CAFE CANCALE.

OBSERVED A HANDLED SCOOP LYING HANDLE DOWN IN THE ICE. INSTRUCTED TO STORE SCOOPS, UTENSILS, SPOONS ETC. EITHER IN THE FOOD WITH HANDLE FACING UP OR IN A SEPARATE CONTAINER IN BETWEEN USE.

MUST PROVIDE LID FOR THE CONSUMABLE ICE BIN LOCATED BEHIND THE BAR TO AVOID SPLASH CONTAMINATION FROM BARTENDERS PREPARING BEVERAGES ON TOP OF THE BAR.

MUST DETAIL CLEAN THE FLOORS UNDER THE FOOD STORAGE RACKS INSIDE OF THE WALK-IN COOLER TO REMOVE LIQUID SPLATTER AND FOOD DEBRIS BUILDUP.

CUTTING BOARDS IN NEED OF REPLACING WHERE WORN. DISCOLORED WITH DEEP CUTS. RUBBER GASKETS AT REACH IN COOLERS MUST BE CLEANED AND REPLACED WHERE WORN. MUST REPLACE AND MAINTAIN AT ALL TIMES.

FRYERS IN NEED OF CLEANING TO REMOVE ALL GREASE BUILD UP. INTERIOR OF ICE MACHINE IN NEED OF CLEANING. MUST CLEAN AND MAINTAIN AT ALL TIMES.

FLOORS IN BASEMENT IN NEED OF COVING. MUST CORRECT AND MAINTAIN AT ALL TIMES.

LIGHTS THROUGHOUT BASEMENT PREP AREA IN NEED OF SHEILDS. MUST PROVIDE AND MAINTAIN AT ALL TIMES.

LEAK AT 3 COMPARTMENT FAUCET IN NEED OF REPAIR AT 1ST FLOOR DISH AREA. MUST CORRECT AND MAINTAIN AT ALL TIMES.

ICE UTENSIL MUST BE STORED IN A CLEAN SANITIZED CONTAINER. MUST CORRECT AND MAINTAIN AT ALL TIMES.

CLEAN INTERIOR AND EXTERIOR OF ALL COOKING EQUIPMENT AND VENTILATION HOOD(GREASE/DUST BUILDUP).

CLEAN FLOORS UNDER ALL EQUIPMENT, ALONG WALLS, AND IN ALL CORNERS IN PREP, STORAGE, AND BASEMENT AREAS. CLEAN ALL FLOOR DRAINS TO PREVENT INSECT BREEDING.

REPLACE MISSING CEILING TILE IN BASEMENT DRY STORAGE AREA. REPLACE MISSING OUTLET COVER ON WALL IN UTILITY ROOM.

REPLACE DAMAGED LIGHT SHIELDS IN BASEMENT PREP AREA.

REPAIR LEAKING FAUCET ON PREP SINK IN BASEMENT. REPAIR LEAK UNDER EXPOSED SINK IN FIRST FLOOR PREP AREA. EXTEND ICE MACHINE WASTE LINE TO FLOOR DRAIN.

PROVIDE THERMOMETER IN FIRST FLOOR PREP COOLER.

ELEVATE ALL STOCK OFF FLOOR IN STORAGE AREAS.

Bulk storage containers not labeled. Instructed to label all foods not in original containers.

Multi use utensils not properly stored. Instructed to invert utensils to prevent contamination before use.

Can opener attached to prep table and along exterior of cooking equipment not cleaned. Instructed to detail clean and sanitize.

Floor behind equipment and along wallbase not cleaned. Instructed to detail clean daily and remove food debris.

Thermometer not provided in reach-in cooler in basement. Instructed to provide thermometer conspicuous inside coolers.

VIOLATION STILL PENDING SEE REPORT#: 608320 1/6/12.

VIOLATION STILL PENDING SEE REPORT#: 608320 1/6/12.

VIOLATION STILL PENDING SEE REPORT#: 608320 1/6/12.

VIOLATION STILL PENDING SEE REPORT#: 608320 1/6/12.

VIOLATION STILL PENDING SEE REPORT#: 608320 1/6/12.

All cold food shall be stored at a temperature of 40F or less. OBSERVED PROSCIUTTO BEING LEFT OUT AT ROOM TEMP., READING 64.7'F, PRODUCT DUMPED AND DENATURE, AT A COST OF $470'F, 10 1/2 POUNDS TOTAL COST LOST, INSTRUCTED TO HAVE PRODUCT SIT OUT AT ROOM TEMPERATURE, PRODUCT MUST BE TESTED A RATABLE LAB FOR PH AND WATER ACTIVITY CRITICAL CITATION ISSUED: 7-38-005(A)

