Maggie Mae's Downtown Cafe

Observed two unlabeled (no common names) bottles with soap and bleach in the dishwashing area at the time of this inspection. COS: Labeled. CA: Working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material.

Observed two bug spray cans being stored with and above clean dishes in the dry storage area at the time of this inspection. COS: Removed. CA: Poisonous or toxic materials shall be stored so they cannot contaminate food, equipment, utensils, linens, and single-service and single-use articles by; separating the poisonous or toxic materials by spacing or partitioning and; locating the poisonous or toxic materials in an area that is not above food, equipment, utensils, linens, and single-service or single-use articles.

Observed a box with disposable cup lids being stored on the floor in dry storage area at the time of this inspection. COS: Removed from floor. CA: Single-service and single-use articles shall be stored at least 6" above the floor.

Observed vegetables (bell peppers, onions) being stored directly on top of raw shelled eggs in reach in cooler in the kitchen area at the time of this inspection. COS: Management removed vegetables. CA: Food shall be protected from cross contamination by separating raw animal foods from vegetables.

Observed two unlabeled soap bottles in the kitchen area at the time of this inspection. COS: Manager labelled bottles with common name of the material. CA: Working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material.

Observed several deodorants being stored on a shelve with clean utensils/equipment in the storage area at the time of this inspection. COS: Manager removed deodorants. CA: Poisonous or toxic materials shall be stored so they cannot contaminate food, equipment, utensils, linens, and single-service and single-use articles by separating the poisonous or toxic materials by spacing or partitioning; and locating the poisonous or toxic materials in an area that is not above food, equipment, utensils, linens, and single-service or single-use articles.

Observed several stacks of single service items being stored with the food contact surface exposed to vertical contamination throughout the kitchen at the time of this inspection. COS: Manager flipped SSIs. CA: Single-service and single-use articles shall be stored in a clean, dry location where they are not exposed to splash, dust, or other contamination.

Observed that two nozzles on soda fountain were displaying moldlike buildup in the dinning area at the time of this inspection. COS: Manager removed nozzles to be washed, rinsed, and sanitized. CA: Equipment food-contact surfaces and utensils shall be cleaned frequently to avoid contamination.

Observed that hood system had filters displaying grease buildup in the kitchen area at the time of this inspection. CA: Physical facilities shall be cleaned frequently to avoid potential contamination.

Observed multiple food items (Hot dogs, bacon) being stored uncovered in three separate coolers at the time of this inspection. CA: All food items in packages, containers, or wrappings shall be covered to protect them from vertical contamination.

Observed that the CFSM was not being displayed for public view at the time of this inspection. CA: The original CFSM certificate shall be posted in public view in each food service establishment.

Observed several boxes of SSI's being stored on the ground at storage area at the time of this inspection. CA: Single-service and single-use articles shall be stored in a clean, dry location; Where they are not exposed to splash, dust, or other contamination; and at least 6 inches (15 centimeters) above the floor.

Observed during the course of this inspection that the facility had a sanitizer bucket stored on top of a prep table while food prep was going on. COS: The sanitizer bucket was placed on the bottom shelf of the table below the food prep surfaces. CA: Management stated that staff will be re trained to properly store all sanitizers and chemicals away from food prep areas.

Observed during the course of this inspection that the facility had single service cups stored on the floor in the box on the floor in storage and out of the box in the protective sleeve on the floor underneath the drink machine. The facility also had toilet paper stored in the packaging on the floor in a back storage area. CA: Management stated that arrangements will be made to properly store all single service items at least 6 inches off of the floor at all times and all areas of the facility.