Le Monde

2850 F ST, Eureka

CP - Change of Ownership

ROACHY SAYS:

“Zero violations! Now that's how you keep 'em coming back for more! I'll be sending all my human friends to Le Monde! Yum yum!!”

Routine Inspection
01. Demonstration of knowledge; food safety certification.

Conditions Observed: Obtain FSM certificate and submit copy to this office for verification via fax or email by 12/7/19 to avoid a billable reinspection in the amount of $133. Include Le Monde and/or FA0005666 on certificate for submittal.

ROACHY SAYS:

“The Person In Charge (PIC) and all employees shall have adequate knowledge and shall be properly trained in food safety as it relates to their assigned duties. The PIC shall have adequate knowledge of major food allergens, foods identified as major food allergens, and the symptoms that a major food allergen could cause. The PIC means a designated person who has knowledge of safe food handling practices and the major food allergens as they relate to the specific food preparation activities that occur at the food facility. (113947)”

08. Proper hot and cold holding temperatures.

Conditions Observed: Measured several food items (see measured observations) with probe thermometer held >41F in pantry prep table, top portion. Adjust/repair/replace this unit to hold cold potentially hazardous foods at or below 41F at all times.

ROACHY SAYS:

“Except during preparation, cooking, cooling, transportation to or from a retail food facility for a period of less than thirty minutes, when time is used as the public health control, or as otherwise specified, potentially hazardous foods shall be maintained at or below 41F or at or above 135F. The following foods may be held at or below 45F: raw shell eggs, unshucked live molluscan shellfish, pasteurized milk and pasteurized milk products in original sealed containers, potentially hazardous foods held during transportation. Potentially hazardous foods held for dispensing in serving lines and salad bars may be held at 45F, not to exceed 12 hours in a 24 hour period, if unused portions are discarded. Food preparation shall not exceed two cumulative hours without a return to the required holding temperatures. (113996, 113998, 114037, 114343(a))”

36. Equipment / Utensils approved; installed, clean, good repair, capacity.

Conditions Observed: Observed mold-like substance in ice machine. Clean and sanitize ice machine per manufacturer’s instructions to prevent mold growth. Keep this piece of equipment on a regular cleaning and maintenance schedule. Observed pooling water in bottom portion of sautee prep table. Repair this refrigerator to prevent pooling water from contaminating foods stored in this unit. Observed non-functional equipment in facility (1 prep table & 2 under counter refrigerator/freezers). Repair/replace/remove non-functional equipment from facility.

ROACHY SAYS:

“Utensils and equipment shall be kept fully operative and in good repair. All new and replacement equipment shall be properly installed and be certified or classified for sanitation by an ANSI accredited certification program. Electrical appliances must meet UL standards. Single-use articles shall not allow migration of deleterious substances or impart colors, odors, or tastes to food. Multi-use food contact surfaces must be smooth, free of breaks, chips, and similar imperfections; free of sharp internal angles, corners, and crevices; finished to have smooth welds and joints; be accessible for cleaning and inspection. Unless specified, wood and wood wicker may not be used as a food-contact surface. Unless specified, copper and copper alloys such as brass may not be used in contact with a food that has a pH below six or for a fitting between a backflow preventer and a carbonator. Beverage tubing and cold-plate beverage cooling devices cannot be installed in contact with stored ice intended to be used as food. Equipment that is not movable must be installed to allow for cleaning in place. Cutting or piercing parts of can openers must be readily removable. Facilities that wash, rinse, soak, thaw, or similarly prepare foods shall be provided with a approved food preparation sink. Reservoirs that supply water to produce foggers must be cleaned and maintained. Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced or replaced if they can no longer be effectively cleaned and sanitized. (114130, 114130.1, 114130.2, 114130.3, 114130.4, 114130.5, 114130.6, 114132, 114133, 114137, 114139, 114153, 114163, 114165, 114167, 114169, 114175, 114177, 114180, 114182)”

43. Toilet facilities: properly constructed, supplied, cleaned.

Conditions Observed: Both restrooms are lacking self-closing doors. Install self-closing mechanism on restroom doors to prevent passage of dust, flies or odors.

ROACHY SAYS:

“Toilet facilities shall be maintained and kept clean. Toilet rooms shall be separated by a well-fitting, self-closing door. Toilet tissue shall be provided in a permanently installed dispenser at each toilet. (114250, 114250.1, 114276)”

Routine Inspection
01. Demonstration of knowledge; food safety certification.

Conditions Observed: Food Safety Manager certificate has expired. Please obtain FSM certification within 60 days and submit a copy to this office via email or fax prior to 6/17/19 to avoid a reinspection.

