La Bonne Crepe Improves its Sanitary Rating

Basic - Build-up of soil/debris on the floor under shelving.

Basic - Carbon dioxide/helium tanks not adequately secured.

Basic - Case/container/bag of food stored on floor in dry storage area. Onions

Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly.

Basic - Employee with no beard guard/restraint while engaging in food preparation.

Basic - Floor soiled/has accumulation of debris.

Basic - Food not stored at least 6 inches off of the floor. Onions

Basic - Ice scoop handle in contact with ice.

Basic - Interior of microwave soiled with encrusted food debris.

Basic - Open dumpster lid.

Basic - Silverware/utensils dried with a towel/cloth. Drinking glass

Basic - Silverware/utensils stored upright with the food-contact surface up. Dishes

Basic - Walk-in cooler/walk-in freezer floor soiled.

Basic - Wet wiping cloth not stored in sanitizing solution between uses.

Basic - Equipment and utensils not properly air-dried - wet nesting.

Basic - Gaskets with slimy/mold-like build-up. Ice machine

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Ice cream scoop

High Priority - Employee handled soiled dishes or utensils and then handled clean dishes or utensils without washing hands. Dishwasher handle dirty dishes then touched clean dishes

High Priority - Food stored in ice used for drinks. See stop sale. **Corrected On-Site**

Basic - - From inspection on 2016-03-08: Basic - Water leaking from pipe and/or faucet/handle. Side of dish machine be where chemicals connection **Warning** - From follow-up inspection on 2016-03-11: Still leaking must be fixed by next unannounced routine inspection

- From inspection on 2016-03-08: Portable fire extinguisher gauge in red zone. For reporting purposes only. K-class fire extinguisher next to dish machine - From follow-up inspection on 2016-03-11: Must be recharged by next unannounced routine inspection

Basic - Build-up of grease/dust/debris on hood filters. In cook line **Warning**

Basic - Carbon dioxide/helium tanks not adequately secured. In wait station **Warning**

Basic - Fifty (50) foot-candles of light not provided at a food working surface or where safety is a factor. Lights out in hood system in cook line and in front line area **Warning**

Basic - Ice scoop handle in contact with ice. Pitcher handle inside ice machine **Warning**

Basic - Silverware/utensils stored upright with the food-contact surface up. In cook line shelvings **Warning**

Basic - Water leaking from pipe and/or faucet/handle. Side of dish machine be where chemicals connection **Warning**

Basic - Working containers of food removed from original container not identified by common name. In kitchen flour container **Warning**

High Priority - Raw animal food stored over cooked food. In 2 doors reach in cooler in cook line raw tuna fish over cooked chicken.raw tuna placed under cooked chicken **Corrected On-Site** **Warning**

Intermediate - Employee filled water pitcher/cup at handwash sink. In cook line .manager informed employees to use triple sink **Corrective Action Taken** **Warning**

Intermediate - Manager lacking proof of food manager certification. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/dbpr/hr/food-lodging/managercertification.html. **Warning**

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. In cook line .refilled **Corrected On-Site** **Warning**

Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. In 2 doors reach in cooler in cook line cooked meatloaf In walk in cooler cooked onion soup **Warning**

Portable fire extinguisher gauge in red zone. For reporting purposes only. K-class fire extinguisher next to dish machine

Basic - Equipment in poor repair. Lid of ice machine in disrepair with exposed insulation **Repeat Violation**

Basic - Food stored on floor. Boxes of bread in kitchen .placed on top of container 6" off the floor **Corrected On-Site**

Basic - Silverware/utensils stored upright with the food-contact surface up. In kitchen .employee run utensils thru dish machine and store them properly up side down **Corrected On-Site** **Repeat Violation**

Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. In cook line pots and pans stored inside In wait station water pitcher stored inside both removed by manager to keep hand wash sink clear and accessible at all times **Corrected On-Site**

Intermediate - No soap provided at handwash sink. In cook line .provided **Corrected On-Site**

Basic - Carbon dioxide/helium tanks not adequately secured. In wait station area next to soda refills station

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. In kitchen on above cooked chickens . Corrective action taken placed in bottom shelving

Basic - Equipment in poor repair. Lid of ice machine in hallway with exposed insulation

Basic - Food stored on floor. Case of baguette **Corrected On-Site**

Basic - Gaskets/seals on holding unit in poor repair. In front crepe station in 1 door tall VICTORY reach in cooler and in lid of ice machine in hallway

Basic - Hood soiled with accumulated dust. In cook line

Basic - Ice scoop handle in contact with ice. In hallway ice machine **Corrected On-Site**

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. In crepe front station . Immediately placed on top of flat griddle to maintain water temperature of 135°f or above . Corrective action taken **Corrected On-Site**

Basic - Water leaking from faucet/faucet handle. In 3 compartment sink

Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. In wait station sanitizer bucket stored inside

Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. In front crepe station in 1 door tall reach in cooler VICTORY

