- Critical: Food stored for cold-holding and service was not held at a temperature of 41 °F or below.
- An accurate ambient air temperature-measuring device is not provided.
- Hand wash lavatory is not accessible
- The hand wash lavatory is used for purpose other than hand washing.
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08/23/2012 | Routine |
- Non-food contact surfaces of equipment have an accumulation of dust, dirt, food residue and other debris.
- A current state food safety certificate is not conspicuously posted.
- Floors are not clean.
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06/18/2012 | Routine |
- Critical: Raw animal food is not separated from ready to eat food, or is placed, stored or displayed above ready to eat food.
- An accurate ambient air temperature-measuring device is not provided.
- Ventilation doors or windows are not protected with 16 mesh screens, air curtains, or other effective means of insect control.
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06/10/2011 | Routine |
- Critical: Ready to eat, potentially hazardous food prepared on premises and held for more than 24 hours is not date marked.
- Critical: Chemicals are stored with/above food, equipment, utensils, linens, single-service or single use articles.
- Critical: Employee was drinking in a food preparation or other area where food equipment, utensils or other items requiring protection were stored.
- Food is stored under a possible source of contamination.
- Clean equipment/utensils are not stored in a clean dry location
- A current state food safety certificate is not conspicuously posted.
- Hand wash lavatory is not accessible
- Moist cloths used for wiping spills on food contact surfaces are not stored in approved chemical sanitizer between uses.
- Food handlers are not wearing proper hair restraints.
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12/29/2010 | Routine |
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