Bonbon Cafe & Patisserie Degrades its Sanitary Rating

Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.

Critical - No thermometer provided to measure temperature of food product.

Critical - Observed improper horizontal separation of raw animal foods and ready-to-eat foods. Corrected On Site.

Critical - Observed improper vertical separation of raw animal foods and ready-to-eat foods. Corrected On Site.

Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food.

Critical - Observed buildup of slime in the interior of ice machine.

Critical - Bathroom not enclosed with tight-fitting, self-closing doors.

Critical - Violation: 32-16-1Hand wash sink lacking proper hand drying provisions.

Critical - Observed improper horizontal separation of raw animal foods and ready-to-eat foods.

Critical - Observed improper vertical separation of raw animal foods and ready-to-eat foods.

Critical - Observed food stored on floor. Corrected On Site.

Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.

Observed utensils stored in crevices between equipment.

Critical - Covered waste receptacle not provided in women's bathroom.

Critical - No handwashing sign provided at a handsink used by food employees.

Critical - Hand wash sink lacking proper hand drying provisions.

Critical - Manager lacking proof of Food Manager Certification.

Critical - No proof of required employee training provided. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment. Pro

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Corrected On Site.

Critical - Observed uncovered food in holding unit/dry storage area.

Observed employee with no hair restraint.

Wet wiping cloth not stored in sanitizing solution between uses.

Observed gaskets with slimy/mold-like build-up.

Observed single-service items stored on floor.

Critical - No handwashing sign provided at a handsink used by food employees.

Critical - Hand wash sink lacking proper hand drying provisions.

Critical - Manager lacking proof of Food Manager Certification.

Critical - No proof of required employee training provided. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment. Pro