EMILY CAFE AND DELI & FRUIT STORE

High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Eggs discarded. Corrective Action Taken Warning

Intermediate - Probe thermometer not used to ensure proper food temperatures. Warning

Basic - Employee with no hair restraint while engaging in food preparation. Warning

Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed knife at cook line. Employee removed knife. Corrected On-Site Warning

Basic - In-use tongs stored on equipment door handle between uses. Kitchen. Warning

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee changed task from soiled to clean equipment without hand washing and gloves change.

Intermediate - Nonfood-grade basting brush used in food.

Intermediate - Probe thermometer not used to ensure proper food temperatures.

Basic - Employee with no hair restraint while engaging in food preparation. Employees at cook line.

Basic - Establishment using wood (other than a hard, close-grained wood) as a food-contact surface.

Basic - Ice scoop handle in contact with ice. Operator placed scoop on top. Corrected On-Site

Intermediate - Probe thermometer not used to ensure proper food temperatures.

Basic - Cutting board has cut marks and is no longer cleanable.

Basic - In-use wet wiping cloth/towel used under cutting board. Corrected On-Site

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

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

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board soiled.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed container with white rice cooked previous days without label.

Basic - Buildup of food debris/soil residue on equipment door handles. Gaskets soiled.

Basic - Clean utensils or equipment stored in dirty drawer or rack. Utensils at cook line.

Basic - Cutting board has cut marks and is no longer cleanable.

Basic - Employee with no hair restraint while engaging in food preparation. Observed employee in the kitchen with no hair restraint.

Basic - In-use ice scoop for ice machine located outside not stored in a protected manner between uses.

Basic - In-use wet wiping cloth/towel used under cutting board.

Basic - Observed cardboard pile on ground outside of the building.

Intermediate - Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer.

Basic - Employee with no hair restraint while engaging in food preparation.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.

Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.

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. Form provided to operator Corrected On-Site

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. Form provided to operator. Corrected On-Site

Basic - Cutting board has cut marks and is no longer cleanable. Repeat Violation

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hand sink soiled at cook line.

Basic - Working containers of food removed from original container not identified by common name. Observed at reach in cooler a container with cooked chicken not labeled.

Intermediate - Probe thermometer not used to ensure proper food temperatures.

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Pots at kitchen.

Basic - Cutting board has cut marks and is no longer cleanable.

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop in contact with cheese. Employee placed the spoon on holder.Corrected On-Site Corrected On-Site

Basic - In-use wet wiping cloth/towel used under cutting board.

Basic - Employee with no hair restraint while engaging in food preparation.

Basic - No conspicuously located ambient air temperature thermometer in holding unit.

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

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

Basic - Ice scoop handle in contact with ice.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues.

Basic - Cardboard used to line food-contact shelves.

Basic - Floors not constructed to be easily cleanable.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues.

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