Basic - Build-up of food debris, dust or dirt on nonfood-contact surface.exterior top part of dish machine

Basic - Equipment in poor repair. Ice machine lid in disrepair

Basic - Silverware/utensils stored upright with the food-contact surface up. In kitchen shelving

Intermediate - Employee used handwash sink as a dump sink. In wait station ice inside

Basic - Floor tiles missing. In kitchen **Warning**

Intermediate - Reach-in cooler not maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is capable of maintaining foods at 41 degrees Fahrenheit or colder. Flip top 2 doors reach in cooler in kitchen in 65f BEVERAGE-AIR and 2 doors tall reach in cooler in 55f TRUE**Warning** 2 doors flip top cooler found in 55°f ,manager ordered new compressor cooler placed out of order 2 doors reach in cooler found in 40°f

Portable fire extinguisher gauge in red zone. For reporting purposes only. Next to ice machine **Warning**

Basic - Case/container/bag of food stored on floor in kitchen. Asparagus and broccoli **Warning**

Basic - Employee personal items stored in or above a food preparation area. In kitchen personal cell phone on top of clean dish **Corrected On-Site** **Warning**

Basic - Employee with no hair restraint while engaging in food preparation.dishwasher **Warning**

Basic - Fan cover in reach in cooler has accumulation of dust/debris. 2 doors tall reach in cooler in kitchen **Warning**

Basic - Floor tiles missing. In kitchen **Warning**

Basic - Gaskets/seals on holding unit in poor repair. 2 doors flip top reach in cooler in kitchen BEVERAGE AIR **Warning**

Basic - Ice scoop handle in contact with ice. In server station **Corrected On-Site** **Warning**

Basic - Silverware/utensils stored upright with the food-contact surface up. In a bucket on top of kitchen shelving **Warning**

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly.found in less than 10 ppm **Warning**

High Priority - Dishwasher handled soiled dishes or utensils and then handled clean dishes or utensils without washing hands. **Warning**

High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Employee in flat griddle station touching bread/bagels with bare hands **Warning**

High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Chlorine found in less than 10 ppm in. Dish machine **Warning**

High Priority - No proof of parasite destruction or aquaculture documentation for cold smoked salmon served raw or undercooked. Fish must be fully cooked or discarded. **Warning**

High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cooked chicken,Brie cheese ,tuna salad ,potatoes salad ,cut lettuce ,cut tomatoes ,turkey all in 65°f in unit not maintaining proper temperature of 41°f or below items moved to walk in cooler to bring temperature control to 41°f or below And in 2 doors tall reach in cooler in kitchen raw tuna fish 55°,raw ground beef 55°,plant food 55° Refrigeration maintenance person is working on units at time of inspection **Warning**

High Priority - Raw animal food stored over ready-to-eat food in reach-in cooler. Raw tuna fish over cooked seafood in 2 doors reach in cooler in kitchen **Corrected On-Site** **Warning**

Intermediate - Accumulation dust in the interior of the ice machine. **Warning**

Intermediate - Handwash sink not accessible for employee use at all times. Blocked by food containers in kitchen **Warning**

Intermediate - Reach-in cooler not maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is capable of maintaining foods at 41 degrees Fahrenheit or colder. Flip top 2 doors reach in cooler in kitchen in 65°f BEVERAGE-AIR and 2 doors tall reach in cooler in 55°f TRUE**Warning**

Portable fire extinguisher gauge in red zone. For reporting purposes only. Next to ice machine **Warning**

Basic - Bathroom door left open other than during cleaning or maintenance.men bathroom

Basic - Bathroom door not self-closing. Men bathroom And lady's bathroom

Basic - Bowl or other container with no handle used to dispense food. Using bowl to scoop salt

Basic - Carbon dioxide/helium tanks not adequately secured. In bar

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.

Basic - Fan cover in walk-in cooler has accumulation of dust/debris.

Basic - Open dumpster lid.

High Priority - Butter/butter blend/clarified butter/whipped butter cold held at greater than 41 degrees Fahrenheit. Mix butter in cook line in 80°f ,item marked with 4 hours time frame.must be discarded in 12 pm

Intermediate - Handwash sink not accessible for employee use at all times. Blocked by utensils in prep area

Basic - Ice scoop handle in contact with ice. Bowl used

Basic - Bathroom door not self-closing. Men''s room

Basic - Carbon dioxide/helium tanks not adequately secured.

Critical - Observed an unprotected ice machine in a customer/nonsecure area. Unlocked

Critical - Observed food stored on floor. Lemons. In front of Walk In cooler

Critical - Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure. Strawberries, Kitchen Corrected On Site.

Wet wiping cloth not stored in sanitizing solution between uses. Kitchen Repeat Violation.

Critical - Observed soil buildup inside ice bin. "BLACK MOLDLIKE RESIDUE" Repeat Violation.

Critical - Observed handwash sink used for purposes other than handwashing. Wait station

Critical - Bathroom not enclosed with tight-fitting, self-closing doors. Mens room Repeat Violation.

