- Critical: Employee was drinking in a food preparation or other area where food equipment, utensils or other items requiring protection were stored.
- 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.
- Moist cloths used for wiping spills on food contact surfaces are not stored in approved chemical sanitizer between uses.
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08/16/2012 | Routine |
- Critical: Raw animal food is not separated from ready to eat food, or is placed, stored or displayed above ready to eat food.
- 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.
- Moist cloths used for wiping spills on food contact surfaces are not stored in approved chemical sanitizer between uses.
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06/21/2012 | Routine |
- An accurate ambient air temperature-measuring device is not provided.
- Equipment used for cooling, heating and holding cold and hot foods are not sufficient to maintain proper food temperatures.
- Moist cloths used for wiping spills on food contact surfaces are not stored in approved chemical sanitizer between uses.
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02/23/2012 | Routine |
- Food is not stored in a clean, covered container.
- In use food utensils are not stored on a clean dry surface.
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12/08/2011 | Routine |
- Soap and/or paper towels are not provided for use at the hand wash lavatory.
- Moist cloths used for wiping spills on food contact surfaces are not stored in approved chemical sanitizer between uses.
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09/20/2011 | Routine |
- An accurate ambient air temperature-measuring device is not provided.
- Non-food contact surfaces of equipment have an accumulation of dust, dirt, food residue and other debris.
- Employees' personal care items are stored where food equipment, utensils, linens, single service items or single use items may be contaminated.
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06/01/2011 | Routine |
- Critical: Employee did not wash hands and exposed portions of arms at appropriate time.
- An accurate ambient air temperature-measuring device is not provided.
- 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.
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03/30/2011 | Routine |
- Critical: Food stored for cold-holding and service was not held at a temperature of 41 °F or below.
- An accurate ambient air temperature-measuring device is not provided.
- Clean equipment/utensils are not stored as to eliminate exposure to splash, dust, or contamination
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12/06/2010 | Routine |
- Equipment used for cooling, heating and holding cold and hot foods are not sufficient to maintain proper food temperatures.
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01/20/2010 | Routine |
- In use food utensils are stored in water that is not continuously flowing.
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12/15/2009 | Routine |
No violation noted during this evaluation. | 08/19/2009 | Routine |
No violation noted during this evaluation. | 05/08/2009 | Routine |
- Critical: Employee did not wash hands and exposed portions of arms at appropriate time.
- Soap and/or paper towels are not provided for use at the hand wash lavatory.
- Critical: Employee did not wash hands and exposed portions of arms at appropriate time.
- Soap and/or paper towels are not provided for use at the hand wash lavatory.
|
02/27/2009 | Routine |
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