ALLY'S COMFORT CAFE

High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Triple Sink (Chlorine 00ppm), employee made new solution, chlorine sanitizer at 50 ppm. Corrected On-Site

High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Manager working on cook line, cracked four non pasteurized raw shell eggs, after grabbed a clean plate to serve pancakes for a different customer. After instructed, employee washed hands. Corrective Action Taken

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 and the time removed from temperature control cannot be determined. Raw shell eggs on time , 45 minutes ago. Manager dated. Corrected On-Site

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. In rear kitchen. Employee cleaned and sanitized Corrected On-Site

Basic - Buildup of food debris/soil residue on equipment door handles. Soiled microwave handle next to steam table.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee cell phone on front counter , next to single service condiments, Employee removed. Corrected On-Site Repeat Violation

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Two employees working in cook line, one employee wearing a black watch, manager wearing a brown watch and 3 bracelets. Employees removed watches, manager refused to remove bracelets. Repeat Violation

Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. Observed sanitizer compartment used in the middle. Employee emptied compartment and set up sanitizer solution in left corner compartment. Corrected On-Site

Basic - Stored food not covered. Walk in cooler- container of grilled chicken breast . Employee covered. Corrected On-Site

Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk in cooler - all shelves.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed two soiled wiping cloths stored on floor.employee removed to be wash. Corrected On-Site Repeat Violation

Basic - Working containers of food removed from original container not identified by common name. Chocolate muffins and brownies on front counter,in front of customers , not labeled . Employee removed . Corrected On-Site

High Priority - - From initial inspection : High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed dishwasher at 0ppm- Chlorine. Employ set up triple sink. Corrected On-Site - From follow-up inspection 2023-10-17: Dishwasher on disrepair, observed triple sink set up at 50ppm. Time Extended

High Priority - - From initial inspection : High Priority - Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee touching bare body part, no gloves, then proceeded to touch ready to eat bacon. Employee washed hands. Corrected On-Site - From follow-up inspection 2023-10-17: Observers employee touching body part, then touching clean utensils at the cook line. Employee washed hands. Admin Complaint Corrected On-Site

Basic - - From initial inspection : Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed manager and employee wearing jewelry, while preparing food. Employee removed watch. Corrected On-Site - From follow-up inspection 2023-10-17: Observed chef at cooking area wearing jewelryper operator she will not removed jewelry, as it has a sentimental meaning. Time Extended

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. -Observed 1 live flying insect landing on garbage container at wait station. Operator killed Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -Observed raw fish stored over corn beef hash in walk-in cooler. Operator relocate fish. -Observed raw shell eggs stored over butter in flip top cooler. Corrected On-Site

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. -Observed employee engaging in food preparation, went outside and returned to prepping without change his gloves and wash hands. Advice employee to change his gloves and wash hands. Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -Observed sausage hot held at 129 degrees Fahrenheit at cookline. As per operator, sausage placed on cookline 30 minutes prior to the inspection. Advice operator to reheat items to 165 degrees Fahrenheit. Corrective Action Taken

High Priority - Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. -Observed wiping cloth chlorine sanitizer solution exceeds 200 ppm. Operator correct solution to 100 ppm. Corrected On-Site

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. Corrected On-Site

Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Corrected On-Site

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -Observed no date mark on chicken salad stored in walk-in cooler. Per operator, salad was made on 06/12/2023. Operator correctly date marked Corrected On-Site

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. -Observed accumulation of brown like substance buildup inside ice machine. Repeat Violation

Basic - Can opener blade not readily removable for cleaning or replacement.

Basic - Carbon dioxide/helium tanks not adequately secured.

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. -Observed clean pots and food containers not stored in a protected manner. Not inverted.

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

Basic - Food stored on floor. -Observed containers with various food items stored on walk-in cooler floor. Corrected On-Site

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

Basic - Ten (10) foot-candles of light at least 30 inches from floor not provided in dry food storage area.

Basic - Walk-in cooler shelves with rust that has pitted the surface.

Basic - Wiping cloth sanitizing solution stored on the floor. Corrected On-Site

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb.

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

Basic - Ceiling/ceiling tiles/vents in kitchen, soiled with accumulated food debris, grease, or dust.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Observed sliced ham, raw beef patties (50-54F - Cold Holding) in container across from cook line in kitchen. Chef states holding less than four hours, instructed to relocate TCS foods to reach in freezer to quickly chill. Corrective Action Taken

Intermediate - Handwash sink used for purposes other than handwashing. -Observed employee fill bottle with water and dump unused water from pitcher in hand wash sink in kitchen.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. -Observed no soap/paper towels provided at hand wash sink in kitchen. Employee replenished items. Corrected On-Site

Intermediate - Wash solution in spray-type chemical warewasher less than 50 ppm.

Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. -Observed multiple employee beverages stored on shelves throughout kitchen.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -Observed employee lunch bag stored on shelf in ware wash area in kitchen. -Observed employee keys, mail stored on clean dishes across from sandwich make table in kitchen.

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. -Observed employees wearing multiple articles on wrist while preparing food in kitchen. Repeat Violation

Basic - Floor tiles missing and/or in disrepair. -Observed floor tile missing leasing to walk in cooler in kitchen.

Basic - In-use tongs stored on equipment door handle between uses.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. -Observed wall soiled at ware washing area in kitchen.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -Observed raw shell eggs stored over cooked shredded chicken in sandwich make station lowboy coolers in kitchen. Operator moved raw shell eggs to lower shelf. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Observed butter packets, creamer (56-59°F - Cold Holding) stored in glass door reach in cooler behind front counter in kitchen. Inspector observed creamers holding on counter outside of unit at beginning of Inspection, operator moved to reach in freezer to quick chill.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -Observed brisket (118°F - Hot Holding) in steam table in kitchen. Operator states holding less than four hours, instructed to reheat to 165 F.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. -Employee beverages stored on food preparation tables throughout kitchen.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -Observed employee keys and wallet stored on clean dish plates across from cook line in kitchen. Operator removed items and instructed to sanitize dishes. Corrective Action Taken

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. -Observed employee wearing silver bracelet and multiple rings while preparing food in kitchen.

Basic - Food not stored at least 6 inches off of the floor. -Large bag of flour stored on floor in dry storage area in kitchen. -Observed multiple foods stored on floor in walk in cooler. Employee removed from floor. -Observed crates holding bagels stored on floor behind front counter. Employees removed from floor. Corrected On-Site

Basic - In-use knife/knives stored in cracks between pieces of equipment. -Observed multiple knives stored in between pipe/wall behind food preparation table in kitchen. -Observes tongs stored on oven door handles in kitchen.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. -Observed multiple wet cloths stored on food preparation counters throughout cook line in kitchen.

Basic - Working containers of food removed from original container not identified by common name. -Container holding sugar not properly labeled stored on shelf behind front counter. Employee properly labeled container. Corrected On-Site