La Brochette Degrades its Sanitary Rating

Basic - Coffee filters not stored in a protected manner to prevent contamination. Operator bagged filters. **Corrected On-Site**

Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. Fish observed frozen on shelf. Operator moved to cooler. **Corrected On-Site**

Basic - Reuse of single-service articles. Ice cream bucket re used for food working containers. **Repeat Violation**

High Priority - Employee failed to wash hands beforechanging gloves and/or putting on gloves to work with food.

High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Baked potatoes discarded 60°F. Removed from walk in at beginning of shift. **Corrected On-Site** **Repeat Violation**

High Priority - Raw animal food stored over cooked food. Raw steaks over mashed potatoes. Operator moved beef to lower shelf. **Corrected On-Site**

Intermediate - Commercially processed ready-to-eat, potentially hazardous (time/temperature control for safety) food opened and held more than 24 hours not properly date marked after opening. Milk and creams in need of date marking. Mashed potatoes from yesterday.

Basic - Clean utensils or equipment stored in dirty drawer or rack. Utensils in cubbie holes that are soiled. **Warning**At time of call back, area was clean but a chemical residue was present.

Basic - Exterior door has a gap at the threshold that opens to the outside. **Warning**

Basic - In-use utensil not stored on a clean portion of food preparation or cooking equipment. Cubbie hole stores utensils and the surface appears soiled. **Warning**

Basic - Reuse of single-service articles. Cut limes in margarine bucket. **Warning**Operator advised to use food safe working containers at time of call back.

Basic - Soiled reach-in cooler gaskets in kitchen on cook line. **Warning**

Basic - Walk-in cooler and/or walk-in freezer shelves soiled with encrusted food debris. **Warning**

Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. **Warning**

Basic - Walk-in cooler/walk-in freezer floor soiled and rusted. **Warning**

Intermediate - Non-pitting surface rust on food-contact equipment on walk in cooler floor. **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. Items in reach in coolers not dated marked. Cooked pasta, hummus, etc. **Repeat Violation** **Warning**At time of call back date marking still need on homemade deserts, sauces, and meat dishes.

Basic - Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices. Light Sheilds in ladies restroom. **Warning**

Basic - Accumulation of food debris/soil residue on handwash sink in rest rooms. **Warning**

Basic - Bathroom facility not clean. Urinal, sinks, air vents and corners soiled. **Warning**

Basic - Build-up of grease on nonfood-contact surface through out kitchen. **Warning**

Basic - Ceiling tile grid/support structure in warewashing area rusted. **Warning**

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Dusty tiles in kitchen. Light shields soiled in kitchen and restrooms. **Warning**

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Tongs stored over handwashing sink. Tongs touch hair when washing hands. **Corrected On-Site** **Warning**

Basic - Clean utensils or equipment stored in dirty drawer or rack. Utensils in cubbie holes that are soiled. **Warning**

Basic - Dead roaches on premises. 4 at the hot water heater, 1 near the stove, 1 in the ladies restroom. All discarded. **Corrected On-Site** **Warning**

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. 0 ppm on dish chlorine. **Warning**

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Beverages over bread prep and salad stations. **Corrected On-Site** **Warning**

Basic - Equipment in poor repair. Working table that the grill is on leaning. **Warning**

Basic - Exterior door has a gap at the threshold that opens to the outside. **Warning**

Basic - Fan cover in walk-in cooler/freezer has accumulation of dust or debris. **Warning**

Basic - Floor soiled/has accumulation of debris in kitchen and restroom corners. **Warning**

Basic - Food debris/dust/grease/soil residue on exterior of reach-in freezer. **Warning**

Basic - Food stored on floor in dry storage/ office area. **Warning**

Basic - Ice buildup in reach-in freezer chest near salad station. **Warning**

Basic - In-use ice scoop stored on soiled surface between uses. **Corrected On-Site** **Warning**

Basic - In-use tongs stored on equipment door handle between uses. **Corrected On-Site** **Warning**

Basic - In-use utensil not stored on a clean portion of food preparation or cooking equipment. Cubbie hole stores utensils and the surface appears soiled. **Warning**

Basic - Old food stuck to clean dishware/utensils. Ladles and working containers at 3 compartment sink. **Corrected On-Site** **Warning**

Basic - Reuse of single-service articles. Cut limes in margarine bucket. **Warning**

Basic - Shelf under preparation table soiled with food debris through out kitchen. **Warning**

Basic - Soiled reach-in cooler gaskets in kitchen on cook line. **Warning**

Basic - Twenty (20) foot-candles of light at least 30 inches from floor not provided in bathroom area. Ladies restroom dark. **Warning**

Basic - Utensils in poor condition. Rubber spatulas chipped. **Corrected On-Site** **Warning**

