LE PETIT JARDIN CAFÉ
1500 E VENICE AVE UNIT 401
Overall Food Safety Rating
★★½☆☆ (2.7/5)
Based on 2 health inspection reports
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All Inspection Reports
Inspection on 8/23/2024
High Priority
0
Intermediate
0
Basic
3
Total
3
Disposition: Met Inspection Standards
Inspection Details:
- 14-11-5:Basic - - From initial inspection : Basic - Equipment in poor repair. Observed a torn door gasket for the reach in cooler. - From follow-up inspection 2024-08-23: **Time Extended**
- 29-08-4:Basic - - From initial inspection : Basic - Plumbing system in disrepair. Observed cold water not working for the handwashing sink near the entrance to the kitchen. **Repeat Violation** - From follow-up inspection 2024-08-23: **Time Extended**
- 14-33-4:Basic - - From initial inspection : Basic - Reach-in cooler shelves with rust that has pitted the surface. Observed surface rust on the shelves in the glass door reach in cooler. **Repeat Violation** - From follow-up inspection 2024-08-23: **Time Extended**
Food safety inspection conducted on 8/23/2024 revealed 3 total violations (0 high priority, 0 intermediate, 3 basic).
Inspection on 8/22/2024
High Priority
2
Intermediate
2
Basic
3
Total
7
Disposition: Follow-up Inspection Required
Inspection Details:
- 14-11-5:Basic - Equipment in poor repair. Observed a torn door gasket for the reach in cooler.
- 29-08-4:Basic - Plumbing system in disrepair. Observed cold water not working for the handwashing sink near the entrance to the kitchen. **Repeat Violation**
- 14-33-4:Basic - Reach-in cooler shelves with rust that has pitted the surface. Observed surface rust on the shelves in the glass door reach in cooler. **Repeat Violation**
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw shell eggs ambient (47F - Cold Holding); cooked quiche (46F - Cold Holding); cooked sausage (44F - Cold Holding); sliced cheese (46F - Cold Holding); cooked chicken (46F - Cold Holding) in the glass door reach in cooler in the kitchen. The operator stated the ambient air temperature of the cooler was at 41F at approximately 9AM. The operator moved the above foods to other cold holding units in the kitchen. **Corrective Action Taken** **Warning**
- 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. Observed butter packets held at time for public health control with no time mark. The operator placed a time mark on the butter. **Corrected On-Site**
- 02C-04-5:Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Observed cooked chicken, spinach soufflé, and ratatouille removed from the freezer and thawed without the date mark of time removed from the freezer.
- 02C-02-5:Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked chicken and quiche prepared on site and held for more than 24 hours with no date mark. The operator placed date marks on the above foods. **Corrected On-Site**
Food safety inspection conducted on 8/22/2024 revealed 7 total violations (2 high priority, 2 intermediate, 3 basic).