la Madeleine of Texas, LLC

Inspector's notes

Dish machine observed with 0ppm concentration of chlorine. Detergent line was connected to the sanitizer and sanitizer line was connected to the detergent. Person in charge (PIC) properly connected sanitizer and detergent at time of inspection. Chlorine sanitizer measured at 50ppm. Corrective Action: Corrected at time of inspection.

Inspector's notes

In the small cold table in the back corner of kitchen, observed a small container of cooked penne with a discard date of 01/24/26 and a medium container of housemade pesto cream sauce with a discard date of 01/22/2026. RTE/TCS foods requiring date marking must be date marked within 24 hours and sold or discarded after 7 days (including the day it was made as day 1). All RTE/TCS foods past 7 days of preparation were discarded by PIC at the time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Establishment is using both quaternary ammonium and chlorine sanitizer. Test kits are required for any sanitizers used with food contact surfaces. Provide sanitizer test strips prior to re-inspection. Corrective Action: Correct prior to re-inspection 02/05/2026

Inspector's notes

Corrective Action: Corrected at time of inspection. Employee handled dirty dishes then clean dishes without washing hands. Had employee wash hands, manager had dishes re-washed. Discussed the importance of proper hand washing and when hand washing is required with the person-in-charge (PIC). Hands must be washed at any time contamination occurs and when changing tasks.

Inspector's notes

Corrective Action: Corrected at time of inspection. Front hand washing sink blocked with tray, bin of ice and several bottles of flavorings. PIC relocated all items blocking handwash sink at time of inspection.

Inspector's notes

Corrective Action: Corrected at time of inspection. Mushroom soup in hot well available for service, and having been served, at 88*F internally. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 135°F or above.

Inspector's notes

Corrective Action: Corrected at time of inspection. Cheese held over ice at front service line for 2-3 hours per manager, at 52*F internally, real butter stored on prep table for 2-3 hours at 68*F internally. Microgreens stored on prep table for unknown time at 70*F internally. Embargoed, manager discarded. Cheese stored on cold table prep board at 48*F internally and real butter at 50*F internally for less than one hour, per employee. TCS items out for less than two hours were moved to refrigeration to re-cool. Manager stated all items were under temperature control. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 41°F or below. Eggs not treated to destroy Salmonellae can be stored in equipment that maintains an ambient air temperature of 45°F or below.

Inspector's notes

Corrective Action: Corrected at time of inspection. Employee drinks stored on shelves above prep tables and food equipment. PIC moved employee consumables to the designated area and will retrain on proper eating, drinking, and tobacco use.

Inspector's notes

Corrective Action: Corrected at time of inspection. Employee wearing gloves cracked raw shell eggs, removed gloves and put on new gloves to return to handling food without washing hands. Had employee wash hands. Discussed the importance of proper hand washing and when hand washing is required with the person-in-charge (PIC). Hands must be washed at any time contamination occurs and when changing tasks.

Inspector's notes

Corrective Action: Corrected at time of inspection. Real butter portions held on the counter at 74*F internally not under time control. Manager stated the butter had been out about 1.5 hours and added butter to the time control log. Time as a Public Health Control requires written procedures detailing process for Time as a Public Health Control and time-stamping for items actively held under Time as a Public Health Control.

Inspector's notes

Corrective Action: Corrected at time of inspection. Employee wearing gloves touched their clothing, face and continued handling food without washing hands/putting on clean gloves. Manager reviewed required hand washing with the employee. Discussed the importance of proper hand washing and when hand washing is required with the person-in-charge (PIC). Hands must be washed at any time contamination occurs and when changing tasks.

Inspector's notes

Corrective Action: Corrected at time of inspection. Chlorine in in-use automatic low temperature dishwasher at less than 25 ppm. Manager had equipment manually sanitized in the 3 comp sink until the dishwasher is repaired to dispense chlorine at the required 50-100 ppm concentration. Discussed the importance of proper sanitizer levels and proper monitoring of sanitizer levels.