coolers [Repeat]
Non-food contact surfaces are not constructed of a corrosion-resistant, non -absorbent, smooth material [Repeat]
Equipment used for cooling, heating and holding cold and hot foods are not sufficient to maintain proper food temperatures. [Repeat]
Clean equipment/utensils are not stored in a clean dry location [Corrected][Repeat]
Hand wash lavatory is not equipped with at least 85ºF water. [Corrected][Repeat]
Walls/ceilings or attached equipment are not clean. *dusty vents, hoods [Repeat]
Food is not stored in a clean, covered container.
Non-food contact equipment is not maintained in good repair. *prep coolers, gaskets on prep coolers
Non-food contact surfaces are not constructed of a corrosion-resistant, non -absorbent, smooth material *rusty cooler shelves
Equipment used for cooling, heating and holding cold and hot foods are not sufficient to maintain proper food temperatures.
Clean equipment/utensils are not stored in a clean dry location *dishes stored on unclean shelves, utensils stored in unclean buckets
Hand wash lavatory is not equipped with at least 85ºF water. [Repeat]
Hand wash lavatory is not equipped with at least 85ºF water. [Repeat]
Food consists in whole or in part of a filthy, putrid, or decomposed substance. *mayo bottle has black flecks
Food stored for cold-holding and service was not held at a temperature of 41 °F or below. [Corrected]
Employee did not wash hands and exposed portions of arms at appropriate time. [Corrected]
A current state food safety certificate is not held by the owner or a designated employee of the establishment.
Raw animal food is not separated from ready to eat food, or is placed, stored or displayed above ready to eat food.
Food contact surfaces and utensils are not clean to sight and touch. *knife rack, meat slicer, potato slicer, waffle maker, milkshake mixer rods, interior drink machines
Working containers of chemicals are not labeled.
Flies are present in the establishment. *fruit flies by juice machine [Repeat]
Ready to eat, potentially hazardous food prepared on premises and held for more than 24 hours is not date marked.
Plumbing is not maintained. *leak at hand sink next to 3 compartment sink, mop sink
Floors are not clean. *under coffee dispensers, pipes/cables on floor, drains, floor
Water under pressure is not provided to all fixtures or equipment that is required to use water.
Moist cloths used for wiping spills on food contact surfaces are not stored in approved chemical sanitizer between uses.
Soiled linens are not kept in clean , non-absorbent receptacles or clean washable laundry bags.
Food is stored where it is exposed to splash, dust, or other contamination *sauces on cooking line open to contamination
Food is not stored six (6) inches off the floor. *potatoes, onions
Condiments are not kept in containers that provide protection from contamination
An accurate product temperature-measuring device is not provided.
An accurate ambient air temperature-measuring device is not provided.
Food scoop is constructed without a handle.
Single-service and single-use articles are reused *fat boy paper cups
Food-contact surfaces of cooking equipment and pans are not free of encrusted grease and other accumulations. *sides of cooking equipment, sheet pan bottom
Non-food contact surfaces of equipment have an accumulation of dust, dirt, food residue and other debris. *mini cooler, shelves in dining area, utensil buckets, juice maker tray, grease buildup under grill
A sanitizer test kit is not provided to accurately measure the concentration in mg/L or parts per million of sanitizing solution provided.
Clean equipment/utensils are not stored covered or inverted. *pots on top of cooler
Single use/single service articles are not kept in the original protective package or stored by using other means that afford protection from contamination.
Single use/single service articles are not stored in a clean dry location.
Single use/single service articles are not stored as to eliminate exposure to splash, dust or contamination.
In use food utensils are not stored with the handles above the top of the food.
In use food utensils are stored in water that is not continuously flowing. [Corrected]
Food handlers are not wearing proper hair restraints.
Soap and/or paper towels are not provided for use at the hand wash lavatory. [Repeat]
Garbage, rubbish or refuse was not handled in accordance with Part XXVII of the State Sanitary Code. *drink boxes on shelves not thrown away
Floors are not clean. *DRAIN [Repeat]
Official Inspection Reports
Louisiana Dept. of Health & Hospitals
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