COTE FRANCE

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw meat stored over cooked meat in the reach in cooler. Operator swapped them. Corrected On-Site

High Priority - Toxic substance/chemical improperly stored. Observed chemicals stored over dry storages food products in the storage area. Operator removed them. Corrected On-Site

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked chicken made 4 days ago not date marked. Operator corrected marked it accordingly. Corrected On-Site Repeat Violation

Basic - Floor not cleaned when the least amount of food is exposed. Observed grease buildup under the oven.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed beef stew in reach-in cooler Employee stated the above items had been prepare onsite more than 24 hours prior , and then proceeded to date items properly to meet standards of inspection. Repeat from last inspection 3-19-25 Corrected On-Site Repeat Violation

Basic - Food storage container/container lid cracked or broken. Observed cracked plastic lid on container of beef stew in reach-in cooler.

Basic - Time/temperature control for safety food thawed in an improper manner. Observed beef tenderloin defrosting on counter in kitchen. Beef was still frozen and had been out for 1 hour per operator statement. Operator moved beef to container to defrost under cold running water at prep sink. Operator corrected above issues to meet inspection standards. Corrected On-Site

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed foie gras, créme bulee and chicken prepared onsite more then 24 hours prior as per employee statement, items were not properly date marked. Repeat 11-7-24

Basic - Cracked, broken or missing grease trap lid. Observed grease trap is missing plug on top of trap.

Basic - Objectionable odors coming from grease trap under counter by handwashing sink in kitchen.

High Priority - Raw animal food stored over or with unwashed produce. Observed raw beef and chicken over bag of onions in reach-in-cooler. Observed operator correct issue to meet standards for inspection. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw chicken over crepes in reach-in-cooler. Observed operator correct issue to meet standards for inspection. Corrected On-Site

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. Observed foir gras, ham and cheese opened more then 24 hours prior as per employee statement, and was not properly date marked.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed marinated onions, and cooked meat prepared onsite more then 24 hours prior as per employee statement, items were not properly date marked.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils at cooks line. Observed operator remove beverage. Corrected On-Site

Intermediate - - From initial inspection : 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 cook and chill lamb shanks in reduced oxygen packaging not removed from packaging after 48 hours in reach-in cooler at 38F cold holding,operator does not have a HACCP plan. Warning - From follow-up inspection 2023-11-03: Observed cook and beef burgundy in reduced oxygen packaging not removed from packaging after 48 hours in reach-in cooler at 38F cold holding,operator does not have a HACCP plan. Time Extended

Basic - - From initial inspection : 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 cook and chill lamb shanks in reduced oxygen packaging not removed from packaging after 48 hours in reach-in cooler at 38F cold holding,operator does not have a HACCP plan. Warning - From follow-up inspection 2023-11-03: Observed cook and beef burgundy in reduced oxygen packaging not removed from packaging after 48 hours in reach-in cooler at 38F cold holding,operator does not have a HACCP plan. Time Extended

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed beef and shell eggs over cooked vegetables and fish in reach-in cooler at cooks area. Repeat 8-19-22

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. Observed cheese, cream and crepes all opened more then 24hours prior as per employee statement not date marked.

Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.

Intermediate - No probe thermometer provided to measure temperature of food products.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked chicken, sauce and soup in reach-in cooler all prepared onsite more then 24hours prior as per employee statement not date marked. Repeat 8-19-22.

Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

Basic - Employee with no hair restraint while engaging in food preparation.

Basic - Floor soiled/has accumulation of debris. Observed floor under cabinet area containing grease trap soiled with accumulation of debris.

Basic - Objectionable odors in bathroom or other areas of the establishment. Observed foul odor coming from cabinet area containing grease trap, under hand wash sink counter.

High Priority - Container of medicine improperly stored. Observed body lotion on shelf above prep table. Observed operator remove lotion.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw fish over soup in reach-in cooler at storage area. Observed operator move fish to lower shelf. Corrected On-Site Repeat Violation

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw pork and duck over raw fish in reach-in cooler at cooks line. Observed operator rearrange item for proper storage. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed cutting board at make table soiled.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed chicken and fish cut and prepped onsite more then 24hours prior as per employee statement not date marked. Repeat Violation

Basic - Cutting board has cut marks and is no longer cleanable. Observed cutting board at make table heavily worn.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food.observed raw duck over container of cooked rice in reach-in cooler by stove. Observed employee move duck to bottom shelf. Corrected On-Site Repeat Violation

High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Observed raw chicken removed from original packaging stored over cheese and meat pate' in reach-in freezer in back storage room. Repeat Violation

Intermediate - Certified Food Manager or person in charge failed to notify the division of employee diagnosed with Norovirus, Hepatitis A, Shigella spp., Shiga toxin-producing Escherichia coli, Typhoid fever (caused by Salmonella Typhi) or Salmonella (nontyphoidal).

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed quiche and cooked chicken prepared onsite and held for more than 24 hours as per operator, not date marked.

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed hot water at hand sink not working.

Basic - Bowl with no handle used to dispense food in flour bin dry storage.

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed clean whisks and spatulas not inverted and stored with service side up.

Basic - Food stored on floor. Observed bags of potatoes on floor in dry storage area.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw beef over onion soup inside the reach in cooler at the storage room. Operator placed raw beef under the onion soup. Corrected On-Site

High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Observed raw pork wrapped saran wrap stored over frozen soup. Operator placed the raw pork on the bottom shelf to separate by proper cooking temperatures. Corrected On-Site

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed cook got from the kitchen to the stored room to grab items and then proceed to prep food. Advised cook that when changing tasks that gloves need to be discarded. Then advised cook that hands need to be properly washed and then place on new gloves. 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 cook beef in the reach in cooler not date marked. Operator placed date mark on the container of cooked beef. Corrected On-Site

Basic - Employee cell phone, wallet and keys stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Operator placed items in sixth pan and placed under the counter. Corrected On-Site

Basic - Employee with no hair restraint while engaging in food preparation.