CAFE LA BOHEME

High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure...employee grabbed salad with bare hands . Stop sale issue, employee washed hands , putting gloves on hands to serve salad . Corrective Action Taken

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition.... Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure...employee grabbed salad with bare hands . ...Time/temperature control for safety food re-served to customers...butter 68F in reach in cooler brought up from the customer table . Manager discarded butter .

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit....cheese 52F in flip top reach in cooler by the wall at kitchen . Food not prepped or portioned today, food being held less than 4 hours . Employee removed food to walk in cooler . Corrective Action Taken Repeat Violation

High Priority - Time/temperature control for safety food re-served to customers...butter 68F in reach in cooler brought up from the customer table . Manager discarded butter . Stop sale issue . Corrective Action Taken

High Priority - Non-food grade paper/paper towel used as liner for food container in seared tuna at walk in cooler . Employee discarded food. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food...raw tuna directly top of the beans container at walk in cooler . Employee removed tuna . Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit...hummus 50F, cheese 49F in flip top reach in cooler at kitchen, food not prepped or portion today , food being held less than 4 hours, operator voluntarily discarded food. Corrective Action Taken

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked....observed at 3.pm black beans was cooked yesterday at noon at walk in cooler . Employee date marked . Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit....spatula, spoon stored at 97F water in steam table at kitchen. Employee removed. Corrected On-Site

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength....00 ppm... employee add chlorine 100 ppm. Corrected On-Site

Intermediate - Food-contact surface soiled with mold-like substance. 1. Observed cutting board at bar deeply soiled. Operator replaced. 2. Observed can opener deeply soiled with debris. Operator cleaned and sanitized. Corrected On-Site

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Smoked salmon needs asterisk to note consumer advisory.

Basic - Buildup of food debris/soil residue on equipment door handles. Observed on cook line coolers.

Basic - Cleaned and sanitized equipment or utensils not properly stored. Observed scoop for ice machine stored in direct contact with the top of machine.

Basic - Equipment in poor repair. Observed door to ice machine in disrepair.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit...escargot 65F, babagonush 50F, cheese 52F, ham 51F in flip top both reach in cooler at kitchen. Food not prepped or portion today , food being held less than 4 hours . Operator removed food to walk in cooler . Corrective Action Taken Repeat Violation Admin Complaint

Basic - Food stored on floor...bread in walk in freezer . Operator properly stored. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit....cheese 47F, snail 50F , arugula 51F in flip top reach in cooler at kitchen, food not prepped or port today, food being held less than 4 hours. Employee covered food with ice . Corrective Action Taken

High Priority - Toxic substance/chemical improperly stored...windex spray bottle stored with liquor at bar . Operator removed windex. Corrected On-Site

Basic - Clean equipment/dishware/utensils stored next to handwash/food preparation sink exposed to splash...cutting board, knife behind faucet at bar . Operator removed those things. Corrected On-Site

High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Cook making egg wrap with bare hands, touching tomatoes and the warp without gloves. Cook went to wash hands and put gloves on. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. On cook line in flip top cooler, smoked salmon stored behind cheese and cut tomatoes. Operator moved smoked salmon to front. Corrected On-Site

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Smoked salmon on breakfast menu not identified. Operator reprinted menus with menu item identified. Corrected On-Site

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. Fish in walk-in in cooler still in package after it being thawed. 35°F Cook removed fish from package. Corrected On-Site

Basic - In-use wet wiping cloth/towel used under cutting board., At cook line. Chef removed. Corrected On-Site

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength, 0PPM on cook line. Operator changed out solution, 50ppm. Corrected On-Site

High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. At the cookline, employee used bare hands to dispense capers for a sandwich. Employee placed on gloves. Educated operator on proper glove usage Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At griddle, breakfast potatoes (90F - Hot Holding). Item holding on top of oven next to griddle. Item returned to griddle to reheat to 165°F to hot hold. Corrective Action Taken

Basic - Bowl or other container with no handle used to dispense food. At bucket of rice, 1/6th pan used to dispense. Item removed Corrected On-Site

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. At dish machine; chlorine sanitizer 0ppm. Operator changed sanitizer dispensing bucket, primed machine, retested to chlorine 100ppm. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At walk-in cooler; raw salmon stored above cooked ribs. Operator moved ribs. Corrected On-Site Repeat Violation

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At steam table Countertop; black beans (108°F - Hot Holding). Operator stated being held less than 2 hours, reheated to 165°F. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. At rice storage container; 1/6 pan used to dispense. Operator removed. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw fish stored above cooked duck in walk in cooler. Operator reorganized Corrected On-Site

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.

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

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee bag stored on cook line, operator removed Corrected On-Site

High Priority - Nonfood-grade bags used in direct contact with food. Croutons stored in handled to go bag in walk in freezer. Operator discarded Corrected On-Site

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken stored above raw beef/lamb in walk in cooler. Operator reorganized Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. left side cook line: creamer (53°F - Cold Holding). Operator states item has been in unit for 3 hours. Item is in carton in pan above fill line. Operator discarded

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda gun soiled at bar

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Build up of grease on hood filters

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw eggs stored on top of cooked pasta on cook line. Operator reorganized Corrected On-Site

High Priority - Toxic substance/chemical improperly stored. Chemicals stored with single service items in storage area. Operator removed Corrected On-Site