No violation noted during this evaluation. | 08/27/2012 | Reinspection |
- Critical: Roaches are present in the establishment.
- Non-food contact surfaces of equipment have an accumulation of dust, dirt, food residue and other debris.
- Floors are not clean.
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08/21/2012 | Routine |
- Critical: Ready to eat, potentially hazardous food prepared on premises and held for more than 24 hours is not date marked.
- Plumbing is not maintained.
- Outside waste receptacles were not kept closed.
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02/22/2012 | Routine |
- Food is not stored six (6) inches off the floor.
- Non-food contact surfaces are not cleaned at a frequency necessary to preclude accumulation of soil residues.
- Soap and/or paper towels are not provided for use at the hand wash lavatory.
- Walls/ceilings or attached equipment are not in good repair.
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11/29/2011 | Complaint |
- Critical: Food stored for cold-holding and service was not held at a temperature of 41 °F or below.
- Critical: Food contact surfaces and utensils are not clean to sight and touch.
- 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.
- Walls/ceilings or attached equipment are not clean.
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08/04/2011 | Routine |
- Critical: Food contact surfaces and utensils are not clean to sight and touch.
- Food is not stored six (6) inches off the floor.
- Non-food contact surfaces are not cleaned at a frequency necessary to preclude accumulation of soil residues.
- Single use/single service articles are not kept in the original protective package or stored by using other means that afford protection from contamination.
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05/16/2011 | Routine |
- Critical: Employee did not wash hands and exposed portions of arms at appropriate time.
- Non-food contact surfaces are not cleaned at a frequency necessary to preclude accumulation of soil residues.
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02/08/2011 | Routine |
- 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.
- Food is stored where it is exposed to splash, dust, or other contamination
- Single use/single service articles are not stored at least six (6) inches off the floor
- In use food utensils are not stored with the handles above the top of the food.
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11/01/2010 | 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.
- Food is not stored six (6) inches off the floor.
- Single use/single service articles are not kept in the original protective package or stored by using other means that afford protection from contamination.
- Walls/ceilings or attached equipment are not clean.
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08/24/2010 | Routine |
No violation noted during this evaluation. | 03/09/2010 | Reinspection |
- Critical: Food contact surfaces and utensils are not clean to sight and touch.
- Critical: There is a direct connection between the drainage system and a drain line originating from food handling equipment.
- Non-food contact surfaces are not cleaned at a frequency necessary to preclude accumulation of soil residues.
- Plumbing is not maintained.
- Floors are not clean.
- Walls/ceilings or attached equipment are not clean.
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03/08/2010 | Routine |
- Critical: Food stored for cold-holding and service was not held at a temperature of 41 °F or below.
- Critical: Food contact surfaces and utensils are not clean to sight and touch.
- Equipment and utensils are not air-dried.
- A current state food safety certificate is not conspicuously posted.
- Outside waste receptacles were not kept closed.
- Walls/ceilings or attached equipment are not clean.
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11/13/2009 | Routine |
- Critical: Food contact surfaces and utensils are not clean to sight and touch.
- Ice dispensing utensils were not stored in a clean protected location.
- 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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08/17/2009 | Routine |
- Critical: Food contact surfaces and utensils are not clean to sight and touch.
- Single use/single service articles are not stored as to eliminate exposure to splash, dust or contamination.
- Outside waste receptacles were not kept closed.
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06/29/2009 | Routine |
- Critical: Food stored for cold-holding and service was not held at a temperature of 41 °F or below.
- Hand wash lavatory is not equipped with at least 85?F water.
- Outside waste receptacles were not kept closed.
- Walls/ceilings or attached equipment are not in good repair.
- Food handlers are not wearing proper hair restraints.
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03/04/2009 | Routine |
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