CAFE DE ARTISTES

Intermediate - - From initial inspection : Intermediate - Manager or person in charge lacking proof of food manager certification. No certified food manager certification available. - From follow-up inspection 2026-06-03: Time Extended

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. On stove top with flame turned off cooked mushrooms (121F - Hot Holding) per operator product prepared approximately 20 minutes ago, discussed with operator who turned stove on to reheat product to 165F+. Corrective Action Taken Repeat Violation Admin Complaint - From follow-up inspection 2026-05-28: In steam table cooked onions 124F Hot Holding, per chef product prepared on stove top approximately 30 minutes ago and hot held until served, discussed with chef to reheat to 165F+. Admin Complaint Corrective Action Taken

Intermediate - - From initial inspection : Intermediate - Menu contains an item made with a raw/undercooked animal food as an ingredient and description of item does not inform consumer of raw/undercooked animal food ingredient. Establishment sells house made caeser dressing made with raw shell eggs and cold smoked salmon with no identification marker to identify item as having a raw ingredient, discussed with operator to add asterisks to menu items. Repeat Violation Admin Complaint - From follow-up inspection 2026-05-28: Menus have not been updated, discussed with operator Admin Complaint

Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. Cutting board on flip top cooler at cook like grooved and no longer cleanable, discussed with operator to repair or replace. Warning - From follow-up inspection 2026-05-28: Time Extended

High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Employee touched raw fish with gloved hands and touched clean pots and pans without washing hands first; manager educated; employee washed hands; Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In reach in cooler by expo window. Raw halibut over cooked green beans. Operator moved halibut. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach in cooler by expo window. halibut (44-46F - Cold Holding) Halibut held above other food containers inside cooler. Per operator item out of temperature for an hour. Operator placed on ice to bring to proper temperature. Speed rack next to reach in cooler dover sole (36-49F - Cold Holding) operator thawing fish on speed rack. Food greater than 41 placed in reach in freezer. Fish out of temperature for 1-2 hours per operator. Corrective Action Taken

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Stove top on cook line onion soup (105F - Hot Holding) operator started to reheat to 165F. Corrective Action Taken

Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Milk opened on 10/19, no date marked, at display case at bar. Advised operator to date mark.

Intermediate - Menu contains an item made with a raw/undercooked animal food as an ingredient and description of item does not inform consumer of raw/undercooked animal food ingredient. Per operator homemade Cesar dressing is made with raw shell eggs. Not listed on menu under consumer advisory. Educated operator on how to change menu.

Intermediate - Mussels tag removed from original container prior to container being emptied, at reach in cooler by stove. Operator provided tag. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Corrected On-Site Repeat Violation

Basic - Time/temperature control for safety food thawed in an improper manner. Fish and duck thawing on speed rack in kitchen. Operator moved to cooler. Corrective Action Taken

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink at the bar - provided Corrected On-Site

Intermediate - Soap dispenser at handwash sink not working/unable to dispense soap - operator provided soap Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw smoked salmon stored above cheese and ham in cooler next to handwashing sink Raw snapper and halibut stored over cooked pasta in cooler at cook line All foods stored properly Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. onion soup (93F - Hot Holding) as per operator food made earlier and placed in soup warmer; heat dial on low; advised to reheat back up to 165 F

Intermediate - Handwash sink by three compartment not accessible for employee use at all times- pan stored inside Removed Corrected On-Site Repeat Violation

Intermediate - Menu contains an item made with a raw/undercooked animal food as an ingredient and description of item does not inform consumer of raw/undercooked animal food ingredient. Homemade Caesar dressing made as per cook with raw egg yolk; no asterisk on the menu to inform consumers; educated and advised to place asterisk

Intermediate - Handwash sink by three compartment sink not accessible for employee use at all times- to store pan; Removed Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items- cell phone on prep table at cook line Removed Corrected On-Site

Basic - Standing water in bottom of reach-in-cooler- at cook line

Basic - Time/temperature control for safety food thawed in an improper manner- fish in standing water inside three compartment sink ; operator moved to cold holding unit; Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Smoked salmon over cut melon; beef over bread rolls in cooler by handwash sink. Operator moved raw foods in different cooler. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. raw chicken (45F - Cold Holding);in cooler at at bar; food not portioned or prepared today; cooler door left open; food out of temperature for less than one hour; food moved to reach in cooler in the kitchen butter (70F - Cold Holding) at cook line; as per operator food to be used in sauces throughout the dinner service ; food outside since 1:30; educated in TPHC ; emailed form; operator to discard at 5:30 pm; Corrective Action Taken Corrective Action Taken

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. lowboy cooler - beef stew (62F - Cold Holding) held overnight and not removed from cooler - see stop sale.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. lowboy cooler - beef stew (62F - Cold Holding) held overnight and not removed from cooler - see stop sale.

Intermediate - Clam/mussel/oyster tags not marked with last date served. Reviewed procedure with operator Corrective Action Taken

Intermediate - Soap dispenser at handwash sink not working/unable to dispense soap. Operator provided soap. Corrected On-Site

Basic - Faucet/handle no operating at plumbing fixture - kitchen hand sink cold faucet handle.

Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. Oysters, mussels

Intermediate - Clam/mussel/oyster tags not marked with last date served. Oysters, mussels

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

Intermediate - Spray bottle containing toxic substance not labeled. Sanitizer, degreaser/by dishmachine area/corrective action taken/operator labeled chemicals. Corrected On-Site

Basic - Food stored on floor. Oil/shortening containers/cookline

Basic - Working containers of food removed from original container not identified by common name. Flour/by prep area.

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw shrimp over potatoes/reach in freezer/corrective action taken/operator stored raw shrimp on bottom shelf. Corrected On-Site

Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. Oysters, mussels

Intermediate - Clam/mussel/oyster tags not marked with last date served. Oysters, mussels

Basic - Food stored on floor. Oil/shortening containers/cookline