LE PETIT PECHEUR

Recorded violations

• 02GCritical

  Cold TCS food item held above 41 °F; smoked or processed fish held above 38 °F; intact raw eggs held above 45 °F; or reduced oxygen packaged (ROP) TCS foods held above required temperatures except during active necessary preparation.

• 03BCritical

  Shellfish not from approved source, not or improperly tagged/labeled; tags not retained for 90 days.

• 04JCritical

  Properly scaled and calibrated thermometer or thermocouple not provided or not readily accessible in food preparation and hot/cold holding areas to measure temperatures of TCS foods during cooking, cooling, reheating, and holding.

• 04LCritical

  Evidence of mice or live mice in establishment's food or non-food areas.

• 06CCritical

  Food, supplies, or equipment not protected from potential source of contamination during storage, preparation, transportation, display, service or from customer’s refillable, reusable container. Condiments not in single-service containers or dispensed directly by the vendor.

• 08ANot Critical

  Establishment is not free of harborage or conditions conducive to rodents, insects or other pests.

• 10FNot Critical

  Non-food contact surface or equipment made of unacceptable material, not kept clean, or not properly sealed, raised, spaced or movable to allow accessibility for cleaning on all sides, above and underneath the unit.

• 10GNot Critical

  Dishwashing and ware washing: Cleaning and sanitizing of tableware, including dishes, utensils, and equipment deficient.