Bon Vivant

Observed 0 parts per million (ppm) of sanitizer solution at the three-compartment sink in the kitchen. Noticed there was a small amount inside the container. The sanitizer solution must be at the correct ppm for sanitizing food contact surfaces of equipment and utensils. Please purchase more sanitizer solution and use the dishmachine until more sanitizer solution arrives at the facility.

Observed Alfredo sauce (46 F) and Cajun cream sauce (50 F) above 41 F inside the walk-in cooler. The food items were prepped on January 6th according to the date marking labels on the containers. The ambient air temperature inside of the walk-in cooler at 39 F. All cold-hold Time/Temperature Control for Safety (TCS) foods must be maintained at 41°F or below. Corrected on Site (COS): Food items discarded.

Observed the Person in Charge (PIC) not ensuring time/temperature control for safety foods are held properly inside the walk-in cooler. PIC shall ensure employees are properly cooking, cold/hot holding, and reheating for hot holding time/temperature control for safety food, being particularly careful in cooking, reheating, and holding those foods known to cause severe foodborne illness and death, such as eggs and comminuted meats, through daily oversight of the employees' routine monitoring of the cooking, holding, and reheating for hot holding temperatures using appropriate temperature measuring devices properly scaled and calibrated. Recommends staff take a food handler course.

Observed an empty container of hand soap at the hand sink in the kitchen. Each handwashing sink or group of two adjacent handwashing sinks shall be provided with a supply of hand cleaning liquid, powder, or bar soap. Corrected on Site (COS): Hand soap restocked at the hand sink.

Observed 4 cottage cheese containers with a best by date of 10/25/2025. Also, observed raw shell eggs with a best by date of 12/25/2025. Prepackaged sandwiches, eggs, infant formula, shucked oysters, milk, and time/temperature control safety foods that are labeled as “keep refrigerated” and that are for sale or service to the consumer or used as an ingredient in other foods shall be immediately discarded and shall not be sold, served, or used after the manufacturer’s expiration date or the sell-by date. Corrected on Site (COS): Items discarded

Observed an ice scoop in the main kitchen stored on top of the ice machine. During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized at a frequency specified under DPH Rule 511-6-1-.05(7)(b) and (8)(a). Wash, rinse, and sanitize the ice scoop and place it onto a cleanable surface.

Observed cooked chicken wings (44F) improperly stored inside a cooler with insufficent amount of ice. Also observed dairy based batter sitting on countertop with a temperature of 79F. 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 or below. Person in charge moved food items to walk in cooler to decrease the temperature, advised to employee proper ice bath setup.

Observed cooked oxtails inside the steam table with a temperature of 57F. The temperature of the water inside the steam well compartment was 77F. 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 135°F or above. Food was moved to another unit.

Observed the Person in Charge (PIC) not ensuring time/temperature control for safety foods are held properly. PIC shall ensure employees are properly cooking, cold/hot holding, and reheating for hot holding time/temperature control for safety food, being particularly careful in cooking, reheating, and holding those foods known to cause severe foodborne illness and death, such as eggs and comminuted meats, through daily oversight of the employees' routine monitoring of the cooking, holding, and reheating for hot holding temperatures using appropriate temperature measuring devices properly scaled and calibrated. Recommends staff take a food handler course.

Observed the person in charge (PIC) not ensuring food contact surfaces are being cleaned. PIC shall ensure employees are properly sanitizing cleaned multiuse equipment and utensils before they are reused, through routine monitoring of solution temperature and exposure time for hot water sanitizing, and chemical concentration, pH, temperature, and exposure time for chemical sanitizing.

Observed no paper towels at neither hand washing sinks in the main kitchen. Each handwashing sink or group of adjacent handwashing sinks shall be provided with: Individual, disposable towels. Employee refilled the paper towel dispenser.

Observed 25 parts per million (ppm) of chlorine sanitizer solution at the dish machine in the kitchen. The chlorine sanitizer solution must be 50 ppm. Have the dish machine in the kitchen repaired/serviced for proper washing, rinsing, and sanitizing.

Observed pink buildup along the baffle inside the ice machine. In equipment such as ice bins and beverage dispensing nozzles and enclosed components of equipment such as ice maker shall be cleaned at a frequency specified by the manufacturer or absent manufacturer specifications, at a frequency necessary to preclude accumulation of soil or mold.Discard existing ice, then wash, rinse and sanitize interior of the ice machine.

Observed unlabeled chemical bottle in the main kitchen. Working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material. Label chemical bottles with its common name.

Observed bottle of degreaser stored next to an open bag of rice on the prep table. Poisonous or toxic materials shall be stored so they cannot contaminate food, equipment, utensils, linens, and single-service and single-use articles by: Separating the poisonous or toxic materials by spacing or partitioning. Employee relocated the chemical bottle.

