Chinese Inn Restaurant, 9449 Airline Highway, Baton Rouge, LA - Restaurant inspection findings and violations

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Business Info

Restaurant name: CHINESE INN RESTAURANT
Address: 9449 Airline Highway, Baton Rouge, LA
Parish: East Baton Rouge
Restaurant type: Restaurant
Total inspections: 4
Last inspection: 09/26/2011
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Inspection findings

Inspection date

Type
No violation noted during this evaluation. 09/26/2011Reinspection
  • Critical: Food stored for cold-holding and service was not held at a temperature of 41 °F or below.
  • 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.
  • Bulk containers are not properly labeled.
  • Food is not stored in a clean, covered container.
  • Non-food contact surfaces of equipment have an accumulation of dust, dirt, food residue and other debris.
 09/22/2011Routine
  • Non-food contact surfaces are not cleaned at a frequency necessary to preclude accumulation of soil residues.
  • Openings are not protected against the entry of rodents or insects.
 08/30/2010Routine
  • Critical: Food stored for cold-holding and service was not held at a temperature of 41 °F or below.
  • Critical: Ready-to-eat potentially hazardous food prepared on premises, and held under refrigeration, was not disposed of after 7 days.
  • Critical: The 3 compartment sink is not used in proper sequence to wash, rinse and sanitize.
  • Potentially hazardous foods are not properly thawed.
  • Ice dispensing utensils were not stored in a clean protected location.
  • Non-food contact surfaces of equipment have an accumulation of dust, dirt, food residue and other debris.
  • Non-food contact surfaces are not cleaned at a frequency necessary to preclude accumulation of soil residues.
  • A sanitizer test kit is not provided to accurately measure the concentration in mg/L or parts per million of sanitizing solution provided.
  • Indoor garbage storage room is not kept clean.
  • Liquid waste from cleaning in garbage area is not disposed of through a sanitary sewage system.
  • Floors are not smooth and easily cleanable.
  • Walls/ceilings or attached equipment are not clean.
  • 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.
  • Air intake/exhaust vents are causing contamination of food, food preparation surfaces, equipment, or utensils.
  • Food handlers are not wearing proper hair restraints.
 04/15/2009Routine

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