Cafe Sauvage

Inspector notes: At the cooler directly across from the oven in the kitchen observed TCS foods at elevated temperatures smoked salmon 51F cut carrots 49F soft cheese in the reachin part of the unit 50F. The external thermometer of the unit reads 41F. The person in charge indicates that the foods are moved from the walkin refrigerator at 8am every morning and put into the refrigerators in the kitchen. The TCS foods were removed to the walkin refrigerator in the basement to cool to 41F. Hold TCS foods at 41F or below.

Inspector notes: In the public restroom observed small dark rodent droppings. In the basement of the restaurant observed holes in the floors and holes in ceilings that could provide entry for pests but did not observe evidence of gnawing or droppings in the basement. The pest control report provided by the person in charge dated 2/11/2026 states there were two captured mice in the basement and activity in the basement kitchen and walkin refrigerator. Have your pest control operator perfrom a service prior to the reinspection work with them on exclusionary measures to prevent pests from entering the establishment and provide a clean (no captures no evidence) pest control report. The person in charge during the inspection called and scheduled their pest control operator to perform service on 2/16/2026.

Inspector notes: At the hand sink in the kitchen there is a pipe plumbed from the air conditioner unit that terminates into the basin of the hand sink; remove or redirect the pipe so that it no longer terminates into the hand sink basin.

Inspector notes: No food thermometer was able to be presented during the inspection; the person in charge ordered new food thermometers during the inspection. Provide food thermometers at all times in the establishment.

Inspector notes: The person in charge who is a certified food protection manager was not able to give the correct answers for cold and hot holding temperatures or name all the reportable symptoms and illnesses. The Health Inspector will be providing educational handouts to review about food safety temperatures and illness policy. Provide a person in charge who is knowlegable about food safety and illness policy.

Inspector notes: At the front entrance double doors there are gaps where daylight is visible between the doors when closed that allows for pest entry; repair or replace the doors or install door sweeps to prevent pest entry.

Inspector notes: Observed multiple cold holding units without internal thermometers; provide internal thermometers in conspicious locations for all cold holding units.

Inspector notes: Risotto dated 6/23 in walk-in refrigerator holding at 60F. Discarded. Review cooling methods to ensure foods are completely cooled to 41F before covering.

Inspector notes: Rats droppings observed in basement. Pest report indicates minor activity. Clean basement areas and monitor for activity. Provide next pest report.

Inspector notes: Damaged and missing ceiling tiles above cook line. Replace as needed.

Inspector notes: Bathroom doors are not self closing. Provide means of self-closing for bathroom doors.

Inspector notes: Pickled carrots and onions without date marking. Date mark all prepped foods to ensure rotation. Prepped in last two days.

Inspector notes: Hood sticker expired. Provide cleaning date.

Inspector notes: Glue trap in basement with dead roaches. Discard dead pests regularly. Reviewed pest report

Inspector notes: Food debris under basement shelves. Clean to avoid attracting pests. Torn bags on mulch in back corner of basement. Clean and store to avoid attracting pests.

Inspector notes: Food prep sink without air gap. Contact plumber to install air gap.

Inspector notes: Blanched potatoes on counter at 60F. Moved to refrigerator. Store cooked potatoes in refrigerator at all times.

Inspector notes: Containers of raw beef stored over ready to eat foods in cookline refrigerator. Corrected on site. Store raw meat below ready to eat foods.

Inspector notes: Low temperature dish machine not pumping sanitizer. Service call has been placed. Sanitize all pans and utensils in 3 compartment sink.

Inspector notes: Reduced oxygen packaged tuna in refrigerator to thaw. PIerce or remove packaging prior to thawing- per package directions.

Inspector notes: Food debris under fryer. Mouse droppings under basement shelves. Clean and monitor for activity. Reviewed pest reports.

Inspector notes: Cups used for scooping bulk ingredients left in containers. Provide scoops with handles to prevent contamination from the hands.