BILLYS CAFE

High Priority - Employee rubbed hands together for less than 10-15 seconds while washing hands. Employee in cook line area washed hands for approximately 5 seconds. Discussed with operator.

High Priority - Employee washed hands with cold water. Employee in front counter washed hands, took temperature of water after 70F. Discussed with manager.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Shell eggs stored over coleslaw in walk in cooler. Operator corrected shelves. Corrected On-Site Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Slicer in prep area Repeat Violation

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Hamburger in reach in cooler at cook line. Waffle batter in walk in cooler. Operator dated. Corrected On-Site

Basic - Covered waste receptacle not provided in women's bathroom.

Basic - Floor soiled/has accumulation of debris. Under kitchen equipment Soda Bibb area Wall soiled under sprayer sink in dish machine area

Basic - Food stored on floor. Cases of oil in kitchen. Operator moved to shelf. Corrected On-Site

Basic - Interior of microwave has accumulation of black substance/grease/food debris. Black microwave at cook line Reach-in cooler in cook line area interior/shelves have accumulation of soil residues. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk in cooler shelves soiled

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed celery stored over cooked bacon in walk in cooler. Operator corrected shelves. Corrected On-Site

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At the server station, gallon of milk 50F, milk portion cups 52 and 49F. At the cook line, sour cream 53F, cottage cheese 52F, manager moved to freezer. Corrective Action Taken Warning - From follow-up inspection 2023-06-08: Reach-in cooler at the cook line with time temperature control for safety (TCS) food stored underneath, ambient temperature of 50F. Reach-in cooler at the end of the cook line, sour cream 46F, manager moved to freezer to dropped temperature. Admin Complaint

Basic - - From initial inspection : 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. Reach-in cooler at the cook line with ambient air temperature of 52F, items on top are under time as a Public Health control, bottom items sour cream 53F cottage cheese 52F. Warning - From follow-up inspection 2023-06-08: Ambient temperature of 50F, per manager cooler will be fixed 06/08/2023. at inspection time No time temperature control for safety (TCS) food inside cooler (bottom part). Admin Complaint

High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee grabbed ice buckets that are placed on the floor to fill up and scooped ice with no hand wash

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No quaternary or chlorine test strips

Intermediate - Well water testing report/documentation is not available upon request.

Basic - Ceiling tiles/vents soiled with accumulated food debris, grease, dust. Throughout kitchen area Floors soiled under kitchen equipment and storage racks

Basic - Food not stored at least 6 inches off of the floor. Cooked potatoes in walk in cooler. Operator moved to shelf. Corrected On-Site

Basic - In-use tongs stored on equipment door handle between uses. On oven door handle in kitchen area

Basic - Newspaper used to line food-contact shelves. 2 door reach in cooler in cook line area under waffle makers

Basic - No Heimlich maneuver/choking sign posted.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. 2 door reach in cooler in cook line area under waffle makers

Basic - Reach-in cooler shelves with rust that has pitted the surface. 2 door reach in cooler in cook line area under waffle makers

Basic - Reuse of single-service or single-use articles. Sour cream containers and milk jugs used to storing pancake batter and fruit toppings

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Tomatoes stored over cooked chicken in walk in cooler. Operator moved chicken to proper storage shelf. Corrected On-Site

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

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

Intermediate - Non-pitting surface rust on food-contact equipment. Shelf in walk in cooler.

Basic - Ceiling vents soiled with accumulated food debris, grease, dust. Cooks line.

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

Basic - In-use tongs stored on equipment door handle between uses. Operator removed tongs from Handel Corrected On-Site Repeat Violation

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

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. Key lime pie and cheeses cake.

Intermediate - Food-contact surface soiled with food debris. Drink dispensers nozzles at the serving station soda dispenser.

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

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