L' GRANDE CAFE

Violations (4)

• 3-501.16Critical

  3-501.16(A)(2) and (B) Time/Temperature Control for Safety Food, Hot and Cold Holding (P) Observed the ambient temperature for the primary reach-in refrigertor to be 49F. Observed the following items within the refrigerator to be: liquid eggs- 49F, potatoes- 52F, sausage- 53F, pulled pork- 50F. Observed a container of already cooked and cooled bacon being stored in a tupperware container at room temperature as well as a carton of liquid eggs. Educated staff about appropriate hot and/or cold holding for already cooked and cooled food items. PIC placed the items in the reach-in refrigerator.

  3-501.16(A)(2) and (B) Time/Temperature Control for Safety Food, Hot and Cold Holding (P) Observed the ambient temperature for the primary reach-in refrigertor to be 49F. Observed the following items within the refrigerator to be: liquid eggs- 49F, potatoes- 52F, sausage- 53F, pulled pork- 50F. Observed a container of already cooked and cooled bacon being stored in a tupperware container at room temperature as well as a carton of liquid eggs. Educated staff about appropriate hot and/or cold holding for already cooked and cooled food items. PIC placed the items in the reach-in refrigerator.

  Priority

• 2-102.12

  2-102.12(A) Certified Food Protection Manager (C) Observed an expired food manager's certificate with an issue date of 2019. This document expired in 2024. This certification need to be renewed. A certified food manager should be on staff while a kitchen or food establishment is operating. Upon next inspection, documentation of a certified food manager shall be shown to the inspector.

  2-102.12(A) Certified Food Protection Manager (C) Observed an expired food manager's certificate with an issue date of 2019. This document expired in 2024. This certification need to be renewed. A certified food manager should be on staff while a kitchen or food establishment is operating. Upon next inspection, documentation of a certified food manager shall be shown to the inspector.

  Core

• 3-501.17

  3-501.17 Ready-To-Eat Time/Temperature Control for Safety Food, Date Marking (Pf) Observed multiple containers and food storage bags in all reach-in refrigerators and the cold holding prep/storage refrigerator to not have a date label. PIC confirmed the items range in being placed in the refrigerators or cold holding areas between yesterday and this morning when the facility opened (6:30am). Educated PIC about the requirement for date labels for all food items.

  3-501.17 Ready-To-Eat Time/Temperature Control for Safety Food, Date Marking (Pf) Observed multiple containers and food storage bags in all reach-in refrigerators and the cold holding prep/storage refrigerator to not have a date label. PIC confirmed the items range in being placed in the refrigerators or cold holding areas between yesterday and this morning when the facility opened (6:30am). Educated PIC about the requirement for date labels for all food items.

  Priority Foundation

• 6-501.11

  6-501.11 Repairing-Premises, Structures, Attachments, and Fixtures-Methods (C) Observed a significant accumulation of water pooling at the base of the refrigerator for the cold holding prep/display unit. PIC confirmed they have been experiencing a leak in the unit; however, staff has been routinely cleaning the accumulation of water. Educated PIC the unit will have to be repaired to fix the leak. Observed the primary reach-in refrigerator is not maintaining appropriate cold holding temperature of 41F of lower. PIC stated they were not aware the unit was experiencing issues with adequate cold holding. Observed the items within the unit were all significantly above 41F. PIC voluntarily discarded all egg, dairy, meat, and cooked and cooled products. Educated staff a work order will have to be placed and the unit cannot be used until repairs are completed and the unit is maintaining 41F or lower. Educated staff if the unit is not repaired, it will have to be removed from the premises within 30 days. The facility has multiple reach-in refrigerator units to maintain appropriate cold holding until this unit is serviced/replaced/removed.

  6-501.11 Repairing-Premises, Structures, Attachments, and Fixtures-Methods (C) Observed a significant accumulation of water pooling at the base of the refrigerator for the cold holding prep/display unit. PIC confirmed they have been experiencing a leak in the unit; however, staff has been routinely cleaning the accumulation of water. Educated PIC the unit will have to be repaired to fix the leak. Observed the primary reach-in refrigerator is not maintaining appropriate cold holding temperature of 41F of lower. PIC stated they were not aware the unit was experiencing issues with adequate cold holding. Observed the items within the unit were all significantly above 41F. PIC voluntarily discarded all egg, dairy, meat, and cooked and cooled products. Educated staff a work order will have to be placed and the unit cannot be used until repairs are completed and the unit is maintaining 41F or lower. Educated staff if the unit is not repaired, it will have to be removed from the premises within 30 days. The facility has multiple reach-in refrigerator units to maintain appropriate cold holding until this unit is serviced/replaced/removed.

  Core