LE BOULANGER

several unlabeled spray bottles [CA]clearly label each spray bottles to prevent contamination

no manager's food safety certificate [CA]obtain a valid FSC

no chlorine residue in wiping clothes bucket [CA]properly maintain correct sanitizer concentration in wiping clothes bucket

flying insects in dining area [CA]maintain facility free of flying insects

no manager's Food Safety Certificate [CA]obtain/renew FSC

cut chicken and cheese in two door prep table cooler next to oven at 45F and tuna sandwich in other two door prep table cooler at 45F [CA]maintain perishable food under 41F (or 45F for dairy products)

Expired health permit was posted. [CA] The health permit issued by this department shall be posted in a conspicuous place in the food facility.

Food safety certification is expire. [CA] Food facilities that prepare, handle, or serve non-prepackaged potentially hazard foods shall have a valid Food Safety Certificate available for review at all times. Lack food handlers card. [CA] Each food handler shall maintain a valid food handler card for the duration of his or her employment as food handler. A valid food handler card shall be provided within 30 days of after the date of hire.

Per PIC, they keep bacons on room temp. [CA] PHFs shall be held at 41°F or below or at 135°F or above. After cooking, bacons shall be kept in a steam table at minimum 135F. Bacons were cooked at 12pm and facility is closing 3pm and it will go in the refrigeration.

Cardboard in use to line shelving. [CA] Discontinue the use of cardboard boxes to line shelves/flooring, use approved equipment made of materials that is easily cleanable, durable, smooth, and nonabsorbent.