Basic - Walk-in cooler and/or walk-in freezer shelves soiled with encrusted food debris. **Warning**

Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. **Warning**

Basic - Walk-in cooler/walk-in freezer floor soiled and rusted. **Warning**

Basic - Wall soiled with accumulated grease, food debris, and/or dust. **Warning**

High Priority - Employee rubbed hands together for less than 10-15 seconds while washing hands. **Warning**

High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Butter on prep table 51°F moved to cooler. **Warning**

High Priority - Potentially hazardous (time/temperature control for safety) food cooked/heated yesterday/on a previous day not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within a total of 6 hours. Food has been cooling overnight. See stop sale. Vegetable pate 45-47°F. **Warning**

High Priority - Raw animal food stored over ready-to-eat food in reach-in freezer. Raw fish over avocados in reach in freezer. **Warning**

High Priority - Raw animal food stored over/with ready-to-eat food in reach-in freezer - not all products commercially packaged. Raw fish stored with ready to eat avocado. **Warning**

High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. Vegetable pate 45-47°F in walk in cooler. Over night cooled and covered. Housemade mayo 52°F untouched side yesterday. **Warning**

Intermediate - Clam/mussel/oyster tags not marked with last date served. **Warning**

Intermediate - Cutting board(s) stained/soiled. Stored on top of garbage can. Moved to dish sink. **Corrected On-Site** **Warning**

Intermediate - Employee washed hands in a sink other than an approved handwash sink. Cook washed hands in prep sink. Inspector spoke with cook. **Corrective Action Taken** **Repeat Violation** **Warning**

Intermediate - Handwash sink not accessible for employee use at all times. Blocked by drain board. **Corrected On-Site** **Warning**

Intermediate - Non-pitting surface rust on food-contact equipment on walk in cooler floor. **Warning**

Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling. Vegetable pate. See stop sale. **Repeat Violation** **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. Items in reach in coolers not dated marked. Cooked pasta, hummus, etc. **Repeat Violation** **Warning**

Marked exit/path to marked exit blocked. For reporting purposes only. Blocked by high chairs near restrooms. **Warning**

Basic - Ceiling tiles and/or air conditioning vent covers had accumulation of mold-like substance. Above cook line.

Basic - Coffee filters not stored in a protected manner to prevent contamination. **Corrected On-Site**

Basic - Interior of microwave soiled with encrusted food debris. **Corrected On-Site** **Repeat Violation**

Basic - Leaking pipe at plumbing fixture. Under hand sink next to x3 compartment sink.

Basic - Reach-in cooler gasket torn/in disrepair. True reach in cooler at bar

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

Basic - Worn, torn and/or soiled floors. In walk in cooler.

High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Cook touched dirty plate from microwave proceeds to prepping food with out washing hands.

High Priority - Employee washed hands with no soap. Cook and owner **Corrected On-Site**

High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. For salmon cooked at various temperatures (medium and med well).

High Priority - Raw animal food stored over ready-to-eat food. Raw duck over RTE in Frigidaire reach in freezer. and raw pork over RTE in Profile reach in freezer

Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. **Corrected On-Site**

Intermediate - Employee washed hands in a sink other than an approved handwash sink. Food prep sink

Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling. Octopus @ 45° uncovered **Corrected On-Site**

Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Aioli **Corrected On-Site**

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

Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. **Corrected On-Site**

Basic - Stored food not covered in walk-in cooler.

High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.

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

Basic - Employee beverage container in a food preparation/clean dishware area does not have a lid and a straw or equivalent dispensing mechanism to prevent hand contact with lip contact area of drink container. **Corrected On-Site**

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Corrected On-Site**

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. **Corrected On-Site**

Basic - Employee with no hair restraint while engaging in food preparation. **Corrected On-Site** **Repeat Violation**

Basic - Equipment in poor repair. Walk-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.

Basic - Interior of microwave soiled with encrusted food debris.

High Priority - All potentially hazardous (time/temperature control for safety) foods in walk-in cooler cold held at greater than 41 degrees Fahrenheit. Bean sprouts and buttery blend at 49°f and salt fish at 65°f in the walk in cooler, according to mgr the cooler is for produce only. Moved to another units capable of maintaining proper temperatures. **Corrected On-Site**

High Priority - Fresh garlic-in-oil/margarine/butter or product containing fresh garlic-in-oil/margarine/butter mixture held at greater than 41 degrees Fahrenheit. Garlic butter at the cookline at 85°f, discarded. **Corrected On-Site**

High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Mashed sweet potatoes at 96°f on the prep area, moved to a cooler, 68°f at the end of the inspection. Mushroom sauce at 126°f on the steam table, reheated to 165°f. **Corrected On-Site** **Repeat Violation**

