Strands Cafe, 226 Laurel St, Baton Rouge, LA - Chocolate/Pastry Shop inspection findings and violations

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Business Info

Restaurant name: STRANDS CAFE
Address: 226 Laurel St, Baton Rouge, LA
Parish: East Baton Rouge
Restaurant type: Chocolate/Pastry Shop
Total inspections: 4
Last inspection: 07/24/2012
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Inspection findings

Inspection date

Type
  • Critical: Ready-to-eat potentially hazardous food prepared on premises, and held under refrigeration, was not disposed of after 7 days.
  • Food is stored where it is exposed to splash, dust, or other contamination
  • Drain boards are not provided on the three compartment sinks
  • Non-food contact surfaces of equipment have an accumulation of dust, dirt, food residue and other debris.
  • Air intake/exhaust vents are causing contamination of food, food preparation surfaces, equipment, or utensils.
  • Moist cloths used for wiping spills on food contact surfaces are not stored in approved chemical sanitizer between uses.
 07/24/2012Routine
  • Critical: Chemicals are stored with/above food, equipment, utensils, linens, single-service or single use articles.
  • Food is not stored in a clean, covered container.
  • Single use/single service articles are not kept in the original protective package or stored by using other means that afford protection from contamination.
  • The hand wash lavatory is used for purpose other than hand washing.
  • Walls/ceilings or attached equipment are not in good repair.
  • Lighting intensity in areas where employees are working with unpackaged potentially hazardous food, or knives, slicers, grinders, etc. is not at least 50 foot candles.
  • Air intake/exhaust vents are causing contamination of food, food preparation surfaces, equipment, or utensils.
  • Food handlers are not wearing proper hair restraints.
 11/17/2011Routine
  • Critical: Ready to eat, potentially hazardous food prepared on premises and held for more than 24 hours is not date marked.
  • Critical: Working containers of chemicals are not labeled.
  • Critical: Chemicals are stored with/above food, equipment, utensils, linens, single-service or single use articles.
  • Critical: Employee was eating in a food preparation or other area where food, utensils or other items requiring protection were stored.
  • Clean equipment/utensils are not stored at least six (6) inches off the floor.
  • Single use/single service articles are not stored as to eliminate exposure to splash, dust or contamination.
  • Air intake/exhaust vents are causing contamination of food, food preparation surfaces, equipment, or utensils.
  • Mops are not hung and/or stored to facilitate air drying.
  • Food handlers are not wearing proper hair restraints.
 09/20/2010Routine
  • An accurate ambient air temperature-measuring device is not provided.
 08/26/2009Routine

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