Louis Cafe De Paris Improves its Sanitary Rating

Basic - Floor area(s) covered with standing water.dish area in front of hand sink

Basic - Food stored in holding unit not covered.whipped butter

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

High Priority - Raw animal food stored over cooked food.veal over chicken walk in

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. Cheese reach in

Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.shrimp reach in. And chicken walk in

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

Basic - Employee with no hair restraint while engaging in food preparation. In cooke line advised employee to put on a hat or hair net **Corrected On-Site**

Basic - Gaskets with slimy/mold-like build-up. In cook line 2 doors top to bottom reach in cooler and 2 doors reach in cooler in front of cook line

Basic - Outer openings of establishment cannot be properly sealed when not in operation. Above hand wash sink in kitchen big gap between window and frame . Window frame in disrepair

High Priority - Raw animal food stored over ready-to-eat food. In walk in cooler raw veal over fully cooked chicken . Rearranged put ready to eat on top of raw veal **Corrected On-Site**

Intermediate - 'Consumer advisory for raw or undercooked oysters not posted/provided in a conspicuous location. Provided at time of inspection **Corrected On-Site**

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

Intermediate - No soap provided at handwash sink. In dish area . Provided soap **Corrected On-Site**

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

Basic - Hood soiled with accumulated dust. In cook line **Repeat Violation**

Basic - In-use ice scoop stored on soiled surface between uses. On top of wood not hard wood and not clean area

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Ice cream scoopers . Manager empty out water and kept scooper in clean container without water **Corrected On-Site**

High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in cooler. Raw steak over raw fish

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

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

Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. In walk in cooler beg of carrots And in walk in freezer mussels

Basic - Cloth used as a food-contact surface. In 3 doors reach in cooler used to cover cut lettuce

Basic - Employee with no hair restraint while engaging in food preparation. Chef in cook line,and prep person

Basic - Hood filter missing from automatic fire suppression/exhaust system. In cook line

Basic - In-use ice scoop stored on soiled surface between uses. Next to ice machine on top of a leather

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. In kitchen

Basic - Leaking pipe at plumbing fixture. Under hand wash sink in prep area

High Priority - Raw animal food stored over ready-to-eat food in reach-in cooler. Raw chicken over cooked snails ( escargots) in 2 doors reach in cooler in kitchen

High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in cooler. Raw steak over raw salmon

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

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 kitchen cooked snails(escargots),and cooked shrimps

Intermediate - Spray bottle containing toxic substance not labeled. Blue cleaner in bar

Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. In walk in cooler begs with carrots

Basic - Cloth used as a food-contact surface. To cover shrimps in 2 doors reach in cooler in kitchen

Basic - Employee with no hair restraint while engaging in food preparation. Chef in the kitchen

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

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Next to 1 door silver reach in desert cooler

High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in cooler. Raw chicken over raw salmon fish

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

Intermediate - Hot water at handwash sink does not reach 100 degrees Fahrenheit. In prep area **Corrected On-Site**

Intermediate - Hot water not provided/shut off at employee handwash sink. In prep area **Corrected On-Site**

Basic - Food stored on floor. Duck, Beef

Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Duck, beef

Basic - Employee eating in a food preparation or other restricted area.

Basic - Designated employee eating/drinking/smoking area located in a food preparation or other restricted area causing possible cross contamination.

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

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.

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

Critical - Observed improper vertical separation of raw animal foods and ready-to-eat foods. Fish, Walk In Cooler

Critical - Observed uncovered food in holding unit/dry storage area. Bread, Walk In Cooler

Observed cutting board grooved/pitted and no longer cleanable. Kitchen.

Critical - Observed buildup of slime in the interior of ice machine. (Black Moldlike Residue)

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

Critical - No handwashing sign provided at a handsink used by food employees. Men's employee restroom

Floors not maintained smooth and durable. Missing tiles. In front of cooking stove

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

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

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

Critical - Observed raw animal food stored over ready-to-eat food. Beef. Walk in cooler

Critical - Observed food stored on floor. Milk, Walk in cooler

Critical - No handwashing sign provided at a handsink used by food employees. Mens Employee rest room

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

Wet wiping cloth not stored in sanitizing solution between uses.

Wet mop not hung to dry.

Wet wiping cloth not stored in sanitizing solution between uses.

Observed soda gun holster with accumulated slime/debris.Bar

Wet mop not hung to dry.

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

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

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

Critical - Observed food stored on floor. Onions, Walk In Cooler

Critical - Observed food stored on floor. Onions, Rear entrance

Critical - Observed food stored on floor. Lemons, Walk In Cooler

Critical - Observed uncovered food in holding unit/dry storage area. Wine Sauce, Walk In Cooler

Critical - Observed uncovered food in holding unit/dry storage area. Champagne Sauce, Walk In Cooler

Observed gaskets/seals on cold holding unit in poor repair. Line cooler

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

Observed cutting board grooved/pitted and no longer cleanable. Throughout kitchen

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

Observed ice scoop with handle in contact with ice. Bar

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

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

No Violations Were Observed