- Critical: Using time only as a public health control, food was not marked or otherwise identified with the time within which it would be cooked , served , or discarded.
- Critical: An approved sanitizer is not being used during manual or mechanical warewashing.
- 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 in a clean dry location
- 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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06/04/2012 | Routine |
- Critical: Food stored for cold-holding and service was not held at a temperature of 41 °F or below.
- Bulk food is not handled /dispensed in a manner described in $1901 of this Part.
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12/15/2011 | Routine |
- Utensils/food-contact surfaces are not sufficient to withstand repeated ware washing.
- Non-food contact surfaces of equipment have an accumulation of dust, dirt, food residue and other debris.
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09/13/2011 | Routine |
- Food handlers are not wearing proper hair restraints.
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06/27/2011 | Routine |
- Critical: Using time only as a public health control, food was not marked or otherwise identified with the time within which it would be cooked , served , or discarded.
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03/01/2011 | Routine |
- Critical: Chemicals are stored with/above food, equipment, utensils, linens, single-service or single use articles.
- Food scoop is constructed without a handle.
- A valid permit to operate is not posted in a conspicuous location.
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11/16/2010 | Routine |
- Food is not stored in a clean, covered container.
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09/13/2010 | Routine |
- Walls/ceilings or attached equipment are not in good repair.
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06/18/2010 | Routine |
- Critical: Equipment and/or utensils are not constructed of approved materials.
- A sanitizer test kit is not provided to accurately measure the concentration in mg/L or parts per million of sanitizing solution provided.
- In use food utensils are not stored with the handles above the top of the food.
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03/04/2010 | Routine |
- Critical: Using time only as a public health control, food was not marked or otherwise identified with the time within which it would be cooked , served , or discarded.
- Food is not stored in a clean, covered container.
- In use food utensils are not stored with the handles above the top of the food.
- Food handlers are not wearing proper hair restraints.
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12/03/2009 | Routine |
- Single use/single service articles are not stored at least six (6) inches off the floor
- 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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09/29/2009 | Routine |
- Critical: Using time only as a public health control, food was not marked or otherwise identified with the time within which it would be cooked , served , or discarded.
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06/16/2009 | Routine |
No violation noted during this evaluation. | 03/25/2009 | Routine |
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