Le Berger Restaurant

Supervisor/Person in Charge Present

Certified Food Manager Identification

Employee Health Policies Present

Proper Eating, Tasting, Drinking, or Tobacco Use

Hands Clean and Properly Washed

Required Records Available; Shellstock Tags/Labels

Approved Thawing Methods Used

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Cooked chicken 58 f cooling overnight in the upright reach in cooler in the kitchen

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Cooked chicken 58 f cooling overnight in the upright reach in cooler in the kitchen

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw pork stored over cooked chicken in the upright cooler in the kitchen. Explained and manager rearranged. **Corrected On-Site**

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Raw turkey and raw pork thawing in standing water in two compartments of the three compartment sink. Raw turkey temperature 70 f, raw pork temperature 109 f as per employee put in at 8 am. Current time 10 am. As per manager will start cooking at 10:30 am. Explained proper thawing method. Best one to remove from freezer and put in the cooler to thaw. In an emergency thaw under cold running water. Food temperature cannot go above 41 f during the thawing.

Basic - Reach-in cooler shelves with rust that has pitted the surface. Glass door cooler by kitchen entrance.

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Half used personal water bottle stored with and above food in the reach in cooler. Explained and manager moved bottle to bottom shelf. **Corrected On-Site**

Basic - Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. Both lemonade bottles in glass door cooler in the dining room.

Basic - Time/temperature control for safety food thawed in an improper manner. Raw turkey and raw pork thawing in standing water in two compartments of the three compartment sink. Raw turkey temperature 70 f, raw pork temperature 109 f as per employee put in at 8 am. Current time 10 am. As per manager will start cooking at 10:30 am. Explained proper thawing method. Best one to remove from freezer and put in the cooler to thaw. In an emergency thaw under cold running water. Food temperature cannot go above 41 f during the thawing. Thaw in microwave. After thawing in microwave food should go directly on cooking surface (fryer,grill,oven). Thaw in the process of cooking ( frozen hamburger on the grill,frozen wings in the fryer )

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. washcloth bucket chlorine 0 ppm, manager added chlorine. Chlorine 100 ppm. **Corrected On-Site**

Food Received at Proper Temperature

Food Contact Surfaces Clean and Sanitized

Non-Food Contact Surfaces Clean

Approved Thawing Methods Used

High Priority - - From initial inspection : High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. cooked turkey 50 f cooling overnight, cooked chicken drumsticks 51 f cooling over night **Corrected On-Site** **Warning** - From follow-up inspection 2024-09-18: Cooked turkey 58 f cooling overnight, cooked pork 55 f cooling overnight, ( not prepared or portioned today) **Admin Complaint**

High Priority - - From initial inspection : High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. cooked turkey 50 f cooling overnight, cooked chicken drumsticks 51 f cooling over night **Warning** - From follow-up inspection 2024-09-18: Cooked turkey 58 f cooling overnight, cooked pork 55 f cooling overnight, **Admin Complaint**

Intermediate - - From initial inspection : Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. ( Cut lettuce 60 f at 9:24 am second temperature 60 f at 9:47 am, large container of pickle ( shredded cabbage carrots) 55 f at 9:24 am second temperature 55 f at 9:47 am in flip top cooler. No other time temperature controlled food in flip top cooler, as per manager all prepared an hour ago ) No change in temperature. At this rate of ambient cooling it will not reach 41 f or colder within 4 hours from cutting. cooked turkey 50 f cooling overnight, cooked chicken drumsticks 51 f cooling over night **Warning** - From follow-up inspection 2024-09-18: Cooked turkey 58 f cooling overnight, cooked pork 55 f cooling overnight, **Admin Complaint**

Basic - - From initial inspection : Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Upright produce cooler in the dining room. **Repeat Violation** **Warning** - From follow-up inspection 2024-09-18: Same **Time Extended**

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. cooked turkey 50 f cooling overnight, cooked chicken drumsticks 51 f cooling over night **Corrected On-Site** **Warning**

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Commercially packaged raw chicken stored over box of plantations in upright freezer. Explained and manager asked to rearrange. Employee rearranged. **Corrected On-Site** **Warning**

High Priority - Raw animal food stored over or with unwashed produce. Raw pork bucket over open box of habanero peppers in upright cooler. Explained and employee rearranged. **Corrected On-Site** **Warning**

High Priority - Rodent activity present as evidenced by rodent droppings found. 2 rodent droppings on top of hot water heater in the corner by three compartment sink. Explained and employee cleaned the area. **Corrected On-Site** **Admin Complaint**

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. cooked turkey 50 f cooling overnight, cooked chicken drumsticks 51 f cooling over night **Warning**

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Raw turkey 90 f thawing in standing hot water in three compartment sink , raw pork 74 f under running hot water in three compartment sink. As per manager approximately 1 and half hour in the three compartment sink. Explained . Employee will start cooking soon. **Warning**

