MAISON DE PATISERRIE

Food workers working are not wearing an apron [CA] Wear a clean apron when working with food

No paper towel in the dishwashing area hand sink dispenser [CA] Keep all dispensers supplied - Corrected Items stored in the above hand sink [CA] Remove items - Corrected

Employee washed hands with soap for 5 seconds [CA] All food employees shall thoroughly wash their hands and that portion of their arms exposed to direct food contact with soap and vigorously rub hands together to lather up for at least 10 to 15 seconds. They shall rinse hands with warm water followed by drying with paper towels. Employees shall pay attention to the areas underneath the fingernails and between the fingers when washing hands. – Corrected

Some items at the salad display case like the chicken salad at 45F while others at 41F [CA Monitor and maintain all potentially hazardous foods at 41F or cooler

The following items were voluntarily condemned and destroyed due to temperature violation: Salad case: 3 egg keeshe 52F 6 pounds of chicken salad 51F 2 pounds of tuna salad 51F Potato salad 49F One pound Mozzarella cheese 52 Cake case 5 pounds of assorted cake slices with eggs and /or dairy as the ingredient 52F Do not store any potentially hazardous foods, such as dairy and animal protein, until the units can maintain 41F or cooler. You are scheduled for a follow-up inspection to check the temperature of the cases on 05/19/25.

The salad display cooler at 46F and cake display cooler at 48F [CA] monitor and maintain all coolers at 41F or less

Lack quat test paper [CA] Provide quat test paper and check levels daily

No soap and/or paper towel in both hand sink dispensers [CA] Keep all dispensers supplied - Corrected