VERSALLES CAFE, INC.

Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. For some of the employees.

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

Basic - Floor soiled/has accumulation of debris. In walk in cooler Repeat Violation

Basic - Grease receptacle/dumpster not on proper pad/nonabsorbent surface. Repeat Violation

Basic - Wet mop not stored in a manner to allow the mop to dry. Observed mop in mop bucket with water. Operator moved it to the draining part of the mop bucket. Corrected On-Site

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet cloth by hand wash sink next to the coffee station. Employee removed it.Repeat Violation Corrected On-Site Repeat Violation

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked chicken made on 11/10/2023 not dated

Basic - Bowl or other container with no handle used to dispense food. Observed empty #10 can inside the rice bin. Operator removed it. Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting.

Basic - Floor soiled/has accumulation of debris. Walk in cooler floor soiled Repeat Violation

Basic - Grease receptacle/dumpster not on proper pad/nonabsorbent surface. Repeat Violation

Basic - Walk in cooler interior/shelves have accumulation of soil residues. Repeat Violation

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Coffee station area, operator removed it Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. Observed spray bottle with purple liquid degreaser without label. Corrected On-Site

Basic - Ceiling/ceiling tile shows damage or is in disrepair. Employee bathroom

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

Basic - Floor soiled/has accumulation of debris. In walk in cooler

Basic - Grease receptacle/dumpster not on proper pad/nonabsorbent surface.

Basic - Self-closing device on bathroom door disconnected/broken.

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

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Throughout the kitchen

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed 2 small flying insects, 1 in the front counter and 1 in the kitchen

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. Reviewed with operator about getting it printed and completed

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Provided and reviewed with operator Repeat Violation

Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Repeat Violation

Basic - Ceiling/ceiling tile shows damage or is in disrepair. Employee bathroom Repeat Violation

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling tiles in the front area over the beverage cooler soiled Repeat Violation

Basic - Grease receptacle/dumpster not on proper pad/nonabsorbent surface. Observed grease receptacle directly on the soil

Basic - Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling. Repeat Violation

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

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed accumulation of grease throughout the kitchen walls

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw beef roasts over raw pork roasts. Corrected On-Site

Intermediate - Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer. Advised to operator to acquire the test kit for quaternary sanitizer to ensure proper sanitary concentration.

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Provided and reviewed with operator time temperature control form. 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. Provided operator with a consumer advisor poster. Corrective Action Taken

Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.

Basic - Ceiling/ceiling tile shows damage or is in disrepair. 1 ceiling tile in customers/employee bathrooms.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed water damage on 2 ceiling tiles over the coffee machine in the front counter. Throughout the kitchen Repeat Violation

Basic - Current Hotel and Restaurant license not displayed. 4/1/2022 - Owner provided the updated license from 4/1/2023. Corrected On-Site

Basic - Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk in cooler underneath shelf Repeat Violation

Basic - Bowl or other container with no handle used to dispense food. - manager removed bowl Corrected On-Site

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

Basic - Fly sticky tape hanging over food/food preparation area/food-contact equipment.

Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. - over cookline

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

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - ham 47°f sitting out on table for 40 min at 1:22 p.m.operator placed ham back into walk in cooler rechecked 20 min later 44°f

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. - chicken breast 119°f on line at 1:34 p.m. product has been on line since 1:00 p.m. operator reheated chicken to 184°f Corrected On-Site

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. - empanadas in hot box

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On-Site

Basic - Food stored on floor. - chicken on floor in walk in cooler Corrected On-Site

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

Basic - Working containers of food removed from original container not identified by common name. - white powdery substance in clear container