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. ( Cut lettuce 60 f at 9:24 am second temperature 60 f at 9:47 am, large container of pickle ( shredded cabbage carrots) 55 f at 9:24 am second temperature 55 f at 9:47 am in flip top cooler. No other time temperature controlled food in flip top cooler, as per manager all prepared an hour ago ) No change in temperature. At this rate of ambient cooling it will not reach 41 f or colder within 4 hours from cutting. cooked turkey 50 f cooling overnight, cooked chicken drumsticks 51 f cooling over night **Warning**

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Half used personal water bottle stored with and above food in upright cooler in the kitchen. Employee removed the bottle. **Corrected On-Site** **Repeat Violation** **Warning**

Basic - Food stored on floor. Rice bag stored on floor in the kitchen. **Warning**

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Upright produce cooler in the dining room. **Repeat Violation** **Warning**

Basic - Time/temperature control for safety food thawed in an improper manner. Raw turkey 90 f thawing in standing hot water in three compartment sink , raw pork 74 f under running hot water in three compartment sink. As per manager approximately 1 and half hour in the three compartment sink. **Repeat Violation** **Warning**

Basic - Time/temperature control for safety food thawed under hot running water. Raw turkey 90 f thawing in standing hot water in three compartment sink , raw pork 74 f under running hot water in three compartment sink. As per manager approximately 1 and half hour in the three compartment sink. **Warning**

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. 0 ppm by service window. Employee changed the solution . Chlorine 100 ppm. **Corrected On-Site** **Warning**

Basic - - From initial inspection : Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Upright cooler shelves soiled. **Repeat Violation** **Warning** - From follow-up inspection 2024-03-13: Same **Time Extended**

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Fried plantains 104 f in a pan on top of steam table pan, hard boiled eggs 89 f in a pan on top f steam table pan. As per manager both less than 2 hours. Advised to reheat to 165 f then hot hold 135 f or hotter. **Warning**

High Priority - Food prepared in a private home. See stop sale. 6 bottles of Haitian Cremas prepared at home. Advised operator even if prepared on premises. He can not sell in this establishment because they do not have alcohol license. This is alcoholic beverage. **Admin Complaint**

High Priority - Roach activity present as evidenced by live roaches found. 1 live roach on floor in front of glass door freezer. Went under the freezer 1 live roach on floor behind corn meal bin by upright cooler. **Repeat Violation** **Admin Complaint**

High Priority - Stop Sale issued due to food originating from an unapproved source. 6 bottles of Haitian Cremas prepared at home. Advised operator even if prepared on premises. He can not sell in this establishment because they do not have alcohol license. This is alcoholic beverage. **Warning**

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 one. **Warning**

Basic - Bowl or other container with no handle used to dispense food. Round container in corn meal bin. **Warning**

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Personal beverages stored with and above food in glass door cooler near entrance to the kitchen. **Warning**

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Female purse and phone stored on top of sugar bag on the shelf. Explained and manager removed both. **Corrected On-Site** **Warning**

Basic - Floor soiled/has accumulation of debris. Floor Under corn meal bin wet and soiled with foul Oder. Employee cleaned and sanitized. **Corrected On-Site** **Warning**

Basic - No handwashing sign provided at a hand sink used by food employees. Hand sink in the kitchen **Repeat Violation** **Warning**

Basic - Time/temperature control for safety food thawed in an improper manner. Pork and beef thawing in standing water in 2 of the three compartment sink. Temperature 40-41 f explained. **Repeat Violation** **Warning**

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Upright cooler shelves soiled. **Repeat Violation** **Warning**

High Priority - - From initial inspection : High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. cooked pork (63-76F - Cooling); cooked Turkey (66F - Cooling); cooked Turkey (66F - Cooling); in three door cooler at cook line; as per operator food cooked yesterday and stored in big plastic tubs covered to cool overnight; foods never reached 41 F or below within 6 hours; See Stop Sale **Repeat Violation** **Admin Complaint** - From follow-up inspection 2023-10-25: Cooked pasta 77-78 F cooling at 3:15 since 12:30 in 3 door cooler at cook line; food never reached 70 F within 2 hours; See Stop Sale **Admin Complaint**

High Priority - - From initial inspection : High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. cooked pork (63-76F - Cooling); cooked Turkey (66F - Cooling); cooked Turkey (66F - Cooling); in three door cooler at cook line; as per operator food cooked yesterday and stored in big plastic tubs covered to cool overnight; foods never reached 41 F or below within 6 hours; See Stop Sale - From follow-up inspection 2023-10-25: High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked pasta 77-78 F cooling at 3:15 since 12:30 in 3 door cooler at cook line; food never reached 70 F within 2 hours; See Stop Sale **Admin Complaint**

