LE BON GOUT RESTAURANT

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. walk in cooler: griot (cooked pork) (47F - Cooling) at 11:30; cooling since 5/10 at 2pm Observed cooling in deep container. At current rate of cooling product did not reach 41F within 6 hours. See stop sale. Repeat Violation Admin Complaint

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. walk in cooler: griot (cooked pork) (47F - Cooling) at 11:30; cooling since 5/10 at 2pm Observed cooling in deep container. At current rate of cooling product did not reach 41F within 6 hours. See stop sale.

High Priority - Food/ice received from unapproved source/no invoice provided to verify source. See Stop Sale. Pure nature sea moss labeled product at customer self service cooler, no invoice available at time of inspection. Operator removed product from cooler.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed Raw crab over fully cooked pork at walk in cooler. Operator stored products properly. Corrected On-Site

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Food/ice received from unapproved source/no invoice provided to verify source. See Stop Sale. Pure nature sea moss labeled product at customer self service cooler, no invoice available at time of inspection. Operator removed product from cooler.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. raw crab and shrimp (78F - Cold Holding) Observed marinating at ambient temperature in back kitchen. Per operator, not prepared or portioned today. Per operator, out of temperature for approximately 30 minutes. Advised operator to place product in cooler.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Table top warmer: patties (beef and awansa - dried fish) (117-130F - Hot Holding) Per operator, out of temperature for approximately 1 hour. Operator decided to use time control. Time control procedure emailed to operator. Operator placed time stamp for remaining 3 hours. Corrective Action Taken

Basic - Exterior door has a gap at the threshold that opens to the outside. At rear entrance to kitchen.

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. At chest freezer

Basic - Plumbing system in disrepair. 3 compartment sink leaking at base of stem.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth on cutting board in kitchen. Corrected On-Site

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer Bucket (Chlorine 0ppm) Operator added chlorine, rechecked 50ppm. Corrected On-Site

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. red bean puree (53F - Cooling) at 9:40; cooling since 7:30pm on 3/1; cooked rice (50F - Cooling) at 9:40; cooling since 7:30pm on 3/1 Observed in deep containers at reach in coolers. At current rate of cooling product did not reach 41F within 6 hours. See stop sale.

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. red bean puree (53F - Cooling) at 9:40; cooling since 7:30pm on 3/1; cooked rice (50F - Cooling) at 9:40; cooling since 7:30pm on 3/1 Observed in deep containers at reach in coolers. At current rate of cooling product did not reach 41F within 6 hours. See stop sale.

High Priority - Food stored in a container that previously held a toxic substance. See stop sale. Nonfood-grade containers used for food storage - direct contact with food. Flour, black beans and vinaigrette stored in chemical buckets. See stop sale.

High Priority - Nonfood-grade bags used in direct contact with food. Thyme stored and in direct contact with thank you to go bag. Operator removed herbs from to go bag. Corrected On-Site

High Priority - Nonfood-grade containers used for food storage - direct contact with food. Flour, black beans and vinaigrette stored in chemical buckets. See stop sale.

Basic - Bowl or other container with no handle used to dispense food. Food storage container as scoop in flour. Corrected On-Site

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Clean Pots not inverted at dish drying rack. Corrected On-Site

Basic - - From initial inspection : Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Men's and women's. Warning - From follow-up inspection 2025-12-31: Not self closing. Time Extended - From follow-up inspection 2026-03-02: Same. Time Extended

Basic - - From initial inspection : Basic - Cleaned and sanitized equipment or utensils not properly stored outside next to back door on unprotected shelf's. Warning - From follow-up inspection 2025-10-31: Clean utensil and pans stored outside. Time Extended

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Chicken soup 56F cooked yesterday kept in a deep covered container, in reach in cooler in kitchen. See stop sale

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Chicken soup 56F cooked yesterday kept in a deep covered container, in reach in cooler in kitchen.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Inside of chest freezer soiled with food debris at front counter.

Basic - Wet wiping cloth not stored in sanitizing solution between uses on cook line. Operator placed cloth in sanitizer container. Corrected On-Site