- Critical: Equipment/utensil with which food is prepared, held or served, was not cleaned, rinsed and sanitized prior to use.
- Ice dispensing utensils were not stored in a clean protected location.
- Walls/ceilings or attached equipment are not clean.
- Soiled linens are not kept in clean , non-absorbent receptacles or clean washable laundry bags.
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10/19/2012 | Routine |
- Critical: Equipment/utensil with which food is prepared, held or served, was not cleaned, rinsed and sanitized prior to use.
- 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 stored where it is exposed to splash, dust, or other contamination
- Floors are not clean.
- Lighting intensity in areas where employees are working with unpackaged potentially hazardous food, or knives, slicers, grinders, etc. is not at least 50 foot candles.
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08/27/2012 | Routine |
- Hand wash lavatory is not accessible
- The hand wash lavatory is used for purpose other than hand washing.
- The toilet room door is not tight fitting and self-closing.
- Floor is not maintained level or in good repair.
- Floors are not clean.
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06/11/2012 | Routine |
- Non-food contact surfaces are not cleaned at a frequency necessary to preclude accumulation of soil residues.
- Outside waste receptacles were not kept closed.
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03/21/2012 | Reinspection |
- Critical: Food stored for cold-holding and service was not held at a temperature of 41 °F or below.
- Critical: Equipment/utensil with which food is prepared, held or served, was not cleaned, rinsed and sanitized prior to use.
- 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 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 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
- 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 toilet room fixtures are not clean.
- Soiled receptacles were not cleaned at a frequency sufficient to prevent a nuisance or insect or rodent attraction.
- There were insufficient number of receptacles for garbage.
- Floor is not maintained level or in good repair.
- Floors are not clean.
- Soiled linens are not kept in clean , non-absorbent receptacles or clean washable laundry bags.
- Soiled linens are not stored to prevent contamination of food, clean equipment, clean utensils, single service or single use articles.
- Food handler's are wearing nail polish or artificial nails.
- Food handler's fingernails are not trimmed to the end of the finger tips.
- Food handler is wearing jewelry on arms or hands.
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03/15/2012 | Routine |
- Critical: Chemicals are stored with/above food, equipment, utensils, linens, single-service or single use articles.
- Food is not stored in a clean, covered container.
- 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 is used for purpose other than hand washing.
- 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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10/11/2011 | Routine |
- Critical: Food for hot holding and service was held at a temperature of less than 135°F.
- Critical: Food contact surfaces and utensils are not clean to sight and touch.
- The toilet room door is not tight fitting and self-closing.
- The toilet room fixtures are not clean.
- Outside waste receptacles were not kept closed.
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08/23/2011 | Routine |
- Walls/ceilings or attached equipment are not clean.
- Walls/ceilings or attached equipment are not in good repair.
- Lighting intensity in areas where employees are working with unpackaged potentially hazardous food, or knives, slicers, grinders, etc. is not at least 50 foot candles.
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04/11/2011 | Routine |
- Critical: Food for hot holding and service was held at a temperature of less than 135°F.
- Food is not stored in a clean, covered container.
- Food is not stored six (6) inches off the floor.
- Single use/single service articles are not stored as to eliminate exposure to splash, dust or contamination.
- Outside waste receptacles were not kept closed.
- 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: Chemicals are stored with/above food, equipment, utensils, linens, single-service or single use articles.
- Food is not stored in a clean, covered container.
- Food is stored where it is exposed to splash, dust, or other contamination
- Outside waste receptacles were not kept closed.
- Floor is not maintained level or in good repair.
- Utility service lines, pipes, exposed studs, joists or rafters are unnecessarily exposed in food preparation and processing areas.
- Walls/ceilings or attached equipment are not in good repair.
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11/10/2010 | Routine |
- Ice dispensing utensils were not stored in a clean protected location.
- Outside waste receptacles were not kept closed.
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09/01/2010 | Routine |
- Food is not stored in a clean, covered container.
- Food is not stored six (6) inches off the floor.
- Ice dispensing utensils were not stored in a clean protected location.
- Outside waste receptacles were not kept closed.
