Le Central

Inspector notes: The 2-door low boy under the front counter was observed held at an ambient temperature of 44 degrees Fahrenheit. Time/temperature control for safety (TCS) food must be held at 41 degrees Fahrenheit or below except during preparation, cooking, or cooling. Per PIC, unit temperature was too low over weekend and changed setting on unit to higher setting. During the time of inspection unit was adjusted.

Inspector notes: Shellfish tags must be maintained for 90 days in chronological order and the date when the last shellfish was used from the bag must be noted on the shellfish tag. Shellfish tags were observed without the last date of service written on the tags. Date was written on most recent tag.

Inspector notes: The establishment does not employ a full-time, on-site manager certified in food safety at all times when time temperature control for safety (TCS) food is being prepared, handled, and/or served. Establishment is to register food safety manager with RIDOH Center for Food Protection.

Inspector notes: The doors to the outside, located in the front, are not tight-fitting. Outer openings of a food establishment must be protected against the entry of insects and rodents by tight-fitting doors.

Inspector notes: The stairway wall on left side was observed is in poor repair. The physical facilities must be maintained in good repair. Wall was observed with piece of sheetrock missing.