CHATEAU BLEAU RESTAURANT Inspection – September 19, 2023

High Priority 1

#9High Priority12A-07-5

High Priority – Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed Employee changing tasks, cleaning carpets from the floor but no hand washing or gloves changed.

Intermediate 2

#10Intermediate11-27-4

Intermediate – 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. Provided to management while conducting the inspection. **Corrected On-Site**

Corrected On-Site

#11Intermediate05-10-4

Intermediate – Probe thermometer not used to ensure proper food temperatures.

Basic 8

#1Basic16-21-4

Basic – Accumulation of debris on exterior of warewashing machine.

#2Basic36-17-5

Basic – Floor tiles missing and/or in disrepair. Cook line.

#3Basic36-24-5

Basic – Hole in or other damage to wall. By three compartment sink.

#4Basic10-07-4

Basic – In-use utensil stored in standing water less than 135 degrees Fahrenheit.

#5Basic08B-12-5

Basic – Stored food not covered. Observed at walk in cooler a container with sauce not covered.

#6Basic14-17-4

Basic – Walk-in cooler/freezer shelves with rust that has pitted the surface.

#7Basic36-27-5

Basic – Wall soiled with accumulated grease, food debris, and/or dust.

#8Basic02D-01-5

Basic – Working containers of food removed from original container not identified by common name. Containers with food from previous day and more than 24 hours not labeled. Eg. Pasta, chicken.

Florida Food Watch