CAFE CAIRANO

High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Employee cracking raw shell eggs with gloved hands then changed gloves and continued to handle other food and milk container without washing hands between glove changes.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. hollandaise sauce (48F - Cold Holding); mixed shredded cheese (48F - Cold Holding) sitting out on cutting board of flip top reach in cooler across from grill in kitchen, per employee both items have been taken out of cooler no more than 30 minutes, both items,s put back in reach in cooler. Corrective Action Taken

Intermediate - Handwash sink used for purposes other than handwashing. Hand wash station closest to cook line has strainer in sink and used as dump sink.

Basic - Dead roaches on premises. 1 dead roach behind reach in freezer chest in back of kitchen by triple sink. Employee cleaned up and discarded roach. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee purse and vape with clean plates and to go containers on prep table by grill. Employee purse with clean plastic containers over triple sink.

Basic - Floor soiled/has accumulation of debris. Build up of debris and grease under triple sink and equipment on cook line.

Basic - No handwashing sign provided at a hand sink used by food employees. At hand wash station by triple sink.

Basic - Objectionable odors in bathroom or other areas of the establishment. In women's bathroom. Repeat Violation

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee purse, drink, and phone on prep table with clean dishes next to steam well on cook line, all items removed. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Cases of raw shell eggs stored over bottle of margarine in standing reach in cooler near back door to kitchen.

Intermediate - Handwash sink not accessible for employee use at all times. Large bottle of soap in hand wash station by triple sink.

Intermediate - Handwash sink used for purposes other than handwashing. Hand wash station on make line by reach in cooler used as dump sink. Repeat Violation

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At hand wash station by soda machine.

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Multiple pans, pots, and lids on rack in back of kitchen.

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

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Guard around flat top grill and side of range on cook line. Gaskets of reach in coolers throughout kitchen. Repeat Violation

Basic - Objectionable odors in bathroom or other areas of the establishment. In women's bathroom.

Basic - Standing water in bottom of reach-in-cooler. In flip top reach in cooler next to hand wash station on make line.

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed oranges, tomatoes, and berries stored over bread, pancake mix, and other bottles of sauce in bottom section of reach in cooler across from cook line. Repeat Violation

High Priority - Employee switched from working with raw food to ready-to-eat food and/or clean equipment/utensils without washing hands. Employee on cook line handled raw smoke salmon with gloved hands then switched gloves and continued to handle clean containers and plates without washing hands between tasks.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. creamer (48F - Cold Holding) in standing reach in cooler with glass doors in kitchen, per employees doors have been consistently open for less then 1 hour. diced tomatoes (48F - Cold Holding) in top section flip top of reach in cooler on make line, per employee lid has been left open for less then 1 hour, lid closed. Corrective Action Taken Repeat Violation Admin Complaint

High Priority - Toxic substance/chemical improperly stored. Lime-a-way stored with paper towels in dish area. Spray bottle of air fresher with paper towels under hand wash station on cook line. Bottle of Clorox, spray deodorant, and soap stored with paper towels under hand wash station in women's bathroom. All chemicals moved. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Employee filled pitcher in hand wash sink next to reach in cooler on cook line.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked penna pasta in flip top reach in cooler on make line, employee discarded. Corrective Action Taken Repeat Violation

Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Hot water shut off at hand wash station next to triple sink.

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed lemons and oranges over buns in standing reach in cooler on make line. Unwashed blueberries and strawberries over liquid eggs whites in flip top reach in cooler on make line.

High Priority - - From initial inspection : 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. In use dish machine reading 0ppm, machine ran multiple times, machine still reading 0ppm, inspector noticed no sanitizer being pulled from dispenser into dish machine when ran, manager began to set up triple sink during inspection. Corrective Action Taken Warning - From follow-up inspection 2024-02-01: Per operator they are getting quotes for new dish machines, operator has placed a,"do not use" sign on dish machine. Time Extended - From follow-up inspection 2024-04-11: Operator said they are not going to replace the dish machine because it is to expensive, there is still a do not use sign on machine and machine is turned off. They have sanitizer dispensers set up over the triple sink and said they would rather use the triple sink. Time Extended

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In the standup reach in cooler, raw shell eggs over cooked chicken. Operator relocated the cooked chicken to the top shelf. Corrected On-Site Repeat Violation Admin Complaint

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. On the main cook line, eggs and butter held on time as public health control with no product time marking. Operator placed time mark on the containers. Corrected On-Site

High Priority - Toxic substance/chemical improperly stored. Chemical spray bottle of febreeze on the back side of the main cook line reach in cooler. Operator relocated the chemical spray bottle. Corrected On-Site Repeat Violation Admin Complaint

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. White cutting boards on the cook line have build up of food residue staining. Repeat Violation

Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. No thermometer or test kit available for the high temperature dishmachine.

Basic - Bowl or other container with no handle used to dispense food. In the bulk sugar container plastic bowl used as a scoop with no handle.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling vents over the dry storage area by the rear exterior door has build up of dust around the ceiling vent.

Basic - Current Hotel and Restaurant license not displayed. At time of inspection current license available expired 06/01/2023.

