PRESS & GRIND CAFE

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Food no prep or portioned today. Swiss cheese (49F - Cold Holding); American cheese (50F - Cold Holding), per operator food held less than 4 hours, observed food stored above the rim line. Employee removed cheese out of temperature and stored inside lower cooler for a quick chill Corrective Action Taken

Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Establishment offers smoked salmon. Poster provided. And manager posted. Corrected On-Site

Basic - Accumulation of black mold-like substance in the interior of the ice machine/bin. Observed accumulation of black mold like substance inside ice machine in back area of kitchen.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed accumulation of dust on ceiling tiles in kitchen, above reach in coolers.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. 1. Observed employee's back pack stored above bag of onions, stored on dry storage shelf in back kitchen area. Manager removed back pack. 2. Observed employees cell phone stored on shelf above spices, at cook line. Operator removed. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed gaskets soiled with black mold like substance on two door reach in freezer doors, in kitchen.

Basic - Wet mop not stored in a manner to allow the mop to dry. Observed wet mop stored inside mop bucket, in kitchen. Operator stored mop upright to allow mop to dry. Corrected On-Site

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed Raw pork bacon stored above raw shrimp inside low boy cooler in kitchen. Operator properly stored. Corrected On-Site

Intermediate - Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit. Observed probe thermometer stuck at 76F during calibration.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed at reach in cooler. Raw shell eggs stored right above pancake batter. Operator stored correctly. Corrected On-Site

Basic - Covered waste receptacle not provided in women's bathroom. Observed at both unisex restrooms.

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed employee prepping food with watch on wrist. Employee removed and stored properly. Corrected On-Site

Basic - Employee with no hair restraint while engaging in food preparation. Observed employee prepping raw chicken in kitchen area. with no hair restraint.

Basic - Food stored on floor. Observed box of celery under handwashing station next to reach in freezer. Operator stored correctly. Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. Observed spray bottle containing unknown solution stored on top of ice machine in kitchen. Operator labeled. Corrected On-Site

Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Emailed consumer advisory to operator and operator printed/ posted during inspection. Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee drink stored on shelf above flip top cooler in kitchen. Employee removed. Corrected On-Site

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice buildup inside reach in freezer #2 in kitchen.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed wet wiping cloth stored on cutting board in kitchen. Operator removed. Corrected On-Site

Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee back pack stored on rack next to single service items on rack across from three compartment sink. Operator removed and properly stored. Corrected On-Site

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed food debris at bottom of reach in cooler interiors of front counter flip top and low boy coolers.

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Observed front counter wiping cloth quat sanitizer at 0ppm. Operator corrected to 200ppm. Corrected On-Site

High Priority - Operating with an expired Division of Hotels and Restaurants license. Operator renewed license during inspection. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. chicken salad 46°F cold holding, sliced tomatoes 45°F cold holding, ham 45°cold holding at flip top cooler in kitchen. Per operator, items checked were at 40°F cold holding at 7:00am. Operator added ice to bring down temp. Milk 50°F cold holding and whipped butter 46°F cold holding in cooler #1 for less than one hour at front counter. Operator placed milk and butter in ice bath to bring down to temp. Corrective Action Taken

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.

Basic - Covered waste receptacle not provided in women's bathroom.

Basic - Time/temperature control for safety food thawed in an improper manner. Chicken bags on standing water. Employee removed and placed on running water Corrected On-Site

Basic - Employee with no hair restraint while engaging in food preparation on cookline, employee put on hat Corrected On-Site