CAFE 66

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Corned beef hash observed at 101f. In service for 2 hours. Item is not on written time plan. Advised to add to time plan Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda nozzle at bar. Advised employee to clean Corrective Action Taken

Basic - Equipment and utensils not properly air-dried - wet nesting. Cups at servers station

Basic - Floor soiled/has accumulation of debris. Under cook line equipment

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters have grease build up. Cook line equipment has old food debris and grease. Shelf used to store microwave has old food debris. Gaskets and door frames on stainless steel freezer are soiled Repeat Violation

Basic - Ripped/worn tin foil used as shelf cover. Ripped foil under slicer table

Basic - Stored food not covered. Cut lettuce and pickles in walk in cooler

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Box of celery over cut lettuce in walk in cooler

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Panned Mac and cheese in walk in cooler with no date

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Umbrella on prep table next to hand sink

Basic - Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Storage shelves under prep tables used to store clean equipment are heavily rusted on cooks line

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on small cooler Gaskets on stainless steel freezer Repeat Violation

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet rags observed on prep table next to hand sink

High Priority - Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Educated manager who will talk with employee

High Priority - Non-food grade paper/paper towel used as liner for food container. In blueberry and strawberry pans. Operator removed Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. small reach in- shrimp (45F - Cold Holding); cheese (51F - Cold Holding);. 2nd temp- cheese 43f. Shrimp 42f. Cold holding Door was not shut all the way. Operator moved items to walk in freezer to rapid chill. Operator states items were in cooler for 30 minutes Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Slicer soiled in food debris Can opener blade Employee cleaned. Corrected On-Site

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

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Drink on cutting board Corrected On-Site

Basic - Ice bucket/shovel stored on floor between uses. At bar Corrected On-Site

Basic - No conspicuously located ambient air temperature thermometer in holding unit. In walk in cooler Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters Gasket on freezer. Gaskets were cleaned. Corrective Action Taken

Basic - Uncovered food stored near sink exposed to splash. Bacon bits next to hand sink 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. Cooked sausage links made Saturday

Basic - In-use tongs stored on equipment door handle between uses. Repeat Violation

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

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on stainless freezer

Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Shell eggs over raw sausage walk in cooler Corrected On-Site Repeat Violation

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On-Site

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee food in walk in cooler Corrected On-Site

Basic - In-use tongs stored on equipment door handle between uses. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters Repeat Violation

High Priority - 3 rusted cans present. Manager discarded Corrective Action Taken

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw ground beef over whole muscle intact steaks in cook line cooler. Raw beef over raw biscuits in upright freezer. Corrected On-Site

High Priority - Raw bacon stored over canned/bottled drinks in walk in cooler in the back smoker area.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On cook line Pooled eggs 45F French toast batter 64F recommended to put on time plan. Corrective Action Taken

High Priority - Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. Pulled pork reheating for hot holding since 7:30 found at 9:40 124F to 140F recommend to rapid reheat to 165F, place on flat top grill rechecked at 9:50 207F Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cooked sausage 120F on cook line shelf, 120F recommended to add to time plan. Corrective Action Taken

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Bake beans opened from can ambient cooling since 7:30 found at 9:20 (72F - Cooling) rechecked again 9:50 66F to 67F. Recommended to space out on shelving in freezer. Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris. Can opener and slicer. Corrected On-Site

Basic - Accumulation of black mold-like substance in the interior of the ice machine.

Basic - Ceiling vents above prep table soiled with accumulated dust.

Basic - Hood filters soiled with grease.

Basic - In-use tongs stored on equipment door handle between uses. Corrected On-Site

Basic - Opened employee beverage containers in several cold holding units with food to be served to customers.

Basic - Walk in cooler floor area(s) covered with standing water.

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. 0 ppm Corrected On-Site

Basic - Accumulation of residue on the inside of the dishmachine doors.

Basic - Ceiling vents soiled with accumulated food debris, grease or dust. Vents over cook line area.

Basic - Hole in or other damage to wall. At dry storage area.

Basic - Missing drain plug at dumpster.

Basic - Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Shelve at dry storage.

Basic - Nonfood-contact surface soiled with grease or food debris. Walk-in cooler shelves.

Basic - Reach in gasket at tall cooler at waiters station with torn gaskets.