- Critical: Food contact surfaces and utensils are not clean to sight and touch.
- Critical: Working containers of chemicals are not labeled.
- 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.
- A covered waste can is not provided in the ladies toilet room.
- Walls/ceilings or attached equipment are not clean.
- Walls/ceilings or attached equipment are not in good repair.
- Mops are not hung and/or stored to facilitate air drying.
|
10/31/2012 | Routine |
- Critical: Food for hot holding and service was held at a temperature of less than 135°F.
- Critical: Working containers of chemicals are not labeled.
- Critical: Chemicals are stored with/above food, equipment, utensils, linens, single-service or single use articles.
- 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.
|
06/27/2012 | Routine |
- Critical: The 3 compartment sink is not used in proper sequence to wash, rinse and sanitize.
- Critical: Employee did not wash hands and exposed portions of arms at appropriate time.
- Critical: Employee was using tobacco products in a food preparation, storage or service area.
- Food is not stored six (6) inches off the floor.
- Floor is not maintained level or in good repair.
- 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.
|
12/20/2011 | Routine |
| No violation noted during this evaluation. | 11/04/2011 | Complaint |
- Critical: Employee was using tobacco products in a food preparation, storage or service area.
- Food handlers are not wearing proper hair restraints.
|
09/21/2011 | Routine |
| No violation noted during this evaluation. | 06/07/2011 | Reinspection |
- Critical: Food stored for cold-holding and service was not held at a temperature of 41 °F or below.
- Critical: Sewage is not disposed of through an approved sewerage system/facility.
- Critical: Flies are present in the establishment.
- Critical: Working containers of chemicals are not labeled.
- Critical: Employee was using tobacco products in a food preparation, storage or service area.
- Food is not stored in a clean, covered container.
- A sanitizer test kit is not provided to accurately measure the concentration in mg/L or parts per million of sanitizing solution provided.
- Floor is not maintained level or in good repair.
- Floors are not clean.
- Employees' personal care items are stored where food equipment, utensils, linens, single service items or single use items may be contaminated.
|
06/06/2011 | Routine |
| No violation noted during this evaluation. | 02/17/2011 | Reinspection |
- Critical: Sewage is not disposed of through an approved sewerage system/facility.
- Critical: Employee was drinking in a food preparation or other area where food equipment, utensils or other items requiring protection were stored.
- A sanitizer test kit is not provided to accurately measure the concentration in mg/L or parts per million of sanitizing solution provided.
- Floors are not clean.
- Walls/ceilings or attached equipment are not clean.
- Employees' personal care items are stored where food equipment, utensils, linens, single service items or single use items may be contaminated.
|
02/15/2011 | Routine |
- Critical: Employee was using tobacco products in a food preparation, storage or service area.
- Food is not stored in a clean, covered container.
- Employees' personal care items are stored where food equipment, utensils, linens, single service items or single use items may be contaminated.
- Mops are not hung and/or stored to facilitate air drying.
|
12/13/2010 | Routine |
- Critical: Employee was using tobacco products in a food preparation, storage or service area.
|
09/29/2010 | Complaint |
- 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
- 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.
- The hand wash lavatory is used for purpose other than hand washing.
- Floors are not clean.
- 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.
- Maintenance cleaning tools are not stored properly.
- Mops are not hung and/or stored to facilitate air drying.
|
06/10/2010 | Routine |
| No violation noted during this evaluation. | 03/12/2010 | Complaint |
| No violation noted during this evaluation. | 02/05/2010 | Complaint |
- Soap and/or paper towels are not provided for use at the hand wash lavatory.
- The hand wash lavatory is used for purpose other than hand washing.
- Outside waste receptacles were not kept closed.
|
01/19/2010 | Routine |
- Critical: The 3 compartment sink is not used in proper sequence to wash, rinse and sanitize.
- Critical: Employee was using tobacco products in a food preparation, storage or service area.
- The ware-washing sink is used as a hand sink and/or a mop sink.
- Single use/single service articles are not stored at least six (6) inches off the floor
- Floors are not clean.
- Moist cloths used for wiping spills on food contact surfaces are not stored in approved chemical sanitizer between uses.
|
10/09/2009 | Routine |
- Critical: The 3 compartment sink is not used in proper sequence to wash, rinse and sanitize.
- Critical: Sewage is not disposed of through an approved sewerage system/facility.
- Critical: Employee did not wash hands and exposed portions of arms at appropriate time.
- Critical: Employee was drinking in a food preparation or other area where food equipment, utensils or other items requiring protection were stored.
- Outside waste receptacles were not kept closed.
- 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.
|
07/10/2009 | Routine |
- Food is not stored in a clean, covered container.
- Food is not stored six (6) inches off the floor.
- A sanitizer test kit is not provided to accurately measure the concentration in mg/L or parts per million of sanitizing solution provided.
- Hand wash lavatory is not accessible
- Floors are not clean.
|
04/08/2009 | Routine |
- The hand wash lavatory and/or soap and paper towel dispensers are not clean.
- Floors are not clean.
- Walls/ceilings or attached equipment are not clean.
- Dry wipe cloths are not laundered as necessary.
- Cloths used for wiping spills are used for other purposes.
- The hand wash lavatory and/or soap and paper towel dispensers are not clean.
- Floors are not clean.
- Walls/ceilings or attached equipment are not clean.
- Dry wipe cloths are not laundered as necessary.
- Cloths used for wiping spills are used for other purposes.
|
01/09/2009 | Routine |
Restaurant representatives - add corrected or new information about Donut King, 2740 Highway 14, Lake Charles, LA »