Sheraton Baton Rouge-Maches - Kitchen, 100 France Suite #1000, Baton Rouge, LA - Kitchen inspection findings and violations

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Business Info

Restaurant name: SHERATON BATON ROUGE-MACHES - Kitchen
Address: 100 France Suite #1000, Baton Rouge, LA
Parish: East Baton Rouge
Restaurant type: Kitchen
Total inspections: 3
Last inspection: 06/15/2012
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Inspection findings

Inspection date

Type
  • 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.
  • Food is not stored six (6) inches off the floor.
  • 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.
  • The toilet room fixtures are not clean.
 06/15/2012Reinspection
  • Critical: Ready-to-eat potentially hazardous food prepared on premises, and held under refrigeration, was not disposed of after 7 days.
  • Critical: Roaches are present in the establishment.
  • Critical: Chemicals are stored with/above food, equipment, utensils, linens, single-service or single use articles.
  • Critical: Employee did not wash hands and exposed portions of arms at appropriate time.
  • Potentially hazardous foods are not properly thawed.
  • An accurate ambient air temperature-measuring device is not provided.
  • Food is stored under a possible source of contamination.
  • Food-contact surfaces of cooking equipment and pans are not free of encrusted grease and other accumulations.
  • Non-food contact surfaces of equipment have an accumulation of dust, dirt, food residue and other debris.
  • Equipment and utensils are not air-dried.
  • 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.
  • Single use/single service articles are not kept in the original protective package or stored by using other means that afford protection from contamination.
  • A current state food safety certificate is not conspicuously posted.
  • 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.
  • Ventilation hood systems are not provided in sufficient number/capacity.
  • Air intake/exhaust vents are causing contamination of food, food preparation surfaces, equipment, or utensils.
  • Mops are not hung and/or stored to facilitate air drying.
 06/01/2012Routine
  • Critical: Food contact surfaces and utensils are not clean to sight and touch.
  • Bulk containers are not properly labeled.
  • An accurate ambient air temperature-measuring device is not provided.
  • Single use/single service articles are not stored at least six (6) inches off the floor
  • Walls/ceilings or attached equipment are not clean.
 10/13/2011Routine

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