- Critical: Chemicals are stored with/above food, equipment, utensils, linens, single-service or single use articles.
- Critical: Employee was drinking in a food preparation or other area where food equipment, utensils or other items requiring protection were stored.
- An accurate ambient air temperature-measuring device is not provided.
- 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.
- Toilet does not have an open-front toilet seat.
- Air intake/exhaust vents are causing contamination of food, food preparation surfaces, equipment, or utensils.
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03/30/2012 | Routine |
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