Mon Cheri Charcuterie

Inspector's notes

Observed excessive organic matter buildup on the heads of the beverage dispensers in the bar area. The person in charge had staff clean dispensers at time of inspection. Discussed with the person in charge that the cleaning frequency should be increased to preclude the accumulation of soil and mold. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed excessive organic matter buildup on the fan guards in the walk-in cooler. Discussed with the person in charge that the cleaning frequency should be increased to preclude the accumulation of soil and mold. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

In cook line, chef spread dry parmesan cheese barehand on the plate of spaghetti and placed it on the rack for server to take it to costumer. Chef was advised to wear gloves or use utensils for spreading garnish to avoid bear hand contact with ready to eat food. Plate of spaghetti was discarded by the chef. Corrective Action: Corrected at time of inspection.

Inspector's notes

Cooked potato wedge and grilled chicken held at 100 degrees F on the hot-holding steam unit in the cook line. The unit doesn't have any water. According to the manager, the food items were cooked about an hour ago. Food items were re-heated in the oven to 165 degrees F. The unit was filled with hot water, and the gauge was set to maintain the water temperature at 150 degrees F to be able to maintain hot food more than 135 degrees F per requirement. Corrected at the time of inspection.

Inspector's notes

Hummus, risotto cheese, cut tomato, Strache Tela cheese. cooked tomato and egg plants held in reach in-cooler in cook line at 51-52 degrees F for more than 4 hours. Items were discarded. Cut melon in another reach in the cooler held at 55 degrees F. The item was prepared about an hour ago and was placed in the walk-in cooler for rapid cooling and reached the proper temperature. Corrected at the time of inspection.

Inspector's notes

Two reach in cooler in cook line have an ambient temperature of 43.5 degrees F and 54 degrees F. Repair to be able to maintain temperature under 41 degrees F. Corrective Action: Correct prior to re-inspection.

Inspector's notes

Upon arrival found floor sink with water backed up. Per employees drain was clogged and bar handwash sink use was causing water to overflow. Plumber arrived at time of inspection, flushed pipes and cleaned system. Corrected at time of inspection

Inspector's notes

Observed no certified food manager present during inspection. Discussed with the person in charge that a certified manager should be present at all times during hours of operation. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed dish machine in the bar area that measured 0ppm with chlorine test strips. The person in charge instructed staff to to used 3 compartment method of sanitizing until unit can be repaired. Discussed with the person in charge that a chemical dish machine should measure between 50-100ppm with chlorine test strips. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed cooler #1 on the far end of the cook line with an ambient temperature of 70*F measured with inspector min/max thermometer. Cooler contained yogurt, tzatziki sauce, and alfredo sauce. The products measured 57-59*F with inspector probe thermometer. Chef stated that the product had been stocked 30 minutes prior to inspection. Cooler #2 had an ambient temperature that measured 71*F. Cooler contained no TCS items. Cooler #3 had an ambient temperature of 70*F. Cooler contained cheese crumbles and sliced tomatoes. Chef stated that the product had been stocked 30 minutes prior to inspection. The product measured 58*F with inspector probe thermometer. Chef had staff set up the top portion of the cold tables with ice baths to keep product at 41*F. Discussed with Chef that all refrigeration should be maintained at 41* or below when cold holding TCS items. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed cooked lobster sitting in the top portion of the middle cooler on the cook line. With inspector probe thermometer the product measured 91*F. Chef stated that the product was just made prior to inspection. Chef removed product and placed in shallow pan and moved to walk-in to continue the cooling process. Discussed with Chef that acceptable methods of cooling include: Placing food in shallow pans, separating the food into smaller or thinner portions, using rapid cooling equipment (i.e. a blast chiller, stirring the food in a container placed in an ice water bath, using containers that facilitate heat transfer, adding ice as an ingredient. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed red sanitizer buckets on the cook line that measured 0ppm with inspector quaternary test strips. Discussed with the person in charge that all quaternary sanitizer solution should measure between 150-400ppm. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed excessive organic matter buildup on the fan guards in the walk-in cooler. Discussed with Chef that the cleaning frequency should be increase to preclude that accumulation of soil and mold. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed no certified food manager present during inspection. Discussed with the person in charge that a certified manager should be present at all times during hours of operation. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed dish machine in the bar area that measured 0ppm with chlorine test strips. The person in charge instructed staff to to used 3 compartment method of sanitizing until unit can be repaired. Discussed with the person in charge that a chemical dish machine should measure between 50-100ppm with chlorine test strips. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed cooler #1 on the far end of the cook line with an ambient temperature of 70*F measured with inspector min/max thermometer. Cooler contained yogurt, tzatziki sauce, and alfredo sauce. The products measured 57-59*F with inspector probe thermometer. Chef stated that the product had been stocked 30 minutes prior to inspection. Cooler #2 had an ambient temperature that measured 71*F. Cooler contained no TCS items. Cooler #3 had an ambient temperature of 70*F. Cooler contained cheese crumbles and sliced tomatoes. Chef stated that the product had been stocked 30 minutes prior to inspection. The product measured 58*F with inspector probe thermometer. Chef had staff set up the top portion of the cold tables with ice baths to keep product at 41*F. Discussed with Chef that all refrigeration should be maintained at 41* or below when cold holding TCS items. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed food menu, kids menu, and cocktail menu with eggs, steak, and egg whites on the menu that can be undercooked with no identifying asterisk by the items. Menus also did not have disclosure statement on the menu. Discussed with the person in charge that any item on the menu that can be served undercooked should be identified as such and there should be a disclosure statement that states "Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions." Corrective Action: Correct prior to re-inspection.

