CORNERSTONE CAFE

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. 10 ppm.

Intermediate - Handwash sink used for purposes other than handwashing. Storing multiple items. Items removed. Corrected On-Site

Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Men's room.

Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.

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.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Chicken salad 62°, cut lettuce 55° less than 4 hours per operator. Put in walk-in cooler. Items were on salad bar. Repeat Violation

Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Salad bar not keeping foods at 41° or below. Repeat Violation

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cut lettuce 61°F, ranch 56°F, Less than 4 hours per operator, Iced during inspection. Corrective Action Taken Repeat Violation

High Priority - Food-contact surfaces in contact with time/temperature control for safety food not cleaned at least every four hours. Knives.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Broccoli casserole at 45°F Less than 4 hours per operator.

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

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Phone on in prep area.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Eggs over ready to eat foods, Properly stored during inspection. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cut lettuce at 50°, less than 4 hours per operator, Iced during inspection. Corrective Action Taken Repeat Violation

Basic - Stored food not covered. Pan of rice in walk-in cooler. Covered during inspection. Corrected On-Site

Basic - Wet wiping cloth not stored in sanitizing solution between uses.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Chicken salad at 50°, cut lettuce at 53°, less than 4 hours per operator , discarded by operator. Corrective Action Taken

Intermediate - Handwash sink used for purposes other than handwashing. Storing saucer. Saucer removed. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cut tomatoes on salad bar at 58°, less than 4 hours per operator, ice added to salad bar. Corrective Action Taken

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Beef Pattie's at 115° less than 4 hours per operator , reheated during inspection. Corrected On-Site

Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.

Basic - Wet wiping cloth not stored in sanitizing solution between uses.

High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 0 ppm, service called during inspection. Corrective Action Taken

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Eggs on top shelf of cooler. Properly stored during inspection. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Macaroni salad at 53, less than 4 hours per operator , Iced during inspection. Corrective Action Taken

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit.wings at 105, less than 4 hours per operator, warmer turned up. Corrective Action Taken