CALL STREET CAFE

High Priority - Nonfood-grade bags used in direct contact with food. Plastic grocery bags used in direct contact to store croissants on the cook line and in the reach in freezer. Operator and employee removed from plastic bags. Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. On cook line grill over pilot light burners, sausage (121F - Hot Holding); sausage gravy (118F - Hot Holding) operator relocated to flat top grill to reheat. Corrective Action Taken Repeat Violation Admin Complaint

Intermediate - Soap dispenser at handwash sink not working/unable to dispense soap. Soap dispenser at hand wash sink by three compartment sink tubing to dispense soap difficult and could deter hand washing. Operator has soap at three compartment sink available. Corrective Action Taken

Basic - Ceiling/ceiling tile shows damage or is in disrepair. Ceiling damage of dry storage room, some patch work has been completed. Corrective Action Taken Repeat Violation

Basic - Old food stuck to clean dishware/utensils. On speed rack opposite three compartment sink, muffin tins with baked on food debris.

Basic - Open dumpster lid. Dumpster lid open.

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. In two door standup reach in cooler, unwashed lettuce stored over ready to eat hummus and chicken.

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In white reach in freezer by back door, raw shrimp over cooked chicken in plastic wrapped container. Operator switched storage levels. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In cook line flip top reach in cooler, chicken (53F - Cold Holding) stored closest the flat top grill with lid open. Operator relocated to interior of reach in cooler and placed on ice. Discussed with operator and operator switched storage locations of time/temperature control food for safety in cooler to keep further from grill. At coffee bar counter muffins with whipped cream topping at ambient air temperature, discussed with operator utilizing existing time as public health control plan, operator states put out at opening around 7am, voluntarily removed for employees to eat. Corrective Action Taken 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. Raw shell eggs on cook line held utilizing time as public health control missing product time marking. Operator placed out at 8am.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In container on burner and on shelf of grill area, sausage (98/125F - Hot Holding) discussed with operator added back to grill and reheated over 165F. Corrected On-Site

Basic - Ceiling/ceiling tile shows damage or is in disrepair. Dry storage room ceiling in disrepair. Repeat Violation

Basic - Duct tape used to repair nonfood-contact surface. Duct tape used to repair sliding door handles of reach in cooler at coffee bar.

Basic - Equipment and utensils not properly air-dried - wet nesting. On counter next to three compartment sink, clean metal containers stacked while wet. Repeat Violation

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In the glass door cooler at the bar counter, raw shell eggs over ready to eat tiramisu. Employee relocated the raw shell eggs. Corrected On-Site

High Priority - Shell eggs in use or stored with cracks or broken shells. See stop sale. In the flip top reach in cooler next to the grill, one cracked raw shell egg at the back of the flat. Employee discarded the cracked raw shell egg. Corrective Action Taken Repeat Violation Admin Complaint

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. In the standup reach in cooler closest the rear exterior exit, rice (51F - Cold Holding); butter (54F - Cold Holding) stored in the door of the cooler. Operator removed items to discard. Corrective Action Taken

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In the standup reach in cooler closest the rear exterior exit, rice (51F - Cold Holding); butter (54F - Cold Holding) stored in the door of the cooler. Operator removed items to discard. Corrective Action Taken Repeat Violation Admin Complaint

Basic - Ceiling/ceiling tile shows damage or is in disrepair. Ceiling in dry storage room in disrepair. Walls repaired with spray foam in kitchen area. Repeat Violation

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employees phone on in use prep table.

Basic - Equipment and utensils not properly air-dried - wet nesting. On shelf over three compartment sink, clean metal containers stacked while wet. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Standup reach in cooler by the entrance to the dining room has soiled door gaskets. Repeat Violation

Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Sanitizer solution jacket over bread at the pass through window. Operator relocated the solution. Corrected On-Site

Basic - Wet mop not stored in a manner to allow the mop to dry. Wet mop head stored on floor at end of cook line.

High Priority - Shell eggs in use or stored with cracks or broken shells. See stop sale. In the flip top reach in cooler opposite the dish area, three cracked eggs on cardboard flat. Operator asked employee to discard. Corrective Action Taken

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In the flip top reach in cooler on the main cook line, corn beef (56F - Cold Holding) stored closest to the flat top grill and over the cooling plane. Discussed with operator and moved corn beef to the reach in freezer to bring back to temperature. Corrective Action Taken Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. On the cook line flat top, potatoes (98F - Hot Holding). Operator moved the potatoes back onto the hot portion of the grill to bring back to temperature range. Corrective Action Taken

Basic - Bathroom facility in disrepair. One restroom out of order during inspection for ceiling leak.

Basic - Ceiling/ceiling tile shows damage or is in disrepair. Multiple holes in ceiling of dry storage area.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on prep line shelf and at prep table at the pass through window. Operator relocated both drinks. Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. On the shelf over the three compartment sink, clean metal containers stacked while wet. Operator unstacked the containers. Corrective Action Taken

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Cook line hood filters with grease dust build up. Operator has repair for hood system scheduled for the 1st. Two door stand up reach in cooler has mold like substance build up on the door gaskets. Corrective Action Taken Repeat Violation

High Priority - Date marked combined ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days of preparing/opening the earliest ready-to-eat time/temperature for safety ingredient. See stop sale. Chicken salad stored in reach-in cooler in back of kitchen. Chicken salad prepared on 2/27. Repeat Violation Admin Complaint

High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Employee cracked eggs and proceeded to handle clean plate without washing hands. Manager had employee wash hands and use new plate. Corrective Action Taken Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Item in reach-in cooler next to cook line grill: cheese (45F,46F - Cold Holding). Manager stated item placed in cooler two hours prior to temperature being taken. Manager placed cheese in deeper pan to cool cheese to 41F. Corrective Action Taken Repeat Violation Admin Complaint

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on reach-in cooler next to cook line grill stained. Water nozzle for wait station tea machine. Repeat Violation

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Vents in prep area above dish machine.

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Reach-in freezer across from reach-in cooler in prep area.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets of reach-in cooler next to cook line grill. Top of dish machine in prep area.

Basic - Open dumpster lid. Dumpster behind building.

High Priority - Container of medicine improperly stored. Medicines stored on shelf over food storage, person in charge removed. Corrected On-Site

High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee touch face with gloved hands, then handle food and utensils without hand wash. Spoke to employee during inspection. Corrective Action Taken

High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Cranberry Mayo made with sautéed garlic dated 9/7.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. French toast mix at 53F stored in cooler above fill line, person in charge moved to part of unit holding temperature. Garlic Mayo with cooked garlic at 68F stored in container at room temperature. Person in charge states items out less than 4 hours. Repeat Violation Admin Complaint

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Splitter attached to utility sink in room off of cookline needs at vacuum breaker on each side of splitter.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards with staining.

Basic - Ceiling/ceiling tile shows damage or is in disrepair. Ceiling tiles over 3CS by cookline shows water damage. Repeat Violation

Basic - Time/temperature control for safety food thawed in an improper manner. Shrimp thawing in pan at room temperature in kitchen. Person in charge moved to appropriate location. Corrected On-Site