DARREL & OLIVER'S CAFE MAXX

High Priority - Operating with an expired Division of Hotels and Restaurants license. Business license was renewed during inspection. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef stored over prepped, cut cabbage in low boy cooler. Employee moved beef to bottom shelf. Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In low boy cooler, Cooked Rice (48F - Cold Holding), per operator, food not prepped or portioned today. Food prepared yesterday and held in walk in cooler overnight and moved to cooler on cook line at 11 am today, more than 5 hours ago. Food was discarded. See Stop Sale.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In low boy cooler, Cooked Rice (48F - Cold Holding), per operator, food not prepped or portioned today. Food prepared yesterday and held in walk in cooler overnight and moved to cooler on cook line at 11 am today, more than 5 hours ago. Food was discarded. See Stop Sale.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener soiled with grease and food debris in back prep room. Employee removed can opener to be cleaned. Corrected On-Site

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. In flip top cooler, Cooked pasta and potatoes prepared at 2 pm yesterday, not dated, more than 24 hours ago. Employee dated food. Corrected On-Site

Basic - Clean utensils or equipment stored in dirty drawer or rack. Clean utensils stored in pan on rack with food debris, in back prep room. Employee removed utensils to be rewashed and sanitized. Corrective Action Taken

Basic - Current Hotel and Restaurant license not displayed.

Basic - Employee eating in a food preparation or other restricted area. Employee drinking beverage on cook line. Advised employee to leave cook line to drink beverage. Employee removed beverage from cook line. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee's handbag stored on shelf over meat slicer on prep table in back room. Employee removed handbag from shelf. Corrected On-Site

Basic - In-use wet wiping cloth/towel used under cutting board. Wet wiping cloths stored under cutting boards on prep table in kitchen, at cook line. Employee removed wiping cloths from under cutting board. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. In kitchen, can opener fixed to table has food debris and rust on blade.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. In back prep are by ice machine, handwashing sink has no paper towels.

Intermediate - Spray bottle containing toxic substance not labeled. In kitchen, spray bottle with sanitizer has no label to tell what chemical. Employee labeled bottle. Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. On kitchen, on prep table employee open drink stored on table. Employee discarded cup. Corrected On-Site

Basic - Food stored on floor. In walk in cooler, beef store on floor under shelf. Employee started to take beef out.

Basic - In-use wet wiping cloth/towel used under cutting board. In kitchen, wet cloth used under cutting boards. Operator removed wet cloth and replaced with silicone mat. Corrected On-Site

Basic - Time/temperature control for safety food thawed in an improper manner. In kitchen, meat thawing in standing water. Employee moved faucet to have running water over thawing meat.

High Priority - Operating with an expired Division of Hotels and Restaurants license. Expired December 1, 2024

Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Emailed to operator

Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Emailed to operator

Basic - Equipment and utensils not properly air-dried - wet nesting. By walk in cooler on shelf, wet nesting quart containers.

Basic - No Heimlich maneuver/choking sign posted. Emailed to operator

High Priority - Pesticide/insecticide labeled for household use only present in establishment. In chemical closet by back door, household fly pesticide present.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. At bar, soda gun has mold like residue. Operator cleaned.

Intermediate - No soap provided at handwash sink. At hand wash sink in dish area, no soap provided. Operator provided soap. Corrected On-Site

Basic - In-use wet wiping cloth/towel used under cutting board. In back kitchen, wet wiping cloth stored under cutting board. Operator removed. Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. On cook line, hand wash sink blocked by cup and sponge in sink. Operator removed

Basic - Single-service articles improperly stored. Single use items stored on floor in back room. Operator moved to shelf. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At walk in cooler raw bacon over bbq sauce - operator moved bacon to lower shelf. Corrected On-Site

Intermediate - Equipment drain line draining into handwash sink. At pastry station- handwash sink with drain line draining above it.

Basic - Current Hotel and Restaurant license not displayed.

Basic - In-use knife/knives stored in cracks between pieces of equipment. Knife sharper between prep tables- operator moved. Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils in water of 75-80F- at cookline- operator removed. Corrected On-Site

High Priority - - From initial inspection : High Priority - Operating with an expired Division of Hotels and Restaurants license. Expired 12/1/2021. Warning - From follow-up inspection 2022-02-04: Time Extended

High Priority - Food stored in ice used for drinks. ....liquor bottles at bar. Employee discarded ice. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food...raw tuna above arugula at reach in cooler , raw beef above can food at walk in cooler. Employee properly stored food. Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse.... Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit....noodles 47°, butter nuts crust 46°, mushrooms 46° in upper glass cooler at kitchen.food being held more than four.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit....noodles 47°, butter nuts crust 46°, mushrooms 46° in upper glass cooler at kitchen.food being held more than four. Stop sale issue . Employee discarded. Corrective Action Taken

Intermediate - Handwash sink not accessible for employee use at all times...blocked big bucket... employee moved Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing...dumped ice at kitchen, stored cup by the ice machine. Employee moved. Corrected On-Site

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked....Demi glazed, other several sauce was cooked 2 days ago at walk in cooler . Employee date marked food. Corrected On-Site

Basic - Bathroom door left open other than during cleaning or maintenance employee bathroom. Employee closed . Corrected On-Site

Basic - Ceiling. And wall /ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance...throughout kitchen

Basic - Food stored on floor...beef at walk in cooler . Employee properly stored. Corrected On-Site

Basic - Hood filter missing from automatic fire suppression/exhaust system at main kitchen.

Basic - No container installed for catching grease from hood drip tray at desert kitchen.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust...hood filter all kitchen.

Basic - Stored food not covered...several sauces at walk in cooler. Employee covered Corrected On-Site