- Critical: Ready to eat, potentially hazardous food prepared on premises and held for more than 24 hours is not date marked.
- Critical: Food contact surfaces and utensils are not clean to sight and touch.
- An accurate ambient air temperature-measuring device is not provided.
- A three-compartment sink is not provided for manual washing, rinsing and sanitizing equipment and utensils.
- Outside waste receptacles were not kept closed.
- Light bulbs are not shielded or coated in areas where there is exposed food, clean equipment, utensils, or unwrapped single service or single use articles.
- A valid permit to operate is not posted in a conspicuous location.
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11/01/2012 | Routine |
- Non-food contact surfaces of equipment have an accumulation of dust, dirt, food residue and other debris.
- Clean equipment/utensils are not stored at least six (6) inches off the floor.
- Plumbing is not maintained.
- Mops are not hung and/or stored to facilitate air drying.
- Food handlers are not wearing proper hair restraints.
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04/26/2012 | Routine |
- Critical: Food stored for cold-holding and service was not held at a temperature of 41 °F or below.
- Critical: Food contact surfaces and utensils are not clean to sight and touch.
- Non-food contact equipment is not maintained in good repair.
- Non-food contact surfaces of equipment have an accumulation of dust, dirt, food residue and other debris.
- Clean equipment/utensils are not stored at least six (6) inches off the floor.
- Employees' personal care items are stored where food equipment, utensils, linens, single service items or single use items may be contaminated.
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11/09/2011 | Routine |
No violation noted during this evaluation. | 04/15/2011 | Routine |
- Critical: Ready to eat, potentially hazardous food prepared on premises and held for more than 24 hours is not date marked.
- Critical: Chemicals are stored with/above food, equipment, utensils, linens, single-service or single use articles.
- Critical: Employee was drinking in a food preparation or other area where food equipment, utensils or other items requiring protection were stored.
- 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
- Soap and/or paper towels are not provided for use at the hand wash lavatory.
- Moist cloths used for wiping spills on food contact surfaces are not stored in approved chemical sanitizer between uses.
- Mops are not hung and/or stored to facilitate air drying.
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11/04/2010 | Complaint |
- Critical: An approved sanitizer is not being used during manual or mechanical warewashing.
- A three-compartment sink is not provided for manual washing, rinsing and sanitizing equipment and utensils.
- Food handlers are not wearing proper hair restraints.
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01/20/2010 | Routine |
No violation noted during this evaluation. | 09/17/2009 | Routine |
No violation noted during this evaluation. | 03/04/2009 | Routine |
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