- Critical: Chlorine sanitizer concentration for warewashing is not between 50-100 p.p.m. at 75?F.
- Critical: Employee was drinking in a food preparation or other area where food equipment, utensils or other items requiring protection were stored.
- Moist cloths used for wiping spills on food contact surfaces are not stored in approved chemical sanitizer between uses.
|
09/04/2012 | Routine |
- 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 six (6) inches off the floor.
- Employees' personal care items are stored where food equipment, utensils, linens, single service items or single use items may be contaminated.
|
04/25/2012 | Routine |
- Critical: Employee was drinking in a food preparation or other area where food equipment, utensils or other items requiring protection were stored.
- Potentially hazardous foods are not properly thawed.
- Food is not stored in a clean, covered container.
- Utensils/food-contact surfaces are not finished to a smooth, easily cleanable surface.
- Utensils/food-contact surfaces are not resistant to pitting, chipping, grazing, scratching scoring, distortion or decomposition.
- Outside waste receptacles were not kept closed.
|
01/25/2012 | Routine |
- Critical: Chlorine sanitizer concentration for warewashing is not between 50-100 p.p.m. at 75?F.
- Critical: The 3 compartment sink is not used in proper sequence to wash, rinse and sanitize.
- Critical: Employee was eating in a food preparation or other area where food, utensils or other items requiring protection were stored.
- A sanitizer test kit is not provided to accurately measure the concentration in mg/L or parts per million of sanitizing solution provided.
|
11/09/2011 | Routine |
- Critical: Employee was drinking in a food preparation or other area where food equipment, utensils or other items requiring protection were stored.
- Non-food contact equipment is not maintained in good repair.
- Single use/single service articles are not stored at least six (6) inches off the floor
- Outside receptacles for garbage, etc. did not have tight fitting lids, doors, or covers.
- Light bulbs are not shielded or coated in areas where there is exposed food, clean equipment, utensils, or unwrapped single service or single use articles.
|
08/29/2011 | Routine |
- Critical: Food contact surfaces and utensils are not clean to sight and touch.
- Critical: The 3 compartment sink is not used in proper sequence to wash, rinse and sanitize.
- Food is not stored in a clean, covered container.
- A sanitizer test kit is not provided to accurately measure the concentration in mg/L or parts per million of sanitizing solution provided.
- Lighting intensity in walk-in refrigerated units, dry food storage area or other rooms during cleaning are not at least 10 foot candles.
|
04/06/2011 | Routine |
- Critical: Quaternary ammonium solution concentration for warewashing is not 200 p.p.m. at 75?F.
- Critical: Employee was drinking in a food preparation or other area where food equipment, utensils or other items requiring protection were stored.
- A sanitizer test kit is not provided to accurately measure the concentration in mg/L or parts per million of sanitizing solution provided.
|
02/18/2011 | Routine |
- Utensils/food-contact surfaces are not resistant to pitting, chipping, grazing, scratching scoring, distortion or decomposition.
- Employees' personal care items are stored where food equipment, utensils, linens, single service items or single use items may be contaminated.
|
11/16/2010 | Routine |
- Light bulbs are not shielded or coated in areas where there is exposed food, clean equipment, utensils, or unwrapped single service or single use articles.
|
09/02/2010 | Routine |
- Critical: Containers of poisonous or toxic materials are not labeled with a legible manufacturer's label.
|
05/27/2010 | Routine |
| No violation noted during this evaluation. | 02/01/2010 | Routine |
- Critical: An approved sanitizer is not being used during manual or mechanical warewashing.
- Soap and/or paper towels are not provided for use at the hand wash lavatory.
|
11/09/2009 | Routine |
- Clean equipment/utensils are not stored at least six (6) inches off the floor.
|
08/26/2009 | Routine |
- Critical: An approved sanitizer is not being used during manual or mechanical warewashing.
- Critical: Employee was eating in a food preparation or other area where food, utensils or other items requiring protection were stored.
- Equipment and utensils are not air-dried.
- The hand wash lavatory and/or soap and paper towel dispensers are not clean.
|
04/08/2009 | Routine |
- Critical: Employee did not wash hands and exposed portions of arms at appropriate time.
- A valid permit to operate is not posted in a conspicuous location.
- Critical: Employee did not wash hands and exposed portions of arms at appropriate time.
- A valid permit to operate is not posted in a conspicuous location.
|
02/02/2009 | Routine |
Restaurant representatives - add corrected or new information about St. John's Elementary School, 5566 Elliot Road, Lake Charles, LA »