LA BOULANGERIE BOUL’MICH Inspection – February 20, 2025

High Priority 1

#5High Priority08A-05-6

High Priority – Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs in reach in cooler stored over cooked bacon in reach in cooler door under stove. Coached operator on proper separation procedures.

Intermediate 3

#6Intermediate53A-16-4

Intermediate – Certified food manager unable to answer basic questions about allergens. Observed Operator unaware of correct sanitizer concentration. Coached operator on proper procedures.

#7Intermediate31A-11-4

Intermediate – Handwash sink used for purposes other than handwashing. Observed wire stored inside hand sink at kitchen entrance. Operator removed. **Corrected On-Site**

Corrected On-Site

#8Intermediate16-32-5

Intermediate – Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink and/or dishmachine. Observed chlorine test kit but uses quaternary solution.

Basic 4

#1Basic12B-07-4

Basic – Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee water bottle stored on preparation table at front counter.

#2Basic24-08-4

Basic – Equipment and utensils not properly air-dried – wet nesting. Observed plastic containers wet nesting on shelf near mop sink.

#3Basic06-01-5

Basic – Time/temperature control for safety food thawed in an improper manner. Observed chicken pea soup thawing in plastic container in standing water at dishmachine.

#4Basic02D-01-5

Basic – Working containers of food removed from original container not identified by common name. Observed oil bottle stored on stove unlabeled.

Florida Food Watch