LE CORDON DU CAP CORP

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink in kitchen. Manager replaced during inspection. Corrected On-Site

Basic - Container of oil stored on floor next to triple sink in kitchen. Manager elevated. Corrected On-Site Repeat Violation

Basic - No handwashing sign provided at a hand sink used by food employees. Sign provided to operator.

Basic - Nonfood-contact surface soiled with grease, dirt, slime or dust. Hood Filters soiled.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth stored on prep table in kitchen. Manager stored in sanitizer bucket. Corrected On-Site

High Priority - Employee washed hands with no soap while engaging in food preparation. Reviewed proper handwashing procedures. Employee washed hands correctly Corrected On-Site Warning

Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Repeat Violation Admin Complaint

Basic - Container of oil and case of yams stored on floor at entrance of kitchen. Warning

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled Warning

Basic - Wall soiled with accumulated grease, food debris. Wall next to stove soiled. Warning

Intermediate - - From initial inspection : Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. - From follow-up inspection 2025-01-23: Same- Admin Complaint

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Container of Raw beef stored above container of cooked pork in double doors reach in freezer. Manager inverted. Corrected On-Site

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. Vegetable Reach in cooler- ; Cooked Meatballs (47F - Cold Holding). Per Manager food item in unit overnight. Item not prepared or portioned today. See stop sale

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Vegetable Reach in cooler- ; Cooked Meatballs (47F - Cold Holding). Per Manager food item in unit overnight. Item not prepared or portioned today. See stop sale

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test kit. Repeat Violation

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink in kitchen. Manager replaced. Corrected On-Site Repeat Violation

Intermediate - No probe thermometer provided to measure temperature of food products.

Basic - Screen in door torn/in poor repair

High Priority - Operating with an expired Division of Hotels and Restaurants license.

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer 250ppm. Manager remade to 100 ppm. Corrected On-Site

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Repeat Violation

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink in kitchen. Manager replaced. Corrected On-Site Repeat Violation

Basic - Time/temperature control for safety food thawed in an improper manner. Frozen turkey thawed in standing water in triple sink. Manager stored under running water. Corrected On-Site

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Berg Refrigerator- ; Cooked rice (48-50F - Cooling); Cooked chicken (47-49F - Cooling). Per Manager food items in unit over 4 hours. Items not prepared nor portioned today. Observed items in deep pans. See stop sale.

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. Berg Refrigerator- ; Cooked rice (48-50F - Cooling); Cooked chicken (47-49F - Cooling). Per Manager food items in unit over 4 hours. Items not prepared nor portioned today. Observed items in deep pans. See stop sale

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener next to prep table. Employee cleaned during inspection. Corrected On-Site

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Manager provided during inspection. Corrected On-Site

Intermediate - No probe thermometer provided to measure temperature of food products.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth stored on prep table in kitchen. Manager stored in sanitizer bucket. Corrected On-Site

High Priority - Operating with an expired Division of Hotels and Restaurants license.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Container of raw shell eggs stored above container of of vegetables in reach in Coca Cola glass cooler. Manager inverted. Corrected On-Site

Basic - Exterior door has a gap at the threshold that opens to the outside. Exit door by kitchen.

Basic - Shelf with rust that has pitted the surface over triple sink in kitchen.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. In kitchen next to stove and behind hand washing sink.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloths stored on prep table in kitchen. Manager stored in sanitizer bucket. Corrected On-Site Repeat Violation

Basic - Working containers of food removed from original container not identified by common name. Container of salt not labeled in kitchen. Manager labeled. Corrected On-Site

Intermediate - - From initial inspection : Intermediate - Non-pitting surface rust on food-contact equipment. Shelves in Victory refrigerator. Warning - From follow-up inspection 2022-09-15: Time Extended

Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. Warning - From follow-up inspection 2022-09-15: Time Extended

Basic - - From initial inspection : Basic - Equipment in poor repair. Gasket in victory refrigerator is torn and in disrepair. Warning - From follow-up inspection 2022-09-15: Time Extended

Basic - - From initial inspection : Basic - Edesa reach in freezer bottom shelf have accumulation of soil residues. Warning - From follow-up inspection 2021-09-10: Observed same Time Extended - From follow-up inspection 2021-11-08: Observed same Time Extended

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooked pork ; (50°F room temperature) on prep table in cook line, held under 4 hours ago as per cook. Operator moved to reach in cooler for quick chill. Corrective Action Taken

Basic - Edesa reach in freezer bottom shelf have accumulation of soil residues. Repeat Violation

Basic - Employee eating while preparing food. Educate cook, told operator eating should be done in designated area only. Cook complied Corrected On-Site

Basic - Ice buildup in Edesa reach-in freezer in kitchen.