876 CAFE

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed curry chicken (45-47F - Cooling) stored in deep cover pan. per operator cooling since yesterday held in cooler overnight. See stop sale.

High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee handling cell phone then handle a clean bowl for soup.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed curry chicken (45-47F - Cooling) stored in deep cover pan. per operator cooling since yesterday held in cooler overnight.

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Observed curry chicken (45-47F - Cooling) stored in deep cover pan.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Restrooms

Intermediate - No probe thermometer provided to measure temperature of food products.

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 handle in contact with the flour.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed In-use utensil stored in standing water temperature 115F on cook line. Operator discarded. Corrected On-Site Repeat Violation

Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Over steam table.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Prep area

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 plating tomatoes with bare hand. Warning

High Priority - Operating with an expired Division of Hotels and Restaurants license. Warning

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed in reach in freezer, raw chicken stored above broth in reach in freezer. Warning

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed at front counter patties (127F - Hot Holding). Per operator, item has been out of temperature for approximately 1 hour. PIC increased temperature on warmer. Corrective Action Taken Warning

Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Observed in reach in freezer milk cooked 11/30/24 not date marked. PIC date marked. Corrected On-Site Warning

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed in reach in cooler pork cooked 12/01/24 not date marked . PIC date marked. Corrected On-Site Warning

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee item stored with restaurant item in reach in cooler. Warning

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed in-use utensils stored in standing water at 81F on prep table next to cook line. Employee discarded water. Corrected On-Site Warning

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in reach in cooler, soup (48F - Cold Holding). Per operator item was not prepared or portioned today. See stop sale.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in reach in cooler, soup (48F - Cold Holding). Per operator item was not prepared or portioned today. See stop sale.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed plantains (116F - Hot Holding). Per operator, item has been out of temperature for approximately 15mins. Reheated to 170F. Corrected On-Site

Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Observed milk opened 8/31/2024 not date marked . PIC date marked.

Intermediate - No sanitizer of any kind available for warewashing. Only use single-service items to serve food to customers until sanitizer is available for warewashing. PIC purchased chlorine. Corrected On-Site

Basic - Current Hotel and Restaurant license not displayed.

Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Observed next to steam table. PIC removed soiled wiping cloth. Corrected On-Site

High Priority - Operating with an expired Division of Hotels and Restaurants license. Admin Complaint

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed broth stored below raw chicken.

High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Observed raw shrimp stored on top of raw chicken in reach in freezer.

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

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed frozen broth in freezer prepared more than 24 hours not date marked. PIC date marked item. Corrected On-Site

Basic - Soiled dry wiping cloth in use. Observed soiled wiping cloth used on prep table.

Intermediate - - From initial inspection : Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Repeat Violation Warning - From follow-up inspection 2023-11-29: Still observed. Time Extended

Intermediate - - From initial inspection : Intermediate - No probe thermometer provided to measure temperature of food products. Warning - From follow-up inspection 2023-11-29: Still observed. Time Extended

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In the small reach in cooler in the storage area, brown sauce (44F - Cold Holding). Operator moved item to the make table cooler. Corrective Action Taken

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. There is no chlorine sanitizer test kit. Repeat Violation

Basic - Current Hotel and Restaurant license not displayed.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. There is a buildup of grease on the hood filters.

Basic - Time/temperature control for safety food thawed in an improper manner. There are packages of goat thawing at room temperature in the triple sink.

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

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

Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Observed hand sink in kitchen paper towel dispenser unable to dispense towels. Operator provided paper towels. Corrective Action Taken

Basic - Cutting board has cut marks and is no longer cleanable. Observed cutting board in kitchen heavily grooved.

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed sweet potato bread pudding (75°F - Cooling) at display case, per operator cooked from scratch with sweet potatoes. See Stop Sale.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed sweet potato bread pudding (75°F - Cooling) approximately 5 pounds stored at room temperature overnight. Advised operator to keep items refrigerated in the future.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed make table - sous fish (48°F - Cold Holding); tomatoes cut (47°F - Cold Holding). Per operator items moved to cooler 1 hour prior to observation. Operator removed and stored in freezer, rechecked at 41°F and 40°F respectively. Corrected On-Site

Basic - Single-service articles not stored inverted or protected from contamination. Observed single service Togo tins not properly inverted. Operator inverted at time of inspection. Corrected On-Site