Les Bons Temp Louisiana Kitchen receives a 45% on their recent health inspection

Les Bons Temp Louisiana Kitchen, located at 248 Gilmer Ferry Rd, received a score of 45 points out of a possible 100 points during their 05/04/2022 inspection by the Georgia Department of Public Health.

The violations noted by inspector James Martin Little were:

Violation of Code: [511-6-1.03(2)(a)-(l)(n)(o)]
Complete lack of managerial control, PIC not perform duties. Number of violations including; Employees are not effectively cleaning their hands, by routinely monitoring the employees’ handwashing. New Violation.

Violation of Code: [511-6-1.03(5)(c)]
Observed food service worker wash dishes without washing hands, clean and clean up without washing hands. The 1.5 hours present saw employee wash hands twice, the PIC never washed hands. CA: Food employees shall clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles. New Violation.

Violation of Code: [511-6-1.03(5)(j)1&2]
Observed employee drink without proper lid and straw. CA: However, drinking from a single service beverage cup with a secure lid and straw that is handled to prevent contamination of the employee’s hands, the container, exposed food, clean equipment, utensils and linens, unwrapped single-service and single-use articles will be allowed. New Violation.

Violation of Code: [511-6-1.07(3)(b)]
Missing paper towels for hand sink in the kitchen. Health Authority had to retrieve paper towels from back area to wash hands. CA: Each handwashing sink shall have disposable towels for drying hands. Corrected On-Site. New Violation.

Violation of Code: [511-6-1.04(4)(c)1(i)(ii)(iii)(v)(vi)(vii)(viii)]
Observed improper vertical storage of raw animals food in display cooler refrigerator stored in hallway. Raw shells eggs were placed on cooked ready-to-eat foods. Proper vertical storage is based on final cook temperature of food. Proper vertical storage must be achieved by storing foods with the highest final cook temperature (Chicken @ 165°F) at the bottom of the cooler and ready-to-eat foods (like raw vegetables, salad, fruit) at the top of the cooler so that cross contamination may not occur. Person in charge (PIC)/Certified Food Safety Manager (CFSM) instructed employee to rearrange display cooler. Corrected On-Site. New Violation.

Violation of Code: [511-6-1.04(4)(c)1(iv)]
Observed multiple items in cooler stored uncovered. CA: Except when cooling as specified in DPH Rule 511-6-1-.04(6)(e)2.(ii), storing the food in packages, covered containers, or wrappings, except for loosely covered or uncovered containers in which food is being cooled if protected from overhead contamination. COS: Food items were covered. Corrected On-Site. New Violation.

Violation of Code: [511-6-1.05(7)(b)]
Observed mildew/mold buildup in yellow gaskets for soda nozzles. CA: Clean nozzles frequently enough to prevent the buildup of mold/mildew. New Violation.

Observed dishes in sanitizer at very low levels. CA: All food contact surfaces must be properly sanitized. COS: Changed to 50 ppm CI.  New Violation.

Violation of Code: [511-6-1.04(6)(f)]
Observed improper hot holding temperatures in the steam well with multiple items out of temperature. CA: Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained 135°F or below. COS: Reheated to 165 deg F. Corrected On-Site. New Violation.

Violation of Code: [511-6-1.04(6)(g)]
Observed NO date marking for any prepared foods. CA: Refrigerated, ready-to-eat, time/temperature control for safety food prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, when held at a temperature of 41°F (5°C) or below for a maximum of 7 days. The day of preparation shall be counted as Day 1. COS: Discarded. New Violation.

Violation of Code: [511-6-1.05(3)(g)]
Missing proper probe thermometer for testing thin food products. CA: A temperature measuring device with a suitable small-diameter probe that is designed to measure the temperature of thin masses shall be provided and readily accessible to accurately measure the temperature in thin foods such as meat patties and fish filets. New Violation.

Violation of Code: [511-6-1.04(4)(g)]
Observed romaine lettuce being washed in the mop sink. CA: Raw fruits and vegetables shall be thoroughly washed in water, in a sink designated for that purpose only (not a mop sink), to remove soil and other contaminants before being cut, combined with other ingredients, cooked, served, or offered for human consumption in ready-to-eat form. New Violation.

Violation of Code: [511-6-1.05(10)(a)]
Observed a knife being dried with a dish rag. CA: May not be cloth dried except that utensils that have been air-dried may be polished with cloths that are maintained clean and dry. New Violation.

Violation of Code: [511-6-1.05(7)(d)]
Interior of microwave extremely dirty. CA: Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. New Violation.

Violation of Code: [511-6-1.05(7)(d)]
Observed food debris in the bottom of the cooler. CA:. Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. New Violation.

Violation of Code: [511-6-1.06(2)(r)]
Handsink plumbing leaking lots of water. CA: All plumbing must be maintained and kept in good repair. New Violation.

Violation of Code: [511-6-1.06(5)(n)]
Trash overflowing inside kitchen, empty trash or place a lid on receptacle. CA: Inside the food service establishment if the receptacles and units: Contain food residue and are not in continuous use; or After they are filled; and New Violation.

Violation of Code: [511-6-1.07(5)(a),(b)]
Entire kitchen area (floors to wall) is yellowed from not cleaning the grease and grime which has built up to a point that it is extremely unsanitary. MUST HAVE DEEP cleaning. CA: The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products. Repeat Violation.

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