All food should be properly protected from contamination during storage, preparation, display, service, and transportation. INTERIOR OF ICE MACHINE, TOP AREA OF MACHINE AND INTERIOR PANELS, APPEARS TO HAVE MOLD BUILD-UP, NOT CLEAN, INSTRUCTED TO DISCONTINUE USE, AND USE PRE PACKAGE ICE, UNTIL MACHINE IS CLEAN, MACHINE TAGGED, INSTRUCTED TO FAX A LETTER TO CDPH ONCE MACHINE IS PROPERLY CLEAN AND SANITIZE, FAX #312746-4240 SERIOUS CITATION ISSUED: 7-38-005 (A)

Containers and utensils shall be inverted, covered, or otherwise protected from contamination until used. All single-service drinking straws and containers shall be discarded immediately after use. PRE-SET TABLE WARE MUST BE WRAPPED, COVERED OR INVERTED, TO PROTECT FROM CONTAMINATION

All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. MUST PROVIDE A SPLASH GUARD AT BAR EXPOSED HAND SINK, BETWEEN THREE COMPARTMENT SINK

All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. ALL COOKING EQUIPMENTS STOVES, GRILLS, DEEP FRYER, AND CUTTING BOARDS, ALL NEEDED DETAIL CLEANING

The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. FLOORS IN BASEMENT AND FIRST FLOOR FOOD PREP AREAS NOT SMOOTH, AND EASILY CLEANABLE, INSTRUCTED TO CLEAN AND REPAINT WHERE NEEDED

The walls and ceilings shall be in good repair and easily cleaned. MUST CLEAN WALL BEHIND DISH MACHINE AREA

All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily.ALL COOKING EQUIPMENTS STOVES,GRILLS,DEEP FRYER,BAR COOLERS,BAR GUNS/HOUSINGS ATTACHED AT BAR,FAN COVERS IN WALK-IN-COOLER,EMPLOYEES LOCKERS ETC.

The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair.FLOOR IN BASEMENT FOOD PREP AREA NOT SMOOTH,EASILY CLEANABLE,LOOSE FLOOR COVING BENEATH 3 COMP SINK SAME AREA INCLUDING FLOOR DRAINS.

The walls and ceilings shall be in good repair and easily cleaned.WALLS/CEILINGS OF FOOD PREP IN BASEMENT NOT SMOOTH,EASILY CLEANABLE SURFACE TO REMOVE FOOD SPLASHES. --------------------------------------------------------------------------------

Toilet rooms shall be completely enclosed and shall be vented to the outside air or mechanically ventilated.EMPLOYEE TOILET ROOM IN BASEMENT MUST BE SELF-CLOSING.

All parts of the food establishment and all parts of the property used in connection with the operation of the establishment shall be kept neat and clean and should not produce any offensive odors.REMOVE ALL CLUTTER FROM PREMISES,MILK CRATES NOT TO BE USED FOR STORING OF ARTICLES.

All necessary control measures shall be used to effectively minimize or eliminate the presence of rodents, roaches, and other vermin and insects on the premises of all food establishments, in food-transporting vehicles, and in vending machines.FOUND EVIDENCE OF LIVE FRUIT/DRAIN FLIES IN VARIOUS AREAS OF BASEMENT FOOD PREP,DISH ROOM,CLUTTERED MOP SINK CLOSET 15-20 COUNT.MUST REMOVE SAID FLIES,CLEAN,SANITIZE ALL AFFECTED AREAS,PEST CONTROL CO SERVICE NOW RECCOMENDED.

All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair.REPLACE WORNED-OUT CUTTING BOARDS IN FOOD PREP BASEMENT.

All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily.ALL COOKING EQUIPMENTS STOVES,GRILLS,DEEP FRYER,BAR COOLERS,BAR GUNS/HOUSINGS ATTACHED AT BAR,FAN COVERS IN WALK-IN-COOLER,EMPLOYEES LOCKERS ETC.

The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair.FLOOR IN BASEMENT FOOD PREP AREA NOT SMOOTH,EASILY CLEANABLE,LOOSE FLOOR COVING BENEATH 3 COMP SINK SAME AREA INCLUDING FLOOR DRAINS.

The walls and ceilings shall be in good repair and easily cleaned.WALLS/CEILINGS OF FOOD PREP IN BASEMENT NOT SMOOTH,EASILY CLEANABLE SURFACE TO REMOVE FOOD SPLASHES.

None of the operations connected with food establishments shall be conducted in any room used as living or sleeping quarters. Toilet rooms shall be completely enclosed and shall be vented to the outside air or mechanically ventilated.EMPLOYEE TOILET ROOM IN BASEMENT MUST BE SELF-CLOSING.

All food establishments that display, prepare, or store potentially hazardous foods shall have calibrated metal stem thermometers, provided and conspicuous, for refrigerated and hot food units.MUST PROVIDE A METAL STEM THERMOMETER FOR MONITORING FOOD TEMPERATURES.

All parts of the food establishment and all parts of the property used in connection with the operation of the establishment shall be kept neat and clean and should not produce any offensive odors.REMOVE ALL CLUTTER FROM PREMISES,MILK CRATES NOT TO BE USED FOR STORING OF ARTICLES.