COMPASS ROSE CAFE

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shells eggs stored above container of milk , potatoes, cooked pasta. Manager stored products properly. Corrected On-Site

High Priority - Toxic substance/chemical improperly stored. Observed container of Clorox and degreaser store with food spices across the three compartment sink. Operator stored chemicals properly. Corrected On-Site

High Priority - Warewashing sanitizing solution exceeding the maximum concentration allowed. Observed Triple Sink (Chlorine 200ppm). Manager reset Triple Sink (Chlorine 100ppm). Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Observed handwash sink blocked by shelves with spices.

Intermediate - Handwash sink used for purposes other than handwashing. Observed handwash sink used as plates and utensils storage. Manager stored plates and utensils properly. Corrected On-Site

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

Basic - Cutting board has cut marks and is no longer cleanable. Observed cutting board has cut marks at reach in cooler vegetables. Manager flipped cutting board. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed handwash sink interior soiled with food debris.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed wet wiping cloths stored at prep table and reach in cooler vegetables.

High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observed no sanitizer of any kind. Operator bought chlorine. 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 Chicken (121F - Hot Holding); Chicken (90F - Hot Holding); on stove. As per operator, they were cooked less than 3 hours ago. Operator began reheating items. Final reading for the chicken was 168F. Corrective Action Taken

Intermediate - Certified food manager unable to answer basic Food Code questions pertaining to safe operation of establishment. Observed CFM unable to answer sanitation question.

Intermediate - Employee has not received adequate training related to their assigned duties as evidenced by lack of general knowledge in performing their assigned duties. Employee was not able to answer how to sanitize utensils.

Intermediate - Handwash sink used for purposes other than handwashing. Observed aluminum pan stored inside hand sink.

Intermediate - No sanitizer of any kind available for warewashing. Only use single-service items to serve food to customers until sanitizer is available for warewashing. Operator bought chlorine. Corrected On-Site

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

Basic - Mobile food dispensing vehicle license number not permanently affixed on the side of the unit in figures at least 2 inches high and in contrasting colors from the background of the vehicle. Repeat Violation

Basic - Single-service articles improperly stored. Observed single service to go boxes stored on floor

Basic - Single-service articles not stored inverted or protected from contamination. Observed tongs stored in metal container not inverted at stove.

Basic - Mobile food dispensing vehicle license number not permanently affixed on the side of the unit in figures at least 2 inches high and in contrasting colors from the background of the vehicle.