NORTH SHORE CAFE

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed buffalo chicken at 50F in single door stainless reach-in cooler next to ice machine. Operator stated buffalo chicken had been in cooler since day before. Operator voluntarily discarded product. Corrected On-Site Repeat Violation

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed buffalo chicken at 50F in single door stainless reach-in cooler next to ice machine. Operator stated buffalo chicken had been in cooler since day before. Operator voluntarily discarded product. Corrected On-Site Repeat Violation

Basic - Cutting board has cut marks and is no longer cleanable. Observed green cutting boards on cook line with cut marks.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee beverage on shelf above food preparation table next to single serve cups. Operator removed employee beverage. Corrected On-Site

Basic - Cutting board has cut marks and is no longer cleanable. Observed grooved cutting boards on cook line. Operator stated that he has ordered new cutting boards for the upcoming season.

Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Emailed form to operator.

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

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at cook line cream cheese cold holding at 53F. Per operator, they have been busy, and so they have been taking out the container of cream cheese for the last 1.5 hours. Operator moved to freezer, new temperature is 31F. Corrected On-Site

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed mold Iike substance on right side interior of ice machine, by vertical reach-in cooler. Educated operator regarding proper sanitization of ice machine.

Basic - Covered waste receptacle not provided in women's bathroom, employee bathroom at ice cream area.

Basic - Cutting board has cut marks and is no longer cleanable. Observed green cutting board with deep grooves. Operator discarded cutting board and replaced with a new one. Corrected On-Site

Basic - Establishment using sponges on cleaned and sanitized, or in-use food-contact surface. Observed sponge being used to wash dishes. Educated operator. Operator discarded sponge. Corrected On-Site

Basic - Wet mop not stored in a manner to allow the mop to dry. Observed three mops stored inside one bucket by back door. Educated operator.

High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Observed raw eggs prepped for soup vide service held at 50°F overnight. Operator discarded eggs and removed all other non 3 TCS to a different cooler until defrosted and serviced.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature Observed raw eggs prepped for soup vide service held at 50°F overnight. Operator discarded eggs and removed all other non 3 TCS to a different cooler until defrosted and serviced.

High Priority - Toxic substance/chemical improperly stored. Observed sanitizer bucket on sa,e shelf with food. Operator relocated sanitizer. Corrected On-Site

High Priority - Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Observed wet wiping cloth sanitizer over 400 ppm. Operator adjusted strength and remeasured at 200 ppm. 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 sliced cheese, operator confirmed more than 24 hours, not date marked. Operator dated. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed cutting board heavily stained.

Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ observed 4 plus employees not certified food manager at location.

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed hand wash sink in kitchen not 100°F .

Basic - Equipment in poor repair. Observed gasket on reach in cooler on cook line torn.

Basic - Silverware/utensils stored upright with the food-contact surface up. Observed utensil with food contact surface up.

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