BONJOUR FRENCH CAFE

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.Observed turkey in walk in at 45F, and herb butter on cook line at 58F not on time plan. Ambient walk-in cooler 42.8 F.

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Observed shell eggs and sausage on time plan without time mark. Cook added time to items. Corrected On-Site Repeat Violation

High Priority - Toxic substance/chemical improperly stored.Observed glue on shelf next to garlic bulbs. Cook relocated. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing.Observed utensils and containers in hand washing sink. Cook removed. Corrected On-Site

Basic - Cove molding at floor/wall juncture broken/missing.Observed coving in disrepair at back door entrance.

Basic - Employee with no hair restraint while engaging in food preparation.Observed cook working without hair restraint. Cook wore hat after education. Corrected On-Site

Basic - Garbage on the ground and/or pad around dumpster.

Basic - Ice buildup in reach-in freezer and/or walk-in freezer.Observed heavy ice buildup in freezer at end of cook line.

Basic - Open dumpster lid.

Basic - Single-service articles not stored inverted or protected from contamination.Observed to go containers not inverted on top of microwave. Cook inverted. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food.Observed in walkin cooler shell eggs stored over deli turkey. Cook rearranged food items to prevent cross contamination. Corrected On-Site

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Observed 2 flats eggs taken out at 8:00am not marked on container. Listed on dry erase board, Cook marked trays. Corrected On-Site

Basic - Employee eating in a food preparation or other restricted area.Observed employee drink on shelf in walkin cooler next to customer food. Cook removed. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled gaskets on reachin cooler on cook line.

Basic - Single-service articles improperly stored.Observed to go containers above microwave not inverted. Cook stored upside down. Corrected On-Site

High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed Dishwashing Machine chlorine at 0 ppm. Food Manager called for service.

High Priority - Operating with an expired Division of Hotels and Restaurants license.License expired 12/1/22. Please renew at www.myfloridalicense.com

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in kitchen on cook line French Toast Mix 48F, Sausage 67F

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no sanitizer test strips. As a repeat violation the importance of following proper protocol with this violation was reinforced with the Manager. Repeat Violation

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.Did not observe any employee health reporting agreements. Emailed operator agreement in English and Spanish.

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Observed shell eggs out for 1 hour next to flat top grill with no written plan. Chef moved shell eggs to Walkin and I emailed operator written plan and guide. Corrective Action Taken

High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed chlorine sanitizer at 25 ppm.

High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Observed cook not washing hands and replacing gloves after cracking shell eggs on cooks line. Employee washed hands and changed gloves after education. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed shell eggs in Reachin Cooler over cream cheese and capers. Employee corrected by removing. As a repeat violation the importance of following proper protocol with this violation was reinforced with the Manager. Corrected On-Site Repeat Violation

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Observed quaternary sanitizer at 400 ppm in bucket at cooks line. Employee corrected to 200ppm. Corrected On-Site

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no chemical test strips for quaternary or chlorine.

Basic - Ceiling/ceiling tile shows damage or is in disrepair. Observed paint peeling on ceiling above mop sink.

Basic - Floor tiles missing and/or in disrepair. Observed floor tile in disrepair in front of Dishwashing Machine.

Basic - Food stored on floor. Observed tub of potatoes and case of bacon on floor in Walkin Cooler .

Basic - Garbage on the ground and/or pad around dumpster. Observed garbage on pad around Dumpster shared with stores in plaza.

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice buildup in Reachin freezer on cook line and upright freezer upstairs. As a repeat violation the importance of following proper protocol with this violation was reinforced with the Manager. Repeat Violation

Basic - Single-service articles improperly stored. Observed case of straws on floor in dry storage area. Employee corrected by removing. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed in Walkin cooler, raw and shell eggs stored over smoked salmon. Educated operator on proper storage protocol. Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed buildup of debris inside soda gun nozzle.

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Observed hollandaise and shell eggs under time without proper paperwork. Emailed Operator Time as Public Health Control paperwork. Corrective Action Taken

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice buildup in small Reach in freezer on cooks line.

Basic - Unclean building components, attachments or fixtures. Observed dust buildup on Walkin cooler fan covers.