- 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.
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09/19/2012 | Routine |
- 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.
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09/10/2012 | Routine |
- 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.
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04/26/2012 | Routine |
- 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.
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01/05/2012 | Reinspection |
- Critical: Roaches are present in the establishment.
- Plumbing is not maintained.
- Outside waste receptacles were not kept closed.
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12/15/2011 | Reinspection |
- 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.
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11/30/2011 | Routine |
- 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.
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02/21/2011 | Routine |
- 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.
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08/31/2010 | Routine |
- Plumbing is not maintained.
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01/29/2010 | Routine |
- Food is not stored six (6) inches off the floor.
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08/27/2009 | Routine |
- Food is not stored six (6) inches off the floor.
- Food is not stored six (6) inches off the floor.
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02/05/2009 | Routine |
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