La Crepe Bistro

Met the state's inspection standards; the inspector didn't need to come back. Any violations cited still count toward the grade.

• Handwashing and hygienic practices
  • 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 move garbage can, then attempt to put on gloves without handwash. Inspector coached employee and provided handout. Employee washed hands.
• Premises and cleaning equipment
  • Basic: Wet mop not stored in a manner to allow the mop to dry. Observed mop in bucket; not in use.
• Fire extinguishing equipment
  • Reporting only: Use of cooking equipment producing grease laden vapors/smoke with no hood suppression system installed. Notified Fire AHJ. For reporting purposes only. Observed induction burners in kitchen for cooking; no hood system.