Observed food handlers prepping food items without hair restraints. Employees preparing or handling food shall use effective and clean, disposable or easily cleanable nets or other hair restraints approved by the Health Authority, worn properly to restrain loose hair including beards and mustaches longer than one half inch. Obtain proper hair restraints.

Observed wet wiping cloths on counter-top in the main kitchen. Cloths in-use for wiping counters and other equipment surfaces shall be: Held between uses in a chemical sanitizer solution at a concentration specified under DPH Rule 511-6-1-.05(6)(n). Employee placed cloths into sanitizer bucket.

Observed containers of salt, cornstarch and flour stored on the dry storage shelf unlabeled. 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. Label food containers with their common name.

Observed ice scoop in the main kitchen stored on top of the ice machine and ice scoop in the bar area stored on wooden platform. During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: .On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized at a frequency specified under DPH Rule 511-6-1-.05(7)(b) and (8)(a). Wash, rinse, and sanitize utensils and place onto a cleanable surface.

Observed numerous boxes of single use items: straws, bowls etc stored on the floor in the dry storage area. Single-service and single-use articles shall be stored in a clean, dry location where they are not exposed to splash, dust, or other contamination and at least 6 inches above the floor. Place items on a platform or shelf that is at least six inches off the floor.

Observed trash and other debris scattered around the outside dumpster. The premises shall be free of items that are unnecessary to the operation or maintenance of the establishment, such as litter. Clean area around the dumpster.

Observed the previous inspection (Routine inspection on March 18, 2025) not posted for public view. The Routine inspection report from November 6, 2024, was still posted on the wall for public view. The most current inspection report shall be prominently displayed in public view at all times, within fifteen feet of the front or primary public door between five feet and seven feet from the floor and in an area where it can be read at a distance of one foot away. Post today's Follow-up inspection report on the wall for public view.

Observed cooked rice (70 F) inside of the steam table in the reheating process. Told the rice was just placed inside of the unit and the steam table was just turned on. Time/temperature control for safety food that is cooked, cooled, and reheated for hot holding shall be reheated so that all parts of the food reach a temperature of at least 165°F (74°C) for 15 seconds. A steam table is made for the intent to reheat TCS foods. Corrected on Site (COS): Rice moved to the oven to reheat to 165 F or above.

The Person in Charge (PIC) not ensuring the rice is reheated to the hot holding temperature properly. The PIC must ensure reheating for hot holding time/temperature control for safe food, being particularly careful in reheating those foods known to cause severe foodborne illness and death, through daily oversight of the employees' routine monitoring of the reheating for hot holding temperatures using appropriate temperature measuring devices properly scaled and calibrated and making sure the reheating of the TCS foods are done properly. Please train staff on proper reheating techniques and reheating temperatures.

The Person in Charge (PIC) not ensuring the employees are properly sanitizing food contact surfaces such as equipment and utensils. The PIC must ensure employees are properly sanitizing clean multiuse equipment and utensils before they are reused, through routine monitoring of solution temperature and exposure time for hot water sanitizing, and chemical concentration, pH, temperature, and exposure time for chemical sanitizing. Please train staff on proper sanitizing of food contact surfaces such as using the correct sanitizer solutions and using test strips to check the sanitizer solution.

Observed an employee's opened soda bottle stored in the kitchen where food prepping is done. Employees shall consume food only in approved designated areas separate from food preparation and serving areas, equipment or utensil areas and food storage areas. However, drinking from a single-service beverage cup with a secure lid and straw that is handled to prevent contamination of the employee’s hands, the container, exposed food, clean equipment, utensils and linens, unwrapped single-service and single-use articles will be allowed. Pour soda inside of a single-service cup with a secure lid and straw and store the drink in a designated area that is not around food, single-use items, and clean equipment/utensils to prevent contamination.

Observed 0 parts per million (ppm) of chlorine sanitizer solution at the dish machine in the kitchen and less than 50 ppm of chlorine sanitizer solution at the dish machine in the bar area. The chlorine sanitizer solution must be 50 ppm. Replace sanitizer solution at both dish machines. Have the dish machine in the kitchen repaired/serviced for proper washing, rinsing, and sanitizing.

Observed floor sanitizer solution connected at the three-compartment sink instead of the sanitizer solution (Quat) used for sanitizing food contact surfaces. Sanitizer solution for food contact surfaces must be used for equipment and utensils, not floor sanitizer solution sanitizer. Corrected on Site (COS): The product was removed from the location and the correct sanitizer was connected properly.

Observed a bulk container of sugar not labeled with its common name. 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. Label containers of food with its common name.

Observed no chlorine sanitizer test strips for the chlorine sanitizer solution that are used at the dish machines in the facility. A test kit or other device that accurately measures the concentration in mg/L of sanitizing solutions shall be provided. Purchase the correct test strips. Corrected on Site (COS): Some chlorine test strips were provided to the facility today.