- Critical: Food contact surfaces and utensils are not clean to sight and touch.
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09/13/2012 | Routine |
- Critical: Food contact surfaces and utensils are not clean to sight and touch.
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06/13/2012 | Routine |
- Critical: Raw animal foods with different cooking temperature requirements are not separated to prevent cross contamination during storage, preparation, or display.
- Bulk food is not handled /dispensed in a manner described in $1901 of this Part.
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02/17/2012 | Routine |
- Critical: Ready to eat, potentially hazardous food prepared on premises and held for more than 24 hours is not date marked.
- Critical: Raw animal food is not separated from ready to eat food, or is placed, stored or displayed above ready to eat food.
- Bulk food is not handled /dispensed in a manner described in $1901 of this Part.
- Equipment and utensils are being cloth dried.
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12/09/2011 | Routine |
- Food is not stored in a clean, covered container.
- Food scoop is constructed without a handle.
- 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
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09/14/2011 | Routine |
- Critical: Chlorine sanitizer concentration for warewashing is not between 50-100 p.p.m. at 75?F.
- In use food utensils are not stored with the handles above the top of the food.
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06/28/2011 | Routine |
- Critical: Food contact surfaces and utensils are not clean to sight and touch.
- Bulk food is not handled /dispensed in a manner described in $1901 of this Part.
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02/17/2011 | Routine |
- Critical: Chlorine sanitizer concentration for warewashing is not between 50-100 p.p.m. at 75?F.
- Bulk food is not handled /dispensed in a manner described in $1901 of this Part.
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11/16/2010 | Routine |
- Critical: Food contact surfaces and utensils are not clean to sight and touch.
- Single-service and single-use articles are reused
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08/03/2010 | Routine |
- Critical: Food stored for cold-holding and service was not held at a temperature of 41 °F or below.
- Critical: Chlorine sanitizer concentration for warewashing is not between 50-100 p.p.m. at 75?F.
- Soap and/or paper towels are not provided for use at the hand wash lavatory.
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05/11/2010 | Routine |
| No violation noted during this evaluation. | 01/27/2010 | Routine |
| No violation noted during this evaluation. | 11/12/2009 | Routine |
- Potentially hazardous foods are not properly thawed.
- Utensils/food-contact surfaces are not resistant to pitting, chipping, grazing, scratching scoring, distortion or decomposition.
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07/23/2009 | Routine |
- Potentially hazardous foods are not properly thawed.
- Washed utensils and equipment are not rinsed after washing and before sanitizing
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04/30/2009 | Routine |
- Critical: Chlorine sanitizer concentration for warewashing is not between 50-100 p.p.m. at 75?F.
- Single use/single service articles are not kept in the original protective package or stored by using other means that afford protection from contamination.
- 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.
- Critical: Chlorine sanitizer concentration for warewashing is not between 50-100 p.p.m. at 75?F.
- Single use/single service articles are not kept in the original protective package or stored by using other means that afford protection from contamination.
- 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.
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02/26/2009 | Routine |
Restaurant representatives - add corrected or new information about Saint Charles Center - South Kitchen (B), 2151 Sam Houston Jones Pkwy, Lake Charles, LA »