- Critical: Raw animal foods with different cooking temperature requirements are not separated to prevent cross contamination during storage, preparation, or display.
- Floor is not maintained level or in good repair.
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10/09/2012 | Routine |
- Floor is not maintained level or in good repair.
- Walls/ceilings or attached equipment are not clean.
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04/24/2012 | Routine |
- Single use/single service articles are not stored as to eliminate exposure to splash, dust or contamination.
- Single use/single service articles are not stored at least six (6) inches off the floor
- Walls/ceilings or attached equipment are not clean.
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09/27/2011 | Routine |
- Clean equipment/utensils are not stored at least six (6) inches off the floor.
- Single use/single service articles are not stored at least six (6) inches off the floor
- Mops are not hung and/or stored to facilitate air drying.
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03/10/2011 | Routine |
- Critical: Food for hot holding and service was held at a temperature of less than 135°F.
- Food is not stored in a clean, covered container.
- Mops are not hung and/or stored to facilitate air drying.
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10/11/2010 | Routine |
- Food is not stored in a clean, covered container.
- Openings are not protected against the entry of rodents or insects.
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09/15/2009 | Routine |
- Non-food contact surfaces are not constructed of a corrosion-resistant, non -absorbent, smooth material
- Openings are not protected against the entry of rodents or insects.
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05/01/2009 | Routine |
- Critical: Ready to eat, potentially hazardous food prepared on premises and held for more than 24 hours is not date marked.
- In use food utensils are not stored with the handles above the top of the food.
- Critical: Ready to eat, potentially hazardous food prepared on premises and held for more than 24 hours is not date marked.
- In use food utensils are not stored with the handles above the top of the food.
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02/10/2009 | Routine |
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