LA BOULANGERIE BOUL'MICH

Name: LA BOULANGERIE BOUL'MICH
Address: 8283 SW 124 STREET, PINECREST, FL, 33156, US
Rating: 12.6

8283 SW 124 STREET, PINECREST, FL 33156

License #2335539

🌮 Mexican/Latin ℹ️

12.6 Grade F / 100

Failing Health Score

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Latest inspection

February 13, 2026 · 11 findings · 1 critical

Routine - Food

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Quick take

LA BOULANGERIE BOUL'MICH in PINECREST currently holds an InspectFL Health Score of 12.6 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 12 times from Florida DBPR, with the most recent inspection on February 13, 2026. Across those visits, inspectors documented 138 total violations — 24 critical, 26 major, 88 minor.

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The latest inspection on February 13, 2026 shows 11 observation rows: 1 critical, 1 major, and 9 minor.

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Inspection coverage

100%

Inspector notes

138

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*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.

Inspection timeline

Inspection History

Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.

Critical Major Minor

Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.

Disposition: Warning Issued
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed soiled air vents in kitchen.
[14-74-7] Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Observed both coolers across cook line with ambient temp of 50F. The following TCS foods stored inside at time of inspection: Across cook line: smoked salmon (55F - Cold Holding); ham (54F - Cold Holding); butter (54F - Cold Holding); cut lettuce (54F - Cold Holding); goat cheese (49F - Cold Holding); diced tomato (49F); cheddar cheese (50F - Cold Holding); turkey (50F - Cold Holding); roast beef (48F - Cold Holding); cut fruit (55F - Cold Holding); sliced tomato (58F - Cold Holding); French fries (50F - Cold Holding); cooked chicken (50F - Cold Holding); diced ham (48F - Cold Holding); smoked salmon (47F - Cold Holding); eggs raw shell (47F - ambient ); caramelized onions (47F - Cold Holding)
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee cups above seasonings and single service gloves in kitchen area.
[36-73-4] Floor soiled/has accumulation of debris. Observed at front counter in between reach in freezer and dessert cooler.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled gaskets in multiple coolers.
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Observed in multiple coolers throughout establishment.
[14-33-4] Reach-in cooler shelves with rust that has pitted the surface. Observed in multiple reach in coolers in establishment.
[14-17-4] Walk-in cooler/freezer shelves with rust that has pitted the surface. Observed in walk in cooler.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Observed throughout kitchen.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed both coolers across cook line with ambient temp of 50F. The following TCS foods stored inside at time of inspection: Across cook line: smoked salmon (55F - Cold Holding); ham (54F - Cold Holding); butter (54F - Cold Holding); cut lettuce (54F - Cold Holding); goat cheese (49F - Cold Holding); diced tomato (49F); cheddar cheese (50F - Cold Holding); turkey (50F - Cold Holding); roast beef (48F - Cold Holding); cut fruit (55F - Cold Holding); sliced tomato (58F - Cold Holding); French fries (50F - Cold Holding); cooked chicken (50F - Cold Holding); diced ham (48F - Cold Holding); smoked salmon (47F - Cold Holding); eggs raw shell (47F - ambient ); caramelized onions (47F - Cold Holding). As per operator, items were placed in cooler in the morning.
[22-31-4] Non-pitting surface rust on food-contact equipment. Observed on dry dish and food racks in kitchen area.

