CHEZ PHILIPPE

In the kitchen area, at the 2 door prep unit, measured shredded duck confit at 66F. Per operator, duck confit was removed from refrigeration, reheated slightly, and shredded an hour prior. In the steam table, measured a container of pepper sauce at 105F. Per operator, pepper sauce stored in the steam table for less than an hour. Observed water level low in the secondary container, where hot water does not reach meet the highest point where food is stored in the container. [CA] Ensure potentially hazardous foods are held cold at 41F and below or held hot at 135F and above to prevent bacterial growth. [SA] Operator moved container of duck confit to undercounter refrigeration to facilitate proper holding temperatures. Operator moved container of pepper sauce to the stovetop for reheating prior to storage in the steam table. Additional water added to secondary container to meet the highest point where pepper sauce is stored in the container.

Observed fabricated shelving/tabletop using butcher block cutting boards. [CA] Ensure only approved materials and equipment are used within the facility.

Observed a lack of chlorine sanitizer in the warewash machine. Per operator, utensils and equipment are sanitized twice, once in quaternary ammonium sanitizer at the 3 compartment sink and then in chlorine sanitizer in the warewash machine. Quaternary ammonium sanitizer measured at 200 PPM from the 3 compartment sink. [CA] Ensure chlorine sanitizer in the warewash machine is provided at 50 PPM to allow for proper cleaning and sanitizing of utensils and equipment. [SA] Operator to properly clean and sanitize using the 3 compartment sink until warewash machine may be repaired to provide chlorine sanitizer.

Food safety manager's certificate was unavailable. [CA] Ensure at least one food safety manager's certificate is obtained and available for review. All other employees that handle food shall obtain food handler cards.