CAPE MAY CAFE

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Residue build up around coffee nozzles. Plate holder is soiled at dish machine area. Lime build up at iced tea station.

Basic - Floors not maintained smooth and durable.Broken tiles by dishmachine area.

Basic - Standing water in bottom of reach-in-cooler.Pantry reach in cooler. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Interior of sprayer hose is soiled by the dishmachine area.

Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided at employee handwash sink.Water,79 degrees f ,afterwards 120 f. Corrected On-Site

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container.Waffle at buffet line. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fans in the walk in cooler are soiled.

Basic - Water leaking from pipe at the dishmachine area.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Ice tea nozzle has a build up at servers station.

Basic - Accumulation of black mold-like substance in the interior of the ice bin.Servers station. Corrected On-Site

Basic - Sanitizer bottle stored on top of prep table. Corrected On-Site

Basic - Wet mop not stored in a manner to allow the mop to dry. Mop room Corrected On-Site

Intermediate - Multiuse food-contact surface not smooth, free of breaks/cracks/chips/pits/crevices.Lid is cracked in reach in cooler. Corrected On-Site

Basic - Water leaking from pipe by where the hose is attached at the dishwashing area.

Basic - Accumulation of lime scale on the inside of the steamer in kitchen.

Basic - Ceiling tiles are stained in the dishwashing area.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.Fans are soiled in walk in cooler.

Basic - Tong handle is touching the waffles at the buffet line. Corrected On-Site

Intermediate - Chocolate nozzle has a residue build up in the surrounding areas.

Basic - Accumulation of lime scale on the inside of the steamer in the kitchen.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.Gaskets soiled by upright cooler and the three comp sink area.