Critical - Bathroom not enclosed with tight-fitting, self-closing doors. Ladys room Repeat Violation.

Carbon dioxide/helium tanks not adequately secured.

Critical - READY TO EAT, POTENTIALLY HAZARDOUS FOOD PREPARED ON SITE AND HELD MORE THAN 24 HOURS WITH NOT PROPERLY DATE MARKED. MARANARA SAUCE, REACHIN COOLER. CORRECTED ON SITE

Critical - OBSERVED POTENTIALLY HAZARDOUS FOOD COLD HELD AT GREATER THAN 41 DEGREES FAHRENHEIT. CREPE BATTER, FRONT COUNTER.

Critical - OBSERVED FOOD STORED IN A PROHIBITED AREA. ICE MACHINE UNLOCKED, IN PUBLIC PASSAGEWAY.

Critical - OBSERVED FOOD STORED ON FLOOR. BREAD CORRECTED ON SITE.

OBSERVED EMPLOYEES WITH NO HAIR RESTRAINT.

Critical - OBSERVED IMPROPER USE OF DETERGENT SANITIZER WHEN THERE IS NO DISTRICT WATER RINSE. 3 COMPARTMENT SINK.

Critical - OBSERVED EQUIPMENT AND UTENSILS NOT WASHED, RINSED AND SANITIZED IN THE CORRECT ORDER IN THREE COMPARTMENT SINK.

WET WIPING CLOTH NOT STORED IN SANITIZING SOLUTION BETWEEN USES. KITCHEN. REPEAT VIOLATION.

WET WIPING CLOTH NOT STORED IN SAINITIZING SOLUTION BETWEEN USES.

Critical - OBSERVED SOIL BUILDUP INSIDE ICE BIN.

Critical - REST ROOM NOT ENCLOSED WITH TIGHT FITTING, SELF CLOSING DOORS. MENS REST ROOM. REPEAT VIOLATION

Critical - REST ROOM NO ENCLOSED WITH TIGHT FITTING, SELF CLOSING DOORS. LADY'S ROOM. REPEAT VIOLATION

Critical - OBSERVED TOXIC ITEM IMPROPERLY STORED. HOT SHOT INSECTICIDE, BY HANDWASH SINK AT WAIT STATION.

Critical - OBSERVED TOXIC ITEM IMPROPERLY STORED. RAID INSECTICIDE, BY HANDWASH SINK AT WAIT STATION.

Critical - OBSWERVED TOXIC ITEM IMPROPERLY STORED. STAINLESS STEEL POLISH, BY HANDWASH SIN AT WAIT STATION.

Critical - Observed raw animal food stored over ready-to-eat food. Chicken, Reach In Cooler

Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Kitchen

Wet wiping cloth not stored in sanitizing solution between uses. Kitchen

Critical - Observed soil buildup inside ice bin.

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

Carbon dioxide/helium tanks not adequately secured. Wait station

Critical - No conspicuously located thermometer in holding unit. Reach In Cooler

Wet wiping cloth not stored in sanitizing solution between uses.

Critical - Observed toxic item improperly stored.

Wet mop not hung to dry.

Critical - Observed raw animal food stored over ready-to-eat food. Eggs, Walk In Cooler Repeat Violation.

Critical - Observed raw animal food stored over cooked food. Beef, Walk In Cooler

Critical - Observed raw animal food stored over cooked food. Beef, Walk In CoolerRepeat Violation.

Observed employee with no hair restraint.

Wet wiping cloth not stored in sanitizing solution between uses. Wait stayion

Critical - Observed buildup of slime in the interior of ice machine. "BLACK MOLDLIKE RESIDUE" Repeat Violation.

Critical - Handwash sink not accessible for employee use at all times. Kitchen

Critical - Observed handwash sink used for purposes other than handwashing. Kitchen, Repeat Violation.

Critical - No handwashing sign provided at a handsink used by food employees. Wait station, Repeat Violation.

Critical - Observed toxic item improperly stored. Roach Insecticide. Wait Station

Critical - No currently certified food service manager on duty with four or more employees engaged in food preparation.

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 Repeat Violation.

Carbon dioxide/helium tanks not adequately secured.

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

Non-prewrapped utensils not properly presented. Corrected On Site.

Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Wait Station

Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.

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

Wet wiping cloth not stored in sanitizing solution between uses. Wait Station Corrected On Site.

Carbon dioxide/helium tanks not adequately secured.

Carbon dioxide/helium tanks not adequately secured.

Critical - Handwash sink not accessible for employee use at all times. KITCHEN

Critical - Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine.

Observed cutting board grooved/pitted and no longer cleanable.

Critical - Observed employee dry hands on clothes/apron after washing.

Observed employee with no hair restraint.

Observed ice scoop with handle in contact with ice.

Critical - Observed raw animal food stored over cooked food. Eggs. RIC

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

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

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

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

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

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

Wet wiping cloth not stored in sanitizing solution between uses. Corrected On Site.

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