MARCHE AUX FLEURS

Several potentially hazardous foods were observed to be stored at ambient temperature in the kitchen area. (pork ribs 69F, precooked potato fries 62F, bean 56F, grilled pepper 62F, grilled onions 63F). [Corrective action] Potentially hazardous foods shall be held at or below 41 °F or at or above 135 °F when hot. [Corrected on site] The foods mentioned above were stored in an ice bath.

Code CHSC 113996

Observed an employee entering the kitchen area who, without washing his/her hands, proceeded to wash dishes in the dishwasher machine and wipe them after the dishwasher cycle, then store them. [Corrective action] To prevent cross-contamination, ensure that employees properly wash and dry their hands before entering and before handling food and clean utensils.

Code CHSC 113953.3

In the reach-in unit, chicken broth, the internal temperature readings were measured at 45F and 44F in different parts of the food. According to the employee, broth was prepared, cooked, and cooled yesterday (02/28/2024). [Corrective action] Any food that is cooked and then cooled, shall be cooled from 135F to 70F within 2 hours and from 70F to 41F within 4 hours. Total of 6 hours. [Corrected on site] The owner discarded the chicken broth.

Code CHSC 114002

Chlorine sanitizer solution concentration was measured at 0 ppm in the mechanical dishwasher. [Corrective action] Always provide a chlorine sanitizing solution at 50 ppm in the mechanical dishwasher. [Corrected on site] The chlorine concentration reading measured 50 ppm.

Code CHSC 114099.7