PAPIS CAFE1 LLC

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken stored over raw beef in reach-in cooler. Operator rearranged items at time of inspection. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. A stack of sliced Swiss cheese 49 F stored over the fill line in flip top sandwich cooler. Discussed fill line with operator, operator moved sliced Swiss cheese into reach-in cooler at time of inspection. Corrective Action Taken

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. A container of grit 118 F and oatmeal 117 F stored in steam well. Hotel pans are too shallow and not directly contact with hot water, operator added hot water in steam well and reheating items at time of inspection. Corrective Action Taken

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At front service line. Operator provided. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. A large container of cooked lentil 45 F stored in reach-in cooler at kitchen. Operator voluntarily discarded item at time of inspection. Corrective Action Taken

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. Provided by email at time of inspection.

Intermediate - Spray bottle containing toxic substance not labeled. 3 spray bottles with purple liquid at three-compartments sink area.

Basic - Food not stored at least 6 inches off of the floor. 2 cases of fry oils stored on floor at office area. Operator moved items to shelf. Corrected On-Site

Propane tank (larger than 2.7 lb. water capacity/1 lb. gas capacity) located inside of the building. For reporting purposes only. A 20 lbs propane tank stored in storage room next to office area.

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken over raw pork in reachin cooler in back storage room Employee placed raw chicken on bottom shelf Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Beef empanada (122 - Hot Holding) in service line warmer. Employee placed in fryer to reheat to 172F Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. Sugar scoop handle stored in product on service line prep table next to coffee maker Employee removed Corrected On-Site

Basic - In-use wet wiping cloth/towel used under cutting board. Orange Wet wiping cloth under cutting board on cookline prep table Employee removed and placed in dirty hamper. Corrected On-Site

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall and ceiling on cookline soiled grease build up

Use of cooking equipment producing grease laden vapors/smoke with no hood suppression system installed. Notified Fire AHJ. For reporting purposes only. Sandwich press machine on prep table on service line

High Priority - Container of medicine improperly stored. Observed bio freeze stored with clean dishes in cabinet under prep table on service line Corrected-observed employee remove Corrected On-Site Repeat Violation

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 chicken stored over raw pork in reachin cooler Corrected observed employee place raw chicken on bottom shelf Corrected On-Site Repeat Violation

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed ham (46 - Cold Holding) inside reachin cooler on service line Observed employee place in on product Corrective Action Taken

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee drink on shelf next to bread on service line Corrected observed employee remove Corrected On-Site Repeat Violation

Basic - Food not stored at least 6 inches off of the floor. Observed a box of chicken stored on floor in back kitchen Corrected -observed employee place chicken in reachin cooler Corrected On-Site

Basic - Old labels stuck to food containers after cleaning. Observed old date mark on clean pan on dish storage shelf Corrected -observed employee remove Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Observed bulk sugar with no label on service line next to sandwich press machine Corrected -observed employee label Corrected On-Site

High Priority - Container of medicine improperly stored. Observed burn gel stored on prep counter Corrected -observed employee place in chemical area 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 chicken stored over raw pork in reachin cooler in dry storage area Corrected -observed employee place raw chicken on bottom shelf 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 empanadas (96F - Hot Holding), operator reheated to 172F 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 yellow rice, black beans, and beef with no date mark in reachin cooler Corrected observed employee date mark Corrected On-Site Repeat Violation

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee drink stored on prep table corrected -observed employee remove Corrected On-Site

Basic - Food not stored at least 6 inches off of the floor. Observed 2 containers of oil stored on floor in dry storage room Corrected -observed employee place on shelf Corrected On-Site

Basic - Ripped/worn tin foil used as shelf cover. Observed tin foil torn and soiled under prep table adjacent to 3-compartment sink

High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. 0 ppm of chlorine, corrected , operator replaced sanitizer, 100 ppm of chlorine. Corrected On-Site

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee placing on with no prior hand washing, corrected action taken, inspector discussed with operator proper hand washing procedures when placing gloves on. Corrective Action Taken

Intermediate - Employee washed hands in a sink other than an approved handwash sink. Observed employee washing hands in three compartment sink, corrected action taken , inspector discussed with operator proper sinks to be utilized to achieve effective hand washing. Corrective Action Taken

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at employee hand wash sink in kitchen area, corrected, operator placed roll of paper towels at sink during inspection. 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. Cooked ground beef , chicken soup all held over 24 hrs not date marked. Repeat Violation

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

Basic - Working containers of food removed from original container not identified by common name. Bulk containers not labeled in dry storage area. Repeat Violation

High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Three compartment sink set up with 0 ppm of sanitizer, corrected, 100 ppm of chlorine in three compartment sink.

