ASSOCIATE CAFE

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked brisket (56F - Cold Holding) as per employee, brisket was in preparation table approximately 45 min. Chef proceed to moved brisket to walk in cooler during inspection. Corrective Action Taken

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

Basic - Floor tiles missing and/or in disrepair. Observed at kitchen area in front of stove.

Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed at 3 compartment sink. Employee rearranged properly. Corrected On-Site

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Observed personal drinks in cooler at the front counter, also in kitchen area. Manager removed during inspection. Corrected On-Site

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed at the buffet station.

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed the dishwashing chlorine sanitizing concentration at 25 Ppm Operator must use the triple sink to sanitize equipment, utensils, china,silver and glass ware until the dish washing machine is repaired

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed at the front counter hot holding stoves chicken (99F - Hot Holding). Per operator less than two hours. The holding unit temperature was increased to improve hot holding temperature Corrective Action Taken

Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Emailed the consumer advisory operator printed it a posted at the front counter. Corrected On-Site

Intermediate - Reduced oxygen packaged food lacking bold type on contrasting background, or other required information.

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

Basic - No container installed for catching grease from hood drip tray. Observed no drip pan at the front counter cooking area hood The hood drip container was insta Corrected On-Site

Basic - Soiled dry wiping cloth in use. Observed at the kitchen area a dirty dry cloth in use. Operator changed the cloth for ai clean one Corrected On-Site

Basic - Standing water in floor drain/floor drain draining very slowly. Observed standing water by the front counter reach in cooler. Observed standing water by the kitchen preparation table coming from the tilt skillet.

Basic - Stored food not covered. Observed in a reach cooler a tomato container touching onions. The onions were discarded

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

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed at the bar hand wash sink no paper towels

Basic - Equipment in poor repair. Observed the door and gasket of the external walk in cooler in disrepair

Basic - Exterior door has a gap at the threshold that opens to the outside. Repeat Violation

Basic - Light shield damaged/in disrepair. Observed a light shield next to the triple sink in disrepair

Basic - Standing water in floor drain/floor drain draining very slowly. Observed standing water under the triple sink area

Basic - Unprotected ice machine in a customer/nonsecure area. Observed and ice machine in the patio not protected and without a complete overhead protection Repeat Violation

Basic - Accumulation of debris on exterior of warewashing machine. Corrected On-Site

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed water damage on ceiling around AC Vents in dining area .

Basic - Exterior door has a gap at the threshold that opens to the outside. At front entry door of dining area ,

Basic - Floor soiled/has accumulation of debris. Behind equipment in kitchen and dining room

Basic - Food storage container/container lid cracked or broken. Discarded by chef Corrected On-Site

Basic - Garbage can located outside has no lid or lid open/broken.

Basic - No handwashing sign provided at a hand sink used by food employees. At bar

Basic - Open dumpster lid.

Basic - Outdoor ice machine with no overhead protection.

Basic - Unprotected ice machine in a customer/nonsecure area. Observed ice machine located on deck in back of restaurant that is accessible by all customers , not locked or protected. , no over head cover.