CAFE BONJOUR

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed beef empanadas (62F - Hot Holding); chicken empanadas (62F - Cold Holding)at front counter at ambient temperature, as per owner from 30 minutes prior.

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Observed establishment utilizing time as a public health control for empanadas at front display with no written procedures. Repeat Violation

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked chicken inside reach in cooler as per operator for more than 24 hours prior with no date marked. Repeat Violation

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

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

Basic - Floor soiled/has accumulation of debris.

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed cooked chicken (52F - Cooling) inside reach in cooler at front line inside zip lock. As per operator cooked previous day.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Observed cooked tuna salad (58F - Cooling) inside reach in cooler at front line, as per operator prepared previous day. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed cooked chicken (52F - Cooling) inside reach in cooler at front line inside zip lock. As per operator cooked previous day.

High Priority - Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Observed cooked tuna salad (58F - Cooling) inside reach in cooler at front line, as per operator prepared previous day.

Intermediate - Handwash sink used for purposes other than handwashing. Observed food residue inside HWS.

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Observed establishment utilizing time as a public health control for empanadas at front display with no written procedures.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked chicken inside reach in cooler as per operator for more than 24 hours prior with no date marked. Repeat Violation

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

Basic - Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. Observed establishment packaging on site cookies and desserts lacking minimum label.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed chicken held more than 24 hours not properly date marked at reach in cooler. Manager placed label. Corrected On-Site

Basic - Cutting board has cut marks and is no longer cleanable. Observed at preparation area. Repeat Violation