Taste, 501 Main St, Baton Rouge, LA - Restaurant inspection findings and violations

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Business Info

Restaurant name: TASTE
Address: 501 Main St, Baton Rouge, LA
Parish: East Baton Rouge
Restaurant type: Restaurant
Total inspections: 4
Last inspection: 05/10/2012
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Inspection findings

Inspection date

Type
  • Critical: Ready to eat, potentially hazardous food prepared on premises and held for more than 24 hours is not date marked.
  • 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.
  • 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 and/or soap and paper towel dispensers are not clean.
  • Floors are not clean.
  • Walls/ceilings or attached equipment are not clean.
  • Moist cloths used for wiping spills on food contact surfaces are not stored in approved chemical sanitizer between uses.
 05/10/2012Routine
  • Critical: Working containers of chemicals are not labeled.
  • Critical: Employee did not wash hands and exposed portions of arms at appropriate time.
  • Non-food contact surfaces of equipment have an accumulation of dust, dirt, food residue and other debris.
 08/19/2011Routine
  • 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.
  • A current state food safety certificate is not conspicuously posted.
  • Hand wash lavatory is not accessible
  • Floors are not clean.
  • Employees' personal care items are stored where food equipment, utensils, linens, single service items or single use items may be contaminated.
  • Moist cloths used for wiping spills on food contact surfaces are not stored in approved chemical sanitizer between uses.
 11/10/2009Routine
  • Critical: Food stored for cold-holding and service was not held at a temperature of 41 °F or below.
  • Critical: Employee was drinking in a food preparation or other area where food equipment, utensils or other items requiring protection were stored.
  • Utensils/food-contact surfaces are not finished to a smooth, easily cleanable surface.
  • Non-food contact surfaces of equipment have an accumulation of dust, dirt, food residue and other debris.
  • Non-food contact surfaces are not cleaned at a frequency necessary to preclude accumulation of soil residues.
  • Soap and/or paper towels are not provided for use at the hand wash lavatory.
  • Floors are not clean.
  • Walls/ceilings or attached equipment are not clean.
  • Employees' personal care items are stored where food equipment, utensils, linens, single service items or single use items may be contaminated.
  • Food handlers are not wearing proper hair restraints.
 04/08/2009Routine

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