BRASSERIE TEN TEN

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Inspection history

1. Jul 30, 2026

   ✓
   3 violations

   • A large deep container of broth was observed cooling in the walk in refrigerator. The food had just been cooked and placed in the walk-in refrigerator steaming hot. Food must be cooled using approved cooling procedures. The food was moved to an ice bath at time of inspection and an ice wand was prepped to put in the broth when it was ready to move to the walk in refrigerator. Approved cooling methods must be used.
   • Employee observed putting on food handling gloves without washing hands first. Advised employee on proper hand washing procedures. Employee properly washed hands at time of inspection.
   • The large salad cooler was cold holding tcs foods(potentially hazardous foods) between 46*F and 56*F at time of inspection. Packaged deli meat (47-55*F)was disposed of at time of inspection because it was in the cooler for several days. The other food items in the cooler had been in the cooler for less than 4 hours and were moved to a working refrigerator at time of inspection. Other foods stored in the cooler (raw seafood) were stored in ice baths and were tested below 41*F.

2. Jul 15, 2026

   !
   8 violations

   • Employees were observed putting on food handling gloves without washing their hands first. Employees are required to follow proper hand washing procedures.
   • Kitchen line employees observed using dry wiping clothes to hold hot pots and clean food contact surfaces. Sanitizer wiping cloths must be used to sanitize food contact stored in sanitizer
   • Food allergen warning not provided for customers. Provide approved allergen warning.
   • The bar dish machine sanitizer was tested at 0 ppm. Must be maintained between 50-200 ppm.
   • Fish batter with raw egg stored at room temperature and tested at 72*F. Fish batter had been for out for an unknown amount of time and was disposed of at time of inspection. Whipped butter sitting out at room temperature was tested at 75*F. Whipped butter must be held at 41*F or below. Food was moved to walk in for proper cold holding. Boiled eggs on the salad food prep cooler were tested at 50-72*F. Eggs were diposed of at time of inspection. Must be held at 41*F or below. sauteed onions on the cook line were tested at 68*F. Must be maintained at 41*F or below. Food was put in an ice bath at time of inspection for cold holding. Cooked potatoes and sliced deli meats were tested between at 51-74*F in the drawer refrigerator on the main food prep line. Foods must be maintained at 41*F. The deli meat was moved to the walk in refrigerator and the potatoes were disposed of.
   • Employee observed filling a water pitcher in the front kitchen hand washing sink. Hand sinks are for hand washing only.
   • The facility has a HAACP plan for vacuum packaging and sous vide. No HACCP compliance records were being kept in accordance with the HACCP plan. In order to keep the HACCP plan proper records must be maintained according to the HACCP plan. Provide HACCP records.
   • Bare hand contact on ready to eat salad. Employees are required to wear food handling gloves when handling ready to eat foods.