Madame Chervilo
🚫 CLOSED BY HEALTH DEPARTMENTWednesday, November 5, 2025 at 5:25 PM
Violations Cited
590.005/5-202.12-PF
Handwashing Sinks Installation (Pf)
No hot water in the hand sink.Provide
Why This Matters
WITHOUT HOT WATER: Bacteria removal drops by 75%. Studies show proper handwashing with hot water and soap removes 99.9% of bacteria, while cold water only removes 25%. This dramatically increases risk of spreading E. coli, Salmonella, and Norovirus - responsible for 89% of foodborne illness outbreaks.
Code Requirements
Immediate action required: Provide hot water (100-120°F) at ALL handwashing sinks. Install water heater if needed. Temporary solution: heat water for handwashing until repairs complete. Staff must wash hands every 30 minutes, after touching face/hair, handling raw foods, using restroom.
590.002/2-402.11-C
Effectiveness-Hair Restraints (C)
No hair restrain worn during the food prep by the staff.Provide
Why This Matters
CONTAMINATION RISK: Average person sheds 50-100 hairs daily. Each hair can carry up to 1 million bacteria. Staphylococcus aureus from hair causes rapid food poisoning (1-6 hours) with severe nausea, vomiting, and cramps. Cannot be killed by reheating once toxin forms.
Code Requirements
All staff handling food MUST wear: hairnets, caps, or effective hair restraints covering all hair; beard nets for facial hair over 1/4 inch; no loose hair touching shoulders. Provide hair restraints for all staff immediately.
590.003/3-304.13-C
Linens and Napkins Use Limitations (C)
Noted linen used in contact with ready to eat strawberries.Discontinue
Why This Matters
SEVERE CONTAMINATION: Linens can contain 100,000+ bacteria per square inch after just 1 hour of use. Direct contact with ready-to-eat foods like strawberries transfers pathogens directly to food that won't be cooked to kill bacteria. This is a DIRECT path to foodborne illness.
Code Requirements
STOP using linens on ready-to-eat foods immediately. Use only: single-use paper towels, disposable gloves changed hourly, or dedicated food-contact safe materials. Strawberries and other ready-to-eat items must be handled with gloves or utensils ONLY.
590.006/6-501.110-C
Using Dressing Rooms and Lockers (C)
Noted shoes stored in contact with food.Remove
Why This Matters
EXTREME CONTAMINATION RISK: Shoes carry 421,000+ bacteria including E. coli (96% of shoes), C. diff (39% of shoes), and other fecal bacteria. Direct contact with food areas transfers these pathogens immediately. Studies show shoes track in more bacteria than toilet seats.
Code Requirements
Remove ALL personal items from food areas IMMEDIATELY. Establish designated storage: employee lockers/areas completely separate from food; at least 6 feet from any food prep; in separate room if possible. This is a CRITICAL violation requiring immediate correction.