Le Rendez-Vous

Plumbing installed; proper backflow devices

5-203.13 (A) At least 1 service sink or 1 curbed cleaning facility equipped with a floor drain shall be provided and conveniently located for the cleaning of mops or similar wet floor cleaning tools and for the disposal of mop water and similar liquid waste. Facility lacks mop sink.

Physical Facilities

Adequate ventilation and lighting; designated areas used

4-301.14 Ventilation hood systems and devices shall be sufficient in number and capacity to prevent grease or condensation from collecting on walls and ceilings. Countertop fryer with no ventilation hood above it, grease accumulation on unit.

Physical Facilities

Proper cold holding temperatures

3-501.16 (A) Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under §3-501.19, and except as specified under (B) and in (C ) of this section, TIME/TEMPERATURE CONTROL FOR SAFETY FOOD shall be maintained: (2) At 5ºC (41ºF) or less. Walk in refrigerator is not holding food at 41F or below. Unit set at 35F. Produce at 48F, lamb shank at 60F, beef wellington at 52F, duck at 50F - all prepared this morning - moved to different refrigerator for cooling. All temperature controlled for safety food which has been in refrigerator longer than today shall not be served to public .

Time Temperature Control for Safety Food (TCS Food)

Food and non-food-contact surfaces cleanable, properly designed, constructed and used

4-501.13 Microwave ovens shall meet the safety standards specified in 21 CFR 1030.10 Microwave ovens. Residential microwave in prep kitchen.

Utensils, Equipment and Vending

Warewashing facilities, installed, maintained, used, test strips

4-204.119 Sinks and drainboards of WAREWASHING sinks and machines shall be self-draining. Drainboard not sloped to self drain, employee uses squeegee to remove water.

Utensils, Equipment and Vending

Non-food-contact surfaces clean

4-601.11 (C) NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust, dirt, FOOD residue, and other debris. Refrigerator handles and door and hinges, cookline equipment, kitchen equipment and spice containers - equipment encrusted with grime and debris.

Utensils, Equipment and Vending

Adequate ventilation and lighting; designated areas used

6-303.11 The light intensity shall be: (C) At least 540 lux (50 foot candles) at a surface where a FOOD EMPLOYEE is working with FOOD or working with UTENSILS or EQUIPMENT such as knives, slicers, grinders, or saws where EMPLOYEE safety is a factor. Prep area kitchen has light at prep station of 218 lux, prep sink has light intensity of 84 lux.

Physical Facilities