Critical: Ready to eat, potentially hazardous food prepared on premises and held for more than 24 hours is not date marked.
Critical: Food contact surfaces and utensils are not clean to sight and touch.
An accurate ambient air temperature-measuring device is not provided.
An accurate product temperature-measuring device is not provided.
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.
Soap and/or paper towels are not provided for use at the hand wash lavatory.
A covered waste can is not provided in the ladies toilet room.
Toilet does not have an open-front toilet seat.
Outside waste receptacles were not kept closed.
Floors are not clean.
Walls/ceilings or attached equipment are not clean.
Walls/ceilings or attached equipment are not in good repair.
Light bulbs are not shielded or coated in areas where there is exposed food, clean equipment, utensils, or unwrapped single service or single use articles.
10/12/2011
Routine
Critical: Raw animal food is not separated from ready to eat food, or is placed, stored or displayed above ready to eat food.
Critical: Employee was eating in a food preparation or other area where food, utensils or other items requiring protection were stored.
Bulk containers are not properly labeled.
Food is not stored six (6) inches off the floor.
The sink compartments are not large enough to accommodate the immersion of the largest equipment and utensils
The hand wash lavatory is used for purpose other than hand washing.
Floors are not smooth and easily cleanable.
Food handlers are not wearing proper hair restraints.
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