LA BELLE ROSE RESTAURANT & PRODUCE

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

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

Intermediate - No soap provided at handwash sink. In the kitchen.

Basic - Observed white reach-in cooler interior/shelves have accumulation of soil residues.

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

Basic - Single-service articles improperly stored. Observed single service foam plates stored on the floor by the bathroom.

Basic - Storage area not maintained clean and organized. Observed storage area not organized. Repeat Violation

Basic - Stored food not covered. Observed food items not covered in the reach in cooler.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed multiple cooked items in the reach in cooler with no date label, as per operator cooked more than 24 hours ago.

Basic - Cleaned and sanitized equipment or utensils not properly stored. Observed clean pots and pans stored on the floor. Educated operator to clean again and place clean items properly.

Basic - Floor area(s) covered with standing water. Under the kitchen handwashing sink.

Basic - Standing water in floor drain/floor drain draining very slowly. Observed 3 compartment sink draining slow.

Basic - Storage area not maintained clean and organized. Observed storage area not organized by the stove.

Basic - Current Hotel and Restaurant license not displayed. Repeat Violation

Basic - Equipment in poor repair. Observed steam table in poor repair, not in use. Repeat Violation

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed beef liver (104F - Hot Holding) stored on the stove for less than 3 hours, operator reheated beef liver (173F - Reheating). Corrected On-Site Repeat Violation

Intermediate - Handwash sink not accessible for employee use at all times. Observed handwashing sink blocked by containers and to go bags in the kitchen. Operator removed. Corrected On-Site Repeat Violation

Basic - Current Hotel and Restaurant license not displayed. Observed license with an expiration date of 10/1/19. Repeat Violation

Basic - Equipment in poor repair. Observed steam table not in use in the kitchen.

Basic - Hood filter missing from automatic fire suppression/exhaust system. Observed filters removed to be cleaned in the mop sink.

Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed fryer baskets with heavy grease. Repeat Violation - From follow-up inspection 2024-05-20: Observed fryer baskets with heavy grease. Time Extended - From follow-up inspection 2024-05-21: Observed fryer baskets with heavy grease. Time Extended

Intermediate - - From initial inspection : Intermediate - Manager or person in charge lacking proof of food manager certification. Observed Marie rose with no manager certificate. - From follow-up inspection 2024-05-20: Observed Marie rose with no manager certificate. Admin Complaint - From follow-up inspection 2024-05-21: Observed Marie rose with no manager certificate. Time Extended

Basic - - From initial inspection : Basic - Current Hotel and Restaurant license not displayed. Repeat Violation - From follow-up inspection 2024-05-20: Current Hotel and Restaurant license not displayed. Time Extended - From follow-up inspection 2024-05-21: Current Hotel and Restaurant license not displayed. Time Extended

Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. Repeat Violation - From follow-up inspection 2024-05-20: Cutting board has cut marks and is no longer cleanable. Time Extended - From follow-up inspection 2024-05-21: Cutting board has cut marks and is no longer cleanable. Time Extended

Basic - - From initial inspection : Basic - Equipment in poor repair. Observed reach in cooler with ambient temperature of 45F. Operator is aware to place items in the other cooler until unit if fixed. - From follow-up inspection 2024-05-20: Observed reach in cooler with ambient temperature of 53F. Admin Complaint - From follow-up inspection 2024-05-21: Observed clear door reach in cooler with ambient temperature of 57F. Time Extended

Basic - - From initial inspection : Basic - Exterior door has a gap at the threshold that opens to the outside. Observed exit door with a gap underneath. - From follow-up inspection 2024-05-20: Observed exit door with a gap underneath. Time Extended - From follow-up inspection 2024-05-21: Observed exit door with a gap underneath. Time Extended

Basic - - From initial inspection : Basic - Floors not constructed to be easily cleanable. Throughout the kitchen. - From follow-up inspection 2024-05-20: Floors not constructed to be easily cleanable. Throughout the kitchen. Time Extended - From follow-up inspection 2024-05-21: Floors not constructed to be easily cleanable. Throughout the kitchen. Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed exterior of the reach in cooler heavily soiled. Observed exterior of steam table soiled. - From follow-up inspection 2024-05-20: Observed exterior of the reach in cooler heavily soiled. Observed exterior of steam table soiled. Time Extended - From follow-up inspection 2024-05-21: Observed exterior of the reach in cooler heavily soiled. Time Extended

Basic - - From initial inspection : Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed reach in cooler shelves and interior heavily soiled. Repeat Violation - From follow-up inspection 2024-05-20: Observed reach in cooler shelves and interior heavily soiled. Time Extended - From follow-up inspection 2024-05-21: Observed reach in cooler shelves and interior heavily soiled. Time Extended

High Priority - Metal stem-type thermometer soiled.

Intermediate - Food thermometer(s) not calibrated according to manufacturer's specifications.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed cutting board is soiled.

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

Basic - Current Hotel and Restaurant license not displayed. Repeat Violation

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

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Repeat Violation

Basic - Kitchen floor and under cooking equipments are soiled/has accumulation of dust and old food debris.

Basic - No Heimlich maneuver/choking sign posted.

Basic - No copy of latest inspection report available.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed exterior of deep fryer, stove, shelves under preparation table has accumulation of grease, and dust.

Basic - Observed cooking oil not stored at least 6 inches off of the kitchen floor. Repeat Violation

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Repeat Violation

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

Basic - Three-compartment sink used for warewashing not cleaned before use as a food preparation sink.

Intermediate - Handwash sink not accessible for employee use at all times. Observed wet wiping cloths and containers inside the kitchen handwash sink. Repeat Violation

Basic - A bag of rice is not stored at least 6 inches off of the floor. Operator placed on shelf. Corrected On-Site

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

Basic - Current Hotel and Restaurant license not displayed. Repeat Violation

Basic - Ice buildup in reach-in freezer. Repeat Violation

Basic - No Heimlich maneuver/choking sign posted. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed exterior of microwave and reach in cooler/freezer has accumulation of grease

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

Basic - Reach-in cooler/freezer interiors/shelves have accumulation of soil residues. Repeat Violation

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

High Priority - Food preparation sink has soil/old food residue.

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

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed stove has accumulation of grease and food debris.

Intermediate - Handwash sink not accessible for employee use at all times. Observed a bottle of hand sanitizer and a glove in the kitchen hand wash sink.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Employee paper towel placed at handwash sink. Corrected On-Site

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

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked food: goat, legume, white and yellow rice in reach in cooler not date marked.

Basic - Buildup of food debris/soil residue on equipment door handles. Observed exterior of stove, refrigerators and chest freezer has buildup food debris. Hood system is soiled with accumulation of grease.

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

Basic - Current Hotel and Restaurant license not displayed.

Basic - Ice buildup in reach-in freezer.

Basic - No Heimlich maneuver/choking sign posted.

Basic - Reach-in cooler and both chest freezer has interior/shelves have accumulation of soil residues.

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

Basic - Ripped/worn tin foil used as shelf cover.

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

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed on preparation table.