THREE LITTLE BIRDS CAFE

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

Basic - Ice buildup in walk-in freezer.

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed raw beef stored over ready to eat soups inside walk in freezer, items not all commercially packaged, operator stored properly Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Observed wet paper towels inside hand wash sink at back kitchen, operator removed 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 opened corn beef in plastic container inside walk in cooler with no date marking. Per operator, items made on 9/19 food made more than 24 hours ago not date marked.

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed chlorine dish machine sanitizer at 0 ppm. Operator adjusted machine equipment and ran new cycle. Sanitizer restored up to 100ppm. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cut cheese slices over stacked in reach in cooler at 52F- cold holding. Per operator, items not prepared or portioned today. Items out of temperature for approximately 1 hour at 9:30. Operator store in reach in cooler to quick chill. Sliced cheese at 45F at 10:30. Corrective Action Taken

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee drink cup on prep table in back kitchen area. Operator removed. Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. Observed wet nesting on clean plastic containers at dry dish rack. Operator put items out to dry properly. Corrective Action Taken

Basic - Bowl or other container with no handle used to dispense food. At kitchen, cup used as food dispenser for rice and flour. Operator removed. Corrected On-Site

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed Raw steak not in commercial packaging over cooked sausage and French fries at walk in freezer. Educated operator on proper storage procedures.

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. Small reach in cooler: sliced tomatoes (47-48F - Cold Holding); Cole slaw (47-48F - Cold Holding) Per operator, not prepared or portioned today. Per operator, held in cooler overnight. Operator discarded products. See stop sale.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Small reach in cooler: sliced tomatoes (47-48F - Cold Holding); Cole slaw (47-48F - Cold Holding) Per operator, not prepared or portioned today. Per operator, held in cooler overnight. Operator discarded products. See stop sale. Corrective Action Taken

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. cooked rice (108F - Hot Holding) Observed in rice cooker. Per operator, out of temperature for approximately 30 minutes. Operator placed on stove in double boiler to bring up to 165+F. Corrective Action Taken

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Hose Bibb on back dock.

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer Bucket (Chlorine 200+ppm) Operator corrected to 50ppm. Corrected On-Site

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. -poached eggs. Operator marked menus. Corrected On-Site

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. -sugar handle in product. In-use tongs stored on equipment door handle between uses. -on oven door. Corrected On-Site

Basic - No conspicuously located ambient air temperature thermometer in holding unit. -in beverage cooler at front counter.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw pork loin over corned beef(speed rack)/walk in cooler/corrective action taken/operator stored raw pork on bottom shelf. Corrected On-Site

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Hash browns, raw eggs, butter/kitchen Repeat Violation

Basic - No conspicuously located ambient air temperature thermometer in holding unit. Prep cooker#1/cookline

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Caopener/ diced.prep area.

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Raw eggs, hash browns, butter=kitchen

Basic - No conspicuously located ambient air temperature thermometer in holding unit. Prep cooler#2/cookline

Basic - Stored food not covered. Cut potatoes/walk in cooler/corrective action taken/operator covered foods. Corrected On-Site