CAFE BASTILLE

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed cartons of raw shelled eggs stored above dice potatoes inside reach in cooler near walk in. Chef rearrange and stored on the bottom. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed milk (67F - Cold Holding) on the counter. Per operator, pulled from walk in cooler around 8:30. Operator placed back in cooler to cool. Corrective Action Taken

Intermediate - Employee has not received adequate training related to their assigned duties as evidenced by the inability to answer basic food safety questions. Observed male employee washing dishes could not answer the correct chlorine concentration required for dishwashing machine. Employee was coached on the spot. Corrected On-Site

Intermediate - Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink and/or dishmachine. Observed test kit is for quaternary but establishment uses chlorine.

Intermediate - Wash solution in spray type hot water sanitizing dishmachine not reaching proper temperature according to manufacturer's specifications. Observed front area Dishwasher (Temperature 149); Ran machine again, 2nd test front area Dishwasher (Temperature 150) Corrected On-Site

Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Observed for unisex bathroom closer to exit door.

Basic - Covered waste receptacle not provided in women's bathroom. Observed for both unisex bathrooms.

Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Observed Dishwasher (Chlorine 0ppm) in kitchen. Second test 100ppm. Corrected On-Site

Basic - Dumpster overflowing garbage.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed a cell phone stored next to coffee/creamer vessels in the front counter. Also observed personal water bottle stored on the kitchen counter next to steam unit.

Basic - Equipment in poor repair. Observed in poor condition the door gaskets of reach in coolers at prep table and RIC near walk in.

Basic - Exterior door has a gap at the threshold that opens to the outside. Observed gap below on exit door by restrooms.

Basic - Garbage on the ground and/or pad around dumpster.

Basic - Inside/outside of dumpster not clean.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled door gaskets of reach in cooler at prep table and reach in cooler near walk in. Observed soiled vent inside walk in cooler. Observed soiled with slime the splash guard and water knobs for handwashing sink in the kitchen Repeat Violation

Basic - Open dumpster lid.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed multiple wash cloths on top of prep table, kitchen counters, and in stove area and front counter.

High Priority - Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed sausages (56F - Cold Holding) inside walk in cooler, as per chef had product at cook line. Observed liquid egg (47F - Cold Holding) at cook line filled over the fill line.

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. Provided to operator via email.

Intermediate - Handwash sink used for purposes other than handwashing. Observed food residue inside HWS at cook line. Repeat Violation

Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Observed at HWS at cook line.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked potatoes inside walk in cooler no date marked, as per chef for more than 24 prior.

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

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

Basic - No handwashing sign provided at a hand sink used by food employees. Observed by coffee machine.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in cooler gaskets soiled at cook line. Repeat Violation

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee placed new gloves without washing hands. Instructed employee on proper procedure and be did it. Corrective Action Taken

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw beef stored on top of pancake batter at walk in cooler. Manager relocated product. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Observed plastic bucket inside handsink located at cafe station. Manager removed it. Corrected On-Site

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

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

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

Basic - Ice scoop handle in contact with ice. Observed at coffee station. Manager removed scoop. Corrected On-Site

Basic - No conspicuously located ambient air temperature thermometer in holding unit. Observed throughout reach in coolers at kitchen.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed gan cover soiled at walk in cooler. Gaskets soiled throughout the reach in coolers at kitchen. Repeat Violation

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed reach in coolers soiled throughout the kitchen.

Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Observed walk in cooler shelves rusted.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed wall soiled by walk in cooler and reach in cooler across cook line.

High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Manager placed moved them to walk in cooler. Corrected On-Site

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee partake in multiple task without washing hand and changing gloves. Employee removed gloves and washed hands. 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 No label on cooked chicken held for more than 24 hours. Manager placed label. Repeat Violation

Basic - Ceiling tile missing. Observed above 3 compartment sink at kitchen.

Basic - Current Hotel and Restaurant license not displayed. Manager printed and posted it. Corrected On-Site

Basic - Cutting board has cut marks and is no longer cleanable. Observed Cutting board at preparation table groove across from cook line.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed fan cover at walk in cooler soiled.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed at preparation area across from cook line.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels at hand sink located in the front counter.

Intermediate - No probe thermometer provided to measure temperature of food products.