PEPE'S CAFE

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener soiled. Employee washed it. Corrected On-Site

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

Basic - In-use wet wiping cloth/towel used under cutting board. Wet wiping cloth under cutting board. Manager removed it. Corrected On-Site

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Food debris inside the oven.

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

High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Employee handling fruits with no gloves or hand wash at fruit station area. Repeat Violation

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed sausage (54F - Cold Holding); cut tomatoes (56F - Cold Holding) at drawers by cook line, as per operator for approximately 30 minutes prior.

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

Basic - Current Hotel and Restaurant license not displayed.

Basic - Floor area(s) covered with standing water. Repeat Violation

Basic - Floor soiled/has accumulation of debris. Repeat Violation

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed gaskets soiled throughout RIC.

Basic - Wet wiping cloth not stored in sanitizing solution between uses.

High Priority - - From initial inspection : High Priority - Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. Establishment staff, Waitress. - From follow-up inspection 2025-08-05: Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. Establishment staff, Waitress. Time Extended

High Priority - - From initial inspection : High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Liquid eggs 78 f cut fruits, mushrooms 70 f cheese 69 f kitchen food Preparation table. - From follow-up inspection 2025-08-05: Pooled eggs (52F - Cold Holding), cut strawberries (57F - Cold Holding), Crab Cakes (53F - Cold Holding) stored in the cookline reach in cooler. Advised operator to place ice inside with small amounts of food items until unit if fixed. Admin Complaint

Intermediate - - From initial inspection : Intermediate - Food thermometer(s) not calibrated according to manufacturer's specifications. - From follow-up inspection 2025-08-05: Food thermometer(s) not calibrated according to manufacturer's specifications. Time Extended

Intermediate - - From initial inspection : 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. - From follow-up inspection 2025-08-05: 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. Time Extended

Intermediate - - From initial inspection : Intermediate - Probe thermometer not used to ensure proper food temperatures of cooked time/temperature control for safety food. Cooking omelette, no temperature observed taken. - From follow-up inspection 2025-08-05: Probe thermometer not used to ensure proper food temperatures. Time Extended

Intermediate - - From initial inspection : Intermediate - Probe thermometer not used to ensure proper food temperatures. - From follow-up inspection 2025-08-05: Probe thermometer not used to ensure proper food temperatures. Time Extended

Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Kitchen area. - From follow-up inspection 2025-08-05: Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Kitchen area. Time Extended

Basic - - From initial inspection : Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Dish racks area. - From follow-up inspection 2025-08-05: Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Dish racks area. Time Extended

Basic - - From initial inspection : Basic - Floor area(s) covered with standing water. Cooking area Repeat Violation - From follow-up inspection 2025-08-05: In the wear washing area. Time Extended

Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris. Cooking area. - From follow-up inspection 2025-08-05: Floor soiled/has accumulation of debris. Throughput the kitchen. Time Extended

Basic - - From initial inspection : Basic - Food stored on floor. Boxes of can goods on floor Dry storage area. - From follow-up inspection 2025-08-05: Food stored on floor. Boxes of can goods on floor Dry storage area. Time Extended

Basic - - From initial inspection : Basic - Hole in or other damage to wall. Behind dish, washer and dishwashing area. - From follow-up inspection 2025-08-05: Hole in or other damage to wall. Behind dish, washer and dishwashing area. Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Clean all kitchen shelves from food scraps. - From follow-up inspection 2025-08-05: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Clean all kitchen shelves from food scraps. Time Extended

Basic - - From initial inspection : Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Food preparation area. - From follow-up inspection 2025-08-05: Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Food preparation area. Time Extended

High Priority - Operator unable to verify source of shellstock. See stop sale. No tag on/for original container of raw, in-shell clams/mussels/oysters. See stop sale. Observed container of fresh raw oysters without tag inside reach in cooler at washing area.

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken stored over raw beef patties inside reach cooler at washing area. Operator properly arranged products. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed can blade opener soiled at washing area.

Intermediate - No soap provided at handwash sink. Observed at washing area.

Intermediate - No tag on/for original container of raw, in-shell clams/mussels/oysters. See stop sale. Observed container of fresh raw oysters without tag inside reach in cooler at washing area.

Basic - Floor area(s) covered with standing water. Observed standing water at cook line. Observed standing water at storage area.

Basic - In-use utensil stored in sanitizer between uses. Observed at cook line. Operator removed the utensils. Corrected On-Site

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Observed employee water inside reach in cooler next to beverage station.

Basic - Time/temperature control for safety food thawed in an improper manner. Observed 2 bags of chicken breast (frozen) thawing at room temperature at storage area.

High Priority - Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. Observed employee handled soiled dishes and touching clean dishes without washing hands. Operator was trained by Inspector how to wash hands properly. Employee washed hands. Corrected On-Site

Basic - Equipment in poor repair. Observed reach in cooler gaskets torn inside ware washing area.

Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Observed scoop handle touching coleslaw inside reach in cooler in kitchen. Operator stored scoop correctly. Corrected On-Site

Basic - In-use wet wiping cloth/towel used under cutting board. Observed towel under cutting board on prep table inside kitchen. Operator removed towel. Corrected On-Site Repeat Violation

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

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed wet towels on prep table inside kitchen. Operator placed towels inside bucket with sanitizer. Corrected On-Site

High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Raw chicken over raw beef. Advised manager, she corrected it Corrected On-Site

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. Poster was provided 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. Form was provided to operator Corrective Action Taken

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

Basic - In-use wet wiping cloth/towel used under cutting board. Advised manager she corrected it Corrective Action Taken

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Food debris inside reach in freezer

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed pancake batter (67F - Cold Holding) at expo area. As per manager, less than 1 hour. Employee added ice to surrounding container. Corrective Action Taken

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed potatoes (104F - Hot Holding) at room temperature at cook line. As per employee for approximately 1 hour. Advised manager to reheat item to 165F. Corrective Action Taken

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Observed hose connected at back storage room. Repeat Violation

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Observed establishment offers eggs, hamburgers and steaks undercooked, items not identified. Manager edited menus during inspection. Corrected On-Site

Intermediate - Raw or undercooked oysters offered and establishment has no consumer advisory sign provided on wall, menu, placard, table tent or by any other written means. Observed establishment offers raw oysters no consumer advisory posted. Printed and provided poster and manager posted on wall. Corrected On-Site

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling soiled with accumulated food debris at cook line. Observed wall soiled with black substance at 3 compartment sink.

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

Basic - In-use tongs stored on equipment door handle between uses. Observed at cook line. Corrected On-Site

Basic - No conspicuously located ambient air temperature thermometer in holding unit. Observed at reach in cooler drawers at cook line. Manger placed thermometers inside units. Corrected On-Site

Basic - No handwashing sign provided at a hand sink used by food employees. Located at kitchen.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in cooler gaskets soiled at cook line and preparation area. Employee removed debris. Corrected On-Site Repeat Violation

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Observed quaternary ammonium solution at 0ppm.

High Priority - Spray hose at dish sink lower than flood rim of sink.

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Observed chlorine sanitizer at 200 ppm. Employee took solution to dilute. Corrected On-Site

Basic - Covered waste receptacle not provided in women's bathroom.

Basic - Equipment in poor repair. Observed reach in cooler gaskets in disrepair at back storage area.

Basic - Ice bucket not stored inverted or in a protected manner. Person in charge inverted item. Corrected On-Site

Basic - No handwashing sign provided at a hand sink used by food employees. Located at ware washing area.

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