305 CAFE & JUICE

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed empanadas (127 F - Hot Holding)inside the hot at the front counter. As per operator less than 1 hour. Operator increased the temperature of the hot box. Corrective Action Taken

Basic - Current Hotel and Restaurant license not displayed. License displays expired on Oct 2023. Repeat Violation

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

Basic - Equipment in poor repair. Observed reach in cooler door gaskets torn in the kitchen area. Repeat Violation

Basic - Ice buildup in reach-in freezer. Repeat Violation

Basic - Wood food-contact surface not properly sealed. Observed cutting board at the front counter.

High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee removed bracelet and her watch and then engaged in food preparation.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed rice at 70°F inside the rice cooker. As per manager she will take the rice home. The rice is longer for sale. Rice was cooked around 11:00 AM.

Basic - Current Hotel and Restaurant license not displayed. Observed license displayed e purée 10/23.

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed employee was wearing a bracelet and a watch. Employee removed it. Corrected On-Site

Basic - Equipment in poor repair. Observed reach in cooler door gaskets torn.

Basic - Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling. Observed microwave soiled with accumulation of grease due to the inadequate ventilation. Hood not present.

Basic - Ice buildup in reach-in freezer.

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

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

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed at reaching cooler at prep area kitchen. Repeat Violation

Basic - Single-service articles improperly stored. Disposable containers stored on floor.

High Priority - Nonfood-grade bags used in direct contact with food. Observed non food grade bag in contact with raw bacon at reach in cooler.

High Priority - Raw animal food stored over or with unwashed produce. Observed raw chicken stored over unwashed fruit at reach in cooler preparation area. Operator was informed that the raw chicken need to be stored at the bottom part of the reach in cooler.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed quinoa (53 F - Cold Holding); white rice (49 F - Cold Holding); brown rice (52 F - Cold Holding) at standing reach in cooler. As per operator since the day before. Operator segregate the products to be discarded.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed quinoa (53 F - Cold Holding); white rice (49 F - Cold Holding); brown rice (52 F - Cold Holding) at standing reach in cooler. As per operator since the day before. Operator segregate the products to be discarded.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed beef empanadas (98 F - Hot Holding) at hot box front counter. As per operator for less than one hour. Operator moved the empanadas to the hottest part to be reheated. Corrective Action Taken

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. The new employee read, and sign the food employee reporting agreement. Corrected On-Site

Basic - Buildup of food debris/soil residue on equipment door handles. Observed microwave door handle soiled. Repeat Violation

Basic - Current Hotel and Restaurant license not displayed.

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

Basic - Food stored on floor. Observed plastic containers with mayonnaise, rice and sugar stored on floor.

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

Basic - Single-service articles not stored inverted or protected from contamination. At the top of reach in cooler.

Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Provided big 6 poster to operator.