Izzo's Illegal Burrito, 625 West Prien Lake Road, Lake Charles, LA - Kitchen inspection findings and violations



Business Info

Restaurant name: IZZO'S ILLEGAL BURRITO
Address: 625 West Prien Lake Road, Lake Charles, LA
Parish: Calcasieu
Restaurant type: Kitchen
Total inspections: 14
Last inspection: 09/10/2012

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Inspection findings

Inspection date

Type

  • Critical: Single use gloves were not discarded after interuptions in food operations.
  • 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.
  • Critical: The 3 compartment sink is not used in proper sequence to wash, rinse and sanitize.
  • Critical: Working containers of chemicals are not labeled.
  • Critical: Chemicals are stored with/above food, equipment, utensils, linens, single-service or single use articles.
  • An accurate ambient air temperature-measuring device is not provided.
  • Ice dispensing utensils were not stored in a clean protected location.
  • Food scoop is constructed without a handle.
  • The ware-washing sink is used as a prep sink and is not properly washed, rinsed and sanitized before or after this task.
  • A sanitizer test kit is not provided to accurately measure the concentration in mg/L or parts per million of sanitizing solution provided.
  • Equipment and utensils are not air-dried.
  • Clean equipment/utensils are not stored as to eliminate exposure to splash, dust, or contamination
  • Single use/single service articles are not stored as to eliminate exposure to splash, dust or contamination.
  • A current state food safety certificate is not conspicuously posted.
  • 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.
  • The toilet room door is not tight fitting and self-closing.
  • A valid permit to operate is not posted in a conspicuous location.
09/10/2012Routine
  • Critical: An approved sanitizer is not being used during manual or mechanical warewashing.
  • 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 drinking in a food preparation or other area where food equipment, utensils or other items requiring protection were stored.
  • An accurate ambient air temperature-measuring device is not provided.
  • Equipment and utensils are not air-dried.
  • In use food utensils are not stored on a clean dry surface.
  • A current state food safety certificate is not conspicuously posted.
  • Soap and/or paper towels are not provided for use at the hand wash lavatory.
  • A covered waste can is not provided in the ladies toilet room.
  • The toilet room door is not tight fitting and self-closing.
  • A valid permit to operate is not posted in a conspicuous location.
06/12/2012Routine
  • Critical: Chemicals are stored with/above food, equipment, utensils, linens, single-service or single use articles.
  • 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.
  • An accurate ambient air temperature-measuring device is not provided.
  • Food is not stored in a clean, covered container.
  • Food scoop is constructed without a handle.
  • Non-food contact surfaces of equipment have an accumulation of dust, dirt, food residue and other debris.
  • Equipment and utensils are not air-dried.
  • A current state food safety certificate is not conspicuously posted.
  • 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.
  • The toilet room door is not tight fitting and self-closing.
  • Openings are not protected against the entry of rodents or insects.
  • Light bulbs are not shielded or coated in areas where there is exposed food, clean equipment, utensils, or unwrapped single service or single use articles.
  • A valid permit to operate is not posted in a conspicuous location.
03/28/2012Routine
  • Soap and/or paper towels are not provided for use at the hand wash lavatory.
12/19/2011Reinspection
  • Critical: The 3 compartment sink is not used in proper sequence to wash, rinse and sanitize.
  • Critical: A hand-washing lavatory is not located for convenient use by all employees in the food preparation and/or the utensil washing areas.
  • Critical: Working containers of chemicals are not labeled.
  • Critical: Chemicals are stored with/above food, equipment, utensils, linens, single-service or single use articles.
  • Critical: Employee did not wash hands and exposed portions of arms at appropriate time.
  • Bulk containers are not properly labeled.
  • An accurate ambient air temperature-measuring device is not provided.
  • Food is not stored in a clean, covered container.
  • Food scoop is constructed without a handle.
  • Equipment and utensils are not air-dried.
  • Clean equipment/utensils 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
  • A current state food safety certificate is not conspicuously posted.
  • Hand wash lavatory is not accessible
  • A covered waste can is not provided in the ladies toilet room.
  • The toilet room door is not tight fitting and self-closing.
  • A valid permit to operate is not posted in a conspicuous location.
12/13/2011Routine
  • Critical: Quaternary ammonium solution concentration for warewashing is not 200 p.p.m. at 75?F.
  • Critical: The 3 compartment sink is not used in proper sequence to wash, rinse and sanitize.
  • Critical: Chemicals are stored with/above food, equipment, utensils, linens, single-service or single use articles.
  • Critical: Employee did not wash hands and exposed portions of arms at appropriate time.
  • An accurate ambient air temperature-measuring device is not provided.
  • Single use/single service articles are not stored at least six (6) inches off the floor
