LA BELLE CAPOISE RESTAURANT
FAILTuesday, October 30, 2018 at 5:01 PM
Violations Cited
03-3-501.16
Hot Holding
Cooked beef stew on stove top with a temperature of 115F. Discontinue and ensure all potentially hazardous foods are being maintained at 140F and above. PIC to reheat stew to 165F to ensure no bacterial growth.
Why This Matters
This violation directly contributes to foodborne illness risk
Code Requirements
Maintain all hot TCS foods at 135°F or above; Cannot use hot holding equipment to reheat
M-2-102.11
PIC Knowledge
No one on site with a current Food Safety Certification. Provide documentation of at least one full time employee who has been enrolled in a Food Safety Course for the re-inspection.
Why This Matters
This violation directly contributes to foodborne illness risk
Code Requirements
Immediate correction required. Follow health code section . Implement proper management & personnel procedures. Train all staff. Document corrective actions taken.
35-6-501.111/.115
Insects Rodents Animals
Evidence of fruit fly activity in the main kitchen and preparation area's. Address and provide an up to date pest control report for the re-inspection.
Why This Matters
DISEASE VECTORS: Mice produce 50-75 droppings daily containing Salmonella, Hantavirus. Cockroaches carry 33 types of bacteria, 6 parasitic worms. Flies regurgitate and defecate on food, spreading E. coli, Shigella. One mouse can contaminate 10 times more food than it eats. Pest allergens trigger asthma in 26% of inner-city children.
Code Requirements
Facility must be pest-free: No live or dead pests; No droppings or urine; No gnaw marks or rub marks; No nesting materials; Effective pest control program; Monthly professional service recommended; All openings sealed; Remove harborage conditions.
Corrective Actions
Call pest control service immediately; Discard ALL contaminated food; Clean and sanitize all affected areas; Seal all openings larger than 1/4 inch; Install door sweeps; Eliminate standing water; Remove clutter; Increase cleaning frequency
05-4-302.12
Food Thermometers Provided
No food thermometers available at the time of the inspection. Provide.
Why This Matters
This violation affects overall sanitation and food safety
Code Requirements
Immediate correction required. Follow health code section . Implement proper food safety procedures. Train all staff. Document corrective actions taken.
15-4-202.16
Non-Food Contact Surfaces
Mop sink located in the main kitchen area not fully enlcosed. Address and either relocate or fully enclose exisiting mop sink.
Why This Matters
This violation affects overall sanitation and food safety
Code Requirements
Immediate correction required. Follow health code section . Implement proper food safety procedures. Train all staff. Document corrective actions taken.
17-4-302.14
Test Kit Provided
No test kit available for the 3 bay sink. Provide.
Why This Matters
This violation affects overall sanitation and food safety
Code Requirements
Immediate correction required. Follow health code section . Implement proper food safety procedures. Train all staff. Document corrective actions taken.
21-3-304.14
Wiping Cloths Clean Sanitize
Soiled wiping cloths observed being left out on counter tops with no sanitizing solution. Provide proper sanitizing solution.
Why This Matters
This violation affects overall sanitation and food safety
Code Requirements
Immediate correction required. Follow health code section . Implement proper cleaning & sanitization procedures. Train all staff. Document corrective actions taken.
23-4-602.13
Non-Food Contact Surfaces Clean
Interiord of the 2 single dor upright refrigeration units visibly soiled adn with food spills. Clean to remove.
Why This Matters
INDIRECT CONTAMINATION: Dirty surfaces attract pests, harbor bacteria, and contaminate via contact or air movement. Dust from dirty shelves contains allergens affecting 32 million Americans. Grease accumulation creates slip hazards causing 25% of restaurant injuries.
Code Requirements
Non-food contact surfaces must be cleaned at frequency to prevent: Soil accumulation; Pest attraction; Contamination of food/food contact surfaces. Includes: Equipment exteriors; Shelving; Walls and ceilings; Light fixtures; Ventilation systems.
Corrective Actions
Deep clean all non-food contact surfaces; Create cleaning schedule with daily, weekly, monthly tasks; Assign cleaning zones to staff; Use degreaser for grease accumulation; Clean from top to bottom; Maintain cleaning log
29-5-201/02.11
Installed and Maintained
Pipe under the 3 bay sink is leaking. Address and make any necessary repairs. 3 Bay sink is not draining properly. Address and make any necessary repairs.
Why This Matters
This violation affects overall sanitation and food safety
Code Requirements
Immediate correction required. Follow health code section . Implement proper food safety procedures. Train all staff. Document corrective actions taken.
32-6-301.11-02.11
Hand Cleaner Drying Tissue Signage
No paper towels at hand sink. Provide.
Why This Matters
This violation affects overall sanitation and food safety
Code Requirements
Immediate correction required. Follow health code section . Implement proper personal hygiene procedures. Train all staff. Document corrective actions taken.
37-6-501.11-.12
Improper Maintenance of Walls/Ceilings
Walls in the main kitchen and preparation area's with visible food spills and splatters. Clean to remove.
Why This Matters
OVERHEAD CONTAMINATION: Peeling paint and debris fall into food. Condensation on ceilings drips bacteria onto prep surfaces. Studies found ceiling tiles harbor Bacillus cereus spores. Restaurant ceiling collapse contaminated food service for 200 guests.
Code Requirements
Walls/ceilings must be: Smooth and washable in food areas; Light-colored for easy soil detection; Free of holes, cracks, peeling paint; Sealed at all joints and attachments; Clean and free of grease, dust, cobwebs; Non-absorbent in areas subject to moisture.
Corrective Actions
Repair all holes within 14 days; Repaint with washable paint; Replace damaged ceiling tiles; Seal all penetrations; Clean walls and ceilings monthly; Fix any leaks immediately; Install FRP panels in splash zones
42-6-501.113/.114
Premises Maintained
Excess debris and clothing observed being stored in a side closet located in the main kitchen area. Remove and store appropriately.
Why This Matters
This violation affects overall sanitation and food safety
Code Requirements
Immediate correction required. Follow health code section . Implement proper food safety procedures. Train all staff. Document corrective actions taken.
43-6-202.111/.112
Living/Sleeping Quaters/Laundry
Personal belongings and blankets observed being stored in the single bay preparation sink. Discontinue and store all personal belongings appropriately.
Why This Matters
This violation affects overall sanitation and food safety
Code Requirements
Immediate correction required. Follow health code section . Implement proper food safety procedures. Train all staff. Document corrective actions taken.