ANGEL CAKES GOURMET

Basic - Bowl or other container with no handle used to dispense food. Corrected On-Site

High Priority - Food with mold-like growth. See stop sale. 6oz of Black berries in reach in cooler at front prep station.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef over roux. Operator moved roux over beef. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards soiled, can opener blade soiled

Basic - Clean utensils stored between equipment and wall. Spatulas stored in between wall and storage shelf near grill. Operator moved spatulas to three compartment sink to be cleaned. Corrected On-Site

Basic - Cutting board has cut marks and is no longer cleanable. Cutting board in kitchen and cutting board on prep table in front prep station grooved.

Basic - Food stored on floor. Bottled water stored on floor in dry storage.

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup in reach in freezer in dry storage.

Basic - Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. Pimento cheese spread, tiramisu cake, strawberry cheesecake, cinnamon banana pudding.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach in cooler shelves soiled with debris.

Basic - Reach-in cooler shelves with rust that has pitted the surface. Reach in coolers in kitchen and front prep area rusted.

Basic - Single-service articles improperly stored. Containers and utensils stored on dry storage floor.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth stored on prep table in kitchen. Operator moved wiping cloth to proper area. Corrected On-Site

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. butternut squash soup (60F - Cold Holding) bottom of 4 door cooler in kitchen. Operator states it was cooked yesterday and placed in cooler over night to cool. Operator states that they did not take a temperature to ensure croup properly cooled.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. butternut squash soup (60F - Cold Holding)

Basic - Single-service articles improperly stored.

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

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Water turned off because of plumbing issue at one sink

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Opened employee beverage in reach in cooler. Employee beverage removed. Corrected On-Site

Basic - Plumbing system in disrepair. Hand wash sink at entrance of the kitchen.

Basic - Working containers of food removed from original container not identified by common name. Squeeze bottles on cook line containing food removed from its original container not labeled with common name.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Pasta, chicken

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

Basic - Food stored on floor. Bottles of water stored under shelves in dry storage

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken stored over ground beef. Operator rearranged refrigerator to be in compliance Corrected On-Site

Intermediate - Toxic substance/chemical on premise that is not required for the operation of establishment. Paint stored in dry storage under shelving. Corrected On-Site

Basic - Food stored on floor. A case of condensed milk stored on the floor.. operator moved condensed milk.

Intermediate - Food-contact surface soiled. Cutting board in front prep area stained.

Basic - Food stored on floor. Bottled water Corrected On-Site

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. Operator prepping watermelon with bare hands.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Front case,Pork Chop 44F cold hold, grilled Chicken 46F cold hold. Food in case less than 4 hours, operator placed foods in a secondary unit until it can be determined if the unit is working properly. Corrective Action Taken

High Priority - Time/temperature control for safety food required to be date marked is not date marked and time of opening/preparation cannot be determined. See stop sale. See Stop Sale

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board at front prep unit.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Chicken Salad, operator was unable to determine the prep date. See Stop Sale

Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board Repeat Violation Warning - From follow-up inspection 2022-01-20: Time Extended

Intermediate - - From initial inspection : Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked Chicken Sour cream Tomato Sauce. Chicken salad Operator is able to determine the prep dates. Discussed the importance of dating ready to eat foods Warning - From follow-up inspection 2022-01-20: Time Extended