Critical: Equipment/utensil with which food is prepared, held or served, was not cleaned, rinsed and sanitized prior to use.
Bulk containers are not properly labeled.
Non-food contact surfaces of equipment have an accumulation of dust, dirt, food residue and other debris.
Equipment and utensils are being cloth dried.
A current state food safety certificate is not conspicuously posted.
06/01/2012
Complaint
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.
Bulk containers are not properly labeled.
Food is not stored six (6) inches off the floor.
Non-food contact equipment is not maintained in good repair.
Non-food contact surfaces of equipment have an accumulation of dust, dirt, food residue and other debris.
A sanitizer test kit is not provided to accurately measure the concentration in mg/L or parts per million of sanitizing solution provided.
Clean equipment/utensils are not stored as to eliminate exposure to splash, dust, or contamination
In use food utensils are stored in water that is not maintained at a minimum of 135°F.
A current state food safety certificate is not conspicuously posted.
Plumbing is not maintained.
Walls/ceilings or attached equipment are not clean.
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