FATTY PATTY'S CAFE

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Butter packs on counter by soda fountain on bakery side, ambient temp 71F, per employee product left on counter approximately 2 days ago. See stop sale.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Pooled eggs iced on counter between fryers and steam table 63F, less than 2 hours per employee, bottom of pan not making contact with ice. Employee added ice to bottom pan. New temperature taken, 40F, Butter packs on counter by soda fountain on bakery side, ambient temp 71F, per employee product left on counter approximately 2 days ago. See stop sale.

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Observed employee place recently cooked potatoes in reach in cooler in deep covered containers. First temperature taken at 9:50 122F, second temperature taken at 10:40 118F, improper cooling rate. Employee transferred potatoes to shallow pan and put in freezer for rapid cooling. New temperature after 80 total mins of cooling, 84F, proper cooling. Corrective Action Taken

Basic - Cutting board has cut marks and is no longer cleanable. Cutting boards in omelette/sandwich station.

Basic - Hole in or other damage to wall. Hole in wall behind sandwich station, hole above bakery side mop sink. Cove molding missing under three compartment sink.

High Priority - Dented/rusted cans present. Can of tomato juice dented with sharp corners. See stop sale.

High Priority - Operating with an expired Division of Hotels and Restaurants license. Expired 6-1-22. Operator paid at time of inspection. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. pooled French toast egg 52F, On counter: pancake batter 56F, per employee approximately 2 hours. Eggs voluntarily discarded, batter marked for time. Provided Time as a Public Health Control form to operator.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener in prep area, manager cleaned at time of inspection. Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. Spic and span unlabeled. Labeled at time of inspection. Corrected On-Site

Basic - Outer openings of establishment cannot be properly sealed when not in operation. Hole in back door under door knob.

High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Tested at 100ppm. Employee made new solution, tested at quat 300ppm Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Potato salad 47F, over 4 hours.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Pancake mix 61F, per cook approximately 1 hour. Provided time as a Public Health Control paper work. Potato salad 47F, over 4 hours per cook, see stop sale.