LA BELLE VIE receives A in Gwinnett County health inspection

1. 01

   Toxic substance storage and use

   Item 8-2B ↗

   Observed a can of RAID insect killer intended for residential use stored on a chemical storage shelf near warewashing. Observed a sprayer with a insecticide used to killed bees sitting in the kitchen. 1. Only those poisonous or toxic materials that are required for the operation and maintenance of the food service establishment, such as for the cleaning and sanitizing of equipment and utensils, shall be allowed in a food service establishment. (Pf) 2. The requirement in 1 above does not apply to packaged poisonous or toxic materials that are for retail sale. Corrective Actions: Both chemical containers removed from the kitchen.

   Inspector’s full note +

   Code .07(6)(d)

   Observed a can of RAID insect killer intended for residential use stored on a chemical storage shelf near warewashing. Observed a sprayer with a insecticide used to killed bees sitting in the kitchen. 1. Only those poisonous or toxic materials that are required for the operation and maintenance of the food service establishment, such as for the cleaning and sanitizing of equipment and utensils, shall be allowed in a food service establishment. (Pf) 2. The requirement in 1 above does not apply to packaged poisonous or toxic materials that are for retail sale. Corrective Actions: Both chemical containers removed from the kitchen.

   Official report · Item 8-2B ↗
   No correction or repeat marker recorded.
2. 02

   Utensil storage

   Item 14A ↗

   Observed stirring spoons that were stored in room-temperature water. Observed a scoop stored in sugar with the handle in the food. During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: 1. in the food with their handles above the top of the food and the container; 2. In food that is not time / temperature control for safety food with their handles above the top of the food within containers or equipment that can be closed; 3. On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized at a…

   Inspector’s full note +

   Code .04(4)(k)

   Observed stirring spoons that were stored in room-temperature water. Observed a scoop stored in sugar with the handle in the food. During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: 1. in the food with their handles above the top of the food and the container; 2. In food that is not time / temperature control for safety food with their handles above the top of the food within containers or equipment that can be closed; 3. On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized at a frequency; 4. in running water of sufficient velocity to flush particulates to the drain, if used with moist food such as ice cream or mashed potatoes; 5. in a clean, dry container; or 6. in a container of water if the water is maintained at a temperature of at least 135°F (57°C) and the container is cleaned at the required frequency. (C) Corrective Actions: Spoons removed from water and moved to warewashing. Scoop handle adjusted to sit above the food.

   Official report · Item 14A ↗
   No correction or repeat marker recorded.

Correction and repeat labels quote the report. An absent label leaves correction status unknown; a deadline does not confirm a correction.