BILLY'S CAFE

High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Employee cracked raw shell eggs, wipe fingers on rag and touched clean plates. Spoke with operator Corrective Action Taken

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Operator moved to freezer for quick cooling. Butter (50F - Cold Holding) Repeat Violation

High Priority - Toxic substance/chemical improperly stored. Pain reliever on prep table. Operator removed. Corrected On-Site Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener soiled Long white cutting board on prep table... Repeat Violation

Intermediate - No probe thermometer provided to measure temperature of food products.

Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. One new employee. Emailed Food employee reporting agreement form to operator.

Intermediate - Original container of toxic substance or chemical does not bear the manufacturer's label. Bottle with yellow and clear liquid at cook line.

Intermediate - Spray bottle containing toxic substance not labeled. Bottle with yellow and clear liquid at cook line.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine at front counter.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling tiles in dry storage. Repeat Violation

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

Basic - Employee with no beard guard/restraint while engaging in food preparation. One cook at cook line

Basic - Floor soiled/has accumulation of debris. Floor in dry storage area. Floor at cook line soiled. Floor under dish washer soiled. Repeat Violation

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Oven at the end of cook line. Repeat Violation

Basic - Light not functioning. One bulb at cook line.

Basic - No copy of latest inspection report available.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in cooler gaskets at cook line. Exterior equipment at cook line. Repeat Violation

Basic - Plumbing system in disrepair. Cold water knob does not turn.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach in cooler at cook line.

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

Basic - Wet mop not stored in a manner to allow the mop to dry. One step mop in bucket.

Basic - Working containers of food removed from original container not identified by common name. Baking soda. Operator labelled. ** Sugar and flour Corrected On-Site** Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Per operator less than 4;hours. Moved to freezer for quick cooling. Pancake mix (45F - Cold Holding) Hash Browns (51F - Cold Holding) Corrective Action Taken

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. Operator added time mark. Corrected On-Site Repeat Violation

High Priority - Toxic substance/chemical improperly stored. Lysol spray on counter next to salt and corn starch. Operator removed. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener on prep table soiled. Reach in cooler interior at cook line.

Basic - Ceiling tile missing. Ceiling tile in dish area Repeat Violation

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Vent in dish area.

Basic - Cutting board has cut marks and is no longer cleanable. Long white cutting board at cook line.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Glasses on table next to steam table. Operator removed. Corrected On-Site

Basic - Floor soiled/has accumulation of debris. Floor at the end of cook line soiled Floor in the corner of ice machine soiled.

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Oven interior at cook line.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan guard in walk in cooler.

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

High Priority - Container of medicine improperly stored. - employee medicine stored at expo. Corrected On-Site

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

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. - operator placed correct time on raw shell eggs Corrected On-Site Repeat Violation

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Repeat Violation

Basic - Ceiling tile missing. - dishwasher area. Repeat Violation

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. - employee drinks stored with food items on front line. Corrected On-Site Repeat Violation

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. - cell phone, personal items stored at expo. - pursesstoed whit food in dry storage Corrected On-Site

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

Basic - Floor not cleaned when the least amount of food is exposed. - under ice machine - under cooking equipment on cooks line. Repeat Violation

Basic - No copy of latest inspection report available. Repeat Violation

Basic - Silverware/utensils stored upright with the food-contact surface up. -silverware stored at service area. Repeat Violation

Basic - Wall soiled with accumulated grease, food debris, and/or dust. -wall behind cooking equipment on cooks line. Repeat Violation

Basic - Wet mop not stored in a manner to allow the mop to dry.

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. - raw chicken stored above raw ground beef patties on cooks line. 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 and the time removed from temperature control cannot be determined. - raw shell eggs operator placed correct time .

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. - white cutting boards on cooks line Repeat Violation

Basic - Accumulation of debris on exterior of warewashing machine. Repeat Violation

Basic - Ceiling tile missing. - cooks line

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. - employee drinks stored next to condiments on front line. Corrected On-Site Repeat Violation

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Repeat Violation

Basic - Floor soiled/has accumulation of debris. - under ice machine - under all cooking equipment on cooks line. Repeat Violation

Basic - No copy of latest inspection report available.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - exterior of reach in cooler on cooks line. Repeat Violation

Basic - Wall soiled with accumulated grease, food debris, and/or dust. - behind all cooking equipment on cooks line. Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. - can opener (COS) - electric slicer (COS) White cutting board on cooks line. Repeat Violation

Intermediate - Handwash sink not accessible for employee use at all times. - hand sink next to 3 compartment sink blocked with pans Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. - hand sink next to 3 compartment sink Corrected On-Site

Basic - Accumulation of debris on exterior of warewashing machine. Repeat Violation

Basic - Current Hotel and Restaurant license not displayed. Repeat Violation

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

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

Basic - Employee with no beard guard/restraint while engaging in food preparation.