Disposition: Warning Issued
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Observed throughout kitchen.
[29-45-4] Hose attached to faucet at three-compartment/food preparation/handwash sink eliminating required air gap. Observed at mop sink.
[14-17-4] Walk-in cooler/freezer shelves with rust that has pitted the surface. Observed in walk in cooler.
[16-21-4] Accumulation of debris on exterior of warewashing machine. Observed exterior soiled during inspection.
[32-07-5] Bathroom facility not clean. Observed in restroom, debris in sink and soiled toilet exterior.
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed soiled air vents in kitchen.
[14-74-7] Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Observed both coolers across cook line with ambient temp of 50F. The following TCS foods stored inside at time of inspection: Across cook line: smoked salmon (55F - Cold Holding); ham (54F - Cold Holding); butter (54F - Cold Holding); cut lettuce (54F - Cold Holding); goat cheese (49F - Cold Holding); diced tomato (49F); cheddar cheese (50F - Cold Holding); turkey (50F - Cold Holding); roast beef (48F - Cold Holding); cut fruit (55F - Cold Holding); sliced tomato (58F - Cold Holding); French fries (50F - Cold Holding); cooked chicken (50F - Cold Holding); diced ham (48F - Cold Holding); smoked salmon (47F - Cold Holding); eggs raw shell (47F - ambient ); caramelized onions (47F - Cold Holding)
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee cups above seasonings and single service gloves in kitchen area.
[36-73-4] Floor soiled/has accumulation of debris. Observed at front counter in between reach in freezer and dessert cooler.
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed microwave interior soiled on dry food rack in kitchen area.
[51-18-6] No copy of latest inspection report available.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled gaskets in multiple coolers.
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Observed in multiple coolers throughout establishment.
[14-33-4] Reach-in cooler shelves with rust that has pitted the surface. Observed in multiple reach in coolers in establishment.
[29-49-6] Standing water in bottom of reach-in-cooler. Observed in cooler across cook line.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Observed in lowboy across cook line; smoked salmon stored behind tomato. Operator corrected during inspection.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed both coolers across cook line with ambient temp of 50F. The following TCS foods stored inside at time of inspection: Across cook line: smoked salmon (55F - Cold Holding); ham (54F - Cold Holding); butter (54F - Cold Holding); cut lettuce (54F - Cold Holding); goat cheese (49F - Cold Holding); diced tomato (49F); cheddar cheese (50F - Cold Holding); turkey (50F - Cold Holding); roast beef (48F - Cold Holding); cut fruit (55F - Cold Holding); sliced tomato (58F - Cold Holding); French fries (50F - Cold Holding); cooked chicken (50F - Cold Holding); diced ham (48F - Cold Holding); smoked salmon (47F - Cold Holding); eggs raw shell (47F - ambient ); caramelized onions (47F - Cold Holding). As per operator, items were placed in cooler in the morning.
[41-10-4] Toxic substance/chemical improperly stored. Observed cleaning sorry stored on rack with cookies and single service items. Operator corrected during inspection.
[31A-11-4] Handwash sink used for purposes other than handwashing. Observed front counter hand sink with cups stored inside. Cup was removed during inspection.
[53A-01-7] Manager or person in charge lacking proof of food manager certification. Observed no proof of food manager on site at time of inspection. As per operator, certificates are in office.
[53A-05-6] No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/. Observed no proof for any certified food manager, 7 employees on site. As per operator, certificates are all in office.
[53B-01-5] No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed no proof of training for any employee on site. As per operator, certificates are in office.
[22-31-4] Non-pitting surface rust on food-contact equipment. Observed on dry dish and food racks in kitchen area.

Disposition: Warning Issued
[16-21-4] Accumulation of debris on exterior of warewashing machine. Observed exterior soiled.
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed throughout kitchen.
[14-74-7] Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Observed reach in across oven not keeping food at proper temperature. The following CTs foods stored inside for less than 3 hours: cut tomato (56F - Cold Holding); shredded lettuce (50F - Cold Holding); cheese (57F - Cold Holding); ham (60F - Cold Holding); mozzarella cheese (55F - Cold Holding); fruit salad with melon (54F - Cold Holding); yogurt (56F - Cold Holding). Observed reach in across stove with ambient temperature of 54F. The following tcs foods stored inside: smoked salmon (54F - Cold Holding); tomato (56F - Cold Holding); cooked peppers and onions (54F - Cold Holding); smoked salmon (54F - Cold Holding); Brie cheese (54F - Cold Holding); artichokes (56F - Cold Holding); ham (56F - Cold Holding); turkey (54F - Cold Holding); heavy cream (54F - Cold Holding). Observed cooler behind front case with ambient temperature of 57F. The following tcs foods stored inside: quiche (53F - Cold Holding); empanada with spinach (53F - Cold Holding). Observed pastry cooler at front counter with ambient temperature of 46F. The following tcs foods stored inside: quiche (51F - Cold Holding); empanadas (51F - Cold Holding).
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled gaskets in coolers throughout front counter. Observed ice bin soiled with dust.
[21-44-1] Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Observed bucket stored on floor under warewash area.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Observed in kitchen.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed reach in across oven not keeping food at proper temperature. The following CTs foods stored inside: cut tomato (56F - Cold Holding); shredded lettuce (50F - Cold Holding); cheese (57F - Cold Holding); ham (60F - Cold Holding); mozzarella cheese (55F - Cold Holding); fruit salad with melon (54F - Cold Holding); yogurt (56F - Cold Holding). Observed reach in across stove with ambient temperature of 54F. The following tcs foods stored inside: smoked salmon (54F - Cold Holding); tomato (56F - Cold Holding); cooked peppers and onions (54F - Cold Holding); smoked salmon (54F - Cold Holding); Brie cheese (54F - Cold Holding); artichokes (56F - Cold Holding); ham (56F - Cold Holding); turkey (54F - Cold Holding); heavy cream (54F - Cold Holding). Observed cooler behind front case with ambient temperature of 57F. The following tcs foods stored inside: quiche (53F - Cold Holding); empanada with spinach (53F - Cold Holding). Observed pastry cooler at front counter with ambient temperature of 46F. The following tcs foods stored inside: quiche (51F - Cold Holding); empanadas (51F - Cold Holding). All tcs foods stored have been in coolers for less than 3 hours as per operator. Inspector provided TPHC form and suggested usage of ice until coolers are fixed.
[22-31-4] Non-pitting surface rust on food-contact equipment. Observed on dry food racks.

