Le C's Patisserie & Tea House

Year by year

Inspections

1. Jun 17, 2026 Re-Inspection · No Reinspection Required
   • Serious Priority (CDC risk factor) Corrected on site

     TEMPERATURE - COLD HOLDING - Not Corrected

     (1) pizza bread in display case at 47F (2) egg mixture at 46F in worktop cooler (3) boba pearls at room temperature on counter

     Correction: Maintain cold TCS foods at or below 41 degrees F.

     Code WFC 3-501.16

2. Jun 10, 2026 Re-Inspection · Reinspection Required
   • Serious Priority (CDC risk factor)

     DATE MARK - SYSTEM - Not Corrected

     A date marking system is not in place for ready-to-eat TCS foods.

     Correction: Implement procedures so that all ready-to-eat TCS foods are date marked with a date not to exceed 7 days.

     Code WFC 3-501.17

   • Serious Priority (CDC risk factor)

     EMPLOYEE HEALTH REPORTING - Not Corrected

     Employees have not been informed they must report symptoms, lesions containing pus, diagnosis of foodborne illness, and situations of exposure to foodborne illness to the person in charge.

     Correction: Person in charge shall inform or retrain food employees on required reporting of symptoms, lesions containing pus, diagnosis of foodborne illness and situations of exposure to foodborne illness.

     Code WFC 2-201.11

   • Not serious Good Retail Practice

     EQUIPMENT - NSF/ANSI - Not Corrected

     Sliding glass door storing fruit purees and other prepared foods is not ETL Sanitation rated, only ETL certified.

     Correction: Replace with only ANSI accredited equipment in the facility or equivalent certification. Alternatively, store only pre-packaged, completely sealed items in unit.

     Code WFC 4-205.11

   • Serious Priority (CDC risk factor) Corrected on site

     FOOD - SAFE - Not Corrected

     Open cans of sweetened condensed milk stored on wire shelf with decorating supplies.

     Correction: Discard unsafe or adulterated food items.

     Code WFC 3-101.11

   • Serious Priority (CDC risk factor) Corrected on site

     HANDSINK - ACCESSIBLE/CONVENIENT - Not Corrected

     One kitchen hand sinks missing soap and one blocked with pastry bags and gloves in its basin.

     Correction: Provide an accessible hand sink to facilitate handwashing by food employees stocked with soap and towels.

     Code WFC 5-203.11; 5-204.11; 5-205.11

   • Not serious Good Retail Practice

     SANITIZER TEST KIT - Not Corrected

     A chlorine sanitizer test kit is not available.

     Correction: Provide a test kit or other device for accurately measuring the concentration of sanitizing solutions.

     Code WFC 4-302.14

   • Serious Priority (CDC risk factor) Corrected on site

     TEMPERATURE - COLD HOLDING - Not Corrected

     (1) pizza bread in display case at 47F (2) egg mixture at 46F in worktop cooler (3) boba pearls at room temperature on counter

     Correction: Maintain cold TCS foods at or below 41 degrees F.

     Code WFC 3-501.16

   • Serious Priority (CDC risk factor) Corrected on site

     TEMPERATURE - HOT HOLDING - Not Corrected

     Maple sugar boba at 75F in crockpot.

     Correction: Maintain hot TCS foods at or above 135 degrees F. Alternatively, implement Time as a Public Health Control.

     Code WFC 3-501.16

   • Not serious Good Retail Practice

     THERMOMETER - MISSING STEM - Not Corrected

     No thermometer is present for monitoring internal food temperatures (0-220 degrees F range).

     Correction: Provide and use a thermometer capable of taking internal food temperatures.

     Code WFC 4-302.12

   • Not serious Good Retail Practice Corrected on site

     WIPING CLOTHS - Not Corrected

     Wet wiping cloths improperly stored.

     Correction: Store wiping cloths in a container of sanitizer solution when not in use. Wet cloths used with raw animal foods shall be kept in a separate sanitizing solution.

     Code WFC 3-304.14

3. Jun 3, 2026 Routine Inspection · Reinspection Required
   • Serious Priority (CDC risk factor)

     DATE MARK - SYSTEM

     A date marking system is not in place for ready-to-eat TCS foods.

     Correction: Implement procedures so that all ready-to-eat TCS foods are date marked with a date not to exceed 7 days.

     Code WFC 3-501.17

   • Serious Priority (CDC risk factor)

     EMPLOYEE HEALTH REPORTING

     Employees have not been informed they must report symptoms, lesions containing pus, diagnosis of foodborne illness, and situations of exposure to foodborne illness to the person in charge.

     Correction: Person in charge shall inform or retrain food employees on required reporting of symptoms, lesions containing pus, diagnosis of foodborne illness and situations of exposure to foodborne illness.

     Code WFC 2-201.11

   • Not serious Good Retail Practice

     EQUIPMENT - NSF/ANSI

     Sliding glass door storing fruit purees and other prepared foods is not ETL Sanitation rated, only ETL certified.

     Correction: Replace with only ANSI accredited equipment in the facility or equivalent certification. Alternatively, store only pre-packaged, completely sealed items in unit.

     Code WFC 4-205.11

   • Serious Priority (CDC risk factor) Corrected on site

     FOOD - SAFE

     Open cans of sweetened condensed milk stored on wire shelf with decorating supplies.

     Correction: Discard unsafe or adulterated food items.

     Code WFC 3-101.11

   • Serious Priority (CDC risk factor) Corrected on site

     HANDSINK - ACCESSIBLE/CONVENIENT

     One kitchen hand sinks missing soap and one blocked with pastry bags and gloves in its basin.

     Correction: Provide an accessible hand sink to facilitate handwashing by food employees stocked with soap and towels.

     Code WFC 5-203.11; 5-204.11; 5-205.11

   • Not serious Good Retail Practice

     SANITIZER TEST KIT

     A chlorine sanitizer test kit is not available.

     Correction: Provide a test kit or other device for accurately measuring the concentration of sanitizing solutions.

     Code WFC 4-302.14

   • Serious Priority (CDC risk factor) Corrected on site

     TEMPERATURE - HOT HOLDING

     Maple sugar boba at 75F in crockpot.

     Correction: Maintain hot TCS foods at or above 135 degrees F. Alternatively, implement Time as a Public Health Control.

     Code WFC 3-501.16

   • Serious Priority (CDC risk factor) Corrected on site

     TEMPERATURE - COLD HOLDING

     (1) pizza bread in display case at 47F (2) egg mixture at 46F in worktop cooler (3) boba pearls at room temperature on counter

     Correction: Maintain cold TCS foods at or below 41 degrees F.

     Code WFC 3-501.16

   • Not serious Good Retail Practice

     THERMOMETER - MISSING STEM

     No thermometer is present for monitoring internal food temperatures (0-220 degrees F range).

     Correction: Provide and use a thermometer capable of taking internal food temperatures.

     Code WFC 4-302.12

   • Not serious Good Retail Practice Corrected on site

     WIPING CLOTHS

     Wet wiping cloths improperly stored.

     Correction: Store wiping cloths in a container of sanitizer solution when not in use. Wet cloths used with raw animal foods shall be kept in a separate sanitizing solution.

     Code WFC 3-304.14

4. Jun 18, 2024 Pre-Inspection · No Reinspection Required
   • Not serious Good Retail Practice

     THERMOMETER - MISSING STEM

     No thermometer is present for monitoring internal food temperatures (0-220 degrees F range).

     Correction: Provide and use a thermometer capable of taking internal food temperatures.

     Code WFC 4-302.12