Inspection Management System
Premise Information
Return to Inspections
NameBISTRO LA BON Rules Governing Inspection Scores.
Address1322 CENTRAL AV Restaurants: 
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 Day Care and Adult Care: 
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Swimming Pool Rules: 
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Premise Type1 - RestaurantMobile Food Units, Push carts, Tattoo Parlors: 
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CountyMecklenburgResidential Care and Local Confinement: 
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Inspection Date 7/28/2022 
Final Score @ Grade
86 B
NC Department of Environmental Health: 
General Comments
Critical Violations SHOWN in RED   
NA=Not Applicable  NO=Not Observed  CDI=Corrected During Inspection  R=Repeat Violation  VR=Verification Required 
Violation Item Demerits Violation Description NANOCDIRVRComments
2 1 Certified Food Protection Manager No No No No No 2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. For more information on becoming a certified food protection manager please visit: No employee present at beginning of inspection with ANSI food protection manager certification. At least 1 employee shall be present during all hours of operation with ANSI food protection manager certification.
8 0 Hands clean & properly washed No No Yes No No 2-301.15 Only wash hands in handwashing sink. -PF Employee observed washing hands in dump sink at bar. Only use hand washing sinks to wash hands. CDI - Employee educated. 0 pts.
9 2 No bare hand contact with RTE foods or pre- approved alternate procedure properly followed No No Yes No No 3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P Bar employee observed handling limes with bare hands. Do not handle ready-to-eat foods with bare hands. CDI - Limes discarded and employee educated.
10 0 Handwashing sinks supplied & accessible No No Yes No No 5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Employee observed rinsing towel in hand washing sink. Only use hand washing sinks for hand washing. CDI - Employee educated. 0 pts.
14 2 Required records available: shellstock tags, parasite destruction No No Yes Yes No 3-203.12 Retain tag on the bag of shellstock until empty. Record date on the tag when the last shellstock from the container is used. Store tags in chronological order for 90 days. -Pf 2 batches of mussels were missing shellstock tags. CDI - Tags located and placed with mussels. // 3-402.11 and 3-402.12 Provide records from supplier to guarantee fish served raw or undercooked is free of live parasites. -Pf No information available regarding salmon parasite destruction. CDI - US Foods rep e-mailed PIC parasite destruction letter during inspection. REPEAT
16 3 Food-contact surfaces: cleaned & sanitized No No No Yes Yes 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. For more information please visit: or view our training videos at the following weblinks: Sanitizing Solutions - , How to Test Sanitizer , and Cleaning and Sanitizing Food Contact Surfaces . Over 75% of clean utensils checked had visible food residue on them. Clean utensils and food-contact equipment to sigh and touch. CDI - Soiled items taken to warewashing area. // 4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P For more information please visit: or view our training videos at the following weblinks: Sanitizing Solutions - and How to Test Sanitizer Bar dish machine dispensing sanitizer at less than 50 ppm. VR - Verification required within 10 days that dish machine has been repaired. Use back dish machine to wash glassware until it is repaired. REPEAT
20 1.50 Proper cooling time & temperatures No No Yes No No 3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. For more information please visit: or view our training videos at the following weblinks: What are TCS Foods and Cooling Food Safely . Cheese sauce began cooling at 12PM. At 4:30PM cheese sauce still measured 95F. Marinara sauce that began cooling yesterday measured 50F. TCS foods must cool from 135F to 70F within 2 hours, and from 135F to 41F within a total of 6 hours. CDI - Both items discarded. // 3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P. For more information please visit: or view our training videos at the following weblinks: What are TCS Foods and Cooling Food Safely . Brisket was cut and began cooling at 1PM. At 5:30PM brisket still measured 51F. CDI - Brisket discarded.
22 1.50 Proper cold holding temperatures No No No No Yes 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P For more information please visit: or view our training videos at the following weblinks: What are TCS Foods and Safe Food Temperatures . 2 cartons of half and half measured 48-50F in coffee cooler. Coffee cooler air temperature was 50F. CDI - Half and half discarded. Do not store TCS foods in cooler until it has been repaired to hold below 41F. VR - Verification visit required within 10 days.
25 0.50 Consumer advisory provided for raw/ undercooked foods No No No No No 3-603.11 (A) Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Restaurant week menu is missing consumer advisory for filet and salmon. No verification required as menu will be discontinued within 10 days.
33 0 Proper cooling methods used; adequate equipment for temperature control No No Yes No No 3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf For more information please visit: or view our training videos at the following weblinks: What are TCS Foods and Cooling Food Safely . Brisket, marinara and cheese sauce were cooling in deep pans. Brisket was tightly wrapped with plastic wrap. Cool TCS foods in shallow pans, thin portions and leave uncovered or loosely covered. CDI - Foods discarded. 0 pts.
35 1 Approved thawing methods used No No No Yes No 3-501.13 (A), (B), (C ) Use approved thawing methods. Pf Raw calamari thawing in standing water in pan. Thaw TCS foods under running water that measures 70F or less, or under refrigeration. CDI - Calamari moved to cooler. REPEAT
39 0 Contamination prevented during food preparation, storage & display No No Yes No No 3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Cheese sauce pan stored on floor in walk-in cooler. Store food at least 6 inches off the floor. CDI - Cheese sauce discarded as it was from batch that was not cooled properly. 0 pts.
40 0 Personal cleanliness No No Yes No No 2-302.11 (B) Unless wearing intact gloves in good repair, a Food Employee may not wear fingernail polish or artificial fingernails when working with exposed food. - Pf Employee with artificial nails observed handling fruit at bar without gloves. Employees with painted or artificial nails must wear gloves when working with exposed food. CDI - PIC instructed employee to don gloves. // 2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. 2 food employees observed with watches on wrists in kitchen. Food employees must not wear jewelry on their hands or wrists, with the exception of a plain band ring. 0 pts.
42 0.50 Washing fruits & vegetables No No No Yes No 3-302.15 Wash fruits and vegetables prior to use. Employee observed cutting lemons and limes directly out of cardboard box without washing. Wash fruits and vegetables before use. REPEAT
44 0 Utensils, equipment & linens: properly stored, dried & handled No No No No No 4-901.11 (B) After cleaning and sanitizing, equipment and utensils may not be cloth dried. Employee observed using towel to dry silverware. // 4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Pans stacked up while still wet and stored as clean. Allow utensils to adequately air dry. 0 pts.
47 0 Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used No No No No No 4-501.11 Maintain equipment in good repair. Torn gaskets present on most coolers on line. Rusted shelves in kitchen and in walk-in cooler. Replace torn gaskets and rusted shelves. 0 pts.
49 1 Non-food contact surfaces clean No No No Yes No 4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Buildup on shelves in walk-in cooler and on cooking equipment along line. Clean more frequently. REPEAT
51 0 Plumbing installed; proper backflow devices No No No No No 5-205.15 Maintain a plumbing system in good repair. Pipes have disconnected from each other underneath 3-compartment sink. Switch to turn on water at faucet at 3-compartment sink has broken off. Repair plumbing. 0 pts.
56 0 Meets ventilation & lighting requirements; designated areas used No No No No No 6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Employee purse observed on glassware drying mat at bar. Store in a separate area. // 6-202.11 Shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. Light shields missing on light fixtures in warewashing area. Replace missing shields. 0 pts.