LE'S BAGUETTE

Intermediate - Handwash sink not accessible for employee use at all times. Tray of produce on hand sink in kitchen, removed 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. Individually portioned containers of stew and chicken in cooler not dated

Basic - Buildup of food debris/soil residue on equipment door handles. Cooler handles soiled

Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Kitchen and front counter Repeat Violation

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Uncovered beverages on shelf over prep cooler in kitchen

Basic - Food stored on floor. Bag of carrots on floor next to stand mixer

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Cooler gaskets soiled Repeat Violation

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer bucket at front counter 0ppm, staff remade 50ppm 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. Soup in glass cooler behind front counter prepared on 11/8, date added Corrected On-Site

Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. One employee training certificate expired

Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Popcorn ceiling over kitchen Corrected On-Site

Basic - Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. Multiple prepared items on grab and go table not properly labeled Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Cooler gaskets soiled Repeat Violation

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken over raw pork in reach in cooler, order corrected Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Hand sink at front counter used to rinse equipment

Intermediate - Spray bottle containing toxic substance not labeled. Glass cleaner bottle at front counter, labeled Corrected On-Site

Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Repeat Violation

Basic - Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. Prepared food on front counter for customer grab and go not properly labeled Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Cooler gaskets soiled. Repeat Violation

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. 200ppm, diluted to 100ppm Corrected On-Site

Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Dried shrimp prepared on 7/21, date added Corrected On-Site

Intermediate - Packaged food not labeled as specified by law. Items in grab and go cooler and counter Repeat Violation

Basic - Buildup of food debris/soil residue on equipment door handles. Cooler handles soiled Repeat Violation

Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Repeat Violation

Basic - Equipment in poor repair. Torn cooler gaskets, new gaskets ordered Corrective Action Taken

Basic - Floor soiled/has accumulation of debris. Under cook line

Basic - In-use tongs stored on equipment door handle between uses. Oven door handle, removed Corrected On-Site Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Cooler gaskets soiled Repeat Violation

Basic - Single-service articles improperly stored. Boxes of single service on hallway floor next to restroom Repeat Violation

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw pork and shrimp over rice noodles in reach in cooler, order corrected Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cooked pork (50F - Cold Holding); cooked shrimp (49F - Cold Holding), moved to separate cooler Corrective Action Taken Repeat Violation

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. Emailed to operator

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Round wood cutting board soiled Repeat Violation

Intermediate - Handwash sink used for purposes other than handwashing. Food debris in hand sinks in kitchen Repeat Violation

Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Containers of sauce in freezer not dated Repeat Violation

Basic - Buildup of food debris/soil residue on equipment door handles. Cooler handles soiled Repeat Violation

Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Popcorn ceiling over kitchen and front counter Repeat Violation

Basic - In-use tongs stored on equipment door handle between uses. On cart handle next to cook line, removed Corrected On-Site Repeat Violation

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop handles in seasoning bins and sugar, removed Corrected On-Site

Basic - Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. Multiple items in grab and go area missing address and date items were prepared. Repeat Violation

Basic - No Heimlich maneuver/choking sign posted. Emailed to operator

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Cooler gaskets soiled

Basic - Open dumpster lid. Shared dumpster with multiple businesses. Repeat Violation

Basic - Single-service articles improperly stored. Boxes of single service items on floor in hallway next to restrooms

Basic - Stored food not covered. Multiple containers of food in reach in coolers without lids Repeat Violation

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. 200ppm, corrected 100ppm

High Priority - Nonfood-grade bags used in direct contact with food. Multiple items in to go bags in freezers Repeat Violation

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. bean sprouts (72F - Cold Holding), operator voluntarily discarded 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. Whipping cream opened 9/25, date added Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Wood cutting board soiled

Intermediate - Handwash sink used for purposes other than handwashing. Hand sink at front counter contains ice and dirty utensils, items removed Corrected On-Site

Intermediate - No sanitizer of any kind available for warewashing. Only use single-service items to serve food to customers until sanitizer is available for warewashing. No approved sanitizer for food contact services available, operator purchased approved chlorine Corrected On-Site

Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Multiple items in reach in freezers

Basic - Bowl or other container with no handle used to dispense food. Plastic deli container in sugar bin, removed Corrected On-Site

Basic - Buildup of food debris/soil residue on equipment door handles. Microwaves and cooler door handles

Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Popcorn ceiling over kitchen and prep areas

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Metal pots not inverted and stored on cinder blocks in rear storage closet Repeat Violation

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage on prep table next to juicer

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone on prep table next to sugar cane juicer, removed Corrected On-Site Repeat Violation

Basic - Employee with no hair restraint while engaging in food preparation. Male employee at front counter preparing food Repeat Violation

Basic - In-use tongs stored on equipment door handle between uses. On cart handle at cook line, removed Corrected On-Site Repeat Violation

Basic - Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. Multiple items on grab and go table and cooler not labeled with packaged date and product name Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Cooler gaskets soiled Hood filters soiled

Basic - Open dumpster lid.

