- Critical: Food for hot holding and service was held at a temperature of less than 135°F.
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09/10/2012 | Routine |
- Critical: Food for hot holding and service was held at a temperature of less than 135°F.
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04/18/2012 | Routine |
No violation noted during this evaluation. | 02/07/2012 | Routine |
No violation noted during this evaluation. | 11/01/2011 | Routine |
- Critical: Food for hot holding and service was held at a temperature of less than 135°F.
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09/12/2011 | Routine |
- Critical: Using time only as a public health control, food was not marked or otherwise identified with the time within which it would be cooked , served , or discarded.
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04/13/2011 | Routine |
- Critical: Food for hot holding and service was held at a temperature of less than 135°F.
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02/17/2011 | Routine |
- An accurate ambient air temperature-measuring device is not provided.
- Walls/ceilings or attached equipment are not in good repair.
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11/04/2010 | Routine |
- Walls/ceilings or attached equipment are not in good repair.
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08/30/2010 | Routine |
- Walls/ceilings or attached equipment are not in good repair.
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04/20/2010 | Routine |
No violation noted during this evaluation. | 02/10/2010 | Routine |
No violation noted during this evaluation. | 11/05/2009 | Routine |
No violation noted during this evaluation. | 09/01/2009 | Routine |
No violation noted during this evaluation. | 04/02/2009 | Routine |
No violation noted during this evaluation. | 01/07/2009 | Routine |
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