Safe Bite Grade is calculated by SafeBiteReport based on violations and is not an official health department grade.
61
Active Violations
14
Critical
47
Non-Critical
Violations
61 activeFood to be held cold was not cooled from 70°F to 41°F or below within 4 hours following cooking or hot holding. [Corrected][Repeat]
Employee did not wash hands and exposed portions of arms at appropriate time. [Repeat]
A current state food safety certificate is not held by the owner or a designated employee of the establishment. [Repeat]
The 3 compartment sink is not used in proper sequence to wash, rinse and sanitize. [Repeat]
Chemicals are stored with/above food, equipment, utensils, linens, single-service or single use articles. [Repeat]
Ready to eat, potentially hazardous food prepared on premises and held for more than 24 hours is not date marked. [Repeat]
Food has been prepared, packaged, or held under unsanitary conditions where it may have been rendered injurious to health. **BROKEN GLASS WITH/ ON CANNED ITEMS IN DRY STORAGE** [Repeat]
Food stored for cold-holding and service was not held at a temperature of 41 °F or below. [Corrected]
Food to be held cold was not cooled from 70°F to 41°F or below within 4 hours following cooking or hot holding. [Repeat]
Employee did not wash hands and exposed portions of arms at appropriate time. [Repeat]
A current state food safety certificate is not held by the owner or a designated employee of the establishment. [Repeat]
The 3 compartment sink is not used in proper sequence to wash, rinse and sanitize. [Repeat]
Chemicals are stored with/above food, equipment, utensils, linens, single-service or single use articles. [Repeat]
Ready to eat, potentially hazardous food prepared on premises and held for more than 24 hours is not date marked. [Repeat]
Outdoor premises used for garbage storage is not maintained clean and free of litter. [Repeat]
Floors are not clean. [Repeat]
Walls/ceilings or attached equipment are not clean. [Repeat]
Maintenance cleaning tools are not stored properly. [Repeat]
Mops are not hung and/or stored to facilitate air drying. [Repeat]
Potentially hazardous foods are not properly thawed. [Corrected][Repeat]
Food is not stored in a clean, covered container. [Repeat]
Food is stored where it is exposed to splash, dust, or other contamination [Repeat]
Food is not stored six (6) inches off the floor. [Repeat]
Dead insects and insect fragments are not prevented from being impelled onto or falling on to exposed food, clean equipment, utensils, and linens, or unwrapped single-service and single-use articles. [Repeat]
Non-food contact equipment is not maintained in good repair. **HAND SINK HANDLE* [Repeat]
Non-food contact surfaces of equipment have an accumulation of dust, dirt, food residue and other debris. [Repeat]
A sanitizer test kit is not provided to accurately measure the concentration in mg/L or parts per million of sanitizing solution provided. [Repeat]
Clean equipment/utensils are not stored at least six (6) inches off the floor. [Repeat]
Clean equipment/utensils are not stored covered or inverted. [Repeat]
Single use/single service articles are not kept in the original protective package or stored by using other means that afford protection from contamination. [Repeat]
Single use/single service articles are not stored at least six (6) inches off the floor [Repeat]
Employees’ personal care items are stored where food equipment, utensils, linens, single service items or single use items may be contaminated. [Repeat]
Hand wash lavatory is not equipped with at least 85ºF water. [Repeat]
Soap and/or paper towels are not provided for use at the hand wash lavatory. [Repeat]
Toilet does not have an open-front toilet seat. [Repeat]
Outside waste receptacles were not kept closed. [Repeat]
Outdoor premises used for garbage storage is not maintained clean and free of litter. [Repeat]
Floors are not clean. [Repeat]
Walls/ceilings or attached equipment are not clean. [Repeat]
Walls/ceilings or attached equipment are not in good repair. **MISSING CEILING**
Maintenance cleaning tools are not stored properly. [Repeat]
Mops are not hung and/or stored to facilitate air drying. [Repeat]
Potentially hazardous foods are not properly thawed. [Corrected][Repeat]
Food is not stored in a clean, covered container. [Repeat]
Food is stored where it is exposed to splash, dust, or other contamination [Repeat]
Food is not stored six (6) inches off the floor. [Repeat]
Dead insects and insect fragments are not prevented from being impelled onto or falling on to exposed food, clean equipment, utensils, and linens, or unwrapped single-service and single-use articles. [Repeat]
Non-food contact equipment is not maintained in good repair. *HAND SINK HANDLE* [Repeat]
Food scoop is constructed without a handle. [Repeat]
Non-food contact surfaces of equipment have an accumulation of dust, dirt, food residue and other debris. [Repeat]
A sanitizer test kit is not provided to accurately measure the concentration in mg/L or parts per million of sanitizing solution provided. [Repeat]
Clean equipment/utensils are not stored as to eliminate exposure to splash, dust, or contamination
Clean equipment/utensils are not stored at least six (6) inches off the floor. [Repeat]
Clean equipment/utensils are not stored covered or inverted. [Repeat]
Single use/single service articles are not kept in the original protective package or stored by using other means that afford protection from contamination. [Repeat]
Single use/single service articles are not stored at least six (6) inches off the floor [Repeat]
Employees’ personal care items are stored where food equipment, utensils, linens, single service items or single use items may be contaminated. [Repeat]
Hand wash lavatory is not equipped with at least 85ºF water. [Repeat]
Soap and/or paper towels are not provided for use at the hand wash lavatory. [Repeat]
Toilet does not have an open-front toilet seat. [Repeat]
Outside waste receptacles were not kept closed. [Repeat]
Official Inspection Reports
Louisiana Dept. of Health & Hospitals
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