Disposition: Warning Issued
[16-21-4] Accumulation of debris on exterior of warewashing machine. Observed exterior soiled.
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed throughout kitchen.
[14-74-7] Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Observed reach in across oven not keeping food at proper temperature. The following CTs foods stored inside for less than 3 hours: cut tomato (56F - Cold Holding); shredded lettuce (50F - Cold Holding); cheese (57F - Cold Holding); ham (60F - Cold Holding); mozzarella cheese (55F - Cold Holding); fruit salad with melon (54F - Cold Holding); yogurt (56F - Cold Holding). Observed reach in across stove with ambient temperature of 54F. The following tcs foods stored inside: smoked salmon (54F - Cold Holding); tomato (56F - Cold Holding); cooked peppers and onions (54F - Cold Holding); smoked salmon (54F - Cold Holding); Brie cheese (54F - Cold Holding); artichokes (56F - Cold Holding); ham (56F - Cold Holding); turkey (54F - Cold Holding); heavy cream (54F - Cold Holding). Observed cooler behind front case with ambient temperature of 57F. The following tcs foods stored inside: quiche (53F - Cold Holding); empanada with spinach (53F - Cold Holding). Observed pastry cooler at front counter with ambient temperature of 46F. The following tcs foods stored inside: quiche (51F - Cold Holding); empanadas (51F - Cold Holding).
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled gaskets in coolers throughout front counter. Observed ice bin soiled with dust.
[21-44-1] Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Observed bucket stored on floor under warewash area.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Observed in kitchen.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed reach in across oven not keeping food at proper temperature. The following CTs foods stored inside: cut tomato (56F - Cold Holding); shredded lettuce (50F - Cold Holding); cheese (57F - Cold Holding); ham (60F - Cold Holding); mozzarella cheese (55F - Cold Holding); fruit salad with melon (54F - Cold Holding); yogurt (56F - Cold Holding). Observed reach in across stove with ambient temperature of 54F. The following tcs foods stored inside: smoked salmon (54F - Cold Holding); tomato (56F - Cold Holding); cooked peppers and onions (54F - Cold Holding); smoked salmon (54F - Cold Holding); Brie cheese (54F - Cold Holding); artichokes (56F - Cold Holding); ham (56F - Cold Holding); turkey (54F - Cold Holding); heavy cream (54F - Cold Holding). Observed cooler behind front case with ambient temperature of 57F. The following tcs foods stored inside: quiche (53F - Cold Holding); empanada with spinach (53F - Cold Holding). Observed pastry cooler at front counter with ambient temperature of 46F. The following tcs foods stored inside: quiche (51F - Cold Holding); empanadas (51F - Cold Holding). All tcs foods stored have been in coolers for less than 3 hours as per operator. Inspector provided TPHC form and suggested usage of ice until coolers are fixed.
[22-31-4] Non-pitting surface rust on food-contact equipment. Observed on dry food racks.