Basic - Stored food not covered. Sugar bin on shelf in kitchen not covered

Basic - Wood food-contact surface not properly sealed. Wood cutting board splitting

High Priority - Container of medicine improperly stored. Medicine on prep table next to juicer, operator removed Corrected On-Site

High Priority - Nonfood-grade bags used in direct contact with food. Multiple food products store in to go bags in reach in coolers in kitchen Repeat Violation

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. pork pate (56F - Cold Holding) moved to reach in freezer, retemp 39F Corrected On-Site

High Priority - Toxic substance/chemical improperly stored. Multiple chemicals stored above cooking equipment near mop sink

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Chlorine sanitizer spray bottle 200ppm, corrected 100ppm Corrected On-Site Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Accumulation of food residue on table mixer, discussed proper cleaner no procedures for in place equipment. Stained cutting boards throughout kitchen. Serving utensils stored in soiled containers at cooks line. Repeat Violation

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Metal pots not stored inverted in mop room Repeat Violation

Basic - Current Hotel and Restaurant license not displayed.

Basic - Cutting board has cut marks and is no longer cleanable. In kitchen Repeat Violation

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phones on prep tables, moved during inspection Corrected On-Site Repeat Violation

Basic - Employee with no hair restraint while engaging in food preparation. Female employees with hair in loose ponytail and no hair restraints

Basic - Floors not maintained smooth and durable. Missing floor boards near dry storage and triple sink. Popcorn ceiling above cook line and all prep areas not smooth and easily cleanable

Basic - Improper storage of maintenance equipment that interferes with cleaning. Multiple tools on prep table and on top of display cooler, operator removed Corrected On-Site

Basic - In-use tongs stored on equipment door handle between uses. Next to range on cook line, operator removed Repeat Violation

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Accumulation of food residue in kitchen oven Repeat Violation

Basic - Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. Multiple packaged grab and go items on counter and cooler without proper labeling, discussed requirements with operator

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Accumulation of grease on gas lines behind cook line Repeat Violation

Basic - Stored food not covered. Multiple containers of food uncovered in reach in coolers, discussed proper storage of food after cooling Repeat Violation

High Priority - Nonfood-grade bags used in direct contact with food. -pork store in thank you bags at three compartment sink

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -stove top at cooks line has accumulation of food residue -can opener blade has accumulation food residue

Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. -multiple cooked food items in reach in freezer more than 24 hours -flan in dinning room cooler not date marked Discussed date marking with operator during time of inspection.

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

Basic - Cardboard used to line food-contact shelves. -on shelves in glass reach in cooler at front counter

Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. -throughout kitchen

Basic - Ceiling/ceiling tile shows damage or is in disrepair. -hole in ceiling in kitchen area

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. -pots on shelves in room with mop sink

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -Cellphone above food items in kitchen area

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. -employee in kitchen area wearing bracelets while prepping food

Basic - Establishment using sponges on cleaned and sanitized, or in-use food-contact surface. -at three compartment sink

Basic - Floor soiled/has accumulation of debris. -floor at cooks line has accumulation of grease -wall at cooks line has accumulation of grease

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. -stove oven in kitchen has accumulation of foods residue Sandwich oven at front counter has accumulation of food residue

Basic - No conspicuously located ambient air temperature thermometer in holding unit. -refrigerator in kitchen

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -mixer head in kitchen has accumulation of food residue -cart with pots next to cooks line has accumulation of grease -sides of grill have accumulation of grease

Basic - Old labels stuck to food containers after cleaning. -on plastic containers below prep table in kitchen area

Basic - Single-service articles improperly stored. -boxes with to-go cups on floor in dining area

Basic - Time/temperature control for safety food thawed in an improper manner. -cooked pork thawing at room temperature at three compartment sink -cooked pork thawing at cooks line Discussed proper thawing procedures with operator during time of inspection.

Basic - Working containers of food removed from original container not identified by common name. -containers with powder substances at front counter