NOISETTE FRENCH CAFE

Name: NOISETTE FRENCH CAFE
Address: 6030 SW 18 ST STE A5, BOCA RATON, FL, 33433, US
Rating: 2.3

6030 SW 18 ST STE A5

★★☆☆☆ (2.3/5)

Based on 5 health inspection reports

All Inspection Reports

Inspection #: Visit ID: 10767289

Inspection #: Visit ID: 8898100

23-03-4:Basic - Nonfood-contact surfaces including shelving above kitchen prep line, wall above bakery prep area, air vent in kitchen heavily soiled with dust. Warning
25-27-4:Basic - Straws provided for customer self-service on front counter near front entrance not individually wrapped or in an approved dispenser. Operator reorganized. Corrected On-Site Warning
12A-07-5:High Priority - After entering kitchen, employee failed to wash hands before putting on gloves to initiate a task working with ware washing equipment and handling clean dishes. Discussed proper glove changing and handwashing procedures with operator. Warning
53A-03-7:Intermediate - Food manager certification expired. Alexandre Brau expired on 10/7/24. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ Warning
31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Handwashing sink by front counter used to fill glasses of water for customers. Warning

Inspection #: Visit ID: 8772549

12B-13-4:Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Open and used bottle of water in reach in cooler. Chef discarded bottle. Corrected On-Site
22-41-4:High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Chlorine ppm at zero. Chef changed sanitizer bucket and primed machine to 100 ppm Corrected On-Site
03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Two door standing true cooler in kitchen at Quiche ; (46F - Cold Holding); Brie (; (45F - Cold Holding), chef moved items to working cooler. And called for maintenance Chef stated cooler was in defrost
41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Spray bottles with chemicals not labeled. Chef labeled bottle with chemicals Corrected On-Site

Inspection #: Visit ID: 8529075

22-41-4:High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishwasher chlorine at ppm 0. Chef changed bucket and primed to 100 ppm Corrected On-Site
03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Flip top cooler on cook line at cooked chicken (45F - Cold Holding); ham (45F - Cold Holding),chef stated it may be in defrost , 2nd check ham 43°, turkey 39, cheese 43 Corrected On-Site

Inspection #: Visit ID: 8371825

12A-27-4:High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Observe cook wearing gloves then cracking shelled eggs then changing gloves without washing hand and then touching clean plates. I explained to operator that you must wash hands after touching raw shelled eggs and cook washed hands and change gloves. Corrected On-Site Repeat Violation
03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observe at Low boy refrigerator ; milk (51F - Cold Holding). Operator stated milk was bought today and lowered refrigerator. **Corrective Action Taken**
03F-02-5:High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Operator labled 8-12 Corrected On-Site