- Critical: Food stored for cold-holding and service was not held at a temperature of 41 °F or below.
- Critical: Using time only as a public health control, food was not marked or otherwise identified with the time within which it would be cooked , served , or discarded.
- Critical: Written procedures were not maintained in a food establishment using time only, as a public health control.
- A sign prohibiting the reuse of soiled tableware is not posted.
- Food on display is not protected from contamination by the use of packaging, sneeze guards, or other effective means.
- A current state food safety certificate is not conspicuously posted.
- Walls/ceilings or attached equipment are not in good repair.
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04/19/2012 | Reinspection |
- Critical: Food for hot holding and service was held at a temperature of less than 135°F.
- Critical: Food stored for cold-holding and service was not held at a temperature of 41 °F or below.
- Critical: Using time only as a public health control, food was not marked or otherwise identified with the time within which it would be cooked , served , or discarded.
- Critical: Written procedures were not maintained in a food establishment using time only, as a public health control.
- Critical: Utensil surface temperature of 160? F is not being achieved.
- A sign prohibiting the reuse of soiled tableware is not posted.
- Food on display is not protected from contamination by the use of packaging, sneeze guards, or other effective means.
- Non-food contact equipment is not maintained in good repair.
- A sanitizer test kit is not provided to accurately measure the concentration in mg/L or parts per million of sanitizing solution provided.
- Equipment and utensils are not air-dried.
- A current state food safety certificate is not conspicuously posted.
- Walls/ceilings or attached equipment are not in good repair.
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04/17/2012 | Routine |
- Openings are not protected against the entry of rodents or insects.
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09/23/2011 | Routine |
- A current state food safety certificate is not conspicuously posted.
- Openings are not protected against the entry of rodents or insects.
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11/05/2010 | Complaint |
- Critical: Ready to eat, potentially hazardous food prepared on premises and held for more than 24 hours is not date marked.
- Critical: Flies are present in the establishment.
- Critical: Chemicals are stored with/above food, equipment, utensils, linens, single-service or single use articles.
- Food is not stored six (6) inches off the floor.
- Bulk food is not handled /dispensed in a manner described in $1901 of this Part.
- Clean equipment/utensils are not stored as to eliminate exposure to splash, dust, or contamination
- Single use/single service articles are not kept in the original protective package or stored by using other means that afford protection from contamination.
- In use food utensils are not stored with the handles above the top of the food.
- 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.
- Openings are not protected against the entry of rodents or insects.
- Floors are not smooth and easily cleanable.
- Mops are not hung and/or stored to facilitate air drying.
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08/04/2010 | Complaint |
- Critical: Flies are present in the establishment.
- Critical: Working containers of chemicals are not labeled.
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08/04/2010 | Complaint |
- Critical: A backflow prevention device is not installed on a threaded faucet where a hose is attached.
- Food is not stored in a clean, covered container.
- Food is not stored six (6) inches off the floor.
- Plumbing is not maintained.
- Soap and/or paper towels are not provided for use at the hand wash lavatory.
- The hand wash lavatory and/or soap and paper towel dispensers are not clean.
- Mops are not hung and/or stored to facilitate air drying.
- Critical: Hot water is not provided to all fixtures, equipment, and nonfood equipment as required.
- Critical: Chemicals are stored with/above food, equipment, utensils, linens, single-service or single use articles.
- Single use/single service articles are not stored at least six (6) inches off the floor
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04/03/2009 | Routine |
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