Baker Middle School, 5903 Groom Road, Baker, LA - Kitchen inspection findings and violations

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Business Info

Restaurant name: BAKER MIDDLE SCHOOL
Address: 5903 Groom Road, Baker, LA
Parish: East Baton Rouge
Restaurant type: Kitchen
Total inspections: 11
Last inspection: 09/19/2012
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Inspection findings

Inspection date

Type
  • Plumbing is not maintained.
  • Soap and/or paper towels are not provided for use at the hand wash lavatory.
  • 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.
 09/19/2012Routine
  • Food is not stored six (6) inches off the floor.
  • Non-food contact equipment is not maintained in good repair.
  • Plumbing is not maintained.
  • Floor is not maintained level or in good repair.
  • 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.
 09/10/2012Routine
  • Critical: Food for hot holding and service was held at a temperature of less than 135°F.
  • 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.
 04/26/2012Routine
  • Toilet paper is not provided in the toilet room.
  • 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.
 01/05/2012Reinspection
  • Critical: Roaches are present in the establishment.
  • Plumbing is not maintained.
  • Outside waste receptacles were not kept closed.
 12/15/2011Reinspection
  • Critical: Food for hot holding and service was held at a temperature of less than 135°F.
  • Critical: An approved cooling method was not used to meet temperature requirements during cooling.
  • Critical: Ready-to-eat potentially hazardous food prepared on premises, and held under refrigeration, was not disposed of after 7 days.
  • Critical: An approved sanitizer is not being used during manual or mechanical warewashing.
  • Critical: The 3 compartment sink is not used in proper sequence to wash, rinse and sanitize.
  • Plumbing is not maintained.
  • Walls/ceilings or attached equipment are not clean.
  • Lighting intensity in consumer self service, handwash, warewashing or equipment and utensil storage or toilet room is not at least 20 foot candles.
 11/30/2011Routine
  • Critical: Food meets the definition of adulterated.
  • Food is not stored six (6) inches off the floor.
  • Food is stored under a possible source of contamination.
 02/21/2011Routine
  • Single use/single service articles are not stored at least six (6) inches off the floor
  • 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.
 08/31/2010Routine
  • Plumbing is not maintained.
 01/29/2010Routine
  • Food is not stored six (6) inches off the floor.
 08/27/2009Routine
  • Food is not stored six (6) inches off the floor.
  • Food is not stored six (6) inches off the floor.
 02/05/2009Routine

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