No violation noted during this evaluation. | 09/14/2012 | Routine |
- Critical: Food contact surfaces and utensils are not clean to sight and touch.
- Single use/single service articles are not stored at least six (6) inches off the floor
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05/07/2012 | Routine |
- Critical: Working containers of chemicals are not labeled.
- Outside waste receptacles were not kept closed.
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01/30/2012 | Routine |
- Critical: Working containers of chemicals are not labeled.
- Food is stored where it is exposed to splash, dust, or other contamination
- Walls/ceilings or attached equipment are not clean.
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11/30/2011 | Routine |
- Critical: Ready to eat, potentially hazardous food prepared on premises and held for more than 24 hours is not date marked.
- Critical: The 3 compartment sink is not used in proper sequence to wash, rinse and sanitize.
- Potentially hazardous foods are not properly thawed.
- Non-food contact surfaces are not cleaned at a frequency necessary to preclude accumulation of soil residues.
- Single use/single service articles are not stored at least six (6) inches off the floor
- The hand wash lavatory and/or soap and paper towel dispensers are not clean.
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09/01/2011 | Routine |
- Critical: Working containers of chemicals are not labeled.
- Critical: Employee was drinking in a food preparation or other area where food equipment, utensils or other items requiring protection were stored.
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05/02/2011 | Routine |
- Critical: Food package was not in good condition exposing the food to adulteration or potential contamination.
- Critical: Food contact surfaces and utensils are not clean to sight and touch.
- Critical: Chlorine sanitizer concentration for warewashing is not between 50-100 p.p.m. at 75?F.
- The metered faucet does not provide a flow of water for a minimum of 15 seconds.
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01/31/2011 | Routine |
- Non-food contact equipment is not maintained in good repair.
- Non-food contact surfaces are not cleaned at a frequency necessary to preclude accumulation of soil residues.
- Single use/single service articles are not stored at least six (6) inches off the floor
- Air intake/exhaust vents are causing contamination of food, food preparation surfaces, equipment, or utensils.
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11/18/2010 | Routine |
- Critical: Food stored for cold-holding and service was not held at a temperature of 41 °F or below.
- 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.
- The hand wash lavatory and/or soap and paper towel dispensers are not clean.
- The metered faucet does not provide a flow of water for a minimum of 15 seconds.
- Floors are not clean.
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09/02/2010 | Routine |
- The hand wash lavatory and/or soap and paper towel dispensers are not clean.
- The toilet room fixtures are not clean.
- Walls/ceilings or attached equipment are not clean.
- 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.
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05/19/2010 | Routine |
- Critical: Chlorine sanitizer concentration for warewashing is not between 50-100 p.p.m. at 75?F.
- Walls/ceilings or attached equipment are not clean.
- 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.
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03/08/2010 | Routine |
No violation noted during this evaluation. | 12/03/2009 | Routine |
- Ice dispensing utensils were not stored in a clean protected location.
- Walls/ceilings or attached equipment are not clean.
- 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.
- Moist cloths used for wiping spills on food contact surfaces are not stored in approved chemical sanitizer between uses.
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09/01/2009 | Routine |
- Critical: There is a direct connection between the drainage system and a drain line originating from food handling equipment.
- Food is not stored in a clean, covered container.
- A covered waste can is not provided in the ladies toilet room.
- Outside waste receptacles were not kept closed.
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05/21/2009 | Routine |
- Critical: There is a direct connection between the drainage system and a drain line originating from food handling equipment.
- Utensils/food-contact surfaces are not resistant to pitting, chipping, grazing, scratching scoring, distortion or decomposition.
- 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.
- The hand wash lavatory and/or soap and paper towel dispensers are not clean.
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03/13/2009 | Routine |
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