  • In use food utensils are not stored with the handles above the top of the food.
  • A current state food safety certificate is not conspicuously posted.
  • Soap and/or paper towels are not provided for use at the hand wash lavatory.
  • 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.
  • The toilet room door is not tight fitting and self-closing.
  • Moist cloths used for wiping spills on food contact surfaces are not stored in approved chemical sanitizer between uses.
  • A valid permit to operate is not posted in a conspicuous location.
  • Food handlers are not wearing proper hair restraints.
09/08/2011Routine
  • 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.
  • Critical: Employee did not wash hands and exposed portions of arms at appropriate time.
  • An accurate ambient air temperature-measuring device is not provided.
  • Food scoop is constructed without a handle.
  • Equipment and utensils are not air-dried.
  • Clean equipment/utensils are not stored at least six (6) inches off the floor.
  • Single use/single service articles are not stored at least six (6) inches off the floor
  • A current state food safety certificate is not conspicuously posted.
  • A covered waste can is not provided in the ladies toilet room.
  • The toilet room door is not tight fitting and self-closing.
  • Moist cloths used for wiping spills on food contact surfaces are not stored in approved chemical sanitizer between uses.
  • A valid permit to operate is not posted in a conspicuous location.
06/20/2011Routine
No violation noted during this evaluation. 03/25/2011Reinspection
  • Critical: Raw animal foods with different cooking temperature requirements are not separated to prevent cross contamination during storage, preparation, or display.
  • Critical: Chlorine sanitizer concentration for warewashing is not between 50-100 p.p.m. at 75?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.
  • An accurate ambient air temperature-measuring device is not provided.
  • 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.
  • In use food utensils are not stored with the handles above the top of the food.
  • A current state food safety certificate is not conspicuously posted.
  • Plumbing is not maintained.
  • 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.
  • The toilet room door is not tight fitting and self-closing.
  • A valid permit to operate is not posted in a conspicuous location.
03/24/2011Routine
  • Critical: Working containers of chemicals are not labeled.
  • Potentially hazardous foods are not properly thawed.
  • An accurate ambient air temperature-measuring device is not provided.
  • Food is not stored in a clean, covered container.
  • Food is stored where it is exposed to splash, dust, or other contamination
  • Non-food contact surfaces of equipment have an accumulation of dust, dirt, food residue and other debris.
  • A sanitizer test kit is not provided to accurately measure the concentration in mg/L or parts per million of sanitizing solution provided.
  • In use food utensils are not stored with the handles above the top of the food.
  • A current state food safety certificate is not conspicuously posted.
  • A covered waste can is not provided in the ladies toilet room.
  • The toilet room door is not tight fitting and self-closing.
  • A valid permit to operate is not posted in a conspicuous location.
11/23/2010Routine
  • Critical: Food contact surfaces and utensils are not clean to sight and touch.
  • 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.
  • Bulk containers are not properly labeled.
  • An accurate ambient air temperature-measuring device is not provided.
  • Non-food contact equipment is not maintained in good repair.
  • Equipment used for cooling, heating and holding cold and hot foods are not sufficient to maintain proper food temperatures.
  • Clean equipment/utensils are not stored at least six (6) inches off the floor.
  • In use food utensils are not stored with the handles above the top of the food.
  • A current state food safety certificate is not conspicuously posted.
  • A covered waste can is not provided in the ladies toilet room.
  • Floor is not maintained level or in good repair.
  • Moist cloths used for wiping spills on food contact surfaces are not stored in approved chemical sanitizer between uses.
  • A valid permit to operate is not posted in a conspicuous location.
07/02/2010Routine
  • Plumbing is not maintained.
11/30/2009Reinspection
  • Critical: Employee was drinking in a food preparation or other area where food equipment, utensils or other items requiring protection were stored.
  • Non-food contact equipment is not maintained in good repair.
  • Equipment and utensils are being cloth dried.
  • Plumbing is not maintained.
11/23/2009Reinspection
  • Critical: Hot water is not provided to all fixtures, equipment, and nonfood equipment as required.
  • Bulk containers are not properly labeled.
  • Food scoop is constructed without a handle.
  • Equipment and utensils are not air-dried.
  • Clean equipment/utensils are not stored as to eliminate exposure to splash, dust, or contamination
  • Clean equipment/utensils are not stored at least six (6) inches off the floor.
  • In use food utensils are not stored with the handles above the top of the food.
  • Soap and/or paper towels are not provided for use at the hand wash lavatory.
  • The hand wash lavatory and/or soap and paper towel dispensers are not clean.
  • The hand wash lavatory is used for purpose other than hand washing.
11/20/2009Routine

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