Inspector's notes

Observed cooked lobster sitting in the top portion of the middle cooler on the cook line. With inspector probe thermometer the product measured 91*F. Chef stated that the product was just made prior to inspection. Chef removed product and placed in shallow pan and moved to walk-in to continue the cooling process. Discussed with Chef that acceptable methods of cooling include: Placing food in shallow pans, separating the food into smaller or thinner portions, using rapid cooling equipment (i.e. a blast chiller, stirring the food in a container placed in an ice water bath, using containers that facilitate heat transfer, adding ice as an ingredient. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed red sanitizer buckets on the cook line that measured 0ppm with inspector quaternary test strips. Discussed with the person in charge that all quaternary sanitizer solution should measure between 150-400ppm. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed excessive organic matter buildup on the fan guards in the walk-in cooler. Discussed with Chef that the cleaning frequency should be increase to preclude that accumulation of soil and mold. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed establishment using a quaternary sanitizer. Establishment had no test strips available to test product. Discussed with the person in charge that test strips should be available at all times. Corrective Action: Correct prior to re-inspection.

Inspector's notes

On the cook line, observed an employee pick up a towel off of the ground, go outside, and then proceed to continuing food handling without washing their hands. Also on the cook line, observed an employee crack 3 raw whole eggs into a pan, scramble them, and them grab a plate to put the eggs on. Employee did touch the plate with the same glove used for raw hands and did touch the center of the plate. Eggs were ready to eat. Discussed when to wash situations with manager and kitchen staff.

Inspector's notes

At the handwashing sink by the prep sink, no paper towels or other hand drying provisions were available.

Inspector's notes

Observed food debris and residues accumulating on the slicer by the blade and on the plate that holds the food item. Per employee they had not used the slicer today and it was stored as clean. Instructed employee to have the slicer washed and sanitized.

Inspector's notes

Establishment has added a new handwashing sink adjacent to the prep sink. Observed no splash guard between the handwashing sink and the prep sink. Please install splash guards on the handwashing sink to prevent contamination. Splash guard must be smooth, durable, and easily cleanable. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed the dishwashing machine in use with 0ppm of chlorine sanitizer. Until unit is working properly, establishment will utilize the three compartment sink to wash all dishes. Chlorine sanitizer must be kept at the concentration stated on the bottle. (50-100ppm).

Inspector's notes

This is the 2nd repeat violation. In the low cooler by the fryer, observed two pans of raw, breaded chicken at 49-51*F. Per employee, the foods had been in the unit since approximately 8am, 5.5 hours prior. Chicken was embargoed.

Inspector's notes

This is the 2nd repeat violation. In the bar, observed a bottle of wine stored in the ice used for consumption. Ice used as an exterior coolant cannot be used for consumption. Bottle was removed and ice was discarded.

Inspector's notes

2nd consecutive violation. Upon re-inspection, menus have not been corrected. Reviewed corrections required for the brunch menu and dinner menu. Brunch menu has not been changed and still requires disclosure markings next to the undercooked foods. Reviewed prospective dinner menu and observed disclosure markings for items not served undercooked. Will follow up in 10 days. Corrective Action: Correct prior to re-inspection.

Inspector's notes

Observed an employee spraying off dirty dishes by the dishwashing machine in the kitchen. Employee went from spraying and handling dirty dishes to putting away clean dishes without washing their hands in between.

Inspector's notes

In the left cooler on the food prep line, observed cut romaine lettuce at 70*F, cut red lettuce at 71*F, goat cheese at 59*F, feta cheese at 58*F, cooked garbanzo beans at 62*F, tomato based salsa at 65*F, dairy based alfredo sauce at 64*F, diced tomatoes at 65*F, and pre-packaged burrata cheese at 64*F. In the right side cooler on the prep line, observed feta cheese at 55*F, Mozzarella cheese at 57*F, cooked tomatoes at 56*F, sliced tomatoes at 56*F, cut romaine lettuce at 51*F, and yogurt based cucumber salad at 53*F. In the cold holding drawers under the grill, observed 2 pans of raw chicken at 48-51*F, raw ground beef at 51*F, pre-cooked fries at 49*F, swiss cheese at 51*F, and cooked potatoes at 50*F. All foods that were in the units longer than 4 hours were embargoed. All foods that were in the units less than 4 hours were moved to the walk in cooler to cool.

