CAFÉ CHANTILLY 2

High Priority - Toxic substance/chemical improperly stored. Observed glass cleaner stored next to sauces in back dry storage area.

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed quaternary test kit expired 01/2025.

Basic - Food stored on floor. Observed plastic juice bottles on floor in back storage area. Operator removed. Corrected On-Site

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed black microwave near front counter with soiled interior.

High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Observed employee using cellphone and then starting a new task without washing hands.

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee putting a new pair of gloves without washing hands.

High Priority - Operating with an expired Division of Hotels and Restaurants license. Observed expired license effective 10/01/2025.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed croquettes (118F - Hot Holding); empanadas (116F - Hot Holding)inside the hot box. As per employee less than 2 hours. Employee increased temperature of the hot box. Corrective Action Taken

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice buildup in reach in cooler in dry storage area. Repeat Violation

Basic - Stored food not covered. Observed container with ground beef not covered inside the reach in freezer.

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed CHICKEN SALAD (53F - Cooling) as per operator more than six hours.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed CHICKEN SALAD (53F - Cooling) as per operator more than six hours.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed slicer soiled with food debris at front counter. Operator cleaned during slicer inspection. Corrected On-Site

Basic - Cutting board has cut marks and is no longer cleanable. Observed cutting board at preparation station grooved.

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice buildup at single door freezer at storage area.

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed interior of microwave soiled with food debris. Employee cleaned during inspection. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed shelf over sandwich press next to three compartment sink soiled with debris.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed interior of reach in chest freezer at storage area is soiled with food debris. Observed interior of reach in cooler at front counter under hot display soiled with food debris.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw pork stored over cheese tequenos at reach in freezer at storage area.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed cheese tequenos (128F - Hot Holding), cheese pastry (98F - Hot Holding) as per operator less than 3 hours at hot box.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed gaskets at preparation cooler soiled with food debris.

Basic - Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Observed at hand sink at preparation area near hot box.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed cloth on cutting board at sandwich preparation area.

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Observed Sanitizer Bucket (Quaternary 0ppm) at three compartment sink.

Basic - Wood food-contact surface not properly sealed. Observed unsealed wood underneath microwave at front counter.

Basic - Working containers of food removed from original container not identified by common name. Observed sugar stored inside container not labeled.