DOUCEUR DE FRANCE

Violations (3)

• 4-2ACorrected on site

  Food stored covered

  Violation of Code: [511-6-1.04(4)(c)1(iv)] Observed items on ice on main kitchen counter top (yogurt, blue berries, strawberries, and mixed fruit) uncovered. Observed salt, butter, pepper on cook line on counter tops left uncovered. Observed 4 pitchers of water in FS by hostess station left uncovered. Observed several baked good items in WIF left uncovered. C/A- storing the food in packages, covered containers, or wrappings, except for loosely covered or uncovered containers in which food is being cooled if protected from overhead contamination; COS- Items all covered with plastic wrap or lids. Corrected On-Site. New Violation.

• 6-1ACorrected on site

  Proper cold holding temperatures

  Violation of Code: [511-6-1.04(6)(f)] Observed shelled eggs, Swiss cheese, and sliced tomatoes in small prep top holding above 41F. All items were over filled and not sitting completely in the prep top unit. Observed hollandaise sauce, bechamel, and butter on cook like counter tops sitting above 41F. C/A-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 COS- Items discarded. Corrected On-Site. New Violation.

• 6-1CCorrected on site

  Proper cooling time and temperature

  Violation of Code: [511-6-1.04(6)(d)] Observed hashbrown cakes (contains cheese and egg) cooling on rack below oven initial temp 9:37 at 91F and re-tempted at 10:23 85F. Item began cooling at 9:15am per PIC. C/A- Cooked time/temperature control for safety food shall be cooled: (i) Within 2 hours from 135°F (57°C) to 70°F (21°C); P and (ii) Within a total of 6 hours from 135°F (57°C) to 41°F (5°C) or less. COS- Item moved to WIC for rapid cooling Corrected On-Site. New Violation.