LA BOULANGERIE BOUL'MICH

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee at kitchen area change gloves without washing hands first.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw burger patties stored over sliced prosciutto at walk in cooler.

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Observed at mop sink.

Intermediate - Non-pitting surface rust on food-contact equipment. Observed rust on shelves at walk in cooler.

Intermediate - Water treatment device has not been inspected or serviced according to manufacturer's instructions. Observed water filter under front counter missing service date.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee keychain on slicer at prep table.

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed multiple employees engaging in food preparation throughout establishment wearing bracelets and watches. Repeat Violation

Basic - Employee with no hair restraint while engaging in food preparation. Observed an employee at espresso station engaging in food preparation not wearing a hair restraint. Employee placed a hair restraint on during inspection. Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. Observed plastic containers at warewashing area wet nesting.

Basic - Equipment in poor repair. Observed gasket at top right drawer of reach in cooler at cook line torn. Repeat Violation

Basic - - From initial inspection : Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed employee engaging in food preparation wearing a bracelet and watch. Repeat Violation Warning - From follow-up inspection 2025-09-24: Time Extended

Basic - - From initial inspection : Basic - Reach-in cooler / Walk-in cooler interior/shelves have accumulation of soil residues. Observed shelves at reach in cooler across from stove soiled with food debris. Warning - From follow-up inspection 2025-09-24: Time Extended

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed sliced ham (50F - Cold Holding); sliced cheese (49F - Cold Holding) at reach-in coolers across from cookline. As per manager, less than 2 hours. Advised manager to keep flip top closed during no service period, closed any gaps in holding pans, and switch to metal containers rather than plastic. Manager closed flip top and closed gaps, but have no metal containers. Equipment registered at 39F temperature. Corrective Action Taken Repeat Violation

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Observed at mop sink splitter. Repeat Violation

Intermediate - Handwash sink used for purposes other than handwashing. Observed hand washing sink at warewashing area with water container inside. Repeat Violation

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling tile and vent soiled over warewashing machine.

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed employee wearing bracelets while doing food preparation. Bracelets were removed. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed inside of spray hose near warewashing machine soiled.

High Priority - - From initial inspection : High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Warning - From follow-up inspection 2024-08-23: Observed vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Time Extended

Basic - - From initial inspection : Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Observed over sliced near cook line. Warning - From follow-up inspection 2024-08-23: Observed over slicer near cook line. Time Extended

Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. Observed at cutting boards across from cook line. Repeat Violation Warning - From follow-up inspection 2024-08-23: Observed at cutting boards across from cook line. Time Extended

Basic - - From initial inspection : Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Dish machine in disrepair and not being used. Warning - From follow-up inspection 2024-08-23: Dish machine in disrepair and not being used. Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed fan cover soiled at walk-in cooler, reach-in freezer gaskets near walk-in cooler. Repeat Violation Warning - From follow-up inspection 2024-08-23: Observed fan cover soiled at walk-in cooler, reach-in freezer gaskets near walk-in cooler. Time Extended

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed a carton of raw shelled eggs stored over individual bags of cooked pasta located in reach in cooler across from cookline. Employee removed the cooked pasta stored under the raw shelled eggs. Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed vegetable soup (74F - Hot Holding), less than 4 hours, due to soup warmer not plugged into electrical outlet. Manager plugged in soup warmer, to reheat soup to 165F and above. Corrective Action Taken

Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Establishment uses a hot water sanitizing dish machine, no measuring device provided. Repeat Violation

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed dust accumulation on ceiling tiles above dish machine at warewashing area. Repeat Violation

Basic - Cutting boards heavily grooved with cut marks located at prep coolers. Repeat Violation

Basic - Equipment in poor repair. Observed torn gasket at reach in freezer next to walk in cooler.

Basic - Ice scoop handle in contact with ice located inside small light blue cooler, located on top of back counter next soup warmer. Manager placed handle of scoop in an upright position. Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensils in standing water at 76F, located at prep cooler, across from cookline.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled fan covers inside walk in cooler. Repeat Violation

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed wiping cloths stored at prep area, not kept stored in sanitizer buckets.

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Observed quaternary sanitizer bucket at 0ppm, stored under cookline. Employee refilled bucket with new sanitizer. Corrective Action Taken

Basic - Working containers of food removed from original container not identified by common name. Observed a spray bottle containing water, stored above handwash sink, located across from deli slicer, not labeled. Observed plastic container of sugar and glaze used for croissants not labeled, stored under deli slicer. Observed squeeze bottle of oil not labeled stored in wall container next to prep cooler. Employees labeled all mentioned food containers. Corrected On-Site Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed food debris on slicer located next to reach in freezer. Observed soiled plastic barrier inside ice machine located next to lobby condiment station.

Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Establishment has a hot water sanitizing dish machine, no measuring device provided at time of inspection. Repeat Violation

Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Observed some porous ceiling tiles, not all ceiling tiles throughout kitchen are smooth and easily cleanable. Repeat Violation

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed dust accumulation on ceiling tiles throughout kitchen area, near air conditioner vents.

Basic - Cutting boards grooved with cut marks located at kitchen prep coolers.

Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Observed handle of scooping utensil not stored above a container of tuna, inside reach in cooler drawer, located across from cookline.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled gaskets at door of walk in cooler. Observed soiled fan covers inside walk in cooler. Repeat Violation

Basic - Straws or stir sticks provided for customer self-service not individually wrapped or in an approved dispenser. Observed stir sticks provided at lobby condiment station, not individually wrapped/protected.

Basic - Walk-in cooler shelves with rust that has pitted the surface. Repeat Violation

Basic - Working containers of food removed from original container not identified by common name. Observed 2 squeeze bottles of oil stored in storage rack on wall, next to prep cooler, not labeled.

High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Observed utensils in a water temperature of 81°F. The manager poured out the water and washed the utensils. Corrected On-Site

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. Poster provided via email. Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed the cutting boards at the preparation reach in cooler.

Intermediate - Handwash sink not accessible for employee use at all times. Observed trays and plates stacked on the sink. The manager removed the items. Corrected On-Site Repeat Violation

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

Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed at the kitchen entrance. The manager put towels. Corrected On-Site

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.Form provided via email. Corrective Action Taken

Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Observed by the walk-in cooler. Repeat Violation

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed in the ware wash area.

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed at the front counter. The manager inverted the items. Corrected On-Site Repeat Violation

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed a drink cup with no lid on the meat slicer. The manager discarded it. Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. Observed at the ware washing area.

Basic - Food stored on floor. Observed a plastic container with potatoes on the walk-in floor. The manager moved the items. Corrected On-Site Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed the walk-in cooler gasket soiled. Observed the hood filters soiled. Repeat Violation

Basic - Old labels stuck to food containers after cleaning.

Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Observed in the walk-in cooler.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed in the ware wash area.

Basic - - From initial inspection : Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas . Observed some in the kitchen entrance. - From follow-up inspection 2022-09-16: Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas . Observed some in the kitchen entrance. Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed the walk-in cooler gasket and fan guards soiled. Observed the reach in cooler gaskets soiled. - From follow-up inspection 2022-09-16: Observed the walk-in cooler gasket and fan guards soiled. Observed the reach in cooler gaskets soiled. Time Extended

Intermediate - - From initial inspection : Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked pasta held for more than 24 hours not date marked. - From follow-up inspection 2022-04-19: Time Extended

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Front counter and cook line.

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

Intermediate - No soap provided at handwash sink. Cook line.

Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Observed dishwasher machine not set up or properly working yet. Owner was instructed to use 3 compartment sink until dishwasher machine it's properly working.