DOLCE CREPERIE

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. - raw shell eggs stored over ready to eat food in reach in cooler Corrected On-Site

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. - ice chute at soda Machine.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. - Hand sink in prep area

Intermediate - No soap provided at handwash sink. -Hand sink in prep area

Intermediate - Spray bottle containing toxic substance not labeled. - spray bottle of purple liquid hanging on shelf above mop sink

Basic - Working containers of food removed from original container not identified by common name. - bulk flour in back prep area. Corrected On-Site

High Priority - - From initial inspection : High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. -0ppm - From follow-up inspection 2025-03-03: 0ppm 3 compartment sink available and functional 200ppm QUAT Operator has contacted ECOLAB and is awaiting technicianAdmin Complaint Admin Complaint

Basic - - From initial inspection : Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. -dishwasher machine sanitizer line unable to keep pressure - From follow-up inspection 2025-03-03: Time Extended

Intermediate - Handwash sink not accessible for employee use at all times. -HWS in prep area not accessible, blocked by employee personal belongings

Intermediate - Wash solution in spray-type chemical warewasher less than 120 degrees Fahrenheit.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -employee personal items stored inside of HWS in prep area

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - waffle batter (45F - Cold Holding); - crepe batter (45F - Cold Holding) Manager states less than 4 hours. Moved to different cooler.

Basic - Equipment and utensils not properly air-dried - wet nesting.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. - crepe tool sitting in standing water at room temperature

Basic - No Heimlich maneuver/choking sign posted. - emailed to operators

Intermediate - Spray bottle containing toxic substance not labeled. - spray bottle with purple liquid Corrected On-Site

Basic - Cutting board has cut marks and is no longer cleanable. - small white cutting board in front counter

Basic - Equipment and utensils not properly air-dried - wet nesting. - operated moved to ware wash station Corrective Action Taken

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. - crepe tool Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - gasket crepe cooler - gelato reach in freezer Repeat Violation

Basic - Old labels stuck to food containers after cleaning.

High Priority - Container of medicine improperly stored. -pain meds above single use gloves in back area 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. -carton of caramel milk in upright ric Corrected On-Site

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. -gave operator handout with cleanup instructions -provided Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. -crepe utensil

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -gasket soiled in reach in cooler, front line cooler, gelato cooler

Basic - Wall soiled with accumulated grease, food debris, and/or dust. -wall behind dish machine

Basic - Cleaned and sanitized equipment or utensils not properly stored. Utensils stored handle side down. Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. T tool stored standing water.

Basic - Time/temperature control for safety food thawed in an improper manner. Smoked salmon thawing oneness prep counter.

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 0 ppm operator change sanitizer bottle , operator primed dishwasher 50-100 ppm 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. Gallon milk, Sliced turkey opened prior day.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Ice chute at drink station in ack area

Basic - Accumulation of debris inside warewashing machine.

Basic - Accumulation of debris on exterior of warewashing machine.

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Ice chute soda station in back kitchen area. Red and green cutting boards

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

Basic - Carbon dioxide/helium tanks not adequately secured. Corrected On-Site