- Critical: The plumbing system is not sized and installed in accordance with Chapter XIV of the State Sanitary Code.
- 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.
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09/28/2012 | Routine |
- Critical: Flies are present in the establishment.
- Critical: Chemicals are stored with/above food, equipment, utensils, linens, single-service or single use articles.
- 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.
- In use food utensils are not stored on a clean dry surface.
- Openings are not protected against the entry of rodents or insects.
- Floors are not clean.
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06/28/2012 | Routine |
- In use food utensils are not stored on a clean dry surface.
- Maintenance cleaning tools are not stored properly.
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03/29/2012 | 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.
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12/22/2011 | Routine |
- Critical: Cutting board, food preparation or other food contact surface was not washed, rinsed and sanitized following contact with raw animal food or raw vegetables and before contact with ready to eat foods.
- Food is stored where it is exposed to splash, dust, or other contamination
- Non-food contact equipment is not maintained in good repair.
- In use food utensils are not stored on a clean dry surface.
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09/30/2011 | Routine |
| No violation noted during this evaluation. | 09/02/2011 | Complaint |
- Critical: Flies are present in the establishment.
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07/19/2011 | Reinspection |
- Critical: Flies are present in the establishment.
- Openings are not protected against the entry of rodents or insects.
- Ventilation doors or windows are not protected with 16 mesh screens, air curtains, or other effective means of insect control.
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06/30/2011 | Reinspection |
- Critical: Flies are present in the establishment.
- Equipment and utensils are not air-dried.
- Dead insects and insect fragments are not prevented from being impelled onto or falling on to exposed food, clean equipment, utensils, and linens, or unwrapped single-service and single-use articles.
- The insect control device is located above a food preparation area.
- Floors are not clean.
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06/27/2011 | Routine |
- Critical: The 3 compartment sink is not used in proper sequence to wash, rinse and sanitize.
- Equipment and utensils are not air-dried.
- Floors are not clean.
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03/31/2011 | 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.
- Floors are not clean.
- Lighting intensity in consumer self service, handwash, warewashing or equipment and utensil storage or toilet room is not at least 20 foot candles.
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12/17/2010 | Routine |
- Critical: The 3 compartment sink is not used in proper sequence to wash, rinse and sanitize.
- 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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09/29/2010 | Routine |
- Hand wash lavatory is not accessible
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03/25/2010 | Routine |
- Critical: Chemicals are stored with/above food, equipment, utensils, linens, single-service or single use articles.
- In use food utensils are not stored on a clean dry surface.
- 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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11/25/2009 | Routine |
- Critical: The 3 compartment sink is not used in proper sequence to wash, rinse and sanitize.
- Soap and/or paper towels are not provided for use at the hand wash lavatory.
- 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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09/30/2009 | Routine |
- Critical: The 3 compartment sink is not used in proper sequence to wash, rinse and sanitize.
- 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.
- Food is stored where it is exposed to splash, dust, or other contamination
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06/12/2009 | Routine |
- Critical: Chemicals are stored with/above food, equipment, utensils, linens, single-service or single use articles.
- 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
- Single use/single service articles are not stored in a clean dry location.
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03/31/2009 | Routine |
Restaurant representatives - add corrected or new information about Walmart 521 - Kitchen, 2500 North Martin Luther King Highway, Lake Charles, LA »