Le Bahn Cafe

Observed ServSafe certificate on display to be expired.

RCA: A CFSM certificate which has expired, been revoked or suspended shall not be posted in the food service establishment.

Observed food in walk in freezer stored on the ground.

CA: PIC moved food from off the ground. Food should be stored at least 6 inches (15 cm) above the floor.

Observed ServSafe certificate on display to be expired. RCA: A CFSM certificate which has expired, been revoked or suspended shall not be posted in the food service establishment.

Observed hand wash sink being used for food preparation and unavailable when entering kitchen. COS: Employee cleared hand wash sink for use.

Observed employee food and cell phone stored on top of seasoning and sauces in main kitchen area. COS: Employees removed all items from food storage area.

Observed cooked pork and shredded veggies in a container with no name-label. RCA: Except for containers holding food that can be readily and unmistakably recognized, such as dry pasta, working containers holding food or food ingredients that are removed from their original packages for use in the food establishment, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be clearly and legibly identified, in English, with the common name of the food.

Observed duck cooling in walk-in cooler in a sealed container. COS: Duck was placed to cool from oven less than 2 hours ago. PIC uncovered duck to properly cool.

Observed four cartons of half/half with use by date of 12/18/2023. CA COS: PIC discarded items. RCA: 511-6-1.04(6)(h) - Ready-To-Eat Time/Temperature Control for Safety Food, Disposition (P) (h) Ready-to-Eat, Time/Temperature Control for Safety Food, Disposition.

1. A food that requires datemarking shall be discarded if it:

(i) Exceeds 7 days, not including the time that the product is frozen; P

(ii) Is in a container or package that does not bear a date or day; P or

Observed no chlorine test strips for warewasher.

RCA: 511-6-1.05(3)(h),(i) - Temperature Measuring Device, Manual Warewashing; Sanitizing Solutions, Testing Device (Pf) (h) Temperature Measuring Devices, Manual and Mechanical Warewashing.

1. In manual warewashing operations, a temperature measuring device shall be provided and readily accessible for frequently measuring the washing and sanitizing temperatures. Pf

2. In hot water mechanical warewashing operations, an irreversible registering temperature indicator shall be provided and readily accessible for measuring the utensil surface temperature. Pf

(i) Sanitizing Solutions, Testing Devices. A test kit or other device that accurately measures the concentration in mg/L of sanitizing solutions shall be provided.

Observed red commercial grade cooler cold holding cheese, butter, garlic temping above 41F.

CA COS: PIC emptied cooler out and threw entire cooler away.

RCA: 511-6-1.04(6)(f) - Time/Temperature Control for Safety; Cold Holding (P) (f) Time/Temperature Control for Safety Food, Hot and Cold Holding. Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C) or below or 135°F (57°C) or above, except that roasts cooked to a temperature and for a time specified in subsection (5)(a)2 of this Rule and reheated using the same temperature and time conditions as cooking may be held at a temperature of 130°F (54°C) or above.

Observed no chlorine test strips for warewasher.

RCA: 511-6-1.05(3)(h),(i) - Temperature Measuring Device, Manual Warewashing; Sanitizing Solutions, Testing Device (Pf) (h) Temperature Measuring Devices, Manual and Mechanical Warewashing.

1. In manual warewashing operations, a temperature measuring device shall be provided and readily accessible for frequently measuring the washing and sanitizing temperatures. Pf

2. In hot water mechanical warewashing operations, an irreversible registering temperature indicator shall be provided and readily accessible for measuring the utensil surface temperature. Pf

(i) Sanitizing Solutions, Testing Devices. A test kit or other device that accurately measures the concentration in mg/L of sanitizing solutions shall be provided.