High Priority - Raw animal food stored over cooked food. Raw beef over cooked pasta. In a cooler. **Corrected On-Site** **Repeat Violation**

Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Sauces, dressings in a cooler. **Corrected On-Site**

High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Sauces at 126?F on the Bain Marie, reheated to 165?F **Corrected On-Site**

High Priority - Raw animal food stored over/with ready-to-eat food in reach-in freezer y not all products commercially packaged. Raw conch over plant food in a freezer. **Corrected On-Site**

High Priority - Raw animal food stored over ready-to-eat food. Raw meat over cooked vegetables in a cooler. **Corrected On-Site**

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Corrected On-Site**

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. **Corrected On-Site**

Intermediate - Nonfood-grade basting brush used in food. **Corrected On-Site**

Basic - Soiled dry wiping cloth in use. **Corrected On-Site**

No Violations Were Observed

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. sauces, soups, cold cuts in the walk in cooler.

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

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

Observed employee with no hair restraint. Corrected On Site.

Observed a nonfood-grade basting brush used in food.

Observed walk-in cooler gasket torn/in disrepair.

Critical - Observed interior of microwave soiled. Corrected On Site.

Observed build-up of food debris, dust or dirt on nonfood-contact surface. kitchen shelves and counters.

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

Critical - Bathroom not enclosed with tight-fitting, self-closing doors. men's restroom

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.Beeef, wi cooler, Corrected On Site.Product discarded.

Critical - Observed raw animal food stored over ready-to-eat food.Row fish over milk, cooks line. Corrected On Site.

Observed nonfood-contact equipment in poor repair, cabinet doors, storage area, bar.

Critical - Observed soiled reach-in cooler gaskets. Corrected On Site.

Observed food debris accumulated on kitchen floor.Bar, waiter station. Corrected On Site.

Observed about 4 ceiling tiles in disrepair.Kitchen, water damage.

Observed ceiling a/c covers soiled with grease.Kitchen.

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

Critical - Observed soil buildup inside ice bin.

Critical - Observed interior of reach-in frezer soiled with accumulation of food residue. Corrected On Site.

Observed food debris accumulated on kitchen floor.Bar, Corrected On Site.

Ceiling not smooth and easily cleanable. Repeat Violation.

Observed ceiling tiles disrepair, hood system area.

Observed ceiling soiled with accumulated grease/dust, hood system area.

Critical - Observed container of medicine improperly stored.Dry storage room.

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

Critical - Observed soiled reach-in cooler gaskets.

Critical - Observed buildup of soiled material on racks in the reach-in cooler.

Critical - Observed interior of reach-in cooler soiled with accumulation of food residue.

Ceiling not smooth and easily cleanable. Repeat Violation.

Observed ceiling tiles w. water damage .

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

Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures.WI cooler. Instructed operator tranfer PHF to other reach ins available while thiis unit is fixed. Provide report for repairs by 12-6-10. Corrected On Site.

Observed nonfood-contact equipment in poor repair,broken reach in coolers handle, kitchen. Repeat Violation.

Critical - Observed buildup of soiled material on racks in the reach-in cooler.

Observed build-up of food debris, dust inside storage counters, bar. Repeat Violation. Corrected On Site.

Observed leaking pipe at plumbing fixture.Handwash sink, kitchen.

Objectionable odors by ice machine, maybe plumbing related.

Critical - Toilet unclean, ladys room.Corrected On Site.

Observed food debris accumulated on kitchen floor and bar, Repeat Violation. Corrected On Site.

Ceiling tiles in disrepair, kitchen. Water damage.

Ceiling not smooth and easily cleanable. Repeat Violation.

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

Ceiling not smooth and easily cleanable.

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

Critical - Observed buildup of soiled material on racks in the reach-in cooler.

Observed cutting board grooved/pitted and no longer cleanable.

Critical - Observed flammable material stored around water heater. For reporting purposes only.

Observed food debris accumulated under kitchen equipment .

Critical - Observed hand wash sink used for purpose other than washing hands.

Critical - Observed interior of reach-in cooler soiled with accumulation of food residue.

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.Operator states that meats in WI cooler were just stored after deliver.

Observed reach -in cooler gasket torn/in disrepair.

Critical - Observed soil buildup inside ice bin.

Critical - Observed soiled reach-in cooler gaskets.

Observed unnecessary items on the premise.

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

Wet wiping cloth not stored in sanitizing solution between uses.

No Violations Were Observed

Cleaned and sanitized equipment, utensils, linens or single-service not properly stored.-forks not face down

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

Observed single-service articles improperly stored-takeout containers need to be face down

Critical - Required consumer advisory for raw/undercooked animal food not provided. Corrected On Site.