S U - E N Mayberry Dining Hall, S U Campus, Baton Rouge, LA - Restaurant inspection findings and violations

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Business Info

Restaurant name: S U - E N MAYBERRY DINING HALL
Address: S U Campus, Baton Rouge, LA
Parish: East Baton Rouge
Restaurant type: Restaurant
Total inspections: 6
Last inspection: 11/29/2011
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Inspection findings

Inspection date

Type
  • Critical: In a mechanical warewashing operation, the water temperature of the final rinse is less than 180?F.
 11/29/2011Reinspection
  • Food on display is not protected from contamination by the use of packaging, sneeze guards, or other effective means.
  • Plumbing is not maintained.
  • Floor is not maintained level or in good repair.
  • Walls/ceilings or attached equipment are not in good repair.
 09/16/2011Reinspection
  • Critical: Food for hot holding and service was held at a temperature of less than 135°F.
  • Critical: In a mechanical warewashing operation, the water temperature of the final rinse is less than 180?F.
  • Food on display is not protected from contamination by the use of packaging, sneeze guards, or other effective means.
  • Non-food contact surfaces are not constructed of a corrosion-resistant, non -absorbent, smooth material
  • Non-food contact surfaces of equipment have an accumulation of dust, dirt, food residue and other debris.
  • A current state food safety certificate is not conspicuously posted.
  • Plumbing is not maintained.
  • The hand wash lavatory and/or soap and paper towel dispensers are not clean.
  • Floor is not maintained level or in good repair.
  • Walls/ceilings or attached equipment are not clean.
  • Walls/ceilings or attached equipment are not in good repair.
 09/08/2011Routine
  • Walls/ceilings or attached equipment are not in good repair.
 12/06/2010Complaint
  • An accurate ambient air temperature-measuring device is not provided.
 01/14/2010Routine
  • Critical: Food stored for cold-holding and service was not held at a temperature of 41 °F or below.
  • Critical: Flies are present in the establishment.
  • Critical: Chemicals are stored with/above food, equipment, utensils, linens, single-service or single use articles.
  • Ice dispensing utensils were not stored in a clean protected location.
  • Non-food contact equipment is not maintained in good repair.
  • A current state food safety certificate is not conspicuously posted.
  • Plumbing is not maintained.
  • The hand wash lavatory and/or soap and paper towel dispensers are not clean.
  • Outside receptacles for garbage, etc. did not have tight fitting lids, doors, or covers.
  • Outside waste receptacles were not kept closed.
  • Outdoor garbage storage area surface is not smooth, durable, and sloped to drain.
  • Openings are not protected against the entry of rodents or insects.
  • Floor is not maintained level or in good repair.
  • Walls/ceilings or attached equipment are not clean.
  • Mops are not hung and/or stored to facilitate air drying.
 04/30/2009Routine

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