| Violation
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Observation
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35B-01-4
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Basic - Both Exterior doors have a gap at the threshold that opens to the outside.
**Repeat Violation**
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24-07-4
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Basic - Cleaned and sanitized equipment or utensils not properly stored.
Observed plates/bowls not inverted on shelf in kitchen and pots and pans stored on the floor.
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12B-12-4
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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.
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40-07-4
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Basic - Employee personal items stored with or above food, clean equipment and utensils, or single-service items. Glasses in food storage area. Glasses moved. **Corrected On-Site**
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13-02-4
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Basic - Employee with ineffective hair restraint while engaging in food preparation.
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10-17-4
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Basic - In-use knife/knives stored in cracks between pieces of equipment at 3 compartment sink.
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31B-04-4
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Basic - No handwashing sign provided at a hand sink used by food employees in the kitchen.
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29-49-5
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Basic - Observed standing water in dessert cooler.
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35B-03-4
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Basic - Outer openings not protected with self-closing doors.
Both back doors were not self closing.
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35B-04-4
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Basic - Outer openings of establishment cannot be properly sealed when not in operation.
Observed by the dish washing area, a large hole under and around a/c unit in the kitchen not sealed and open to outside.
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29-08-4
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Basic - Plumbing system in disrepair.
Observed leak on faucet and drain in the 3 compartment sink.
A/C unit leaking over dishwashing area
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23-05-4
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Basic - Soil residue build-up on nonfood-contact surface. Soap dispenser soiled. Faucet Handles at handwash sink in cookline soiled.
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36-26-4
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Basic - Wall soiled with accumulated black debris in dishwashing area.
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01B-01-4
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High Priority - Dented can of escargot present. See stop sale.
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12A-13-4
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High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee washed dished then handled clean food wrap. **Corrected On-Site** **Repeat Violation**
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03A-02-4
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High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.
Butter on cookline was 81° and not under temperature control. Butter placed in freezer. **Corrective Action Taken**
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03D-05-4
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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.
Observed cooked green beans at 57°-60° and cooked potatoes at 50° at glass door cooler in kitchen. Both beans and potatoes have been cooling since 9pm yesterday. Food discarded.
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35A-09-4
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High Priority - Presence of ants by window in kitchen by the dish washing area.
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08A-10-4
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High Priority - Raw animal food stored over ready-to-eat food in reach-in cooler.
Observed raw lamb over cooked potatoes.
**Corrected On-Site** **Repeat Violation**
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08A-22-4
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High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in cooler.
Observed raw chicken over raw mussels in reach in cooler. **Corrected On-Site**
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01B-02-4
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High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse.
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. Observed cooked green beans at 57°-60° and cooked potatoes at 50° at glass door cooler in kitchen. Both beans and potatoes have been cooling since 9pm yesterday. Food discarded.
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41-10-4
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High Priority - Toxic substance/chemical improperly stored. Butane stored on food storage shelving at cookline. Butane moved. **Corrected On-Site**
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12A-03-4
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Intermediate - Employee washed hands in a sink other than an approved handwash sink, washed hands at 3 compartment sink and spray sink in dishwashing area.
Employee washed hands at hand wash sink.
**Corrected On-Site**
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03D-15-4
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Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Rice from 46° at 11 am to 49° F at 12:30 cooling in a covered container at the glass door cooler in the cookline area. Rice uncovered and was placed in freezer. **Corrective Action Taken** **Repeat Violation**
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31A-03-4
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Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Sanitizer bucket stored in Handwashing sink at bar.
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52-01-4
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Intermediate - Identity of food or food product misrepresented.
Menu states that Roast duckling at L'0range is Gluten free but Demi glaze used on duck contains wheat flour as one of the ingredients.
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31B-03-4
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Intermediate - No soap provided at handwash sink located in kitchen.
Soap provided.
**Corrected On-Site**
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41-17-4
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Intermediate - Spray bottle containing toxic substance not labeled by dish washing area. Degreaser bottle unlabeled.
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