LA CREPE DE FRANCE

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. Reading 0ppm. Manager has triple sink set up and will utilize until dishwasher working properly Corrective Action Taken

Basic - Equipment in poor repair. Torn gasket on sandwich cooler Repeat Violation

Basic - No handwashing sign provided at a hand sink used by food employees.next to ice machine

Basic - Old labels stuck to food containers after cleaning. Clean containers Repeat Violation

Basic - Stored food not covered. Cooked chicken in freezer in storage area. Manger covered Corrected On-Site

High Priority - Live, small flying insects found 2 flies in kitchen Next unannounced inspection

Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Mark

Basic - Bowl or other container with no handle used to dispense food. Cup used to scoop strawberries Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On-Site

Basic - Equipment in poor repair. Gasket reach make table Repeat Violation

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Reach in freezer

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gasket double door reach in cooler Repeat Violation

Basic - Old labels stuck to food containers after cleaning. Repeat Violation

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Shell eggs over milk. Single door reach in cooler Corrected On-Site Repeat Violation

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. Cooked chicken. Reach in cooler by back door Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Sink by ice machine. Bad battery

Basic - Accumulation of debris on exterior of warewashing machine.

Basic - Equipment in poor repair. Gasket make table Gasket reach in cooler by back door Gasket reach in chest freezer Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets refrigerator out back

Basic - Old labels stuck to food containers after cleaning.

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. Sanitizer not pumping thru system. Will call for repair

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw burger over cut bread and cooked sausage Reach in cooler Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda Gunn nozzle at bar Corrected On-Site 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. Had blank forms. Got employees to read and sign Corrected On-Site Repeat Violation

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

Basic - Current Hotel and Restaurant license not displayed. Current

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

Basic - Equipment in poor repair. Gasket reach in cooler Repeat Violation

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. Cook just pulled shell eggs out 20 minutes ago. Didn't put time on them 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. Milk reach in cooler

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda Gunn nozzle at bar

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine

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.

Basic - Equipment in poor repair. Gaskets reach in cooler by grill. Repeat Violation

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Opened drink in reach in cooler Educated employee Corrected On-Site

High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Sausage crumbles dated 8/8, operator states they pulled it from the freezer yesterday. Redated item Corrected On-Site

Intermediate - No soap provided at handwash sink. Hand sink in dish room

Intermediate - Spray bottle containing toxic substance not labeled. Green liquid in spray bottle Corrected On-Site

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling vent in front bar/server area accumulated dust

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Open coffee on prep table in kitchen Corrected On-Site

Basic - Equipment in poor repair. torn gaskets on multiple coolers

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Water temped at 84F, crepe cooking utensil Corrected On-Site

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Stored on coffee machine at bar 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. Milk 2 door upright cooler Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Pan in sink kitchen Corrected On-Site

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

Basic - Accumulation of debris on exterior of warewashing machine.

Basic - Bowl or other container with no handle used to dispense food. Cup in powdered sugar Corrected On-Site

Basic - Carbon dioxide/helium tanks not adequately secured. In garage

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Spoons, spatula

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee candy upright cooler educated

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

Basic - Equipment in poor repair. Gaskets lg sandwich cooler Gaskets reach in cooler at bar

Basic - Food stored on floor. Frying oil Corrected On-Site

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Educated Corrected On-Site

Basic - Single-service articles improperly stored. To go containers in garage on floor Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Powdered sugar and flour Corrected On-Site

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. Tested 4 plus times at 0 ppm. Advised to use 3 bin sink for sanitizing.

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

Basic - Buildup of food debris/soil residue on equipment door handles. Handwash sink in dishwash room moderately soiled.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling over hood suppression system soiled brown.

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Corrected On-Site

Basic - Food stored on floor. Sack of potatoes. Corrected On-Site

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Open canned drink in reach in cooler. Corrected On-Site

Basic - Raw fruits/vegetables not washed prior to preparation. Cut avacados in prep station with sticker in tact.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Shredded cheese 43-47°f recommend rapid chill cheese above chill line educated Corrective Action Taken

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cooked potatoes heat lamp 113-117 ° recommended rapid reheat to 165°f Corrective Action Taken

High Priority - Toxic substance/chemical improperly stored. Purple on prep table by food Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Storing wet sponge Corrected On-Site

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

Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. Front bar doing wash sanitize educated Corrected On-Site

Basic - Food stored on floor. Flour

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Observed employee drink in reach in

Basic - Time/temperature control for safety food thawed in an improper manner. Chef thawed raw salmon under water gad placed in cooler 10 minutes- educated on proper thawing have operator rapid chill salmon Rate per the salmon 32°-40°f Corrected On-Site