LE CAFE DU MARCHE

CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES - Comments: Any food utensils that are stored in any standing water or sanitizer must be removed. Air-dry all multi-use dispensing and cutting equipment after sanitizing.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. THE TARP USED TO COVER THE COOLERS AT THE END OF THE DAY ARE LEFT ON THE FLOOR, WASH, RINSE AND SANITIZE THE TARP AND STORE ON A SHELF OFF OF THE FLOOR.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. THE LOWER INTERIOR SECTION OF THE DELI DISPLAY COOLER IS DIRTY, WASH, RINSE AND SANITIZE ALL OF THE FOOD DISPENSING UTENSILS AND EQUIPMENT UNTIL IT IS CLEAN, SANITARY AND MAINTAINED ON A DAILY BASIS.

FACILITIES TO MAINTAIN PROPER TEMPERATURE - Comments: All food establishments that display, prepare, or store potentially hazardous food shall have adequate refrigerated food storage facilities. Found cold displat cooler at serving line with an air temp of 45.7f during this visit. Must keep cold units at 40f or lower.

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: All cold food shall be stored at a temperature of 40F or less. Found about 20 lbs. of raw chicken with internal temp of 45-47f in a walk-in cooler; about 5 lbs of cooked chicken strips at 56-59f in a plastic tub on top of prep table; 12 premade chicken on tortilla roll sandwiches at 92f on a pan & under a heat lamp; 27 pcs of pre-wrapped chicken sandwiches at 65f on a prep table. Must store away from temperature danger zone. Instructed to properly dispose of food products held at bad temps. Total amount of product discarded= $372.00

ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, DESIGNED, AND MAINTAINED - Comments: Adequate and convenient toilet facilities shall be provided. They should be properly designed, maintained, and accessible to employees at all times. Must provide an exposed handsink easily accessible to the front soup serving area of the facility. Instr ucted to cease/desist soup operation at this time.

FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION - Comments: All food should be properly protected from contamination during storage, preparation, display, service, and transportation. Must elevate all foods/stocks above the floor at all times, until proper handwashing facility is supplied.

* CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED - Comments: A certified food service manager must be present in all establishments at which potentially hazardous food is prepared or served. Found no city certified manager on site until one hour of inspection.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED - Comments: All parts of the food establishment and all parts of the property used in connection with the operation of the establishment shall be kept neat and clean and should not produce any offensive odors. Any clutter/unnecessary articles at the area behind curtains must be removed & area must be better organized.