Villa Del Rey School, 9765 Cuyhanga Parkway, Baton Rouge, LA - School Kitchen inspection findings and violations

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Business Info

Restaurant name: VILLA DEL REY SCHOOL
Address: 9765 Cuyhanga Parkway, Baton Rouge, LA
Parish: East Baton Rouge
Restaurant type: School Kitchen
Total inspections: 8
Last inspection: 11/02/2012
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Inspection findings

Inspection date

Type
  • Critical: Chlorine sanitizer concentration for warewashing is not between 50-100 p.p.m. at 75?F.
  • Non-food contact surfaces are not constructed of a corrosion-resistant, non -absorbent, smooth material
  • Employees' personal care items are stored where food equipment, utensils, linens, single service items or single use items may be contaminated.
  • A valid permit to operate is not posted in a conspicuous location.
 11/02/2012Routine
  • Walls/ceilings or attached equipment are not in good repair.
 03/02/2012Routine
  • Walls/ceilings or attached equipment are not in good repair.
 10/20/2011Routine
No violation noted during this evaluation. 03/30/2011Routine
  • Outside waste receptacles were not kept closed.
  • 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.
 11/05/2010Routine
  • Walls/ceilings or attached equipment are not in good repair.
 03/22/2010Routine
  • Critical: Raw animal food is not separated from ready to eat food, or is placed, stored or displayed above ready to eat food.
  • Walls/ceilings or attached equipment are not in good repair.
 09/02/2009Routine
  • 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.
  • 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 at least six (6) inches off the floor.
  • Mops are not hung and/or stored to facilitate air drying.
  • 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.
  • 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 at least six (6) inches off the floor.
  • Mops are not hung and/or stored to facilitate air drying.
 01/15/2009Routine

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