LEBISTRO RESTAURANT

Basic - Accumulation of lime scale on the inside of the dishmachine. Warning

Basic - Ceiling vents soiled with accumulated food debris, grease, or dust in kitchen. Warning

Basic - Lights in food preparation and kitchen missing the proper shield, sleeve coatings or covers. Warning

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. 1. Observed on hood filters above cookline in kitchen. Warning

Basic - Accumulation of lime scale on the inside of the dishmachine.

Basic - Oyster/clam/mussel/crab or other shells purchased from a supplier reused to serve food. Observed shells purchased from supplier and stored in container for reuse in kitchen. Per operator shell are placed in dish machine after use.

Basic - Soiled dry wiping cloth in use, stored on cutting board in kitchen.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine door. Operator cleaned during inspection. Corrected On-Site

Basic - Accumulation of lime scale on the inside of the dishmachine.

Basic - Floor soiled/has accumulation of debris, throughout kitchen

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. 1. Hood filters above cooklinen kitchen. 2. Door tracks on reach in vegetable cooler next to cook line.

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. Chlorine at 0.

High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed employee cutting cucumber, scallions with bare hands for preparation. Item not being immediately heated. Employee put on gloves. Discussed with operator Corrected On-Site

High Priority - Food with mold-like growth. See stop sale. Sour cream with mold like growth

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw salmon stored on top of prosciutto in reach in cooler. Operator reorganized Corrected On-Site

Intermediate - Mussel tags not marked with last date served.

Basic - Accumulation of mold-like substance inside warewashing machine.

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. At dish machine; chlorine sanitizer 0ppm. Operator set up triple sink to chlorine sanitizer 100ppm. Corrective Action Taken

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At wait station Silver door stacked reach in: herb butter (47°F - Cold Holding). Operator stated herb butter was out of refrigeration 1 hour prior being portioned by server, moved to sliding glass door reach in. Corrective Action Taken

Intermediate - Establishment not maintaining clam tags for 90 days.

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged...raw chicken above raw beef in reach in reach in freezer . Operator properly stored Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit...duck fat , lobster bisque, soup all at 44° in bottom shelf , operator put food to up acceptable shelf. Corrective Action Taken

Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service...provided to operator. 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....duck fat was cooked 2 days ago in reach in cooler . Operator date marked Corrected On-Site

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