Disposition: Warning Issued
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed interior soiled.
[16-21-4] Accumulation of debris on exterior of warewashing machine. Observed exterior soiled.
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed throughout kitchen.
[14-74-7] Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Observed reach in across oven not keeping food at proper temperature. The following CTs foods stored inside for less than 3 hours: cut tomato (56F - Cold Holding); shredded lettuce (50F - Cold Holding); cheese (57F - Cold Holding); ham (60F - Cold Holding); mozzarella cheese (55F - Cold Holding); fruit salad with melon (54F - Cold Holding); yogurt (56F - Cold Holding). Observed reach in across stove with ambient temperature of 54F. The following tcs foods stored inside: smoked salmon (54F - Cold Holding); tomato (56F - Cold Holding); cooked peppers and onions (54F - Cold Holding); smoked salmon (54F - Cold Holding); Brie cheese (54F - Cold Holding); artichokes (56F - Cold Holding); ham (56F - Cold Holding); turkey (54F - Cold Holding); heavy cream (54F - Cold Holding). Observed cooler behind front case with ambient temperature of 57F. The following tcs foods stored inside: quiche (53F - Cold Holding); empanada with spinach (53F - Cold Holding). Observed pastry cooler at front counter with ambient temperature of 46F. The following tcs foods stored inside: quiche (51F - Cold Holding); empanadas (51F - Cold Holding).
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed cup at front counter top where utensils are. Observed cup in kitchen on prep table.
[08B-38-4] Food stored on floor. Observed bagels on floor of walk in freezer.
[35B-02-4] Insect control device installed over food preparation area. Observed zapper stored above prep table.
[51-18-6] No copy of latest inspection report available. Observed last inspection not on site.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled gaskets in coolers throughout front counter. Observed ice bin soiled with dust.
[21-44-1] Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Observed bucket stored on floor under warewash area.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Observed in kitchen.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw eggs stored above milk in walk in. Operator changed order during inspection.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed reach in across oven not keeping food at proper temperature. The following CTs foods stored inside: cut tomato (56F - Cold Holding); shredded lettuce (50F - Cold Holding); cheese (57F - Cold Holding); ham (60F - Cold Holding); mozzarella cheese (55F - Cold Holding); fruit salad with melon (54F - Cold Holding); yogurt (56F - Cold Holding). Observed reach in across stove with ambient temperature of 54F. The following tcs foods stored inside: smoked salmon (54F - Cold Holding); tomato (56F - Cold Holding); cooked peppers and onions (54F - Cold Holding); smoked salmon (54F - Cold Holding); Brie cheese (54F - Cold Holding); artichokes (56F - Cold Holding); ham (56F - Cold Holding); turkey (54F - Cold Holding); heavy cream (54F - Cold Holding). Observed cooler behind front case with ambient temperature of 57F. The following tcs foods stored inside: quiche (53F - Cold Holding); empanada with spinach (53F - Cold Holding). Observed pastry cooler at front counter with ambient temperature of 46F. The following tcs foods stored inside: quiche (51F - Cold Holding); empanadas (51F - Cold Holding). All tcs foods stored have been in coolers for less than 3 hours as per operator. Inspector provided TPHC form and suggested usage of ice until coolers are fixed.
[22-31-4] Non-pitting surface rust on food-contact equipment. Observed on dry food racks.

Disposition: Warning Issued
[16-21-4] Accumulation of debris on exterior of warewashing machine. Observed exterior soiled during inspection.
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed in kitchen area.
[06-09-1] Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Observed salmon in walk in cooler. Inspector coached manager to have packages open or remove product before thawing; salmon is cooked in establishment.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed coffee cups on prep table in kitchen. Observed personal employee cups stored at front counter; above single service items for customers.
[16-13-5] Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. Observed employee wash and rinse with soap and water pans, sanitizer not used. Inspector coached manager on proper three compartment sink setup; operator spoke to employee to re-wash, rinse and sanitize.
[14-11-5] Equipment in poor repair. Observed hole in bottom of prep table. Observed hole in bottom of prep table in kitchen due to rust.
[08B-38-4] Food stored on floor. Observed in walk in cooler; cases of onions and raw beef.
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer. Observed in walk in freezer and reach in freezer at front counter.
[10-08-5] Ice scoop handle in contact with ice. Observed at ice bin at front counter. Inspector had operator remove and taken to kitchen to be washed, rinsed and sanitized.
[10-20-4] In-use tongs stored on equipment door handle between uses. Observed tongs on oven door on cook line.
[51-13-4] No Heimlich maneuver/choking sign posted. Observed no poster on site; inspector provided via email.
[25-32-4] Reuse of single-service or single-use articles. Observed cheese container reused as sanitizer bucket.
[29-49-6] Standing water in bottom of reach-in-cooler. Observed standing water in reach in cooler across cook line.
[14-17-4] Walk-in cooler/freezer shelves with rust that has pitted the surface. Observed in walk in cooler.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Observed walls soiled with dust throughout establishment; in kitchen and behind front counter service.
[42-01-4] Wet mop not stored in a manner to allow the mop to dry. Observed mop in bucket; not in use.
[02D-01-5] Working containers of food removed from original container not identified by common name. Observed sugar container on cook line with no label.
[12A-27-4] Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Observed chef crack eggs and begin cooking, then grabbed to go box to place eggs in after cooked. Inspector coached chef on proper techniques when handling raw shell eggs. Chef threw away to go container and changed gloves.
[35A-02-6] Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed 5 live flies in kitchen area; on dry storage boxes above walk in cooler. Observed 3 live flies at kitchen entrance on wall above hand sink.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Observed smoked salmon stored above vegetables. Observed raw beef above cooked mushrooms. Observed raw salmon above mint. Inspector coached operator on proper food storage, operator had items changed.
[12A-09-4] Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee drop bread on floor, pick it up and throw away. Same employee was about to continue working with ready to eat bread; inspector coached employee on changing gloves after touching items on floor. Employee changed set of gloves.
[41-10-4] Toxic substance/chemical improperly stored. Observed can of WD40 above hand sink in kitchen.
[53A-10-4] Certified food manager unable to answer basic Food Code questions pertaining to safe operation of establishment. Observed manager unable to calibrate thermometer with inspector. Process was sent over in detail verbally.
[11-27-4] Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Observed no form or kit; inspector provided via email.
[05-07-4] Food thermometer(s) not calibrated according to manufacturers specifications. Observed manager unable to calibrate thermometer with inspector. Process was discussed in detail verbally.
[31A-11-4] Handwash sink used for purposes other than handwashing. Tomato
[22-31-4] Non-pitting surface rust on food-contact equipment. Observed on bottom of prep tables where dishes and dry storage is kept. Observed on dry food storage racks.
[41-17-4] Spray bottle containing toxic substance not labeled. Observed on single service rack next to back exit, observed unlabeled bottle at front counter.