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. pork (61F - Cold Holding) in there compartment sink; as per operator food being thawed; food no longer 41 F or below ; advised operator to move food inside cooler ; operator stated to it will be cooked immediately; **Corrective Action Taken** **Repeat Violation** **Admin Complaint** - From follow-up inspection 2023-10-25: Pork 41-50 F cold holding ; food not prepared or portioned today ;food out of temperature for approximately 1 hour; **Admin Complaint**

Intermediate - - From initial inspection : Intermediate - Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit. - From follow-up inspection 2023-10-25: **Time Extended**

Basic - - From initial inspection : Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed lettuce over cooked pork and turkey in 3 door cooler at cook line; advised operator to store properly - From follow-up inspection 2023-10-25: Unwashed lettuce over cooked pork and turkey in 3 door cooler at cook line; advised operator to store properly **Time Extended**

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. cooked pork (63-76F - Cooling); cooked Turkey (66F - Cooling); cooked Turkey (66F - Cooling); in three door cooler at cook line; as per operator food cooked yesterday and stored in big plastic tubs covered to cool overnight; foods never reached 41 F or below within 6 hours; See Stop Sale **Repeat Violation** **Admin Complaint**

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. cooked pork (63-76F - Cooling); cooked Turkey (66F - Cooling); cooked Turkey (66F - Cooling); in three door cooler at cook line; as per operator food cooked yesterday and stored in big plastic tubs covered to cool overnight; foods never reached 41 F or below within 6 hours; See Stop Sale

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. pork (61F - Cold Holding) in there compartment sink; as per operator food being thawed; food no longer 41 F or below ; advised operator to move food inside cooler ; operator stated to it will be cooked immediately; **Corrective Action Taken** **Repeat Violation** **Admin Complaint**

Intermediate - Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit.

Intermediate - No soap provided at handwash sink at cook line and handwash sink in the bathroom; Operator provided **Corrected On-Site**

Basic - No handwashing sign provided at a hand sink at cook line used by food employees. Advised operator to post sign **Corrected On-Site**

Basic - Reach-in cooler interior/shelves have accumulation of soil residues- glass door cooler at storage area;

Basic - Time/temperature control for safety food thawed in an improper manner. Raw pork and raw turkey thawing in three compartment sink at room temperature; advised operator to turn cold water on; operator turned cold water on on one compartment; **Corrective Action Taken**

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed lettuce over cooked pork and turkey in 3 door cooler at cook line; advised operator to store properly

Supervisor/Person in Charge Present

Employee Health Policies Present

Procedures for Responding to Vomiting/Diarrheal Events

Approved Thawing Methods Used

Lighting Adequate; Required Shields in Place

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. goat (54F - Cooling ); chicken (50F - Cooling); chicken (55F - Cooling); Akra (54F - Cooling); cooked sauce (56F - Cooling) in three glass door cooler. Operator states food not prepped or portioned today. Cooling in unit overnight. Food did not reach 41F within 6 hours. Food items in large containers covered. Unit not Maintaining temperature.

High Priority - Presence of insects, rodents, or other pests. One live mouse in hallway. Went in storage room in hallway in dining room. Unable to find.

High Priority - Roach activity present as evidenced by live roaches found. One live roach on wall above clean equipment in kitchen. One live roach under shelf above prep table in kitchen. One live roach on floor under prep table in kitchen. Killed removed and sanitized areas. **Corrective Action Taken**

High Priority - Rodent activity present as evidenced by rodent droppings found. Approximately 20 rodent droppings in storage room in hallway Approximately 30 droppings on floor infront of freezer unit in kitchen 10 Rodent droppings on floor in front of three door cooler in kitchen. 2 rodent droppings on shelf above bane Marie with to go containers Approximately 20 rodent droppings on shelf above hand sink in kitchen. Removed cleaned and sanitized areas **Corrective Action Taken**

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. goat (54F - Cooling ); chicken (50F - Cooling); chicken (55F - Cooling); Akra (54F - Cooling); cooked sauce (56F - Cooling) in three glass door cooler. Operator states food not prepped or portioned today. Cooling in unit overnight. Food did not reach 41F within 6 hours. Food items in large containers covered. Unit not Maintaining temperature. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cut cabbage (54F - Cold Holding) in Coca Cola cooler in dining room. Operator states food not prepped or portioned today. In unit over four hours.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cut cabbage (54F - Cold Holding) in Coca Cola cooler in dining room. Operator states food not prepped or portioned today. In unit over four hours. **Repeat Violation** **Admin Complaint**

Basic - Hole in or other damage to wall. Wall in disrepair In front of freezer unit at end of kitchen

Basic - No conspicuously located ambient air temperature thermometer in holding unit. Three glass door cooler in kitchen

Basic - No handwashing sign provided at a hand sink used by food employees. Hand sink in kitchen

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Coca Cola glass reach in cooler in dining room

Basic - Time/temperature control for safety food thawed in an improper manner. Pork thawing in standing water bucket Chicken thawing in standing water in triple sink

Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Throughout kitchen

Basic - Wall not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom. Throughout kitchen

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Throughout kitchen

Basic - Floor area(s) covered with standing water. In cracks in flooring of kitchen.

