Billedeaux's Cajun Kitchen - Kitchen, 2633 Fruge Street, Lake Charles, LA - Kitchen inspection findings and violations



Business Info

Restaurant name: BILLEDEAUX'S CAJUN KITCHEN - Kitchen
Address: 2633 Fruge Street, Lake Charles, LA
Parish: Calcasieu
Restaurant type: Kitchen
Total inspections: 13
Last inspection: 08/24/2012

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Inspection findings

Inspection date

Type

  • Critical: Ready to eat, potentially hazardous food prepared on premises and held for more than 24 hours is not date marked.
  • Critical: Employee was using tobacco products in a food preparation, storage or service area.
  • Ice dispensing utensils were not stored in a clean protected location.
  • Single use/single service articles are not stored as to eliminate exposure to splash, dust or contamination.
  • Single use/single service articles are not stored at least six (6) inches off the floor
  • Soiled linens are not kept in clean , non-absorbent receptacles or clean washable laundry bags.
08/24/2012Routine
  • Critical: Food contact surfaces and utensils are not clean to sight and touch.
06/27/2012Routine
  • 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.
  • Food is not stored six (6) inches off the floor.
  • Food is stored where it is exposed to splash, dust, or other contamination
  • Floor is not maintained level or in good repair.
03/30/2012Routine
  • Critical: The 3 compartment sink is not used in proper sequence to wash, rinse and sanitize.
  • Critical: Employee was drinking in a food preparation or other area where food equipment, utensils or other items requiring protection were stored.
  • Food is not stored six (6) inches off the floor.
  • Food is stored where it is exposed to splash, dust, or other contamination
  • Ice dispensing utensils were not stored in a clean protected location.
11/17/2011Routine
  • Critical: Employee was drinking in a food preparation or other area where food equipment, utensils or other items requiring protection were stored.
  • Critical: Employee was eating in a food preparation or other area where food, utensils or other items requiring protection were stored.
  • Plumbing is not maintained.
  • 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.
07/22/2011Routine
  • Food is not stored six (6) inches off the floor.
  • Food is stored where it is exposed to splash, dust, or other contamination
05/04/2011Routine
  • Critical: Chemicals are stored with/above food, equipment, utensils, linens, single-service or single use articles.
01/26/2011Routine
  • 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.
  • Critical: Employee was using tobacco products in a food preparation, storage or service area.
  • Potentially hazardous foods are not properly thawed.
  • 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.
10/28/2010Routine
  • Critical: Food for hot holding and service was held at a temperature of less than 135°F.
  • 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.
  • Critical: Employee was eating in a food preparation or other area where food, utensils or other items requiring protection were stored.
  • An accurate product temperature-measuring device is not provided.
  • Food is not stored six (6) inches off the floor.
  • Food is stored where it is exposed to splash, dust, or other contamination
  • Ice dispensing utensils were not stored in a clean protected location.
05/05/2010Routine
  • 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.
  • Critical: Employee was eating in a food preparation or other area where food, utensils or other items requiring protection were stored.
  • Critical: Employee was using tobacco products in a food preparation, storage or service area.
  • Food is not stored six (6) inches off the floor.
  • Food is stored where it is exposed to splash, dust, or other contamination
  • Food is not stored in an approved location.
  • Food is stored under a possible source of contamination.
  • Hand wash lavatory is not accessible
  • The hand wash lavatory is used for purpose other than hand washing.
  • Employees' personal care items are stored where food equipment, utensils, linens, single service items or single use items may be contaminated.
  • Moist cloths used for wiping spills on food contact surfaces are not stored in approved chemical sanitizer between uses.
02/04/2010Routine
  • Critical: A backflow prevention device is not installed on a threaded faucet where a hose is attached.
  • Critical: Employee was using tobacco products in a food preparation, storage or service area.
  • Employees' personal care items are stored where food equipment, utensils, linens, single service items or single use items may be contaminated.
  • Maintenance cleaning tools are not stored properly.
10/14/2009Routine
  • Critical: Employee was eating in a food preparation or other area where food, utensils or other items requiring protection were stored.
  • Maintenance cleaning tools are not stored properly.
09/21/2009Routine
  • Single use/single service articles are not kept in the original protective package or stored by using other means that afford protection from contamination.
  • Single use/single service articles are not stored as to eliminate exposure to splash, dust or contamination.
  • The toilet room fixtures are not clean.
  • Single use/single service articles are not kept in the original protective package or stored by using other means that afford protection from contamination.
  • Single use/single service articles are not stored as to eliminate exposure to splash, dust or contamination.
  • The toilet room fixtures are not clean.
02/13/2009Routine

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