MR BAGUETTE

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food.

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

Intermediate - Handwash sink used for purposes other than handwashing. Observed food residue inside HWS at front counter.

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

Basic - Employee with no hair restraint while engaging in food preparation. Repeat Violation

Basic - Food stored on floor. Observed mayo case on floor by kitchen entrance. Repeat Violation

High Priority - Employee rubbed hands together for less than 10-15 seconds while washing hands.

High Priority - Shell eggs received in a unit not maintaining an ambient air temperature of 45 degrees Fahrenheit or less. Observed at cook line, coached operator on correct procedures. Repeat Violation

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed cooked egg (123F - Hot Holding); cooked beef (113F - Hot Holding) at cook line. Coached operator on correct procedures.

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. Provided to operator via email.

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

Intermediate - Nonservice animals in the food establishment or on premises.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed slices cheese no date marked, as per chef for more than 24 hours prior.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed vent soiled at kitchen entrance. Repeat Violation

Basic - Employee with no hair restraint while engaging in food preparation.

Basic - Food stored on floor. Observed mayo case on floor by kitchen entrance.

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

Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed slicer soiled. - From follow-up inspection 2025-05-20: Time Extended

Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling vents soiled throughout kitchen. Observed ceiling tiles soiled throughout kitchen. Repeat Violation - From follow-up inspection 2025-05-20: Time Extended

Basic - - From initial inspection : Basic - Current Hotel and Restaurant license not displayed. - From follow-up inspection 2025-05-20: Time Extended

Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. Observed at preparation area. - From follow-up inspection 2025-05-20: Time Extended

Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris. Observed throughout the kitchen. - From follow-up inspection 2025-05-20: Time Extended

Basic - - From initial inspection : Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed behind 3 compartment sink. - From follow-up inspection 2025-05-20: Time Extended

Intermediate - - From initial inspection : Intermediate - Handwash sink used for purposes other than handwashing. Observed had sunk by front counter with coffee cups inside. Employee removed it. Corrected On-Site - From follow-up inspection 2024-10-14: At the time of the callback observed forks inside of hand sink. Time Extended - From follow-up inspection 2024-12-16: Time Extended

Intermediate - - From initial inspection : Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Observed establishment serves eggs. - From follow-up inspection 2024-10-14: Time Extended - From follow-up inspection 2024-12-16: Admin Complaint

Intermediate - - From initial inspection : Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. - From follow-up inspection 2024-10-14: Time Extended - From follow-up inspection 2024-12-16: Time Extended

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Observed no vacuum breaker installed at mop splitter.

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. Provided operator with cleanup procedures via email.

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

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels in any of the sinks in the establishment.

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

Intermediate - No soap provided at handwash sink. Observed no soap at any of the hand washing sinks at establishment.

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

Basic - No handwashing sign provided at a hand sink used by food employees. Observed no hand washing sign at women's bathroom and front counter hand washing.