High Priority - Dented/rusted cans present. See stop sale. Can of tomato paste with dent on side of can .

High Priority - Employee washed hands with no soap. Observed operator washing hands water only , corrected action taken inspector discussed with operator proper hand washing procedures. Corrective Action Taken

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked ground beef , cooked chicken, shredded beef all held over 24 hrs not date marked. Repeat Violation

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink stored on food prep table, corrected, employee removed drink. Corrected On-Site Repeat Violation

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone stored on food prep table , corrected, employee removed phone during inspection. Corrected On-Site

Basic - Time/temperature control for safety food thawed in an improper manner. Beef thawing out on counter .

Basic - Wet mop not stored in a manner to allow the mop to dry. Repeat Violation

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

High Priority - Container of medicine improperly stored. Vitamins stored on Prep counter as cutting board area below microwave. Inspector educated employee to remove and employee removed from prep table. Two liquid medications stored in reach in cooler next to front counter. Inspector educated employee and they removed from cooler to designated area Corrected On-Site

High Priority - Presence of insects, rodents, or other pests. One live fly observed in front dining area.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shelled eggs stored over ready to eat food items in reach in cooler across from hand wash sink. Inspector educated employee and eggs were arranged to be on bottom shelf. Corrected On-Site Repeat Violation

High Priority - Shell eggs in use or stored with cracks or broken shells. See stop sale. Cracked shell egg leaking egg white into container next to multiple intact shell eggs. Educated employee and they discarded cracked egg.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Dogs machine nozzle in front area and juice dispenser nozzles behind front counter soiled with sticky food debris

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Multiple fresh made food items in reach in cooler next to dry storage shelf not date marked. Inspector educated employee and they added date marks. B. Milk container not labeled after 24hrs of opening Corrected On-Site

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Heavy grease build up in kitchen above oven and frying station.

Basic - Cutting board has cut marks and is no longer cleanable. Cutting boards below microwave on prep table and cutting board on table next to slicer heavily grooved.

Basic - Damaged/spoiled/recalled food not properly segregated. Cracked shell egg not segregated from ready to eat foods in reach in cooler.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee thermos on prep table next to cutting board in kitchen. Inspector educated employee to remove and placed in designated area. Corrected On-Site

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

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Multiple handlers of reach in coolers.

Basic - Working containers of food removed from original container not identified by common name. Multiple large containers in dry storage room not properly labeled to distinguish what food items they are.

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee placing gloves on with no prior hand washing, corrected action taken, inspector discussed proper hand washing procedures when changing gloves and duties. Corrective Action Taken

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw eggs stored over opened container of mango juice. Corrected , operator placed eggs on bottom shelf . Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at employee hand wash sink in kitchen, corrected , operator replaced paper towels at time of inspection. 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. Cooked chicken m cooked beef , cooked pork all held over 24 hrs not date marked.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink stored on front prep line , corrected, operator removed drink during inspection. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone stored on front prep counter , corrected operator removed phone during inspection. Corrected On-Site Repeat Violation

Basic - Wiping cloths used for occasional spills on tableware (utensils, plates or bowls served to the consumer) not dry and used just for that purpose. 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.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Shredded beef , cooked chicken , opened container of milk all held over 24 hrs not date marked . Repeat Violation

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee drink stored in reach in cooler not identified nor separated, Corrected , employee discarded drink during inspection. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone stored on food prep table , Corrected, employee removed phone at time of inspection. Corrected On-Site

Basic - In-use knife/knives stored in cracks between pieces of equipment. Knife at front counter stored between reach in cooler and wall.

Basic - Wet mop not stored in a manner to allow the mop to dry. Repeat Violation

Basic - Wet wiping cloths stored in detergent and sanitizer mixed together. Repeat Violation