- 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.
- Critical: Employee was using tobacco products in a food preparation, storage or service area.
- Outside waste receptacles were not kept closed.
- Walls/ceilings or attached equipment are not in good repair.
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09/11/2012 | Routine |
- Critical: Flies are present in the establishment.
- 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.
- Equipment and utensils are not air-dried.
- Outside waste receptacles were not kept closed.
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06/19/2012 | Routine |
- Critical: Food stored for cold-holding and service was not held at a temperature of 41 °F or below.
- Critical: Chemicals are stored with/above food, equipment, utensils, linens, single-service or single use articles.
- Equipment and utensils are not air-dried.
- Outside waste receptacles were not kept closed.
- 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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03/15/2012 | Routine |
- Critical: Ready to eat, potentially hazardous food prepared on premises and held for more than 24 hours is not date marked.
- Critical: There is an inadequate number of toilet facilities within the establishment.
- Critical: Chemicals are stored with/above food, equipment, utensils, linens, single-service or single use articles.
- Food is not stored six (6) inches off the floor.
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12/22/2011 | Routine |
- Critical: Food stored for cold-holding and service was not held at a temperature of 41 °F or below.
- Critical: There is an inadequate number of toilet facilities within the establishment.
- 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.
- Ice dispensing utensils were not stored in a clean protected location.
- Single use/single service articles are not stored at least six (6) inches off the floor
- In use food utensils are not stored on a clean dry surface.
- The toilet room is not mechanically vented to the outside atmosphere
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08/23/2011 | Routine |
- Critical: There is an inadequate number of toilet facilities within the establishment.
- Food is not stored six (6) inches off the floor.
- Food is stored where it is exposed to splash, dust, or other contamination
- Non-food contact surfaces of equipment have an accumulation of dust, dirt, food residue and other debris.
- Single use/single service articles are not stored at least six (6) inches off the floor
- Outside waste receptacles were not kept closed.
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06/02/2011 | Routine |
- Critical: Packaged food is not labeled as specified by law.
- Critical: Ready to eat, potentially hazardous food prepared on premises and held for more than 24 hours is not date marked.
- Critical: There is an inadequate number of toilet facilities within the establishment.
- Critical: Chemicals are stored with/above food, equipment, utensils, linens, single-service or single use articles.
- 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.
- 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.
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01/20/2011 | 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: There is an inadequate number of toilet facilities within the establishment.
- Equipment and utensils are not air-dried.
- Outside waste receptacles were not kept closed.
- Walls/ceilings or attached equipment are not in good repair.
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12/15/2010 | Routine |
- Critical: There is an inadequate number of toilet facilities within the establishment.
- Single use/single service articles are not stored as to eliminate exposure to splash, dust or contamination.
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09/20/2010 | Complaint |
- Critical: The 3 compartment sink is not used in proper sequence to wash, rinse and sanitize.
- Critical: There is no hand washing lavatory installed in the food establishment.
- Critical: There is an inadequate number of toilet facilities within the establishment.
- A covered waste can is not provided in the ladies toilet room.
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09/01/2010 | Routine |
- Critical: The 3 compartment sink is not used in proper sequence to wash, rinse and sanitize.
- Critical: There is an inadequate number of toilet facilities within the establishment.
- Ice dispensing utensils were not stored in a clean protected location.
- Outside waste receptacles were not kept closed.
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06/29/2010 | Routine |
- Critical: Packaged food is not labeled as specified by law.
- 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.
- Critical: The 3 compartment sink is not used in proper sequence to wash, rinse and sanitize.
- Critical: There is an inadequate number of toilet facilities within the establishment.
- Critical: Employee was using tobacco products in a food preparation, storage or service area.
- Food is not stored in a clean, covered container.
- Food is stored where it is exposed to splash, dust, or other contamination
- A sanitizer test kit is not provided to accurately measure the concentration in mg/L or parts per million of sanitizing solution provided.
- Clean equipment/utensils are not stored as to eliminate exposure to splash, dust, or contamination
- Clean equipment/utensils are not stored in a clean dry location
- A covered waste can is not provided in the ladies toilet room.
- Outside waste receptacles were not kept closed.
- 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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03/24/2010 | Routine |
- Critical: Ready to eat, potentially hazardous food prepared on premises and held for more than 24 hours is not date marked.
- Critical: There is an inadequate number of toilet facilities within the establishment.
- Food is not stored six (6) inches off the floor.
- Non-food contact surfaces of equipment have an accumulation of dust, dirt, food residue and other debris.
- Clean equipment/utensils are not stored as to eliminate exposure to splash, dust, or contamination
- Outside waste receptacles were not kept closed.
- Mops are not hung and/or stored to facilitate air drying.
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12/18/2009 | 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: There is an inadequate number of toilet facilities within the establishment.
- Bulk containers are not properly labeled.
- A covered waste can is not provided in the ladies toilet room.
- Walls/ceilings or attached equipment are not in good repair.
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09/23/2009 | Routine |
- Critical: Raw animal foods with different cooking temperature requirements are not separated to prevent cross contamination during storage, preparation, or display.
- Critical: There is an inadequate number of toilet facilities within the establishment.
- Critical: Employee was drinking in a food preparation or other area where food equipment, utensils or other items requiring protection were stored.
- Single use/single service articles are not stored as to eliminate exposure to splash, dust or contamination.
- Single use/single service articles are not stored at least six (6) inches off the floor
- Outside waste receptacles were not kept closed.
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04/30/2009 | Routine |
- Critical: Chemicals are stored with/above food, equipment, utensils, linens, single-service or single use articles.
- Food is not stored six (6) inches off the floor.
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03/25/2009 | Routine |
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