ALPENCAFE LLC

Intermediate - Handwash sink used for purposes other than handwashing. Handwash sink used to store plastic container. Operator removed container from handwash sink

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed build up of food debris in reach in cooler Repeat Violation

Basic - Wet wiping cloth not stored in sanitizing solution between uses.

Intermediate - Nonfood-grade basting brush used in food. -Observed non food grade basting brush in -use with food.

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 marked on cooked beef stored in reach in cooler. Per operator, beef cooked more than 24 hours.

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 scoop with handle stored in flour container.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. -Observed accumulation of old food residues buildup inside reach in coolers.

Basic - Single-service articles improperly stored. -Observed takeout containers stored on dry storage floor.

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

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. -Observed bags with unwashed lemons stored over cheese in Frigidaire cooler.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. -Observed a wet wiping cloth not stored in sanitizer solution between use at prep station. Operator placed cloth in sanitizer solution.

Basic - Current Hotel and Restaurant license not displayed.

Basic - Single-service articles improperly stored. -Observed cases with Take-Out containers stored on dry storage floor. Repeat Violation

Basic - Stored food not covered. -Observed 2 uncovered bags with cornstarch in storage area.

Basic - Working containers of food removed from original container not identified by common name. Observed flour removed from the original container not labeled. Operator label container. Corrected On-Site

High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed employee touch cakes with bare hands. Advice operator to wash hands and use gloves. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -Observed raw pooled eggs stored over cream cheese in refrigerator. Operator relocate to bottom shelf. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Observed food container stored in handwash sink in kitchen area. Operator removed container. Corrected On-Site

Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Employees restroom needs self closing device.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. -Observed employee drinks stored on in-use food preparation table. Operator removed. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -Observed employee cellular phone stored on food preparation table next to food items. Operator removed and stored properly. Corrected On-Site

Basic - Food stored on floor. -Observed cases with drinks stored on dry storage floor.

Basic - No handwashing sign provided at a hand sink used by food employees. In prep area.

Basic - Single-service articles improperly stored. Observed takeout containers stored on dry storage floor.

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine sanitizer testing strips. Repeat Violation

Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Poster provided Corrected On-Site

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine sanitizer testing strips.