Critical: Ready-to-eat potentially hazardous food prepared on premises, and held under refrigeration, was not disposed of after 7 days.
Critical: Food contact surfaces and utensils are not clean to sight and touch.
Critical: Employee was drinking in a food preparation or other area where food equipment, utensils or other items requiring protection were stored.
Bulk containers are not properly labeled.
Food is not stored six (6) inches off the floor.
Ice dispensing utensils were not stored in a clean protected location.
Non-food contact surfaces of equipment have an accumulation of dust, dirt, food residue and other debris.
Clean equipment/utensils are not stored at least six (6) inches off the floor.
Single use/single service articles are not kept in the original protective package or stored by using other means that afford protection from contamination.
A current state food safety certificate is not conspicuously posted.
Plumbing is not maintained.
Hand wash lavatory is not accessible
The hand wash lavatory is used for purpose other than hand washing.
Moist cloths used for wiping spills on food contact surfaces are not stored in approved chemical sanitizer between uses.
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