CALL STREET CAFÉ

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw pooled egg yolks stored over whole intact brisket. Person in charge moved to appropriate location. Corrected On-Site

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Establishment has butter pats in pails left on tables between guests, person in charge discarded.

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking. Spinach, cinnamon butter, cheese held on time per person in charge with no time mark. Person in charge marked appropriately. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food re-served to customers. Establishment has butter pats in pails left on tables between guests, person in charge discarded. Corrective Action Taken

Intermediate - Basic - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination different than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Establishment makes their own pickles, utilizes hot brine for cucumbers, extends shelf life to approximately 1 month per person in charge.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Interior of oven with grease buildup. Also can opener with debris buildup.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Missing from hand wash sink to far left of cookline. Person in charge provided. Corrected On-Site

Basic - Stored food not covered. Bread in pans uncovered.

Basic - Water leaking from pipe and/or faucet/handle. Water leaking under triple sink by dishmachine.

High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Sanitation bucket and triple sink on cook line reading 0ppm, manager remade to 200ppm Corrected On-Site

High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Manager cutting bread on cook line with bare hands.

High Priority - Shell eggs in use or stored with cracks or broken shells. See stop sale. One raw shell egg in reach in cooler on cook line.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. individual butter (48F - Cold Holding) in display reach in cooler at bar area, per manager butter was left out on tables for no more then two hours.

High Priority - Toxic substance/chemical improperly stored. Three spray bottles hanging on rack over napkins not labeled. Employee moved all spray bottles. Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. Three spray bottles hanging on rack over napkins not labeled.

Basic - Ceiling/ceiling tile shows damage or is in disrepair. Ceiling in back storage area has signs of significant water damage.

Basic - Damaged/spoiled/recalled food not properly segregated. One raw shell egg in reach in cooler on cook line.

Basic - Dead roaches on premises. One dead roach in small reach in cooler at front counter, employee cleaned up and removed dead roach. Corrected On-Site

Basic - Food stored in a location that is exposed to splash/dust. Multiple sauces stored around hand wash station in server area next to service window. Speed rack of cookies stored next to triple sink on cook line. Employee moved all food items. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior around door of reach in cooler on cook line. Exterior of grill on cook line.

Basic - Standing water in bottom of reach-in-cooler. In reach in cooler on cook line across from service window.

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitation bucket and triple sink on cook line reading 0ppm, manager remade to 200ppm Corrected On-Site Repeat Violation

High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Cook cracked egg and then handled plate and to go box

High Priority - Operating with an expired Division of Hotels and Restaurants license. License expired 6/1/2021

High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Ranch dressing dated 7/2 in black refrigerator across from ice machine Repeat Violation Admin Complaint

High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Ranch dressing dated 7/2 in black refrigerator across from ice machine Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking. Melon, deli meats in top portion of 2 door make table near cook line. Cook time marked product Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. sausage patties (110°F - Hot Holding) in container on flat top grill on cook line. Cook reheated sausage to 182° Corrected On-Site

Intermediate - Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. Ambient thermometer not working in 2 door make table in prep area

Intermediate - Handwash sink used for purposes other than handwashing. Items stored in hand wash sink near server window. Person in charge removed items Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on shelf near cutting board on cook line and on chest freezer next to slicer. Cook moved drinks Corrected On-Site

Basic - In-use tongs stored on equipment door handle between uses. Tongs on oven door handle on cook line. Cook moved tongs Corrected On-Site

Basic - In-use wet wiping cloth/towel used under cutting board. On cook line.

Basic - Single-service articles improperly stored. Case of lids and plates on floor in storage room

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitizer bucket 100ppm on cook line. Cook discarded and refilled bucket, 200ppm after correction Corrected On-Site