Disposition: Met Inspection Standards
[14-74-7] Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Observed reach in cooler front counter at 56°F. The operator moved the gallon of milk to another reach in cooler.
[14-69-4] Ice buildup in walk-in freezer.
[42-01-4] Wet mop not stored in a manner to allow the mop to dry.
[21-07-4] Wiping cloth chlorine sanitizing solution not at proper minimum strength. Observed spray bottle with chlorine sanitizer solution (Chlorine + 200 ppm). Water was added to get 100 ppm.
[03A-03-5] Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Observed raw shells eggs at preparation table next to stove. As per operator for less than 30 minutes. Operator moved the eggs to the reach in cooler for rapid cooling.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cantaloupe (as per the manager was outside for the rush breakfast time) (47 F - Cold Holding); Tuna (as per operator was outside for the rust time of breakfast) (54 F - Cold Holding). And Milk (54 F - Cold Holding) at reach in cooler front counter. As per operator for less than two hours. Operator moved the products to the walk in cooler for rapid cooling. And the milk to another reach in cooler.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener soiled. Operator sent the can opener to be cleaned.
[31A-11-4] Handwash sink used for purposes other than handwashing. Observed a sanitizer bucket stored inside of hand wash sink located next to mop sink. Operator removed the sanitizer bucket.
[16-62-1] No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
[16-37-1] No quaternary chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
[14-14-4] Nonfood-grade basting brush used in food At coffee station.
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed deserts tiramisu, tres leches, key lime pie, etc. not properly date marked at reach in cooler front counter. As per operator the products are from the commissary..
[41-17-4] Spray bottle containing toxic substance not labeled. Observed a spray bottle with chlorine sanitizer (as per the operator) not labeled.

Disposition: Met Inspection Standards
[13-04-4] Employee with no beard guard/restraint while engaging in food preparation. Observed two employees with no beard guards at preparation area.
[08B-38-4] Food stored on floor. Observed plastic water bottle stored on floor at the office.
[10-06-5] In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Observed a spoon with handle touching the tuna salad at reach in cooler preparation area. Operator removed the spoon.
[42-01-4] Wet mop not stored in a manner to allow the mop to dry.
[09-01-4] Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed employee touching a bagel with bare hands at preparation area. Manager was informed that the ready to eat foods can not be touched with bare hands.
[10-05-5] In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Observed utensils in water at 102°F. Operator put the containers on the grill to reach 135°F.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shells eggs stored over mozzarella cheese and tomatoes at walk-in cooler. Operator relocated the shells eggs.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed bechame cream (47 F - Cold Holding); Brie (62 F - Cold Holding) at reach in cooler preparation area. As per operator for less than one hour. And butter (67 F - Cold Holding) at preparation table. As per operator for less than one hour. Operator moved the products to the bottom part for rapid cooling. And put the butter on ice bath.
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed tuna salad, pasta not date marked. As per operator from two days ago. Operator added the date.