CAFE THIRTY A

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Service area near kitchen entry- upright- ambient 45°-milk 43°, butter 45°, pasta 45°, cheese sauce 46°, crawfish tails 47°, tomato sauce 44°, chicken stock 45°, half n half 43°, butternut squash purée 47°F. (All held over night per chef Timothy. See stop sale). Repeat Violation Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Service area near kitchen entry- upright- ambient 45°-milk 43°, butter 45°, pasta 45°, cheese sauce 46°, crawfish tails 47°, tomato sauce 44°, chicken stock 45°, half n half 43°, butternut squash purée 47°F. (All held over night per chef Timothy. See stop sale). Repeat Violation Warning

High Priority - Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 24 hours. Service area near kitchen entry- upright- ambient 45°-milk 43°, butter 45°, pasta 45°, cheese sauce 46°, crawfish tails 47°, tomato sauce 44°, chicken stock 45°, half n half 43°, butternut squash purée 47°F. (All held over night per chef Timothy. See stop sale). Repeat Violation Warning

High Priority - Toxic substance/chemical improperly stored. Multi use surface cleaner stored on prep table near prep sink in service area.

Intermediate - Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. Upright thermometer 7 degrees off.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime.multiple cutting boards at make bars soiled with deep grooves. Repeat Violation

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At upstairs bar hand sink.

Intermediate - No soap provided at handwash sink. At upstairs bar hand sink.

Intermediate - Non-pitting surface rust on food-contact equipment. Rusted shelf in pizza oven area.

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

Basic - Ceiling/ceiling tile shows damage or is in disrepair. In dry storage area and back door area. Repeat Violation

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Dishes stored on shelf near salad make bar not inverted.

Basic - Duct tape used to repair nonfood-contact surface. Duct tape used on both sides of reach in freezer lids.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Phones, keys, and vapors stored on food storage shelf as well as food prep shelf at expo station.

Basic - Exterior door has a gap at the threshold that opens to the outside.

Basic - Floor tiles missing and/or in disrepair and/or in disrepair. Cracked tiles in foyer.

Basic - In-use ice scoop stored on soiled surface between uses. Downstairs ice scoop stored on top of ice machine in dining area also in back room by back door.

Basic - No handwashing sign provided at a hand sink used by food employees. No hand wash sign in both downstairs bathrooms. No sign at up stairs bar hand sink.

Basic - Open dumpster lid.

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Employee drink stored in upright cooler in service area.

Basic - Stored food not covered. In walk in cooler multiple stored items not covered.

Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Concrete not sealed in multiple areas through out kitchen and service areas.