Le Rendez-Vous

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. Not assessed during Needs Improvement re-inspection.

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. Not assessed during Needs Improvement re-inspection.

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. Not assessed during Needs Improvement re-inspection.

Utensils, Equipment and Vending

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. Not assessed during Needs Improvement re-inspection.

Physical Facilities

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. Not assessed during Needs Improvement re-inspection.

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. Not assessed during Needs Improvement re-inspection.

Physical Facilities