SCENIC 90 CAFE

High Priority - Roach excrement and/or droppings present. Observed approximately 2 roach casings in the following locations: 1 roach casing inside hand washing station at front counter. 1 roach casing inside storage area on cook line. Warning

High Priority - Rodent activity present as evidenced by rodent droppings found. Observed approximately 1 rodent dropping in the following area: 1 rodent dropping behind Point of Sales system along wall of shelf in kitchen. Warning

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

Basic - Ceiling/ceiling tile shows damage or is in disrepair. Ceiling tile above dish machine in kitchen. Ceiling inside storage unit behind establishment.

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

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employees drink stored above to go shelf in kitchen. Operator removed items. Corrected On-Site

Basic - Floor not cleaned when the least amount of food is exposed. Grease build up on floor behind equipment on cook line. Food on floor underneath equipment throughout kitchen.

Basic - Food not stored at least 6 inches off of the floor. Produce stored on floor in back kitchen.

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. On all equipment on cook line in kitchen.

High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. shelled eggs 54f ambient air less than 4hrs.

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee changing task to prepping food.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Following items held more than 4hrs inside reach in cooler on cook line: Cheese 54f Chili 55f, Gyro meat 55f, Chicken and dumpling 56f,

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Following items held more than 4hrs inside reach in cooler on cook line: Cheese 54f Chili 55f, Gyro meat 55f, Chicken and dumpling 56f, Warning

Intermediate - Handwash sink used for purposes other than handwashing. Items stored inside hand washing station next to three compartment sink.

Basic - Carbon dioxide/helium tanks not adequately secured.

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

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee items inside upright reach in cooler.

High Priority - Rodent activity present as evidenced by rodent droppings found. Observed approximately 20 rodent droppings in the following locations: 10 rodent droppings on upright hot holding unit kitchen. 10 rodent droppings on floor behind upright hot holding unit kitchen. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. hash browns 70f for 1hr on cook line.

Intermediate - Establishment not maintaining clam/mussel/oyster tags for 90 days.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cheese Cooked chicken Walk in cooler.

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

Basic - Floor not cleaned when the least amount of food is exposed. Dry storage room next to walk in cooler entrance. Walk in cooler floor.

Basic - Floor soiled/has accumulation of debris. Throughout back kitchen.

Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Lights in back kitchen next to office, over prep table. Lights in back kitchen dish area.

Basic - No handwashing sign provided at a hand sink used by food employees. Next to three compartment sink.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. All equipment on cook line kitchen.