Inspector's notes

On the brunch menu, observed no consumer advisory disclosure markings next to several items containing cooked to order steak, cooked to order eggs, and Caesar dressing with raw eggs. On the dinner menu, observed no consumer advisory reminder verbiage and no disclosure markings on several cooked to order steak items and Caesar dressing with raw eggs.

Inspector's notes

In the kitchen on the food prep line, observed the left cold holding unit at 66*F on the inspector's min/max thermometer, the right cold holding unit at 64*F on the inspector's min/max thermometer, and the cold holding drawers at 50*F on the inspector's min/max thermometer.

Inspector's notes

In the bar, observed a bottle of champagne stored directly in ice that is used for consumption.

Core-5-205.15 (B), C: System Maintained in Good Repair; Maintained Please correct the following items by next routine inspection: 1. Mount Reduced Pressure Principle Zone Assembly (RPZ) backflow preventers for glass rinsers, behind inside and outside bar at least six inches above floor. 2. Trim rigid drain lines and provide a one inch air gap between lines and floor sinks at inside and outside bars. Correct By: Correct Prior To Next Routine Inspection

Core-6-501.11, C: Repairing-Premises, Structures, Attachments, and Fixtures-Methods Correct the following items by next routine inspection: 1. Install self closing mechanism for employee restroom door in kitchen, or post sign stating door must remain closed at all times. Train employees to ensure door is closed even when not in use. 2. Replace/repair weather stripping around front kitchen door to ensure door closes tightly and no light shines through. Correct By: Correct Prior To Next Routine Inspection

PRIORITY VIOLATION-5-203.14, P: Backflow Prevention Device, When Required Observed additionally installed glass rinsers at inside and outside bar. Install a Reduced Pressure Principle Zone Assembly (RPZ) backflow preventer between each rinser and water sources. Provide drain to nearby floor sink with a one inch air gap. Test and provide test report for RPZs. Core-5-205.15 (B), C: System Maintained in Good Repair; Maintained Replace flex drain lines for glass rinsers with rigid drain lines. Route rigid drain lines to nearby floor sink with a one inch air gap. Ensure all rigid drain lines to floor sinks have a one inch air gap. Correct By: Correct Prior To Reinspection

Core-6-501.12, C: Cleaning, Frequency and Restrictions Correct the following prior to reinspection: 1. Install metal coved base in remaining areas in walk-in refrigerator. Ensure coved base transitions smoothly from floor to wall. 2. Install self closing mechanism for employee restroom in kitchen. 3. Adjust doors or replace weather stripping for front kitchen door. Ensure door seal tightly with no light shining through. 4. Provide final menu with any applicable consumer advisories. Correct By: Correct Prior To Reinspection

Core-5-205.15 (B), C: System Maintained in Good Repair; Maintained Please correct the following prior to reinspection: 1. Replace flex drain lines with rigid line behind bar. Provide one inch air gap between drain lines and floor sinks. 2. Test and provide report for Reduced Pressure Principle Zone Assembly (RPZ) connected to carbonated beverage system. Correct By: Correct Prior To Reinspection

Core-6-501.11, C: Repairing-Premises, Structures, Attachments, and Fixtures-Methods Correct the following prior to reinspection: 1. Paint bare wood under bar counter with semi-gloss or high gloss paint. Ensure surface is smooth and easily cleanable. 2. Install 3/8 inch coved base at floor/wall juncture in outside bar area. 3. Install FRP behind drain rack and point of sale area in bar area. Install from highest point of drain rack and point of sale to floor. 4. Install splash guard between handwashing sink and ice bin at outside bar. 5. Provide additional coats of semi gloss or high gloss paint for walls outside bar. Ensure surfaces are smooth and easily cleanable. 6. Install plexi-glass over artificial plant wall from floor to ceiling and sealing edges, or remove artificial plants from wall and paint with semi-gloss or high gloss paint. 7. Install 3/8 inch coved base at floor/wall juncture in restrooms. 8. Adjust doors or replace weather stripping for front and back kitchen doors. Ensure doors seal tightly with no light shining through. 9. In addition to handwashing sink, prep sink, and 3-compartment sink, kitchen had dishwashing machine. Provide 75-gallon water heater to replace the 50-gallon water heater. 10. Replace plastics ties securing drain lines with metal ties. 11. Install 3/8 inch coved base in employee restroom replace round toilet seat with a split seat. 12. Install stainless steel 3/8 inch coved base in walk-in refrigerator. 13. Seal gaps around 3-compartment sink. 14. Paint bare wood walls and ceiling in storage area with semi-gloss or high gloss paint. 15. Provide final menu with any applicable consumer advisories. Correct By: Correct Prior To Reinspection