545 DEGREES BANH MI CAFE

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In the double door reach in cooler, raw pork was stored over cooked beef. The pork was moved down Corrected On-Site

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. The food items held at the front counter were not time marked today. The items were brought to the front less than 2 hours ago. The time marking sheet was filled out. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. At the hand sink behind the front counter, a knife was stored in the sink. The knife was removed Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. The wire racks over the hand washing and 3 compartment sinks in the kitchen.

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Opened bottle of Fanta stored inside the bin of cooked chicken in the double door reach in cooler. The drink was removed. Corrected On-Site

High Priority - Toxic substance/chemical improperly stored. Over the front side of the cook line, caulk was stored in a clear bin. The caulk was removed. Corrected On-Site

Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. In the front counter flip top cooler, in the container of cooked chicken, the scoop was upside down with the handle in the food. The scoop was removed. Corrected On-Site

High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Triple Sink (Quaternary 0ppm). The bucket was changed. Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At the front counter, boba pearls (94-120F - Hot Holding). The pearls were produced two hours ago. The heat was increased to reheat and hot hold. Corrective Action Taken

Basic - Duct tape used to repair nonfood-contact surface. On the reach in cooler door across from the cook line and prep area. Repeat Violation

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In the reach in cooler, raw pork was stored over raw onions. The pork was moved down. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. In the container of cayenne pepper, two small cups stored inside used to dispense the product. The cups were removed Corrected On-Site

Basic - Duct tape used to repair nonfood-contact surface. On triple door reach in cooler door handles in the kitchen.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In the front count hot box, mung bean balls (99F - Hot Holding). The balls were stored in the box for approximately 1.5 hours. The item was placed on TPHC and a time mark was placed.

High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Observed employee enter establishment and begin handling sugar cane at front counter, no hand wash. Reviewed proper hand wash procedures with operator to relay to employee. Corrective Action Taken

High Priority - Raw animal food stored over or with unwashed produce. 1) Observed raw chicken stored over unwashed lettuce inside reach in cooler in kitchen. Operator properly stored. 2) Observed raw beef stored over cooked chicken inside reach in cooler in kitchen. Operator properly stored. Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. 1)Observed cooked pork (110°F - Hot Holding); cooked chicken (112°F - Hot Holding) inside hot box in kitchen. Per operator, foods out of temperature for approximately 1 hour. Operator put foods in oven to reheat to 165°F or above. 2)Observed boba pearls (80°F - Hot Holding) at front counter. Per operator, boba pearls out of temperature for approximately 1 hour; warmer was turned off. Operator turned warmer on to reheat boba pearls to 165°F. Corrective Action Taken

Basic - Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. Observed no address or packaged date on self service food items stored in display case. Per operator, labels have been ordered. Operator will serve foods from behind the counter. Corrective Action Taken

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Flip top #2 ; Cooked pork (47F - Cold Holding); cooked chicken (50F - Cold Holding) held under 4 hours ago. Containers are held above line mark. Operator removed excess and moved to reach in cooler to quick chill. Corrective Action Taken Repeat Violation

Intermediate - Food thermometer(s) not calibrated according to manufacturer's specifications. No battery

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Foods on front counter using time mark for 4 hours without a written procedure. Emailed TPHC form to manager.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked popcorn chicken made 2 days ago not date marked inside Atoso reach in cooler in dining room storage area. Operator date marked Corrected On-Site

Basic - Floor soiled/has accumulation of debris next to fryer in cook line.

Basic - Ice machine reflector soiled in kitchen. Operator cleaned and sanitized during inspection. Corrected On-Site

Basic - In-use tongs stored on equipment door handle between uses in kitchen. Operator removed from oven and placed to be washed, rinsed and sanitized. Corrective Action Taken

High Priority - Operating with an expired Division of Hotels and Restaurants license.

High Priority - Raw animal food stored over or with unwashed produce. In Edesa cooler half case of eggs on top of bags of sugar cane. Employee moved eggs to different cooler to properly store. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In single glassfront cooler in dining area house kimchi (48°F - Cold Holding). Per employee in cooler less than 3 hrs. Employee moved to adjacent cooler to rapid chill. Corrective Action Taken

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Front counter HOT BOX - egg rolls (109-117°F - Hot Holding). Per employee in line less than 2 hrs. Employee moved rolls back to oven to reheat for proper hot holding. Second temperature taken egg rolls (141F- Hot Holding) Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. Bottle of unknown substance hanging above triple sink. Employee labeled bottle. Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed in hot holding box at front counter egg rolls (111-117°F - Hot Holding). Per employee in unit 1 hour. Manager moved back to oven to reheat above 165F p. Corrective Action Taken Repeat Violation

Intermediate - Handwash sink not accessible for employee use at all times. Hand sink in kitchen blocked with empty bucket. Manager removed bucket. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at hand sink in kitchen. Manager replaced. Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. Bottle of unknown liquid under prep table in front counter.

Basic - Current Hotel and Restaurant license not displayed. License current in system.

Basic - Equipment in poor repair. Door handles on 3 door reach in cooler in kitchen. Gaskets damaged on Edesa cooler in kitchen.

Basic - Open dumpster lid.