VIENNA CAFE AND BISTRO

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Observed Cheese sauce 102F gravy 96F @ 2:04 cooling since 12:30 in covered containers out at room temperature on a cart. Operator placed in walk in cooler to chill quickly. Item would not cool to 70 F Corrective Action Taken

High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Observed employee cracked raw shell eggs then handled clean plate and slotted spoon with out washing hands.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw lamb chops stored directly over cooked slices of turkey in walk-in cooler. Operator stored correctly. Corrected On-Site

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed in walk-in freezer a container of raw hamburger patties stored on top of raw shrimp. Operator stored correctly. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Observed hand washing sink in wait station used as dump sink by ice cubes in sink.

Basic - Bowl or other container with no handle used to dispense salt.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee cell phone on cook line shelf next to microwave.

Basic - Employee with no hair restraint while engaging in food preparation. Observed employee engaging in food preparation without any hair restraint.

Basic - In-use tongs stored on equipment door handle between uses. Observed multiple tongs hanging on oven door handle.

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed spoon handle in contact with salt and pepper mixture on cook line shelf next.

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed at flip top cooler - raw hamburgers stored directly above raw salmon and shrimps. Employee stored correctly. Observed at walk in freezer - raw hamburgers (not commercially packaged) stored directly above raw shrimps. Employee stored correctly. Corrected On-Site Corrected On-Site

High Priority - Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. Observed at steam table - chicken soup (114F - Reheating) as per operator item rehearing for 2 hours and 10 minutes. Employee turned up tables temperature. Corrective Action Taken

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

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed on cart next to grill - utensil stored in bucket with water 78F

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Observed sport drink stored in short cooler at expo room.

Basic - Plumbing system in disrepair. Observed at expo room - handwashing sink not draining properly.

Basic - Ten (10) foot-candles of light at least 30 inches from floor not provided in walk-in cooler. Observed at walk in freezer - no light at all Repeat Violation

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Observed cooked turkey cold held at 44F in flip top cooker. Per operator soups, item transfer to unit 1 hours prior to toe inspection. Operator removed item to walk in freezer for quick chill. Corrective Action Taken Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -Observed accumulation of black mold like substance buildup on can opener blade.

Intermediate - Handwash sink not accessible for employee use at all times. -Observed hand washing sink blocked with fans and garbage container. Operator removed. Corrected On-Site

Intermediate - Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit. Calibrate thermometer wit manager. Corrected On-Site

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. -Observed accumulation of old food debris buildup inside microwave. Operator cleaned and sanitized. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Observed accumulation of black mold like substance buildup on can opener holster.

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at table next to main grill in kitchen - raw shell eggs (74F - Cold Holding) as per operator item held out of temperature for approximately 30 minutes, operator placed item in reach in cooler. Corrective Action Taken - From follow-up inspection 2025-01-28: Observed shrimp in bucket (63F - Cold Holding) at sink. as per operator item held out of temperature for approximately 30 minutes. Item was thawing at room temperature Admin Complaint

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed at steam table in kitchen - hollandaise (117F - Hot Holding) as per operator item held out of temperature for approximately 30 minutes. Operator moved item to hotter part of steam table. Corrective Action Taken - From follow-up inspection 2025-01-28: Observed at steam table in kitchen - French onion (123F - Hot Holding) as per operator item held out of temperature for approximately 30 minutes. Operator placed item back on stove. Admin Complaint

Intermediate - - From initial inspection : Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Observed raw smoked salmon not identify in menu. - From follow-up inspection 2025-01-28: Same Admin Complaint