STEPHANIE'S CREPES

High Priority - Employee washed hands with cold water.

Intermediate - Handwash sink not accessible for employee use at all times. Blocked by a cutting board.

Intermediate - Probe thermometer not used to ensure proper food temperatures.

Basic - In-use knife/knives stored in cracks between pieces of equipment. Employee removed knife.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Employee placed bucket on stove Corrected On-Site

Intermediate - - From initial inspection : Intermediate - Handwash sink used for purposes other than handwashing. Observed hand sink blocked by a chest freezer at front counter. Employee removed items. Corrected On-Site - From follow-up inspection 2025-06-17: Time Extended

Intermediate - - From initial inspection : Intermediate - No probe thermometer provided to measure temperature of food products. - From follow-up inspection 2025-06-17: Time Extended

Basic - - From initial inspection : Basic - Buildup of food debris/soil residue on equipment door handles. Observed lid for ice machine soiled at front counter. - From follow-up inspection 2025-06-17: Time Extended

Basic - - From initial inspection : Basic - Working containers of food removed from original container not identified by common name. Observed at reach in cooler in the kitchen, containers with cooked chicken with more than 24 hours, not labeled. - From follow-up inspection 2025-06-17: Time Extended

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

Basic - Clean utensils or equipment stored in dirty drawer or rack.

Basic - Single-service articles improperly stored.

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. Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Hand sink at dishwashing area blocked by chest freezer.

Intermediate - Probe thermometer not used to ensure proper food temperatures of cooked time/temperature control for safety food.

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

High Priority - Employee washed hands with cold water. Employee washed hands with cold water at front counter.

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. Form provided while conducting the inspection. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Containers stored inside sink compartment.

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. Form provided while conducting the inspection.

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

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

Basic - Ice scoop handle in contact with ice. Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.

High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Employee placed eggs inside reach in cooler.

Basic - Employee with no hair restraint while engaging in food preparation.

Basic - Ice scoop handle in contact with ice.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.

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

Intermediate - Handwash sink not accessible for employee use at all times. Garbage can.

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Utensils on shelf inside bucket.

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

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Kitchen.

Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. Main prep reach in cooler at cook line. - From follow-up inspection 2021-09-15: Time Extended