Safe Bite Grade is calculated by SafeBiteReport based on violations and is not an official health department grade.
46
Active Violations
5 resolved
11
Critical
35
Non-Critical
Violations
46 active, 5 resolvedA current state food safety certificate is not held by the owner or a designated employee of the establishment. [Repeat]
Rodents are present in the establishment. [Repeat]
Food stored for cold-holding and service was not held at a temperature of 41 °F or below. SMOKED SAUSAGE-70*F, RICE-70*F, TOMATOES-47*F BURGERS-46*F
Written procedures were not maintained in a food establishment using time only, as a public health control. NO TIME/TEMP LOGS FOR RICE AND SAUSAGE
Employee did not wash hands and exposed portions of arms at appropriate time. Employees shall thoroughly wash their hands and exposed portions of their arms with soap and warm water before starting work, BEFORE APPLYING GLOVES, during work as often as necessary to keep them clean, and after smoking, using tobacco, eating, drinking, coughing, sneezing, handling raw food, using the toilet. [Repeat]
A current state food safety certificate is not held by the owner or a designated employee of the establishment.
A sufficient quantity of hot water is not provided to meet the peak demands in the food establishment. THREE COMPARTMENT SINK 88*F
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. [Corrected][Repeat]
Food stored for cold-holding and service was not held at a temperature of 41 °F or below. [Repeat]
Food stored for cold-holding and service was not held at a temperature of 41 °F or below. [Repeat]
Plumbing is not maintained. *white sink leak [Repeat]
Openings are not protected against the entry of rodents or insects. [Repeat]
Ventilation doors or windows are not protected with 16 mesh screens, air curtains, or other effective means of insect control. [Repeat]
Floors are not clean. [Repeat]
Walls/ceilings or attached equipment are not clean. *dusty vents [Repeat]
Soiled linens are not kept in clean , non-absorbent receptacles or clean washable laundry bags. [Repeat]
Bulk containers are not properly labeled. [Repeat]
An accurate ambient air temperature-measuring device is not provided. [Repeat]
Food scoop is constructed without a handle. [Corrected][Repeat]
Non-food contact surfaces of equipment have an accumulation of dust, dirt, food residue and other debris. *PVC pipes, shelves, coolers, plastic covers on dish shelf [Repeat]
Clean equipment/utensils are not stored in a clean dry location [Repeat]
Plumbing is not maintained. LEAK AT WHITE SINK PVC PIPE
Openings are not protected against the entry of rodents or insects.
Ventilation doors or windows are not protected with 16 mesh screens, air curtains, or other effective means of insect control. [Repeat]
Floors are not clean.
Walls/ceilings or attached equipment are not clean. DUSTY
Walls/ceilings or attached equipment are not in good repair. PREP COOLER OUT OF ORDER
Soiled linens are not kept in clean , non-absorbent receptacles or clean washable laundry bags.
Bulk containers are not properly labeled. [Repeat]
An accurate product temperature-measuring device is not provided. [Repeat]
An accurate ambient air temperature-measuring device is not provided.
Food scoop is constructed without a handle. [Repeat]
Non-food contact surfaces are not constructed of a corrosion-resistant, non -absorbent, smooth material. ALUMINUM FOIL ON TABLE BOTTOMS [Repeat]
Non-food contact surfaces of equipment have an accumulation of dust, dirt, food residue and other debris. PVC PIPES, SHELVES, INTERIOR OF REACH-IN COOLERS, PLASTIC COVERS ON DISH RACK, TABLE BOTTOMS
Clean equipment/utensils are not stored in a clean dry location. DISHES ON DISH RACK (PLASTIC MATS) [Repeat]
Clean equipment/utensils are not stored as to eliminate exposure to splash, dust, or contamination TONGS
Food handlers are not wearing proper hair restraints.
Employees’ personal care items are stored where food equipment, utensils, linens, single service items or single use items may be contaminated. [Repeat]
The hand wash lavatory is used for purpose other than hand washing.
Floors are not clean. [Repeat]
Walls/ceilings or attached equipment are not clean. [Repeat]
Non-food contact surfaces of equipment have an accumulation of dust, dirt, food residue and other debris. [Repeat]
Floors are not clean. [Repeat]
Walls/ceilings or attached equipment are not clean. [Repeat]
Non-food contact surfaces of equipment have an accumulation of dust, dirt, food residue and other debris. [Repeat]
Non-food contact equipment is not maintained in good repair. [Repeat]
Equipment used for cooling, heating and holding cold and hot foods are not sufficient to maintain proper food temperatures. [Repeat]
Non-food contact equipment is not maintained in good repair.
Equipment used for cooling, heating and holding cold and hot foods are not sufficient to maintain proper food temperatures. [Repeat]
Soap and/or paper towels are not provided for use at the hand wash lavatory.
Official Inspection Reports
Louisiana Dept. of Health & Hospitals
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