CHEZ MBAPPE-CLOSED 2/12/2026

Single-use/single-service articles: properly stored, used — Inspector Note: Observed single use to-go plates, cups, and lids stored directly on the floor under prep table in main kitchen. C/A: cleaned equipment and utensils, laundered linens, and single-service and single-use articles shall be stored: (i) In a clean, dry location; (ii) Where they are not exposed to splash, dust, or other contamination; and (iii) At least 6 inches (15 centimeters) above the floor. 3. Single-service and single-use articles shall be stored as specified under paragraph 1 of this subsection and shall be kept in the original protective package or stored by using other means that afford protection from contamination until used. COS: Single use articles stored properly.

Adequate ventilation and lighting; designated areas used — Inspector Note: Observed employee foods stored comingled in RIC with service foods in main kitchen creating potential contamination. C/A: Areas designated for employees to eat, drink, store personal food, use tobacco products and electronic devices shall be located so that food, equipment, linens, and single-service and single-use articles are protected from contamination. COS: Employee food stored properly.

Adequate handwashing facilities supplied & accessible — Inspector Note: Observed no paper towels at only hand-wash sink in main kitchen. C/A: Each handwashing sink or group of adjacent handwashing sinks shall be provided with: 1. Individual, disposable towels; 2. A continuous towel system that supplies the user with a clean towel. COS: Paper towels provided.

Proper date marking and disposition — Inspector Note: Observed several food items (fried plantains, cooked brisket, house pepper sauce) prepared more than 24-hours ago held in RIC in main kitchen without date marking. C/A: refrigerated, ready-to-eat, time/temperature control for safety food prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, when held at a temperature of 41°F (5°C) or below for a maximum of 7 days. COS: All food date marked.