La Belle Vue Restaurant Improves its Sanitary Rating

No Violations Were Observed

No Violations Were Observed

Violation: 1observerd rodent activity as evidence by 17 fresh and 12 dried rodent droppings found in the kitchen , also 25 fresh droppings and 15 dried droppings found in the dry storage room lying on single service opened and un-open packages and boxes. totaling 69.

Violation: 1observerd rodent activity as evidence by 17 fresh and 12 dried rodent droppings found in the kitchen , also 25 fresh droppings and 15 dried droppings found in the dry storage room lying on single service opened and un-open packages and boxes. totaling 69.

observerd rodent activity as evidence by 17 fresh and 12 dried rodent droppings found in the kitchen , also 25 fresh droppings and 15 dried droppings found in the dry storage room lying on single service opened and un-open packages and boxes. totaling 69.

Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (EGGS) (see Stop Sale Notice).

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

Critical - Working containers of food removed from original container not identified by common name.

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

Critical - Cooked meats or poultry not held at 135 degrees Fahrenheit or above. Corrected On Site.

Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures.reach in cooler in kitchen

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

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

Critical - Observed rodent activity as evidenced by 17 fresh and 12 dried rodent droppings found in the kitchen, also 25 fresh droppings and 15 dried droppings found in dry storage room lying on single service opened and un-open packages and boxes. totaling 69.

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

Critical - Working containers of food removed from original container not identified by common name.

Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. Corrected On Site.

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

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.

Critical - Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food.

Observed employee with no hair restraint.

Hood filters not equipped with a drip tray. For reporting purposes only.

Critical - No drainboards or equivalent provided for soiled items and/or air drying cleaned items.

Critical - Observed equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink.

Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.

Critical - No proper chemical test kit provided for measuring the concentration of the sanitizer solution used for wiping cloths.

Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.

Critical - Handwash sink not accessible for employee use at all times. Corrected On Site.

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

Critical - Hand wash sink lacking proper hand drying provisions.

Observed hole in ceiling.

Lights missing the proper shield, sleeve coatings or covers.

Critical - Observed toxic item stored by food. Corrected On Site.

Observed unnecessary items on the premise.

Critical - Observed extension cord in use for non-temporary period. For reporting purposes only.

Critical - Observed container of flammable material over 5 gallons stored in establishment. For reporting purposes only.

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