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee personal food/drinks stored over food/drinks to be served to customers. Operator relocated the personal items. Corrected On-Site

Basic - Equipment in poor repair. Flip top reach in cooler on the cook line has torn door gaskets.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Flip top reach in cooler and standup reach in cooler in the prep area have build up of mold like substance in the door gaskets. Repeat Violation

Basic - Single-service articles improperly stored. Single service plastic carry out containers stored on the floor at the front hand wash sink, operator relocated the single service containers. Corrected On-Site Repeat Violation

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. On the main cook line, raw shell eggs stored over cooked ready to eat sausage. Operator relocated the raw shell eggs. Corrected On-Site

High Priority - Toxic substance/chemical improperly stored. At the front bar counter, chemical spray bottle of windex stored on counter with bottles of condiments. Operator relocated the chemical spray bottle. Corrected On-Site

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. No bodily fluid clean up kit or written procedures available. Inspector provided written procedures. Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Flip top reach in cooler next to the hand wash sink cooler door gaskets have build up of food debris.

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. No employee health reporting agreement or similar documentation available. Inspector provided employee reporting agreement. Corrective Action Taken

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. At time of inspection establishment utilizing time as a public health control for butter with no written plan.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. In the flip top reach in cooler by the hand wash sink, container of potato salad made the day before with no product date marking. Operator placed date label on the potato salad. Corrected On-Site

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. On the storage shelf closest to the reach in freezer, clean metal containers not inverted or covered for protection.

Basic - Dead roaches on premises. Observed one dead roach on the ground under the dry storage shelf by the rear exterior door. Operator swept and discarded the dead roach. Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage stored on the clean prep table opposite the flip top reach in cooler. Operator relocated the employee beverage. Corrected On-Site Repeat Violation

Basic - In-use tongs stored on equipment door handle between uses. On the main cook line, tongs stored on the oven door handles. Operator relocated the tongs to the correct storage location. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. On the main cook line, hood vents over the flat top grill have build up of dust.

Basic - Old labels stuck to food containers after cleaning. On the storage shelf over the three compartment sink, clean plastic container with old blue label still attached.

Basic - Single-service articles improperly stored. Single service portion cup lids stored on the floor in front of the two door beverage reach in cooler. Repeat Violation

Basic - Working containers of food removed from original container not identified by common name. On the dry storage shelf by the rear exterior door, bulk flour container with no product labeling. Operator labeled the bulk container. Corrected On-Site Repeat Violation

High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. At time of inspection smoked salmon offered raw with no proof of parasite destruction. Operator messaged the provider for form. Corrective Action Taken

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. On the prep table next to the stove top and steam table, container of butter stored at ambient air temperature overnight; butter (80F - Cold Holding). Operator discarded the container of butter.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On the prep table next to the stove top and steam table, container of butter stored at ambient air temperature overnight; butter (80F - Cold Holding). Operator discarded the container of butter. Corrected On-Site

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. In the reach in cooler closest to the rear exterior door, open container of heavy cream opened Saturday with no product date marking. Operator placed a date mark in the container. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. At time of inspection, hand wash sink behind the front bar counter has employee coffee mug stored in the sink. Observed employee fill pitcher of water at the hand wash sink behind the front bar counter. Operator relocated the coffee mug and is going to add another hand wash sink to the floor plans to make the hand wash sink behind the bar a prep sink. Corrective Action Taken

Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. At time of inspection no consumer advisory posted for smoked salmon. Inspector provided a consumer advisory. Corrective Action Taken

Basic - Bowl or other container with no handle used to dispense food. In the bulk container of flour by the rear exterior door, plastic portion cup used as a scoop. Operator removed the portion cup from the product. Corrected On-Site

Basic - Current Hotel and Restaurant license not displayed. At time of inspection, current license not displayed, operator attempted to print the current license during the inspection. Corrective Action Taken

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage stored on the side of the first flip top reach in cooler closest to the front bar area. Operator relocated the employee beverage to the correct storage location. Corrected On-Site

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee personal food stored in the two door reach in cooler over cans of beer to be served to customers. Operator relocated the employee personal food to the correct storage location. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. At the first flip top reach in cooler closest to the bar area, employee personal cell phone stored on the top of the flip top reach in cooler. Operator relocated the personal phone to the correct storage location. Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. On the storage shelf over the three compartment sink, clean plastic containers stacked while wet.

Basic - Food stored on floor. At the dry storage area by the rear exterior door, container of fryer oil stored in the floor. Operator relocated the fryer oil to the proper storage location. Corrected On-Site

Basic - Single-service articles improperly stored. Behind the front bar counter, single service dinner napkins stored in the floor. Employee relocated the napkins to the correct storage location. Corrected On-Site

Basic - Stored food not covered. In the reach in freezer opposite the three compartment sink, pan of prepared egg plant parmesan stored without being covered.

Basic - Time/temperature control for safety food thawed in an improper manner. At time of inspection, lobster bisque thawing in the three compartment sink at ambient air temperature in container of water.

Basic - Wet mop not stored in a manner to allow the mop to dry. At the mop sink area by the three compartment sink, wet mop stored with the mop head in the mop bucket.

Basic - Working containers of food removed from original container not identified by common name. Bulk containers of flour and sugar stored on the bottom shelf of the dry storage shelf by the rear exterior door with no product label. Operator labeled the bulk containers. Corrected On-Site