ROSE CAFE

Intermediate - Observed Handwash sink in coffee station with spray nozzle and Water filter installed. Advised that all must be removed. Sink can not be used for purposes other than handwashing.

Basic - Cloth used as a food-contact surface lining pan of raw beef.

Basic - Observed cases of Food stored on floor in walk in cooler.

High Priority - Observed Non-food grade paper used as liner for various containers of food. Repeat Violation

Intermediate - Nonfood-grade basting brush used in food.

Basic - In-use wet wiping cloth/towel used under cutting board.

High Priority - Non-food grade paper/paper towel used as liner for food container. Observed non food grade paper towels lining pan of cut vegetables in reach in cooler. Chef removed. Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Observed pan being stored in kitchen hand washing sink. Chef removed. Corrected On-Site

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

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Chef discarded water. Corrected On-Site

Basic - Observed various employee beverage containers on a food preparation table next to food. Chef removed. Corrected On-Site

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

High Priority - Non-food grade paper/paper towel used as liner for food container. Observed non-food grade paper towel lining cut cucumbers.

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken being stored on top of raw salmon. Located in reach in cooler.

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. Discussed and emailed form to operator. 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. Discussed and emailed form to operator. Corrective Action Taken

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Water was 71°F and located on prep table. Chef removed. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs being stored on top of various ready to eat foods. Located in reach in cooler next to stove. Chef rearranged. Corrected On-Site

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Observed establishment offering prime rib carpaccio but menu does not identify that the item is raw or undercooked animal foods covered by the consumer advisory.

Basic - Wall soiled with accumulated grease dust. Located in ware wash area.

High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Eggs were located on prep table and at ambient temperature of 61°F. As per chef eggs had only been out for about an hour. Chef moved to reach in cooler. Corrective Action Taken

Intermediate - Handwash sink not accessible for employee use at all times. Observed container of tomatoes being stored in hand washing sink in warewash area. Chef removed. Corrected On-Site

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed AC vents soiled with accumulated dust.

High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Equipment and utensils not sanitized after being washed and rinsed by employee. Sanitizer in 3 compartment sink was not set up. Manager instructed employee to rewash dishes and set up sanitizer. 100ppm. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs being stored on top of various ready to eat foods in reach in cooler.

Intermediate - Handwash sink not accessible for employee use at all times. Observed raw salmon thawing under running water in kitchen hand washing sink. Chef removed. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Observed employee using hand washing sink behind front counter as a dump sink. Employee prepared coffee and dumped in sink. Also observed employee using hand washing sink to wash dishes. Advised manager and he coached employee. Corrective Action Taken

Basic - Equipment and utensils not sanitized after being washed and rinsed by employee. Sanitizer in 3 compartment sink was not set up. Manager instructed employee to rewash dishes and set up sanitizer. 100ppm. Corrected On-Site

Basic - Food stored on floor. Observed case of avocados on floor next to oven. Chef moved to shelf. Corrected On-Site

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

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Advised manager and instructed employees to set up sanitizer bucket.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed 2 cell phones being stored on top of prep table. Manager removed. Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Water was 67°F. Manager discarded. Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Observed cashews, pumpkin seeds almonds, salt and sugar all removed from their original container and stored in plastic containers not labeled. Chef added label. Corrected On-Site