Le Bilboquet

Inspector notes: Observed ground meat and chicken over whole meats in WIC in main kitchen. CA advised PIC to reorder meats properly. separating types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display by: (I) Using separate equipment for each type, P

Inspector notes: Observed food contact surfaces like trays on the floor in main kitchen. CA advised PIC all items must be 6 inches above the ground. At least 6 inches (15 centimeters) above the floor.

Inspector notes: Observed high temp dishwasher reaching 149.5 F in main kitchen. CA advised PIC to put in a maintenance order. Warewashing machine, if utilized, shall be provided with an easily accessible and readable data plate affixed to the machine by the manufacturer that indicates the machine's design and operating specifications.

Inspector notes: Observed TCS foods with internal temps higher than 41 F. (CA) Advised the PIC that TCS foods must be kept at 41F or lower. 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 (5°C) or below

Inspector notes: Observed the clean ice in the bar area being used to cool a bottle of champagne. COS- bottle was removed. 511-6-1.04(4)(h) - Ice Used as Exterior Coolant, Prohibited as an Ingredient (P) (h) Ice Used as Exterior Coolant, Prohibited as Ingredient. Ice may not be used as food after it has been used as a medium for cooling the exterior surfaces of food such as melons or fish, packaged foods such as canned beverages, or cooling coils and tubes of equipment. P

Inspector notes: Observed no temperature indicator for the dish machine. CA-this shall be provided for all high temp dish machines. 511-6-1.05(3)(h),(i) - Temperature Measuring Device, Manual Warewashing; Sanitizing Solutions, Testing Device (Pf) (h) Temperature Measuring Devices, Manual and Mechanical Warewashing. 1. In manual warewashing operations, a temperature measuring device shall be provided and readily accessible for frequently measuring the washing and sanitizing temperatures. Pf 2. In hot water mechanical warewashing operations, an irreversible registering temperature indicator shall be provided and readily accessible for measuring the utensil surface temperature. Pf (i) Sanitizing Solutions, Testing Devices. A test kit or other device that accurately measures the concentration in mg/L of san...

Inspector notes: Observed buildup on the shelves in the WIC. CA- shelves shall be cleaned. 511-6-1.05(7)(a)2,3 - Equipment, Food/Nonfood-Contact Surfaces, and Utensils, food-contact surfaces of cooking equipment & nonfood-contact surfaces free of accumulations (C) 2. The food-contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations. 3. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.

Inspector notes: Observed the prep top cooler in the front not being able to maintain temperatures of 41 and below. The ambient temperature was at 44 degrees. Some items were on ice baths. COS- all TCS food shall be on ice baths if stored inside that cooler. 511-6-1.05(6)(q)1&3 - Good Repair & Calibration (C) (q) Good Repair and Calibration. 1. Utensils shall be maintained in a state of repair or condition that complies with the requirements specified under subsections (1) and (2) of this Rule or shall be discarded. 3. Ambient air temperature, water pressure, and water temperature measuring devices shall be maintained in good repair and be accurate within the intended range of use.