Au Bon Gout Take Out Restaurant

The inspector came back, found the problems fixed and allowed the business to reopen.

• Plumbing and backflow prevention
  • Basic: Plumbing system in disrepair. Observed same.
• Floors, walls, ceilings and ventilation
  • Basic: Ceiling tiles and vents soiled with accumulated food debris, grease, dust, or mold-like substance in kitchen. Observed same.

Conditions were a danger to public health, so the business was ordered to close immediately. It can't reopen until an inspector confirms the problems are fixed.

• Food out of temperature
  • High priority: Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F. 1. Observed Rice (62°F - Hot Holding) under no temperature control on counter in kitchen. Cooked less than one hour ago per operator.
• Handwashing and hygienic practices
  • Intermediate: Employee washed hands in a sink other than an approved handwash sink. Observed employee washing hands in triple sink.
  • High priority: Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee cleaning inside of oven at cookline then handing cleaned utensils to stir food at cookline without first hand washing.
  • High priority: Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee touching clothes with bare hands then donning clean gloves without first hand washing.
• Food-contact surfaces clean and sanitized
  • Basic: Interior of oven and microwave oven in kitchen has accumulation of black substance/grease/food debris.
  • Basic: Walk-in cooler interior/shelves have accumulation of soil residues.
• Plumbing and backflow prevention
  • Basic: Plumbing system in disrepair. Observed hand sink faucet hanging loose at hand sink in kitchen.
  • Basic: Water leaking from pipe and onto kitchen floor at hand sink in kitchen.
• Handwash sinks and supplies
  • Intermediate: No paper towels or mechanical hand drying device provided at handwash sink in kitchen.
  • Intermediate: No soap provided at handwash sink in kitchen.
• Insects, rodents, pests and animals
  • High priority: Rodent activity present as evidenced by rodent droppings found. 1. Observed approximately 100 rodent droppings in oven at cookline in kitchen. 2. Observed approximately 75 rodent droppings scattered on floors at cookline and in prep area in kitchen. 3. Observed approximately 75 rodent droppings inside pots stored cleans, on paper bags and cardboard boxes at front counter, and on floor around reach in coolers in storage area. 4. Observed 9 rodent droppings on floor inside walk in cooler. 5. Observed 1 rodent droppings scattered on top of microwave on storage rack in kitchen.
  • Basic: Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices. 1. Observed one dead rodent behind oven at cookline in kitchen.
• Floors, walls, ceilings and ventilation
  • Basic: Floor tiles missing and/or in disrepair. Observed broken and missing tiles on floor in kitchen.
  • Basic: Floor area(s) covered with standing water around hand sink in kitchen.
  • Basic: Ceiling tiles and vents soiled with accumulated food debris, grease, dust, or mold-like substance in kitchen.