- Lighting intensity in walk-in refrigerated units, dry food storage area or other rooms during cleaning are not at least 10 foot candles.
- Moist cloths used for wiping spills on food contact surfaces are not stored in approved chemical sanitizer between uses.
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11/05/2012 | Routine |
- Food is stored where it is exposed to splash, dust, or other contamination
- Moist cloths used for wiping spills on food contact surfaces are not stored in approved chemical sanitizer between uses.
- Food handlers are not wearing proper hair restraints.
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08/20/2012 | Routine |
- Food is stored under a possible source of contamination.
- Clean equipment/utensils are not stored as to eliminate exposure to splash, dust, or contamination
- The hand wash lavatory is used for purpose other than hand washing.
- Mops are not hung and/or stored to facilitate air drying.
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04/12/2012 | Routine |
- Food is stored under a possible source of contamination.
- Hand wash lavatory is not equipped with at least 85?F water.
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02/07/2012 | Routine |
No violation noted during this evaluation. | 12/06/2011 | Routine |
- Critical: Food stored for cold-holding and service was not held at a temperature of 41 °F or below.
- Food is not stored six (6) inches off the floor.
- A three-compartment sink is not provided for manual washing, rinsing and sanitizing equipment and utensils.
- Hand wash lavatory is not accessible
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09/09/2011 | Routine |
No violation noted during this evaluation. | 08/12/2011 | Pre-opening |
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