ROACHY SAYS:

“The Person In Charge (PIC) and all employees shall have adequate knowledge and shall be properly trained in food safety as it relates to their assigned duties. The PIC shall have adequate knowledge of major food allergens, foods identified as major food allergens, and the symptoms that a major food allergen could cause. The PIC means a designated person who has knowledge of safe food handling practices and the major food allergens as they relate to the specific food preparation activities that occur at the food facility. (113947)”

28. Food separated and protected.

Conditions Observed: Observed open bags of powdered sugar, Himalayan sea salt, macaroni, basmati rice, and panko bread crumbs on shelves in pastry room. Cover all stored foods to protect from contamination and potential vermin attraction.

ROACHY SAYS:

“Food shall be protected from contamination during transportation, storage, preparation, holding, and display. Adequate and suitable counter space shall be provided for all food preparation. Food preparation shall be conducted wthin an approved food compartment or fully enclosed food facility. Open-air barbecues shall be separated from public access. (113984(a-f), 113986, 114060, 114067(a,d,e,j), 114069(a, c, d), 114077, 114089.1(c), 114143(c,e))”

30. Toxic substances properly identified, stored, used.

Conditions Observed: Observed bleach (used chlorine test strip to verify) and soap in unlabeled squeeze bottles at 3 compartment sink. Observed cooking oil on cookline in same type squeeze bottles. Label all chemicals when taken out of original manufacturer’s packaging and consider using bottles that are not identical to food containers for safety.

ROACHY SAYS:

“Only those insecticides, rodenticides, and other pesticides that are necessary, bear a legible manufacturer's label, and are specifically approved for use in a food facility may be used in a food facility in accordance with the manufacturer's instructions. Containers used for storing poisonous or toxic materiails such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material. Poisonous or toxic materials shall be stored or displayed to prevent contamination of food, equipment, utensils, linens, and single-use articles. (114254, 114254.1, 114254.2)”

43. Toilet facilities: properly constructed, supplied, cleaned.

Conditions Observed: Observed restrooms are lacking self-closing doors. Install self-closing mechanism on restroom doors to keep doors closed and prevent the passage of flies, dust or odors.

ROACHY SAYS:

“Toilet facilities shall be maintained and kept clean. Toilet rooms shall be separated by a well-fitting, self-closing door. Toilet tissue shall be provided in a permanently installed dispenser at each toilet. (114250, 114250.1, 114276)”

44. Premises; personal/cleaning items; vermin-proofing.

Conditions Observed: Observed side door propped open and back screen door ajar during the inspection. Observed approximately 10-15 flies in the dining area of the facility. If you choose to keep the side door open, install a screen to prevent entrance or harborage of animals, birds or vermin, including but not limited to, insects and rodents. Recommend installing insect electrocution devices that retain insect bodies within the device, hang away from food or utensil handling areas. Increase pest control efforts, if applicable.

ROACHY SAYS:

“All premises of a food facility shall be kept clean, fully operative, and in good repair. The premise of a food facility shall be free of litter and items unnecessary to the operation of the facility. Areas designated for employees to eat and drink shall be located so that food, clean equipent and utensils, linens, and single-use articles are protected from contamination. Personal items shall be stored in a designated area to prevent contamination of food or utensils. Food prep sinks, warewashing sinks, and handwashing sinks shall not be used for the cleaning or maintenance of tools or cleaning supplies or to dispose of mop water and similar liquid wastes. A dedicated janitorial sink with a drain shall be provided and conveniently located. A separate room, area, or cabinet shall be provided for cleaning supplies. The facility shall be kept vermin proof. Insect electrocution devices shall retain the insect within the device and shall not be located over food or utensil handling areas. (114123, 114143(a, b), 114256, 114256.1, 114256.2, 114256.4, 114257, 114257.1, 114259, 114259.2, 114259.3, 114279, 114281, 114282)”

45. Floor, walls, and ceilings: built, maintained, clean.

Conditions Observed: Observed food debris and grease accumulation on floor under cookline equipment. Clean floors regularly to prevent buildup.

ROACHY SAYS:

“Food facilities shall be fully enclosed in a building consisting of permanent floors, walls, and an overhead structure that meets minimum standards. The walls and ceiling shall be smooth, durable, nonabsorbent, and easily cleanable. Flooring and base coving shall be smooth, durable, and made of approved nonabsorbent material that is easily cleanable. Floor surfaces shall be coved at the juncture of the floor and wall with a 3/8 inch minimum radius and shall extend up the wall at least 4 inches. (114143(d), 114266, 114268, 114268.1, 114271, 114272)”

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