VILLA AZUR / LA CAVE D' AZUR

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

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

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

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

High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed the dish washer touching dirty dishes and removed clean dishes without washing his hands.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs over tortillas in the walk-in cooler. The chef moved the eggs to the bottom shelf. Corrected On-Site

Intermediate - Equipment drain line draining into handwash sink. Observed at the bar.

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

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed in the ware washing area.

Intermediate - Spray bottle containing toxic substance not labeled. The chef labeled it. Corrected On-Site Repeat Violation

Basic - Bowl or other container with no handle used to dispense food. Observed in a container of flour. The chef removed it. Corrected On-Site

Basic - Carbon dioxide/helium tanks not adequately secured. Observed behind the bar. Repeat Violation

Basic - Equipment and utensils not properly air-dried - wet nesting. Repeat Violation

Basic - Food stored on floor. Observed a large plastic container of cooking oil on the floor in the dry storage room. The chef put it on the shelf. Corrected On-Site

Basic - Ice bucket stored on floor between uses. Observed in the storage room. The chef inverted and placed the buckets on a shelf. Corrected On-Site

Basic - In-use wet wiping cloth/towel used under cutting board. Observed at the cook line. The cook removed it. Corrected On-Site

Basic - No handwashing sign provided at a hand sink used by food employees. Observed at the barn and the men restroom.

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

High Priority - Dented/rusted cans present. See stop sale. Observed a can of tomato sauce.

High Priority - Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands.

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Observed carpaccio and oysters on the menu. As per the chef the items are served raw.

Intermediate - Spray bottle containing toxic substance not labeled. Observed a spray bottle with a blue liquid at the bar.

Intermediate - oyster tags not marked with last date served.

Basic - Equipment and utensils not properly air-dried - wet nesting.

Basic - No handwashing sign provided at a hand sink used by food employees. Observed at the bar.

Basic - Old labels stuck to food containers after cleaning.

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Observed cut cherry tomatoes (58F - Cooling);

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 70 degrees Fahrenheit within 2 hours. Observed cut cherry tomatoes (58F - Cooling)

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed the soda gun nozzle soiled at the bar.

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

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 bar. The chef brought paper towels. Corrected On-Site

Basic - Carbon dioxide/helium tanks not adequately secured. Observed by the soda rack.

Basic - No handwashing sign provided at a hand sink used by food employees. Observed by the cook line. Repeat Violation

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

Intermediate - No chlorine chemical test kit provided when using sanitizer at warewashing machine.

Basic - Ceiling tile missing located near kitchen warewashing area.

Basic - Cove molding at floor/wall juncture broken/missing. Observed cove molding/tiles missing, located under kitchen dishmachine at warewashing area.

Basic - Food stored on floor. Observed a box of fries and a box containing bread, stored on floor, inside walk in freezer.

Basic - No handwashing sign provided at a hand sink used by food employees located behind bar at handwash sink with soap dispenser attached.

Basic - Standing water in bottom of reach-in-cooler located in front of kitchen cookline.

Basic - Walk-in cooler shelves with rust that has pitted the surface located at kitchen area.

Basic - Water leaking from pipe and/or faucet/handle. Observed a constant dripping of water from faucet head, located at corner handwash sink at kitchen area.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled soda gun nozzle located behind bar area.

Intermediate - Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Observed final rinse at kitchen dish machine at 150°F. Establishment has a three compartment sink setup using quaternary sanitizer, tested at 200ppm. Corrective Action Taken

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Observed " Tuna TarTare" offered on menu, prepared using raw tuna. Menu item not identify as containing a raw or undercooked animal foods covered by the consumer advisory.

Basic - Bowl or other container with no handle used to dispense food. Observed a metal bowl stored in ice at kitchen ice machine and a plastic container stored in a container of sugar located under kitchen counter. Chef removed both items stored in ice at ice machine and plastic container from the container of sugar. Corrected On-Site Repeat Violation

Basic - In-use tongs stored on equipment door handle between uses located on oven door handles at kitchen area.

Basic - Wall soiled with accumulated grease, food debris, and/or dust/ black-like substance located at wall at kitchen warewashing area.