Safe Bite Grade is calculated by SafeBiteReport based on violations and is not an official health department grade.
20
Active Violations
8 resolved
4
Critical
16
Non-Critical
Violations
20 active, 8 resolvedRodents are present in the establishment. [Repeat]
Ready to eat, potentially hazardous food prepared on premises and held for more than 24 hours is not date marked. [Repeat]
Rodents are present in the establishment. *** Several rodents dropping are noted throughout the kitchen area
Ready to eat, potentially hazardous food prepared on premises and held for more than 24 hours is not date marked. *** All cut up vegetables and cooked food inside reach in refrigerators
Floors are not clean. [Repeat]
Lighting intensity in areas where employees are working with unpackaged potentially hazardous food, or knives, slicers, grinders, etc. is not at least 50 foot candles. [Repeat]
Lockers or suitable facilities are not provided / used for storage of employees personal items, clothing and other possessions. [Repeat]
Moist cloths used for wiping spills on food contact surfaces are not stored in approved chemical sanitizer between uses. [Repeat]
Bulk containers are not properly labeled. [Repeat]
Food is stored where it is exposed to splash, dust, or other contamination [Repeat]
Non-food contact surfaces of equipment have an accumulation of dust, dirt, food residue and other debris. [Repeat]
In use food utensils are stored in water that is not maintained at a minimum of 135°F. [Repeat]
Floors are not clean. *** Under the deep fryers *** Floor wet in kitchen area
Lighting intensity in areas where employees are working with unpackaged potentially hazardous food, or knives, slicers, grinders, etc. is not at least 50 foot candles. *** Nit enough lighting in cooking area
Lockers or suitable facilities are not provided / used for storage of employees personal items, clothing and other possessions. *** Personal items shall be stored with single serving food items ( purse)
Moist cloths used for wiping spills on food contact surfaces are not stored in approved chemical sanitizer between uses. *** When not in use
Bulk containers are not properly labeled. *** All food squeezed bottles *** Green top food storage container in front cashier area
Food is stored where it is exposed to splash, dust, or other contamination *** Several open bags of food inside dry food storage room
Non-food contact surfaces of equipment have an accumulation of dust, dirt, food residue and other debris. *** Bottom shelves throughout *** The entire microwave table *** Top and bottom exterior portion of the dish machine *** The entire spice table *** Exterior of all reach in refrigerators *** Black table on left hand side of prep table *** Interior of both make tables Violation Codes General [formerly paragraph 22:19-1] A. Equipment food-contact surfaces and utensils shall be clean to sight and touch; B. The food-contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other accumulations; C. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. [Repeat]
In use food utensils are stored in water that is not maintained at a minimum of 135°F. *** Utensils in water Violation Codes In Use and Between Use Utensil Storage [formerly paragraph 22:19-10] in a container of water if the water is maintained at a temperature of at least 135 F (57 C) and the container is cleaned at least once every 24 hours or at a frequency necessary to preclude accumulation of soil residues.
Food was not prepared with the least possible manual contact, with suitable utensils, and on surfaces that have been cleaned, rinsed, and sanitized prior to use to prevent cross-contamination. *** Using bare hands Violation Codes Hand Contact [formerly paragraph 23:012] A. Food shall be prepared with the least possible manual contact, with suitable utensils, and on surfaces that have been cleaned, rinsed, and sanitized prior to use to prevent cross-contamination.
Food contact surfaces and utensils are not clean to sight and touch. *** Inside the front ice machine
Plumbing is not maintained. *** Leak on the three compartment sink faucet [Repeat]
There are unnecessary items on the premises. ***=Only items for the operation shall be inside the kitchen area
Walls/ceilings or attached equipment are not clean. *** Hood vent filters [Repeat]
Food is not stored six (6) inches off the floor. *** All cases of vegetables
Non-food contact surfaces are not cleaned at a frequency necessary to preclude accumulation of soil residues. *** Exterior of the stove
Employees’ personal care items are stored where food equipment, utensils, linens, single service items or single use items may be contaminated. *** Medication above make table
Official Inspection Reports
Louisiana Dept. of Health & Hospitals
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