Downtown Seafood, 130 Third Street, Baton Rouge, LA - Restaurant inspection findings and violations

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Business Info

Restaurant name: DOWNTOWN SEAFOOD
Address: 130 Third Street, Baton Rouge, LA
Parish: East Baton Rouge
Restaurant type: Restaurant
Total inspections: 5
Last inspection: 02/23/2012
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Inspection findings

Inspection date

Type
  • Critical: Raw animal food is not separated from ready to eat food, or is placed, stored or displayed above ready to eat food.
  • 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
  • A current state food safety certificate is not conspicuously posted.
  • A valid permit to operate is not posted in a conspicuous location.
  • Food handlers are not wearing proper hair restraints.
 02/23/2012Routine
  • Critical: Food contact surfaces and utensils are not clean to sight and touch.
  • Single use/single service articles are not stored at least six (6) inches off the floor
  • Food handlers are not wearing proper hair restraints.
 09/22/2011Routine
  • A current state food safety certificate is not conspicuously posted.
  • Hand wash lavatory is not accessible
  • Mops are not hung and/or stored to facilitate air drying.
 02/04/2010Routine
  • Critical: Food contact surfaces and utensils are not clean to sight and touch.
  • Ice dispensing utensils were not stored in a clean protected location.
  • A current state food safety certificate is not conspicuously posted.
  • Hand wash lavatory is not accessible
  • Floors are not clean.
  • Walls/ceilings or attached equipment are not in good repair.
  • Employees' personal care items are stored where food equipment, utensils, linens, single service items or single use items may be contaminated.
 11/19/2009Routine
  • 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.
  • Critical: The 3 compartment sink is not used in proper sequence to wash, rinse and sanitize.
  • 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.
  • 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.
  • Food is not stored six (6) inches off the floor.
  • Single use/single service articles are not stored at least six (6) inches off the floor
  • A current state food safety certificate is not conspicuously posted.
  • Floors are not clean.
  • Walls/ceilings or attached equipment are not clean.
  • 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.
  • Employees' personal care items are stored where food equipment, utensils, linens, single service items or single use items may be contaminated.
 03/20/2009Routine

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