MAISON BLANCHE

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw smoked bacon over lemons in the walk in cooler. Operator moved bacon to other shelf. Corrected On-Site

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Observed wiping cloth sanitizer bucket to strong. Operator corrected sanitizer to 100ppm. Corrected On-Site

Intermediate - Clam/mussel/oyster tags not marked with last date served. Observed oyster tags without last date served.

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Observed poached tuna on menu without an identifier.

Intermediate - No handwash sink located in or immediately adjacent to bathroom. Observed woman's room without a hand wash sign.

Basic - Cutting board has cut marks and is no longer cleanable. Observed cutting board in kitchen with cut marks.

Basic - Old labels stuck to food containers after cleaning. Observed old labels on clean containers in dish area on shelf above 3 compartment sink.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime.Observed food debris on slicer blade guard.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.Observed no paper towels in kitchen hand wash sink, spam area hand wash sink, and employee bathrooms. Observed common towel in employee bathrooms. Chef added paper towels. Corrected On-Site

Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Observed vacuum sealed meats and fish. Emailed Chef HACCP Template and info sheet. Warning

Basic - Employee eating in a food preparation or other restricted area.Observed employee drink next to food in dry storage area.

Basic - In-use tongs stored on equipment door handle between uses.Observed 2 tongs on oven door handle.

Basic - Time/temperature control for safety food thawed in an improper manner.Observed fish defrosting in sink without running water. Chef ran water. Corrected On-Site

Basic - Wiping cloth sanitizing solution stored on the floor. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in main kitchen area on cooks line Butter (62F - Cold Holding) Educated Person in charge on cold holding TCS foods. Person in charge stated it had been out for approximately 1 hour and placed butter in Reach in cooler Corrective Action Taken Warning

Intermediate - Employee washed hands in a sink other than an approved handwash sink. Observed employee washed hands in2 bay compartment sink. Educated employee on Handwashing procedures. Employee washed hand in Handwashing sink . Corrected On-Site Warning

Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Educated Person in charge and emailed and printed a copy. Warning

Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Warning

Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Educated Person in charge and emailed Person in charge and printed a copy. Warning

Intermediate - Reduced oxygen packaged food raw Beef steak lacking bold type on contrasting background, or other required information. Person in charge charge marked raw Beef steak in bold type. Corrective Action Taken Warning

Basic - Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not removed from its package within 48 hours after packaging. Observed Raw Beef steak on site ROP not removed from packaging after 48hrs. Educated Person in charge on ROP procedures and emailed handout on process and procedures. Warning