Basic - Floor soiled/has accumulation of debris. Throughout kitchen

Basic - Food stored on floor. Pork on floor in kitchen

Lighting Adequate; Required Shields in Place

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cooked chicken (50F - Cold Holding); Turkey (53F - Cold Holding); cooked Akra (48F - Cold Holding); cooked vegetables (50F - Cold Holding) per operator food not prepped or portioned today. In unit over four hours. **Warning**

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer Bucket (Chlorine 200ppm) **Warning**

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cooked chicken (50F - Cold Holding); Turkey (53F - Cold Holding); cooked Akra (48F - Cold Holding); cooked vegetables (50F - Cold Holding) per operator food not prepped or portioned today. In unit over four hours. **Warning**

Intermediate - Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit. **Warning**

Basic - Wall not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom. Next to three compartment sink **Warning**

Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Warning**

Basic - Bowl or other container with no handle used to dispense food. Cup as scoop in hot sauce **Warning**

Basic - Floor area(s) covered with standing water. At floor tiles in front of freezer **Warning**

Basic - Floor tiles missing and/or in disrepair. Flooring contains cracks Floor tiles chipped at freezer unit **Warning**

Basic - - From initial inspection : Basic - Floor tiles missing and/or in disrepair. At three door freezer - From follow-up inspection 2023-04-11: **Time Extended**

Basic - - From initial inspection : Basic - Wall soiled with accumulated grease, food debris, and/or dust. At water heater And three compartment sink At end of cook line at prep table - From follow-up inspection 2023-04-11: **Time Extended**

High Priority - Roach activity present as evidenced by live roaches found. One live roach on tomato can on prep table in kitchen. Two live roaches on wall above three compartment sink in kitchen. Two live roaches on floor under at milk crates in kitchen. Two live roaches on shelf above three compartment sink in kitchen. Eight live roaches on floor in back dining room outside kitchen entry way. Two live roaches at water heater next to three compartment sink in kitchen. Roaches killed. Areas sanitized. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**

High Priority - Rodent activity present as evidenced by rodent droppings found. Approximately 20 rodent droppings on shelf at end of three compartment sink in kitchen. Employee removed and sanitized area. **Corrective Action Taken**

Basic - Dead roaches on premises. One dead on gasket of white reach in cooler at counter in dining room. Ten dead roaches on floor at front counter in dining room. One dead at two door cooler in back dining room. Two dead under tables in back dining room. Employees removed and sanitized areas. **Corrective Action Taken** **Repeat Violation**

Basic - Floor area(s) covered with standing water. at three door freezer

Basic - Floor soiled/has accumulation of debris. At Three compartment sink and water heater At reach in cooler in back dining room

Basic - Floor tiles missing and/or in disrepair. At three door freezer

Basic - Food stored on floor. Onions on floor in dry storage room in hallway Bucket of Plantains on floor in kitchen at steam table Bag of Cabbage at two door cooler in back dining room

Basic - Wall soiled with accumulated grease, food debris, and/or dust. At water heater And three compartment sink At end of cook line at prep table

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer Bucket (Chlorine 0ppm). Remade. Sanitizer Bucket (Chlorine 100ppm) **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. Employee observed peeling a ready to eat hard boiled egg and plating it with barehands. Advised employee to wash hands and use gloves with ready to eat food items. **Warning**

High Priority - Roach activity present as evidenced by live roaches found. Two live roaches on floor of dining room in front of sliding door cooler. One live roach on floor in kitchen in front of freezer. Operator removed cleaned and sanitized area. **Corrective Action Taken** **Warning**

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. pork (122F - Hot Holding); fish (106F - Hot Holding) on top of steam table. Food items placed above rim level. Operator states food out less than four hours. Food items reheated 165F for hot holding. **Warning**

Intermediate - Handwash sink used for purposes other than handwashing. Hand sink storing stainless steal containers **Warning**

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance- stained throughout kitchen. **Warning**

Basic - Dead roaches on premises. One dead roach on floor in kitchen in front of freezer. Removed cleaned and sanitized area. **Corrective Action Taken** **Warning**

Basic - Food stored on floor. Bucket of Plantains on the floor. Removed. **Corrected On-Site** **Warning**

Basic - Wall soiled with accumulated grease, food debris, and/or dust-at three compartment sink and behind cook line equipment. **Warning**