- Outdoor premises used for garbage storage is not maintained clean and free of litter.
- Floors are not clean.
- Moist cloths used for wiping spills on food contact surfaces are not stored in approved chemical sanitizer between uses.
- Soiled linens are not kept in clean , non-absorbent receptacles or clean washable laundry bags.
- Soiled linens are not stored to prevent contamination of food, clean equipment, clean utensils, single service or single use articles.
- Mops are not hung and/or stored to facilitate air drying.
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04/20/2010 | Routine |
- Critical: Chemicals are stored with/above food, equipment, utensils, linens, single-service or single use articles.
- Outside waste receptacles were not kept closed.
- Floors are not clean.
- Wet wiping cloths are not laundered before being used with a fresh solution of cleaner or sanitizer.
- Soiled linens are not kept in clean , non-absorbent receptacles or clean washable laundry bags.
- Mops are not hung and/or stored to facilitate air drying.
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03/02/2010 | Routine |
- Critical: Equipment/utensil with which food is prepared, held or served, was not cleaned, rinsed and sanitized prior to use.
- Critical: Chemicals are stored with/above food, equipment, utensils, linens, single-service or single use articles.
- Food is not stored in a clean, covered container.
- Food is not stored in a dry location
- Food is not stored six (6) inches off the floor.
- Food is stored where it is exposed to splash, dust, or other contamination
- Ice dispensing utensils were not stored in a clean protected location.
- Clean equipment/utensils are not stored as to eliminate exposure to splash, dust, or contamination
- 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
- The toilet room door is not tight fitting and self-closing.
- Outside waste receptacles were not kept closed.
- Floors are not clean.
- 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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10/23/2009 | Routine |
- Critical: Chemicals are stored with/above food, equipment, utensils, linens, single-service or single use articles.
- Ice dispensing utensils were not stored in a clean protected location.
- The toilet room door is not tight fitting and self-closing.
- Outside waste receptacles were not kept closed.
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08/12/2009 | Routine |
- Critical: Chemicals are stored with/above food, equipment, utensils, linens, single-service or single use articles.
- Food is not stored in a dry location
- Food is stored where it is exposed to splash, dust, or other contamination
- Equipment and utensils are not air-dried.
- Hand wash lavatory is not accessible
- The toilet room door is not tight fitting and self-closing.
- Outside waste receptacles were not kept closed.
- Floors are not clean.
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05/04/2009 | Reinspection |
- Critical: Chemicals are stored with/above food, equipment, utensils, linens, single-service or single use articles.
- Potentially hazardous foods are not properly thawed.
- Food is not stored in a dry location
- Food is not stored six (6) inches off the floor.
- Food is stored where it is exposed to splash, dust, or other contamination
- Food-contact surfaces of cooking equipment and pans are not free of encrusted grease and other accumulations.
- Non-food contact surfaces of equipment have an accumulation of dust, dirt, food residue and other debris.
- Non-food contact surfaces are not cleaned at a frequency necessary to preclude accumulation of soil residues.
- Clean equipment/utensils are not stored as to eliminate exposure to splash, dust, or contamination
- Hand wash lavatory is not accessible
- The hand wash lavatory is used for purpose other than hand washing.
- The toilet room door is not tight fitting and self-closing.
- Outside waste receptacles were not kept closed.
- Floors are not clean.
- Moist cloths used for wiping spills on food contact surfaces are not stored in approved chemical sanitizer between uses.
- Soiled linens are not kept in clean , non-absorbent receptacles or clean washable laundry bags.
- Soiled linens are not stored to prevent contamination of food, clean equipment, clean utensils, single service or single use articles.
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04/30/2009 | Routine |
- Critical: Chemicals are stored with/above food, equipment, utensils, linens, single-service or single use articles.
- The toilet room door is not tight fitting and self-closing.
- Floors are not clean.
- Moist cloths used for wiping spills on food contact surfaces are not stored in approved chemical sanitizer between uses.
- Critical: Chemicals are stored with/above food, equipment, utensils, linens, single-service or single use articles.
- The toilet room door is not tight fitting and self-closing.
- Floors 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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02/11/2009 | Routine |
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