Bordeaux Steakhouse

Violations on last inspection

1. Cold TCS food item held above 41 °F; smoked or processed fish held above 38 °F; intact raw eggs held above 45 °F; or reduced oxygen packaged (ROP) TCS foods held above required temperatures except during active necessary preparation.
2. Personal cleanliness is inadequate. Outer garment soiled with possible contaminant. Effective hair restraint not worn where required. Jewelry worn on hands or arms. Fingernail polish worn or fingernails not kept clean and trimmed.
3. Food contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred.
4. Hot TCS food item not held at or above 140 °F.

Full inspection history

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