BON GOU CUISINE

Violations (13)

• 03B-01-6CriticalRepeat

  Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At steam table: cooked plantains (105F - Hot Holding) as per operator stored since 9:00am Operator moved product to stove to reheat to 165+

  High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At steam table: cooked plantains (105F - Hot Holding) as per operator stored since 9:00am Operator moved product to stove to reheat to 165+ **Corrective Action Taken** **Repeat Violation** **Admin Complaint**

  High Priority

• 41-27-4CriticalCorrected on site

  Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer Bucket (Chlorine 200++ppm) Operator corrected Sanitizer Bucket to (Chlorine 100ppm)

  High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer Bucket (Chlorine 200++ppm) Operator corrected Sanitizer Bucket to (Chlorine 100ppm) **Corrected On-Site**

  High Priority

• 03D-02-5Critical

  Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. At reach in freezer: cooked pork (61F at 10:01am / - heated Cooling) as per employee stored since 10:00pm yesterday The product never cooled down to 41F within a total of 6 hours. See stop sale

  High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. At reach in freezer: cooked pork (61F at 10:01am / - heated Cooling) as per employee stored since 10:00pm yesterday The product never cooled down to 41F within a total of 6 hours. See stop sale

  High Priority

• 12A-29-4CriticalCorrected on site

  Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee touched trash can then grabbed clean container of pasta and clean spatula at cook line; no handwash Employee washed hands

  High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee touched trash can then grabbed clean container of pasta and clean spatula at cook line; no handwash Employee washed hands **Corrected On-Site**

  High Priority

• 14-31-5CriticalCorrected on site

  Nonfood-grade bags used in direct contact with food. Dough in direct contact with garbage bag Employee removed and stored in plastic container

  High Priority - Nonfood-grade bags used in direct contact with food. Dough in direct contact with garbage bag Employee removed and stored in plastic container **Corrected On-Site**

  High Priority

• 08A-02-6CriticalCorrected on site

  Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At Reach In freezer: raw goat stored over cooked pork - not all products commercially packaged. Operator stored properly

  High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At Reach In freezer: raw goat stored over cooked pork - not all products commercially packaged. Operator stored properly **Corrected On-Site**

  High Priority

• 01B-02-5Critical

  Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Low boy: cooked pork and vegetables mix (55F - Cold Holding) as per operator stored overnight Not prepped or portioned today See stop sale Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. At reach in freezer: cooked pork (61F at 10:01am / - heated Cooling) as per employee stored since 10:00pm yesterday The product never cooled down to 41F within a total of 6 hours. See stop sale

  High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Low boy: cooked pork and vegetables mix (55F - Cold Holding) as per operator stored overnight Not prepped or portioned today See stop sale Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. At reach in freezer: cooked pork (61F at 10:01am / - heated Cooling) as per employee stored since 10:00pm yesterday The product never cooled down to 41F within a total of 6 hours. See stop sale

  High Priority

• 03A-02-5CriticalRepeat

  Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Low boy: cooked pork and vegetables mix (55F - Cold Holding) as per operator stored overnight Not prepped or portioned today See stop sale

  High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Low boy: cooked pork and vegetables mix (55F - Cold Holding) as per operator stored overnight Not prepped or portioned today See stop sale **Repeat Violation** **Admin Complaint**

  High Priority

• 02C-02-5Corrected on site

  Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked goat and cooked chicken missing date mark, cooked on 2/15 Operator date marked products

  Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked goat and cooked chicken missing date mark, cooked on 2/15 Operator date marked products **Corrected On-Site**

  Intermediate

• 06-01-5Corrected on site

  Time/temperature control for safety food thawed in an improper manner. raw pork sitting on three compartment sink to thaw Operator placed product under cold running water

  Basic - Time/temperature control for safety food thawed in an improper manner. raw pork sitting on three compartment sink to thaw Operator placed product under cold running water **Corrected On-Site**

  Basic

• 12A-03-4Corrected on site

  Employee washed hands in a sink other than an approved handwash sink. Employee washed hands at three compartment sink Advised employee to use handwash sinks to wash hands, employee used handwash sink to wash hands

  Intermediate - Employee washed hands in a sink other than an approved handwash sink. Employee washed hands at three compartment sink Advised employee to use handwash sinks to wash hands, employee used handwash sink to wash hands **Corrected On-Site**

  Intermediate

• 27-05-5Corrected on site

  Handwash sink does not provide water through a mixing valve or combination faucet. Handwash sink by three compartment sink not working Operator turned on water at handwash sink

  Intermediate - Handwash sink does not provide water through a mixing valve or combination faucet. Handwash sink by three compartment sink not working Operator turned on water at handwash sink **Corrected On-Site**

  Intermediate

• 14-69-4

  Ice buildup in reach-in freezer and/or walk-in freezer. Reach in freezer has a buildup of ice Advised operator to clean

  Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Reach in freezer has a buildup of ice Advised operator to clean

  Basic