LA BOULANGERIE BOUL'MICH

Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Observed a two individual of frozen salmon inside reach in cooler being thawed improperly inside ROP bag. Operator removed from package. Corrected On-Site

Basic - Equipment in poor repair. Observed torn gasket at reach in cooler located under microwave.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Operator removed. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener blade soiled with food debris under prep,table.

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Observed caramel croissants at front counter without a written plan. The manager was able to find the written plan for time as a public health control during inspection. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee food at triple door reach in cooler at kitchen area, not separate from ready to eat products .

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed an employee engaging in food preparation wearing a watch.

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

Basic - Equipment in poor repair. Observed reach in cooler handle at cook line torn and in poor repair. Observed gasket at triple door reach in cooler torn.

Basic - Garbage can located outside has no lid or lid open/broken. Observed dumpster missing lid at dumpster area.

Basic - No Heimlich maneuver/choking sign posted. Observed no choking poster. Emailed manager choking poster. Corrective Action Taken

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed wet wiping cloth on prep table at kitchen area not in sanitizing solution.

Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ Observed Benigno Armas certificate expired on 01-13-25.

Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Observed 6 employees at the time of the inspection with no certified food manager present. Repeat Violation

Basic - In-use tongs stored on equipment door handle between uses.

Basic - No Heimlich maneuver/choking sign posted. Provided to operator via email.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed wet wiping cloth stored on top of reach in coolers by coffee machine at front counter. Repeat Violation

High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Observed cook cracking raw shell eggs and then handles clean dishes no handwashing prior. Coached cook on correct procedures, cook washed hands. Corrected On-Site

High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Observed raw shell eggs stored on top of reach in cooler by cook line at ambient temperature of 78F. As per cook for less than 30 minutes prior, coached cook on correct procedures of storage. Cook placed raw shell eggs inside reach in cooler. Corrective Action Taken

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cut lettuce (46F - Cold Holding) inside kitchen reach in cooler by dishwasher area; milk (49F - Cold Holding) by front counter reach in cooler. As per person in charge for less than 30 minutes prior.

Intermediate - Handwash sink not accessible for employee use at all times. Observed large round trash can blocking hand washing sink by dishwasher area. Person in charge removed. Corrected On-Site Repeat Violation

Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/. Observed 7 food handlers working at the time of inspection and no food manager present.

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

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

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed plates not inverted at shelf by cook line.

Basic - Cutting board has cut marks and is no longer cleanable. Observed on top of reach in cooler by dishwasher area.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee bottle of water stored on top of reach in cooler by front counter.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensil in standing water at 70F on top of reach in cooler by dishwasher area.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed wet wiping cloth stored on top of reach in coolers by coffee machine at front counter.

Intermediate - Handwash sink not accessible for employee use at all times. Large trash can blocking kitchen handwash sink. Manager moved trash can during inspection., Corrected On-Site

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

Basic - Clean equipment/dishware/utensils stored next to handwash/food preparation sink exposed to splash. Cappuccino carafe stored under paper towels, exposed to dripping hands. Carafe moved at time of inspection. Corrected On-Site

Portable fire extinguisher gauge in red zone. For reporting purposes only. Extinguisher by door in recharge zone.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed slicer blade soiled.

Basic - Accumulation of debris on exterior of warewashing machine.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.

Intermediate - Handwash sink used for purposes other than handwashing. Observed hand sink used as dump sink.

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Observed establishment holds cheese bread and ham and cheese rolls under time. No written procedures available. Provided written procedures to operator. Corrective Action Taken

Basic - Accumulation of debris on exterior of warewashing machine.

Basic - Buildup of food debris/soil residue on equipment door handles.

Basic - In-use knife/knives stored in cracks between pieces of equipment.

Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Observed utensil handle stored in chicken salad touching food.

Basic - Reach-in cooler shelves with rust that has pitted the surface.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed in some parts of kitchen area.

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

Intermediate - No soap provided at handwash sink. Observed at both hand sinks.

Basic - Accumulation of debris on exterior of warewashing machine.

Basic - Buildup of food debris/soil residue on equipment door handles.

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

Basic - Faucet/handle missing at plumbing fixture. Observed at hand sink in front service station.

Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed tongs stored under oven.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in cooler gaskets soiled.

Basic - Old labels stuck to food containers after cleaning.

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

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

High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit.

High Priority - Raw animal food stored over ready-to-eat food. Observed raw hamburger meat over cut tomatoes.

High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. At the time of the inspection, observed ragu container dated 9/14/21. At the time of the inspection manager discarded product. Corrected On-Site

High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. At the time of the inspection, observed ragu container dated 9/14/21.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. At the time of the inspection observed interior of microwave soiled. Observed interior of reach in cooler soiled.

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. At the time of the inspection, observed establishment uses time as a public health control. No procedures available.

Basic - Accumulation of debris on exterior of warewashing machine.

Basic - Backflow device not located for convenient service or maintenance access.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee water bottles in prep area.

Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. At the time of the inspection observed food employee put soiled dishes to wash in sanitizer solution at three compartment sink.

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

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed sanitizer hoses soiled. Observed exterior of reach in coolers soiled. Observed reach in cooler gaskets soiled.

Basic - Old labels stuck to food containers after cleaning.

Basic - Reach-in cooler fan covers have accumulation of soil residues.

Basic - Reach-in cooler shelves with rust that has pitted the surface.

Basic - Standing water in bottom of reach-in-cooler.

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