Basic - Floor soiled/has accumulation of debris. - floor under cooking equipment in kitchen area.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Splash board at burner stove.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. - wall behind cooking equipment on cooks line. Repeat Violation

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Mop sink located outside of backdoor. Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener White cutting boards on cooks line.

Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. 4 employees

Basic - Accumulation of debris on exterior of warewashing machine.

Basic - Buildup of food debris/soil residue on equipment door handles. On cooks line.

Basic - Current Hotel and Restaurant license not displayed.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink stored on prep table at expo.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee purse stored with Togo cup at front counter.

Basic - Employee with no hair restraint while engaging in food preparation. Employees on cooks line.

Basic - No conspicuously located ambient air temperature thermometer in holding unit. Cold holding unit on cooks line. Repeat Violation

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall behind cooking equipment on cooks line. Repeat Violation

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener White cutting boards on cooks line.

Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle of yellow liquid stored on stove top

Basic - Carbon dioxide/helium tanks not adequately secured. Tank located next to bag n box rack in prep area. Corrected On-Site

Basic - No conspicuously located ambient air temperature thermometer in holding unit. Both Cooling units on cooks line. Glass door Cooler on cooks line. Glass door cooler on front line

Basic - No handwashing sign provided at a hand sink used by food employees. Hand sink next to 3 compartment sink

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters Wall behind flat top grill.

Basic - Worn, torn and/or soiled floors/carpeting. Floor under all cooking equipment on cooks line.

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. -Observed cook wash a rag and then change gloves without washing hands. 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 and the time removed from temperature control cannot be determined. Eggs. Manager determined correct time. Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. -Purple bottle at warewash area.

Basic - Ceiling tile missing. -Rear corner of dry storage room. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -Cell phone and lighter over steam table on cookline.

Basic - Floor soiled/has accumulation of debris. -Under fryers.

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

High Priority - Container of medicine improperly stored.Employee medicine on front line and dish area stored among food preparation items and utensils.

High Priority - Employee dried hands on clothes after washing.

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee not washing hands in between change task.

High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed cook place cooked waffle on plate with bare hands.

High Priority - Raw animal food stored over or with unwashed produce. Raw bacon stored above multiple unwashed vegetable.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw bacon stored above batter mix. Corrected On-Site Repeat Violation

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Polish sausage 47F advice to quick chill recheck 41F Butter cups 51F advice to quick chill recheck 39F. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board in kitchen prep area soiled.

Intermediate - Handwash sink not accessible for employee use at all times. Hand wash sink by dish room has dirty plates blocking access to hand sink in kitchen.

Intermediate - Handwash sink used for purposes other than handwashing. Cook was observed washing dish cloth in hand sink in kitchen. Sauce bottles stored around hand sink on counter . Repeat Violation

Intermediate - Original container of toxic substance or chemical does not bear the manufacturer's label. Sanitizer solution bottle , per operator was not labeled.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Potatoes in walk in cooler not date marked per operator more than 24hrs

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Beverage bottle on table by ice tea machine. Corrected On-Site

Basic - Employee with ineffective hair restraint while engaging in food preparation. Male Cook in kitchen was not wearing hair restraints.

Basic - Floor soiled/has accumulation of debris. Floor behind grill and stove soiled.

Basic - Food stored in a location that is exposed to splash/dust. Salisbury steak hot holding by hand sink in kitchen.

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Sugar container scoop handle in direct contact with food.

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

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet cloth in kitchen on prep table not in sanitizer solution.

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 0 ppm. Repeat Violation

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw bacon over waffle batter. Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Shepherds pie 109f. Less than 2 hours. Advised to reheat. Operator placed in oven. Corrective Action Taken

Basic - Cardboard used to line food-contact shelves. Under cases of potatoes. Corrected On-Site

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

Basic - Food stored on floor. Bag in box soda box. Corrected On-Site