La Nouvelle Boulangerie, 328 Crandon Blvd #125, Key Biscayne, FL - Restaurant inspection findings and violations

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Business Info

Name: LA NOUVELLE BOULANGERIE
Type: Permanent Food Service
Address: 328 Crandon Blvd #125, Key Biscayne, FL 33149
License #: 2322868
Total inspections: 2
Last inspection: 08/27/2014
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Inspection findings

Inspection Date

Type

Disposition
  • Basic - Accumulation of lime scale on the inside of the dishmachine.
  • Basic - Attached equipment soiled with accumulated dust.in the back over the oven
  • Basic - Employee beverage container in a food preparation/clean dishware area does not have a lid and a straw or equivalent dispensing mechanism to prevent hand contact with lip contact area of drink container.
  • Basic - Food stored on floor.bag of flour on the floor in the back
  • Basic - In-use tongs stored on oven door handle. **Corrected On-Site**
  • Basic - Old labels stuck to food containers after cleaning.
  • Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature.turkey in the sink thawing
  • Basic - Reach-in cooler gasket torn/in disrepair.
  • High Priority - Dishwasher handled soiled dishes or utensils and then handled clean dishes or utensils without washing hands. **Corrected On-Site**
  • High Priority - No vacuum breaker on fitting/splitter added to mop sink faucet.
  • Intermediate - Handwash sink not accessible for employee use at all times.hand sink in the back by the dish machine
  • Intermediate - Handwash sink used for purposes other than handwashing.hands sink used as a dump sink and water filter connected to the hand sink in the front
  • Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
  • Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.at the hand sink in the back by the dish machine
  • Intermediate - No probe thermometer provided to measure temperature of food products.
  • Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. **Corrected On-Site**
  • Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.
 08/27/2014Routine - FoodInspection Completed - No Further Action
  • Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
  • Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. **Corrected On-Site**
  • Basic - No copy of latest inspection report available.
  • Basic - No handwashing sign provided at a hand sink used by food employees. Most hand sinks
  • Basic - Single-service articles not stored inverted or protected from contamination.
  • Basic - Wet wiping cloth not stored in sanitizing solution between uses.
  • Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.
  • Intermediate - Encrusted material on can opener blade.
  • Intermediate - Encrusted, soiled material on slicer.
  • Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.
 4/22/2014Routine - FoodInspection Completed - No Further Action

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