French Corner

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed accumulation black mold like substance inside kitchen ice machine.

High Priority - Date marked combined ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days of preparing/opening the earliest ready-to-eat time/temperature for safety ingredient. Caramelized onions stored in cook line cooler dated 11/12. Caramelized apples date marked 11/5 at salad prep coolers. Item never frozen. See stop sale.

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Bechamel sauce (50F - Ambient Cooling for 2 hours at 3:20, 50F at 3:55) in covered container in cook line reach cooler. Per operator, item was moved from walk in cooler, used, and placed into cooler less than 2 hours ago. Operator removed top and moved to walk in cooler. **Corrective Action Taken**

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee cellphone stored on kitchen prep cooler table. Operator removed. **Corrected On-Site**

Basic - Food stored on floor. Bin of frozen lamb stored on floor of walk in freezer. Operator reorganized. **Corrected On-Site**

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. In use cooking utensils stored in 102F water on stove. Operator turned on stove and began heating water to 135F. **Corrective Action Taken**

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cook line, stored in a hot box that is off: cooked ribs (67F - Cold Holding); cooked vegetables (65F - Cold Holding); cooked potato patty (70F - Cold Holding) As per chef, removed from walk in cooler and stored in unit to keep cold since 2.5 hours. Not prepped or portioned today. Chef returned items to walk in cooler to quick chill. At cookline, sitting on mini prep table: butter (67F - Cold Holding) As per chef, stored since 2.5 hours; garlic butter (65F - Cold Holding) As per chef, stored since 45 mins. Not prepped or portioned today. Chef removed to quick chill. **Corrective Action Taken** **Repeat Violation** **Admin Complaint** - From follow-up inspection 2025-03-12: On cutting board at flip top cooler: French fries (57F - Cold Holding) As per chef, stored less than 4 hours on counter. Not prepped or portioned today. Chef returned items to reach in cooler to quick chill. **Admin Complaint** **Corrective Action Taken**

High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed chef touch face then handled clean utensils to portion food into containers; no hand wash. Advised chef to wash hands.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cook line, stored in a hot box that is off: cooked ribs (67F - Cold Holding); cooked vegetables (65F - Cold Holding); cooked potato patty (70F - Cold Holding) As per chef, removed from walk in cooler and stored in unit to keep cold since 2.5 hours. Not prepped or portioned today. Chef returned items to walk in cooler to quick chill. At cookline, sitting on mini prep table: butter (67F - Cold Holding) As per chef, stored since 2.5 hours; garlic butter (65F - Cold Holding) As per chef, stored since 45 mins. Not prepped or portioned today. Chef removed to quick chill. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**

Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Emailed to operator. **Repeat Violation** **Admin Complaint**

Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, 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. Lentil soup cooked 4 days prior then frozen; not date marked. Advised operator to operator to date mark.

Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Emailed form to operator.