MAISON BOUCHARD LLC

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

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food...raw yellow and white egg wash above sandwiches in reach in cooler . Operator properly stored. Corrected On-Site Repeat Violation

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse.... Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit....butter 67F in shelf . Food not prepped or portioned today , butter being held more than 4 hours .

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit....butter 67F in shelf . Food not prepped or portioned today , butter being held more than 4 hours . Stop sale issue . Operator discarded food Corrective Action Taken Repeat Violation

High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded....smoked salmon.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food...eggwash above cream cheese at reach in cooler .. operator properly stored Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse.... Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.....ham 49F, vegetable quiches 49 in tall reach in cooler , food not prepped or portion today, food being held more than four hours .

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.....ham 49F, vegetable quiches 49 in tall reach in cooler , food not prepped or portion today, food being held more than four hours . Stop sale issue. Operator discarded food. Corrective Action Taken

Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw whole shell eggs stored over ready to eat butter in short reach in cooler. Raw smoked salmon stored over ready to eat pastry's in tall reach in cooler. Operator reorganized. Corrected On-Site Repeat Violation Admin Complaint

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

Basic - Floor soiled with dirt and food debris underneath triple sink area.

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged...smoked salmon with apricots pie in walk in freezer . Operator properly stored. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food....raw shell eggs above butter, cheese in reach in cooler . Operator properly stored .

Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

Basic - Working containers of food removed from original container not identified by common name...water spray bottle , employee labeled. Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse.... Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit...quiche 46F, slice ham 48F, whole ham 49F in two door reach in cooler . Food not prepped or portion today. Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit...quiche 46F, slice ham 48F, whole ham 49F in two door reach in cooler . Food not prepped or portion today. Stop sale issue . Advise operator to discarded food. Repeat Violation Admin Complaint

Intermediate - Warewashing machine not equipped with a visual or audible alarm to verify the delivery of detergent and sanitizer.

High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized....200 ppm++++. Operator diluted at 100 ppm. Corrected On-Site

High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation...cream cheese date marked 8/02, cream butter 8/01 in reach in cooler . Stop sale issue . Operator discarded food. Corrected On-Site

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition.... Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation...cream cheese date marked 8/02, cream butter 8/01 in reach in cooler .

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit....quiche 44°, milk 46°, butter 45° , heavy cream 45° in tall two door reach in cooler being held less than four hours. Open moved to another acceptable cooler .

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