Pearl Watson Elementary School, 1300 5th Street, Lake Charles, LA - Kitchen inspection findings and violations

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Business Info

Restaurant name: PEARL WATSON ELEMENTARY SCHOOL
Address: 1300 5th Street, Lake Charles, LA
Parish: Calcasieu
Restaurant type: Kitchen
Total inspections: 20
Last inspection: 10/15/2012
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Inspection findings

Inspection date

Type
  • Utensils/food-contact surfaces are not resistant to pitting, chipping, grazing, scratching scoring, distortion or decomposition.
 10/15/2012Routine
  • Critical: Raw animal food is not separated from ready to eat food, or is placed, stored or displayed above ready to eat food.
  • Critical: Chlorine sanitizer concentration for warewashing is not between 50-100 p.p.m. at 75?F.
  • Outside waste receptacles were not kept closed.
 08/20/2012Routine
No violation noted during this evaluation. 04/18/2012Reinspection
  • Critical: Employee was drinking in a food preparation or other area where food equipment, utensils or other items requiring protection were stored.
  • Critical: Employee was eating in a food preparation or other area where food, utensils or other items requiring protection were stored.
  • Food is not stored six (6) inches off the floor.
 04/12/2012Routine
No violation noted during this evaluation. 01/19/2012Reinspection
  • 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: Employee was drinking in a food preparation or other area where food equipment, utensils or other items requiring protection were stored.
 01/18/2012Routine
  • 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.
  • Potentially hazardous foods are not properly thawed.
  • Food is stored where it is exposed to splash, dust, or other contamination
  • In use food utensils are not stored on a clean dry surface.
  • Moist cloths used for wiping spills on food contact surfaces are not stored in approved chemical sanitizer between uses.
 10/20/2011Routine
No violation noted during this evaluation. 09/02/2011Reinspection
  • Critical: Chlorine sanitizer concentration for warewashing is not between 50-100 p.p.m. at 75?F.
  • Equipment and utensils are being cloth dried.
 09/01/2011Routine
  • 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.
 04/18/2011Routine
  • Outside waste receptacles were not kept closed.
 02/14/2011Routine
  • Critical: The 3 compartment sink is not used in proper sequence to wash, rinse and sanitize.
 11/04/2010Routine
  • Non-food contact equipment is not maintained in good repair.
  • Non-food contact surfaces of equipment have an accumulation of dust, dirt, food residue and other debris.
 08/30/2010Routine
No violation noted during this evaluation. 05/26/2010Routine
  • Soap and/or paper towels are not provided for use at the hand wash lavatory.
 01/28/2010Routine
No violation noted during this evaluation. 11/10/2009Routine
No violation noted during this evaluation. 08/27/2009Routine
  • Critical: Food contact surfaces and utensils are not clean to sight and touch.
  • Non-food contact equipment is not maintained in good repair.
  • Plumbing is not maintained.
 05/01/2009Routine
No violation noted during this evaluation. 03/05/2009Reinspection
  • Critical: Chlorine sanitizer concentration for warewashing is not between 50-100 p.p.m. at 75?F.
  • Critical: Roaches are present in the establishment.
  • Potentially hazardous foods are not properly thawed.
  • Single use/single service articles are not stored at least six (6) inches off the floor
  • Moist cloths used for wiping spills on food contact surfaces are not stored in approved chemical sanitizer between uses.
  • Critical: Chlorine sanitizer concentration for warewashing is not between 50-100 p.p.m. at 75?F.
  • Critical: Roaches are present in the establishment.
  • Potentially hazardous foods are not properly thawed.
  • Single use/single service articles are not stored at least six (6) inches off the floor
  • Moist cloths used for wiping spills on food contact surfaces are not stored in approved chemical sanitizer between uses.
 02/16/2009Routine

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