FAIRMOUNT CAFE, LLC

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed macaroni salad stated made two days ago not date marked in the reach in cooler, operator put date on it. Corrected On-Site

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice buildup up in the reach in freezer back of kitchen.

Basic - Open dumpster lid. Operator closed. Corrected On-Site

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Observed solution read 0 ppm in one of sanitizer buckets, operator changed out new reading is at 200 ppm. Corrected On-Site

Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. Observed cutting board grooved on prep table at front counter. Warning - From follow-up inspection 2025-11-19: Time Extended

Basic - - From initial inspection : Basic - Open dumpster lid. Warning - From follow-up inspection 2025-11-19: Time Extended

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Employee drinks stored n the stand up reach in cooler in the back kitchen area. Owner removed the drinks. Corrected On-Site

Basic - Outer openings not protected with self-closing doors. Back exit of the kitchen. Repeat Violation

High Priority - Container of medicine improperly stored. Observed multiple containers of various medicines stored above containers of sugar and seasoning in the back dry storage area.

High Priority - Raw animal food stored over or with unwashed produce. Observed raw shell eggs stored over celery in the standing reach in cooler. Operator moved them. Corrected On-Site

Basic - Employee with no hair restraint while engaging in food preparation. Observed the operator cooking food with no hair restraint.

Basic - Outer openings not protected with self-closing doors. Observed the back door leading out of the kitchen not self closing.

Basic - Carbon dioxide/helium tanks not adequately secured.

Basic - Single-service articles not stored inverted or protected from contamination. Observed paper plates at spup station not inverted. Operator inverted. Corrected On-Site

Basic - Single-service articles stored next to handwash/food preparation sink exposed to splash. Observed rack of single service items positioned up against the handsink. Operator moved rack away from splash zone. Corrected On-Site

High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Observed sanitizer at 200+ppm on 3bay sink. Operator dropped water and refilled testing to 100ppm. Corrective Action Taken

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed batter (74F - Cold Holding); cheese (68F - Cold Holding). At cookline. Operator states batter is made daily and held out from 1100am to 3pm. And discarded. Cheese is held out during open hours, 100am to 3pm. Must be discarded at close if held on counter under time as a public health control. Form provided at inspection via email.

Basic - Food stored on floor. Observed water bottles stored on floor at back storage area.

Basic - Wash/Rinse/Sanitizing solution not maintained clean. Operator dropped sinks and refilled. Corrective Action Taken

High Priority - Dented/rusted cans present. See stop sale. Manager segregated. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs over cut melon manager located eggs on bottom of cooler. Corrected On-Site

High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Observed raw burger over raw bacon and fish in reachin freezer. Manager rearranged foods. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener dirty. Slicer with old food still on bottom. Manager will break down and clean. Corrective Action Taken

Intermediate - Handwash sink not accessible for employee use at all times. Pan on handsink at cookline. Manager removed. Corrected On-Site

Basic - Can opener blade not kept sharp - observed metal shavings.

Basic - Cleaned and sanitized equipment or utensils not properly stored. Clean dishes under drain lines under handsink exposed to splash. Manager moved. Corrected On-Site

Basic - Covered waste receptacle not provided in women's bathroom.

Basic - Cutting board has cut marks and is no longer cleanable.

Basic - Equipment in poor repair. Gaskets at front 3 door broken and repaired with tape.

Basic - Ice buildup in reach-in freezer and/or walk-in freezer.

Basic - No conspicuously located ambient air temperature thermometer in holding unit.

Basic - No hot running water at mop sink.

Basic - Old labels stuck to food containers after cleaning.

Basic - Trash receptacles not provided where needed in establishment. Observed no trash can at handsinks.