EJ'S BAYFRONT CAFE

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In the reach in cooler next to cook top, observed two containers of raw pooled eggs stored above ready to eat eggs and mixed greens. Operator rearranged for proper storage. 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 identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. See stop sale. Observe milk (97F - Hot Holding) at the coffee server station.

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 and the time removed from temperature control cannot be determined. See stop sale. Observe milk (97F - Hot Holding) at the coffee server station.

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Smoked salmon dish on menu not marked indicating the consumer advisory. Operator began to mark menus.

Basic - In the reach in cooler next to cook top, observed 6 packs of raw salmon in Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Salmon was still partially frozen. Operator began to remove raw salmon from commercially processed Reduced oxygen package. Corrective Action Taken

High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed the dishwasher go from dirty to clean dishes without washing their hands or changing gloves. Instructed operator on proper method. Corrective Action Taken

High Priority - Employee washed hands with cold water. Observed their hand wash sink with no working hot water, and observed many employees washing their hands in it. Operator stated they have a replacement part coming in for the sink.

High Priority - Toxic substance/chemical improperly stored. Observed a sanitizer bottle stored above food product in the kitchen. Operator removed the bottle. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Observed their hand wash sink used to dump ice and utensils. Operator removed the objects. Corrected On-Site

Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed their hand wash sink with no working hot water, and observed many employees washing their hands in it. Operator stated they have a replacement part coming in for the sink. Repeat Violation

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Observed a employee container of food stored above the food server line. Operator disposed of it. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed multiple employee phones and other effects stored on top of food prep areas.

Basic - Single-service articles not stored inverted or protected from contamination. Observed multiple containers of coffee filters uncovered by the prep line.

High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. In the double door reach in cooler by the bag in box there is 4 1/2 pounds of cooked sausage that is date marked 8 days prior. See stop sale.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In the bottom of the make table cooler raw shell eggs are stored over clam chowder and washed lettuce. In the front counter make table cooler raw beef is stored over sliced ham operator moved all items to proper storage order. Inspector educated operator on proper storage of raw animal proteins. Corrected On-Site

High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. In the double door reach in cooler by the bag in box there is 4 1/2 pounds of cooked sausage that is date marked 8 days prior.

Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. The water at the hand washing sink at the front counter does not exceed 82F after running for four minutes.

Basic - Food stored on floor. There are onions and potatoes stored on the floor in dry storage.

Basic - Plumbing system in disrepair. The hot water faucet at the hand washing sink at the front counter does not work.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. There is a wet wiping towel on the counter by the iced tea machine.

Basic - Working containers of food removed from original container not identified by common name. There is a unlabeled bin of flour by the ice machine.

High Priority - Warewashing sanitizing solution exceeding the maximum concentration allowed. Observed sanitizer in dish washer reaching above 200ppm. Operator drained water and reset. Dishwasher now testing at 75ppm Corrected On-Site

Basic - Carbon dioxide/helium tanks not adequately secured. Observed CO2 canister not secured next to soda machine.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensil P's in standing water only reaching 93F. Operator adjusted flame to heat water. Water now reaching 145F. Repeat 8/22/2023 Corrected On-Site Repeat Violation

High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed cook wipe floor with rag. The cook then proceeded to grab a clean dish. The operator informed the cook that they needed to wash hands and replace gloves. Corrective Action Taken

Basic - In-use utensil 103°F(Hot Holding) on the stove stored in standing water less than 135 degrees Fahrenheit. Operator turn the heat up and observed utensils 150°F (Hot Holding) on the stove. Corrected On-Site

Basic - Interior of microwave has accumulation of food debris on the shelf near the dish machine.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust on reach in cooler gaskets across from the cook line and at the servers station. Repeat Violation

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 on the container of raw shell eggs. Operator stated the raw shell eggs was removed from temperature at 0930. Operator placed time mark on container of raw shell eggs. Corrected On-Site

Basic - Cutting board has cut marks and is no longer cleanable next to the fryer. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust on the reach in cooler gasket's in front of the cook line.

Basic - Wet wiping cloth not stored in sanitizing solution between uses on the line. Operator placed wet wiping cloth inside sanitizer container. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In the under counter cooler by the service area milk (46F - Cold Holding). Operator moved the milk to the upright reach in cooler. Corrective Action Taken

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. There is a mold like substance inside the ice machine.

Basic - Cutting board has cut marks and is no longer cleanable. There are multiple cutting boards throughout the kitchen that are deeply grooved and no longer cleanable.

High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Observed a cook crack raw shell eggs and failed to wash hands before handling a clean spatula. Educated on the importance of washing hands before handling clean utensils. Corrective Action Taken

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw bacon over cut spinach in the three door reach in cooler.

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Observed no vacuum breaker at the hose bibb by the mop sink.

Intermediate - Handwash sink used for purposes other than handwashing. Observed a server tray in the hand wash sink by the coffee machine. Operator removed the tray. Corrected On-Site

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed a cook wearing a watch while preparing food.

Basic - Single-service articles improperly stored. Observed coffee filters not inverted or protected on the line. This is a repeat violation from 08/18/21. Repeat Violation

Basic - Water leaking from pipe and/or faucet/handle. Observed a leaking pipe at the hand wash sink by the coffee station.