- Bulk containers are not properly labeled.
- Food is not stored in a clean, covered container.
- Single use/single service articles are not stored at least six (6) inches off the floor
- In use food utensils are not stored with the handles above the top of the food.
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12/01/2011 | Reinspection |
- Critical: Food contact surfaces and utensils are not clean to sight and touch.
- Critical: Employee did not wash hands and exposed portions of arms at appropriate time.
- Bulk containers are not properly labeled.
- Potentially hazardous foods are not properly thawed.
- Food is not stored in a clean, covered container.
- Food is not stored six (6) inches off the floor.
- Food is stored where it is exposed to splash, dust, or other contamination
- 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.
- Equipment and utensils are not air-dried.
- In use food utensils are not stored with the handles above the top of the food.
- Hand wash lavatory is not accessible
- Soap and/or paper towels are not provided for use at the hand wash lavatory.
- Outside receptacles for garbage, etc. did not have tight fitting lids, doors, or covers.
- Outside waste receptacles were not kept closed.
- Outdoor premises used for garbage storage is not maintained clean and free of litter.
- Openings are not protected against the entry of rodents or insects.
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11/21/2011 | Routine |
- Critical: Food contact surfaces and utensils are not clean to sight and touch.
- Food is stored where it is exposed to splash, dust, or other contamination
- Hand wash lavatory is not accessible
- 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.
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11/03/2010 | Routine |
- Critical: Chemicals are stored with/above food, equipment, utensils, linens, single-service or single use articles.
- An accurate ambient air temperature-measuring device is not provided.
- Food is not stored in a clean, covered container.
- Ice dispensing utensils were not stored in a clean protected location.
- Food scoop is constructed without a handle.
- A current state food safety certificate is not conspicuously posted.
- Hand wash lavatory is not accessible
- Openings are not protected against the entry of rodents or insects.
- Walls/ceilings or attached equipment are not clean.
- Mops are not hung and/or stored to facilitate air drying.
- Food handlers are not wearing proper hair restraints.
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07/13/2009 | Routine |
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