Brickhouse Catering & Events, 110 West Pine Street, Lake Charles, LA - inspection findings and violations

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Business Info

Restaurant name: BRICKHOUSE CATERING & EVENTS
Address: 110 West Pine Street, Lake Charles, LA
Parish: Calcasieu
Total inspections: 13
Last inspection: 09/24/2012
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Inspection findings

Inspection date

Type
  • Bulk containers are not properly labeled.
  • Floor is not maintained level or in good repair.
 09/24/2012Routine
  • Critical: The 3 compartment sink is not used in proper sequence to wash, rinse and sanitize.
  • Single use/single service articles are not stored at least six (6) inches off the floor
  • Moist cloths used for wiping spills on food contact surfaces are not stored in approved chemical sanitizer between uses.
 06/26/2012Routine
  • Critical: Ready to eat, potentially hazardous food prepared on premises and held for more than 24 hours is not date marked.
 03/28/2012Routine
  • Critical: Food contact surfaces and utensils are not clean to sight and touch.
  • 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.
 12/06/2011Routine
  • Critical: Chemicals are stored with/above food, equipment, utensils, linens, single-service or single use articles.
  • Food is not stored six (6) inches off the floor.
  • Non-food contact surfaces of equipment have an accumulation of dust, dirt, food residue and other debris.
  • Mops are not hung and/or stored to facilitate air drying.
 08/30/2011Routine
  • Critical: Packaged food is not labeled as specified by law.
  • Critical: Ready to eat, potentially hazardous food prepared on premises and held for more than 24 hours is not date marked.
  • Bulk containers are not properly labeled.
  • Moist cloths used for wiping spills on food contact surfaces are not stored in approved chemical sanitizer between uses.
 05/11/2011Routine
No violation noted during this evaluation. 03/21/2011Routine
  • Critical: Employee was drinking in a food preparation or other area where food equipment, utensils or other items requiring protection were stored.
  • Equipment and utensils are being cloth dried.
  • Equipment and utensils are not air-dried.
  • 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 at least six (6) inches off the floor
  • The toilet room fixtures are not clean.
 11/24/2010Routine
No violation noted during this evaluation. 07/07/2010Routine
  • Single use/single service articles are not stored at least six (6) inches off the floor
  • Soap and/or paper towels are not provided for use at the hand wash lavatory.
 03/02/2010Routine
  • Critical: Equipment/utensil with which food is prepared, held or served, was not cleaned, rinsed and sanitized prior to use.
  • Food is not stored six (6) inches off the floor.
 10/02/2009Routine
  • Critical: Food contact surfaces and utensils are not clean to sight and touch.
  • Critical: Chemicals are stored with/above food, equipment, utensils, linens, single-service or single use articles.
  • Single use/single service articles are not stored at least six (6) inches off the floor
 06/25/2009Routine
  • Critical: Food contact surfaces and utensils are not clean to sight and touch.
 03/13/2009Routine

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