No violation noted during this evaluation. | 08/27/2012 | Reinspection |
- Critical: Food stored for cold-holding and service was not held at a temperature of 41 °F or below.
- Critical: Food contact surfaces and utensils are not clean to sight and touch.
- 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 scoop is constructed without a handle.
- 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.
- 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.
- In use food utensils are not stored on a clean dry surface.
- 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: Food stored for cold-holding and service was not held at a temperature of 41 °F or below.
- Critical: Food contact surfaces and utensils are not clean to sight and touch.
- Food scoop is constructed without a handle.
- Equipment used for cooling, heating and holding cold and hot foods are not sufficient to maintain proper food temperatures.
- Non-food contact surfaces of equipment have an accumulation of dust, dirt, food residue and other debris.
- Equipment and utensils are not air-dried.
- 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.
- 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.
- Mops are not hung and/or stored to facilitate air drying.
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06/21/2012 | Routine |
- Critical: Single use gloves were not discarded after interuptions in food operations.
- Critical: Single use gloves were not discarded when damaged or soiled.
- Critical: Food contact surfaces and utensils are not clean to sight and touch.
- 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.
- Food is not stored in a clean, covered container.
- Food is not stored six (6) inches off the floor.
- A sign prohibiting the reuse of soiled tableware is not posted.
- Non-food contact surfaces of equipment have an accumulation of dust, dirt, food residue and other debris.
- Equipment and utensils are not air-dried.
- 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 |
- Critical: Food contact surfaces and utensils are not clean to sight and touch.
- 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 not air-dried.
- 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.
- Food handler's are wearing nail polish or artificial nails.
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12/08/2011 | Routine |
No violation noted during this evaluation. | 11/01/2011 | Complaint |
- Critical: Single use gloves were not discarded after interuptions in food operations.
- Critical: Quaternary ammonium solution concentration for warewashing is not 200 p.p.m. at 75?F.
- Critical: Chemicals are stored with/above food, equipment, utensils, linens, single-service or single use articles.
- 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.
- 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.
- In use food utensils are not stored on a clean dry surface.
- In use food utensils are not stored with the handles above the top of the food.
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09/20/2011 | Routine |
- Critical: An approved cooling method was not used to meet temperature requirements during cooling.
- Critical: Food to be held cold was not cooled from 135°F to 70°F within two hours of cooking or hot holding.
- Critical: Food contact surfaces and utensils are not clean to sight and touch.
- Non-food contact surfaces are not constructed of a corrosion-resistant, non -absorbent, smooth material
- Equipment used for cooling, heating and holding cold and hot foods are not sufficient to maintain proper food temperatures.
- 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 in a clean dry location
- In use food utensils are not stored on a clean dry surface.
- Hand wash lavatory is not accessible
- 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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06/01/2011 | Routine |
- Critical: Single use gloves were not discarded after interuptions in food operations.
- 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.
- Food is not stored in a clean, covered container.
- Utensils/food-contact surfaces are not finished to a smooth, easily cleanable surface.
- 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 as to eliminate exposure to splash, dust, or contamination
- 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.
- The hand wash lavatory and/or soap and paper towel dispensers are not clean.
- Employees' personal care items are stored where food equipment, utensils, linens, single service items or single use items may be contaminated.
- A valid permit to operate is not posted in a conspicuous location.
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03/30/2011 | Routine |
- Critical: Food contact surfaces and utensils are not clean to sight and touch.
- Food is not stored in a clean, covered container.
- 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.
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12/06/2010 | Routine |
No violation noted during this evaluation. | 01/28/2010 | Reinspection |
- Plumbing is not maintained.
- Hand wash lavatory is not accessible
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01/25/2010 | Reinspection |
- Critical: Raw shellfish consumer information message was not displayed at point of sale.
- Critical: Food contact surfaces and utensils are not clean to sight and touch.
- Critical: Hot water is not provided to all fixtures, equipment, and nonfood equipment as required.
- Critical: Raw shellfish consumer information message was not displayed at point of sale.
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01/20/2010 | Routine |
No violation noted during this evaluation. | 12/15/2009 | Routine |
- Equipment and utensils are not air-dried.
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08/19/2009 | Routine |
- Food is not stored in a clean, covered container.
- Equipment and utensils are not air-dried.
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05/08/2009 | Routine |
- Food is not stored in a clean, covered container.
- In use food utensils are not stored with the handles above the top of the food.
- Hand wash lavatory is not accessible
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03/09/2009 | Routine |
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