CRACKERS CAFE LLC

Basic - Bowl or other container with no handle used to dispense food. Observed cup with no handle inside container of sugar at front counter, operator removed.

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed ice bucket not inverted at front counter.

Basic - Food stored on floor. Observed bags or posits on floor of back kitchen. Operator stored properly. Corrected On-Site

Basic - No handwashing sign provided at a hand sink used by food employees. Observed no hand washing sign at hand wash sign in kitchen. Operator provided sign Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw chicken at 46F in stainless reach in cooler at kitchen prep station. Per operator, items not prepared or portioned today, items removed from reach in cooler and left out of temperature for approximately 15 minutes- Operator moved items to freezer to quick chill. Items at 43F at 10:45. Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed sausages in frying basket at 119F- per operator, items out of temperature since 9:00 for 1 hour. Operator put sausages on time as a public health control. Repeat Violation Admin Complaint

High Priority - Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Observed wiping cloth solution chlorine at 200+ ppm- operator mixed fresh solution to 50ppm. Corrected On-Site

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance at cook line.

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice build up in tall white freezer in main kitchen area.

Basic - In-use tongs stored on equipment door handle between uses. Observed tongs improperly stored on stove oven handle at cook line. Operator removed. Corrected On-Site

High Priority - Operating with an expired Division of Hotels and Restaurants license. License expired 12/1/2023 Admin Complaint

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed Raw pork not in commercial packaging over onion rings at reach in freezer in kitchen. Raw bacon over bell peppers and tomatoes at walk in cooler. Educated operator on proper storage procedures.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. butter (83F - Hot Holding) Observed on counter next to toaster oven. Per operator, out of temperature for approximately 2.5 hours. Operator placed butter on flat top grill to heat to 165+F. Corrective Action Taken

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Hose Bibb back dock

Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Observed Chili (reach in cooler) and cooked pork (walk in cooler) made in house, frozen, not marked with date removed from freezer in order to determine expiration date. Per operator, products made and frozen on same day. Per operator, both products pulled from freezer within 2 days. Educated operator on proper date tracking procedures.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. pooled eggs (60F - Cold Holding)on prep table. Operator states less then four hours, will add more ice Corrective Action Taken

Basic - Ice buildup in reach-in freezer

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

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

Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.

Basic - Bowl or other container with no handle used to dispense food. Sugar/storage area/corrective action taken/operator removed plastic cup. Corrective Action Taken

Basic - Food stored on floor. Potatoes/walk in cooler/corrective action taken/operator stored foods back on shelf. Corrected On-Site Repeat Violation

Basic - Working containers of food removed from original container not identified by common name. Sugar/flour/storage area

Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Turkey/opened 3 days before/walk in cooler/corrective action taken/operator date labeled food. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener/prep area/kitchen/corrective action taken/operator cleaned and sanitized can opener. Corrected On-Site

Basic - Food stored on floor. Raw eggs/walk in cooler/corrective action taken/operator stored foods off the floor. Corrected On-Site

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

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Cooked potatoes at 9:45(57°F - Cooling); cooked potatoes cooling since 10:00 (57°F - Cooling). At the current rate of cooling the potatoes will not reach 41 in 6 hours. Operator moved to freezer for quick chill. Corrective Action Taken

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Pooled eggs at 62°F. Operator had the eggs on ice, however they throw out the eggs after 4 hours so informed operator about time as a public health control and emailed form. Corrective Action Taken

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Operator supplied towels. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. Operator removed.

Basic - Employee personal items stored in bowls under prep table. Employees moved items. Bowls cleaned and sanitized..Corrected On-Site Corrected On-Site