- Food is not stored six (6) inches off the floor.
- Non-food contact equipment is not maintained in good repair.
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10/31/2012 | 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.
- 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.
- Toilet does not have an open-front toilet seat.
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05/09/2012 | Routine |
- Critical: Flies are present in the establishment.
- Non-food contact equipment is not maintained in good repair.
- Soap and/or paper towels are not provided for use at the hand wash lavatory.
- 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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11/14/2011 | Routine |
- In use food utensils are not stored with the handles above the top of the food.
- Plumbing is not maintained.
- Walls/ceilings or attached equipment are not in good repair.
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08/23/2011 | Routine |
- Food is not stored six (6) inches off the floor.
- Hand wash lavatory is not accessible
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04/06/2011 | Routine |
- Plumbing is not maintained.
- The hand wash lavatory is used for purpose other than hand washing.
- 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.
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12/30/2010 | Routine |
- 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.
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05/13/2010 | Routine |
- Critical: Employee was eating in a food preparation or other area where food, utensils or other items requiring protection were stored.
- Food is not stored in a clean, covered container.
- Plumbing is not maintained.
- Employees' personal care items are stored where food equipment, utensils, linens, single service items or single use items may be contaminated.
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02/10/2010 | Routine |
- Critical: Food stored for cold-holding and service was not held at a temperature of 41 °F or below.
- 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: Employee did not wash hands and exposed portions of arms at appropriate time.
- An accurate ambient air temperature-measuring device is not provided.
- Food is stored where it is exposed to splash, dust, or other contamination
- Mops are not hung and/or stored to facilitate air drying.
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07/14/2009 | Routine |
No violation noted during this evaluation. | 01/20/2009 | Routine |
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