Le Marais Buvette

Inspection history 6 visits

1. 2026
2. Passed Aug 14 Score 85 no change

   Follow-up Inspection

   No violations

3. Passed Aug 13 Score 85 ▼3

   Routine Inspection

   2 violations, 2 critical

   • Critical Health and Safety Code § 113996
   • Critical Health and Safety Code § 114002.1
4. 2025
5. Passed Nov 4 Score 88 ▲4

   Routine Inspection

   3 violations

   • Minor <div>Observed employee push garbage down in the garbage container in the kitchen and proceeded to</div><div> continue the next task without first washing hands.Once hands or gloved hands are contaminated, hands </div><div>shall be washed with soap and warm water, and dried with paper towels. Observed food handler wash hands </div><div>for a few seconds with water at behind-the-counter hand wash sink and dried with paper towels. Employee </div><div>instructed to wash hands with soap and water at back kitchen hand wash sink. <br></div>
   • Minor Observed dry rodent droppings located near bait box traps near entrance leading to the outside dining area. Facility shall be kept free of vermin. Clean and sanitize any areas with observe rodent droppings. Increase pest control service if continued activity is observed.
   • Minor <div>Observed Hollondaise sauce at 95 degrees F at 2:47 p.m. on top of a table in the back kitchen. Hollondaise sauce</div><div>was made at ~ 12 p.m.. today. If using time only as a public health control measure, you must maintain written </div><div>procedure and clearly indicate date and discard time. Discard within four hours of cooking Hollondaise sauce. </div><div>Other option is to keep Hollondaise sauce at 41 degrees F or colder or 135 degrees F or hotter. Hollondaise sauce</div><div> was discarded at the end of day. <br></div><div>Conte cheese in metal insert pan in water with air gap between had temperature of 46 - 47 degrees F. Observed </div><div>multiple containers of milk in water bath at behind-the-counter area in temperature danger zone (42 - 134 degrees F.)</div><div>Maintain open containers of dairy at or below 41 degrees F and other potentially hazardous foods. whole milk: </div><div>56 degrees F (~1 qt), fat free milk: 67 degrees F (~ 5cups), half and half: 49 degrees F. Milk voluntarily discarded</div><div> down the drain. Observed ham and cheese and croissants on the counter at 73 - 77 degrees F. 8 ham and cheese</div><div> croissants voluntarily discarded into compost container. Observed Gruyere Swiss cheese at 57 degrees F in pan </div><div>above plastic pan with water with air gap. ~ 1.5 lbs. Swiss cheese voluntarily discarded into the compost container.</div><div> When using ice for temperature control this should be used for temporary measures if refrigeration needs to be </div><div>adjusted colder. Observed grilled onions at 44 degrees F in two door refrigerator in the back kitchen.<br></div>
6. Passed Jan 16 Score 84 no change

   Follow-up Inspection

   1 violation

   • Minor <br><div>Ham and cheese croissants on the counter: 65 degrees F. Ham and cheese croissants voluntarily discarded into the compost container. Observed time as a public health control log/ Provide written procedure if using time only as a public health control.<br></div><div>Milk in carafe: 47 degrees F, half and half in carafe: 46 degrees F.</div><div> Both in the two door under counter refrigerator at behind-the-counter area. Maintain potentially hazardous foods at or below 41 degrees F. No potentially hazardous foods on ice baths today.<br></div>

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