L'AUBERGE RESTAURANT #1 LLC

High Priority - Nonfood-grade bags used in direct contact with food. Nonfood grade bags indirect contact with peeled vegetables.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked: chicken, pork, goat held for more than 24/hrs without date marked inside reach in cooler. Repeat Violation

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine soiled.

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

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in cooler gasket soiled.

Basic - Open dumpster lid.

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. Raw pork not separated from raw chicken according with minimum cooking temperature.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No soap at handwashing by reach in cooler in kitchen area. Repeat Violation

Intermediate - No soap provided at handwash sink. No soap at handwashing by reach in cooler in kitchen area. Repeat Violation

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked pork: chi, pork, turkey, goat held for more than 24/hrs without date marked inside reach in cooler and reach in freezer. Repeat Violation

Basic - Accumulation of debris in three-compartment sink. Mold like substance inside the triple sink.

Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Restroom door no self closing in Kitchen area. Repeat Violation

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. Observed employee not sanitizing dishes. Employee setup the triple sink and started to wash dishes in the correct order. Corrected On-Site

Basic - Floor soiled/has accumulation of debris. Grease under cooking equipments.

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup inside walk reach in freezer. Repeat Violation

Basic - No handwashing sign provided at a hand sink used by food employees. No sign at handwashing by reach in cooler in kitchen area. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in cooler gasket soiled gaskets soiled. Hood filters soiled.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth on top of the preparation table. Repeat Violation

Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels by cooking equipments. Repeat Violation

Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Employee restroom.

Basic - Covered waste receptacle not provided in women's bathroom.

Basic - Equipment in poor repair. Reach in cooler gasket in disrepair. Repeat Violation

Basic - Floor soiled/has accumulation of debris. Grease under cooking equipments.

Basic - No handwashing sign provided at a hand sink used by food employees. In preparation area by cooking equipments. Repeat Violation

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Black mold like substance inside reach in cooler in kitchen by cooking equipments.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Inside restroom

Intermediate - No soap provided at handwash sink. Inside restroom

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked: chicken, goat, turkey, pork held for more than 24/hrs without date marked inside reach in cooler and reach in freezer.

Basic - Dead roaches on premises.observed 2 dead roaches inside cabinet at front counter.

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

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed dishwasher going from dirty dishes to clean dishes without washing hands and changing gloves. Explained 5he importance of washing hands. 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. Explained to dishwasher how to do wash dishes correctly.

Basic - Equipment in poor repair.reach in cooler gasket in disrepair

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Inside reach freezer Repeat Violation

Basic - No handwashing sign provided at a hand sink used by food employees. In main kitchen.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach cooler gasket soiled Repeat Violation

Basic - Wet wiping cloth not stored in sanitizing solution between uses. On top of the preparation table.

High Priority - Dented/rusted cans present. See stop sale. A dented can with tomato paste.

High Priority - Nonfood-grade bags used in direct contact with food. Observed raw peeled carrots in a nonfood grade bag inside reach in freezer

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. Food items not separated from each another based on cooking minimum temperature

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. Poster was provided to operator Corrective Action Taken

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. Form was provided to operator

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

Basic - Covered waste receptacle not provided in women's bathroom.

Basic - Equipment in poor repair. Reach in coolers gaskets in disrepair in kitchen area Repeat Violation

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

Basic - No handwashing sign provided at a hand sink used by food employees. Hand sink in cooking area

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in coolers gaskets soiled in kitchen area Repeat Violation

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Grease on wall by cooking equipments.

Basic - Wet mop not stored in a manner to allow the mop to dry.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. On top of the preparation table

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. Poster was provided to operator Corrective Action Taken

Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. By ice machine

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. Form was provided to operator Corrective Action Taken

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.

Basic - Equipment in poor repair. Reach in cooler gasket broken in kitchen area.

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

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

High Priority - Operating with an expired Division of Hotels and Restaurants license. Expired since 10/1/2022

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.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener soiled

Basic - Bowl or other container with no handle used to dispense food.

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. Reach in cooler gasket soiled

High Priority - Nonfood-grade bags used in direct contact with food. Observed nonfood grade bag in direct contact with raw pork, and raw chicken. 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. Raw: chicken and pork not separated from each other based upon minimum cooking temperature. Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener soiled, advised manager she corrected it Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels y ice machine.

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, pork, turkey and beef inside reach in cooler held for more than 24/hrs without date marked Repeat Violation

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Repeat Violation

Basic - Bowl or other container with no handle used to dispense food. Plastic container inside rice bag.advised manager she corrected it Corrected On-Site

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

Basic - No handwashing sign provided at a hand sink used by food employees.in kitchen by reach in cooler Repeat Violation

Basic - Working containers of food removed from original container not identified by common name. Observed cooked food inside reach in cooler not labeled.

High Priority - Nonfood-grade bags used in direct contact with food. In direct contact with pork, chicken

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 not separated from raw fish according with cooking temperature

Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked: chicken, pork, rice and goat held for more than 24/hrs inside reach in cooler without date marked, Repeat Violation

Basic - Bowl or other container with no handle used to dispense food. Inside rice container. Advised PIC and he removed it. Corrected On-Site Repeat Violation

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed reach In freezer soiled.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. By triple sink.

Basic - Working containers of food removed from original container not identified by common name. Cooked food inside reach in coolers and reach in freezer not identified by common name p. Repeat Violation

High Priority - Dented/rusted cans present. See stop sale. Observed 3 cans with Tomato paste dented.

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 over raw beef and over pork.

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, pork, goat m turkey inside reach in cooler from the day before without any date marked. Repeat Violation

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.

Basic - Bowl or other container with no handle used to dispense food. Inside flour container.

Basic - Floor not cleaned when the least amount of food is exposed. Observed food debris and grease under cooking equipments.

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

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed grease on wall behind cooking equipments

Basic - Working containers of food removed from original container not identified by common name.