La Creperie Restaurant Improves its Sanitary Rating

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed in-use utensils in a container of water with a temperature of 107°. The water was dumped , refilled with hot (158°) water. **Corrected On-Site**

Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers on the ceiling in the kitchen.

Basic - Working containers of food removed from original container not identified by common name. Container of flour in the kitchen. It was immediately labeled. **Corrected On-Site**

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

High Priority - Raw animal and cooked food stored in the same container in reach-in cooler. Observed raw fish stored with cooked shrimp in the same container in a reach-in cooler. The owner properly separated them and assured the shrimp would be heated over 145° before serving. **Corrective Action Taken**

Intermediate - Accumulation of black mold-like substance in the interior of the ice machine. This was immediately cleaned. **Corrected On-Site**

Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Observed cooked chicken fransoise in a chest freezer that are not date marked. They were immediately date marked by an employee. **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. Observed sauces in the walk-in cooler, made Wednesday, that are not date marked.. They were immediately date marked. **Corrected On-Site**

Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. Observed only photo copied training certificates.

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. 0 ppm when tested, then corrected to 50 ppm by operator. **Corrected On-Site**

High Priority - Pesticide/insecticide labeled for household use only present in establishment. Observed 2 are sol cans of roach/bug spray and boric acid in the establishment.

Intermediate - Accumulation of black mold-like substance in the interior of the ice machine. Inside top and sides of the ice machine. Was cleaned immediately by the Chef. **Corrected On-Site**

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

Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Cooked chicken in a chest freezer.

Basic - Stored food not covered in walk-in cooler. Soup and sauces **Corrected On-Site**

High Priority - Butter/butter blend/clarified butter/whipped butter cold held at greater than 41 degrees Fahrenheit. Observed butter left out in the kitchen at 83°. Butter was placed into a reach-in cooler.

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

Intermediate - Establishment not maintaining clam/mussel/oyster tags for 90 days. Clam and mussel tags.

Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Cooked chicken in a chest freezer.

Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water. Observed shrimp thawing in standing water in the kitchen hand sink. **Corrected On-Site**

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. Observed employee handling cooked broccoli bare handed. **Corrected On-Site**

High Priority - Raw animal food stored over cooked food.observed raw beef being stored above cooked food in a reach-in cooler in the kitchen **Corrected On-Site**

Intermediate - Encrusted material on can opener blade. **Corrected On-Site**

Intermediate - Handwash sink used for purposes other than handwashing. Observed the kitchen hand sink being used to thaw shrimp in a container.

Basic - Cloth used as a food-contact surface. Used to cover cooling ducks. **Corrected On-Site**

Basic - Stored food not covered in walk-in cooler. Ratatouille, gravy and sauces.

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

High Priority - Raw animal food stored over ready-to-eat food. **Corrected On-Site**

Basic - Cutting board has cut marks and is no longer cleanable.

Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPRs contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233. Expired for 2 week - operator already ordered books - **Warning**

Basic - Cutting board has cut marks and is no longer cleanable.

No Violations Were Observed

No Violations Were Observed

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

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

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

Critical - Observed uncovered food in holding unit/dry storage area. various items walk in cooler

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

Critical - Observed unlabeled spray bottle.

Critical - Dishmachine chlorine sanitizer not at proper minimum strength 0 ppm.

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

Critical - Observed interior of microwave soiled #2. Corrected On Site.

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

Critical - Observed encrusted material on can opener. Corrected On Site.

Observed gaskets with slimy/mold-like build-up by back door.

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 Next routine inspection

Observed cutting board grooved/pitted and no longer cleanable.

Critical - Observed soil buildup inside ice bin. Corrected On Site.

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

Observed cutting board grooved/pitted and no longer cleanable.

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

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