DIXIE CREAM CAFE

Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. -Prep cooler across from flat top. Warning - From follow-up inspection 2026-05-26: Time Extended

Basic - - From initial inspection : Basic - Equipment or utensils not designed or constructed in a durable manner. -Cooler gasket to right of ice bin at front counter. Warning - From follow-up inspection 2026-05-26: Time Extended

Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime./all white cutting boards on cook line. Repeat Violation Warning - From follow-up inspection 2025-12-23: Time Extended

Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris./grease build up under deep fryers. Warning - From follow-up inspection 2025-12-23: Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust./cook line reach in cooler gasket soiled. Warning - From follow-up inspection 2025-12-23: Time Extended

Basic - - From initial inspection : Basic - Wall soiled with accumulated grease, food debris, and/or dust./behind cook line grill. Repeat Violation Warning - From follow-up inspection 2025-12-23: Time Extended

High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands./cook cracked raw shell eggs then pick up a knife and cut ham/advised/ Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food./raw tuna stored over tuna salad/cook line reach in cooler/ Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit./whipped butter cups at 55F on customer's table for less than 4 hours/moved back to walk in cooler/ Corrective Action Taken

High Priority - Toxic substance/chemical improperly stored./burn gel stored on top of prep table/ Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime./cook line prep table cutting board soiled.

Basic - Accumulation of debris inside warewashing machine. Repeat Violation

Basic - Bowl or other container with no handle used to dispense food./used black soufflé cups to scoop multiple items/ Corrected On-Site Repeat Violation

Basic - Carbon dioxide/helium tanks not adequately secured. Repeat Violation

Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package./raw tuna in reach in cooler/cut packages immediately/ Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items./employee's cell phone, phone charger stored on top of the prep table next to cook line/removed immediately/ Corrected On-Site

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food./one kitchen cook wearing a bracelet while preparing food.

Basic - Food stored on floor./a box of bread on walk in freezer floor.

Basic - Old labels stuck to food containers after cleaning. Repeat Violation

Basic - Wall soiled with accumulated grease, food debris, and/or dust./cook line wall.

Basic - Wet wiping cloth not stored in sanitizing solution between uses./multiple locations in kitchen/ Corrected On-Site

Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime./cook line white cutting board. Warning - From follow-up inspection 2025-01-22: Time Extended

Basic - - From initial inspection : Basic - Accumulation of debris inside warewashing machine. Warning - From follow-up inspection 2025-01-22: Time Extended

Basic - - From initial inspection : Basic - Carbon dioxide/helium tanks not adequately secured. Corrected On-Site Repeat Violation Warning - From follow-up inspection 2025-01-22: Time Extended

Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable./cook line white cutting board. Warning - From follow-up inspection 2025-01-22: Time Extended

Basic - - From initial inspection : Basic - Food stored on floor./ A bag of flour, front bakery area. A bag of potatoes on walk in cooler floor. Cooking oil on kitchen floor/ Corrected On-Site Warning - From follow-up inspection 2025-01-22: Time Extended

Basic - - From initial inspection : Basic - Old labels stuck to food containers after cleaning. Warning - From follow-up inspection 2025-01-22: Time Extended

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -Raw beef over cut tomatoes, in cooler across from fryers. Corrected On-Site Repeat Violation

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sausage 50f, Cream cheese 49f, Ham 49f. Less than 4 hours. Advised to rapid chill.Operator added ice. Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -Mixer head in bakery. Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. -Blue spray bottle. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. -Blue cheese scoop.

Basic - Carbon dioxide/helium tanks not adequately secured. Repeat Violation

Basic - Cutting board has cut marks and is no longer cleanable. -Brown cutting board. Repeat Violation

Basic - Food stored on floor. -Cooking oil in kitchen.

Basic - In-use knife/knives stored in cracks between pieces of equipment.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Hood filters.

Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. -Stored over tempura batter bags. Corrected On-Site

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

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food./raw salmon stored over tuna salad/cook line reach in cooler/ Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Coleslaw 44F, less than 4 hours/wait station reach in cooler/removed lid/ Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime./waffle makers interior soiled.

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory./ahi tuna burger and cold smoked salmon not indicated is an undercooked fish/consumer advisory available/marked on the menu immediately/ Corrected On-Site

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 provided.

Intermediate - Spray bottle containing toxic substance not labeled./oven cleaner not labeled.

Basic - Bowl or other container with no handle used to dispense food./plate used to scoop all purpose flour/bakery shop.

Basic - Carbon dioxide/helium tanks not adequately secured./kitchen. Repeat Violation

Basic - Cutting board has cut marks and is no longer cleanable./green cutting board u dear kitchen prep table.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items./employee's bag hanging on storage rack/cook line/ Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting./pans on cleaned dish rack.

Basic - Wall soiled with accumulated grease, food debris, and/or dust./behind cook line.

Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean./egg station/ Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name./brown sugar/bakery shop.

High Priority - Operating with an expired Division of Hotels and Restaurants license. Corrected On-Site

Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Gallon milk

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. White cutting boards on cooks line.

Basic - Accumulation of lime scale on the inside of the dishmachine.

Basic - Carbon dioxide/helium tanks not adequately secured. Tanks located next to bag n box rack.

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

Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Raw tuna in walk-in.

Basic - Employee with no beard guard/restraint while engaging in food preparation.

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

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Oven on cooks line.

Basic - No conspicuously located ambient air temperature thermometer in holding unit. Glass door reach in cooler.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters

Basic - Old labels stuck to food containers after cleaning.

Basic - Walk-in cooler shelves with rust that has pitted the surface.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Sanitizer towel not stored in sanitizer bucket at front counter. Corrected On-Site

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Liquid egg and raw shell egg not marked with out time.

Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Milk per operator opened more than 24 hours in walk in cooler. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Inside oven soiled Interior fryers soiled

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Per operator they will arrive today

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Provided operator today. Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. White spray bottle clear liquid not labeled under hand wash sink in the bakery. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food in fruit in server tall boy. Corrected On-Site Repeat Violation

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

Basic - Cleaned and sanitized equipment or utensils not properly stored. Multiple clean small wares stored on floor under utensil rack. Stainless bowls need to be inverted on top utensil rack. Corrected On-Site

Basic - Current Hotel and Restaurant license not displayed.

Basic - Cutting board has cut marks and is no longer cleanable on cold table.

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

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee personal items stored next to single service items under front counter Repeat Violation

Basic - Equipment and utensils not properly air-dried - wet nesting on clean rack next to dish machine

Basic - Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. Assorted cookies and brownies at front counter. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Soiled gaskets reach in cooler across from fryers Hood in kitchen soiled Fan covers walk in cooler soiled Repeat Violation

Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Sanitizer bucket stored next to cranberry juice next to ice machine Corrected On-Site

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed cucumbers stored over ready to eat shred carrots in walk in cooler Corrected On-Site

Basic - Walk-in cooler shelves with rust that has pitted the surface.

Basic - Working containers of food removed from original container not identified by common name. Brown sugar not labeled when removed from original containers

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./0ppm, retested, chlorine 50ppm/ Corrected On-Site

High Priority - Operating with an expired Division of Hotels and Restaurants license./expired 4/1/2022. Operator renewed immediately, license now current active, expires 4/1/2023/ Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Waffle maker interior with grease build up. Reach in cooler near exit door interior soiled. Repeat Violation

Basic - Accumulation of debris on exterior of warewashing machine.

Basic - Bowl or other container with no handle used to dispense food./coffee cup with no handle used to scoop brown sugar.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items./employee's back pack on top of a bag of potato, near exit door.

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food./one kitchen employee wearing a watch while working with food. Repeat Violation

Basic - No conspicuously located ambient air temperature thermometer in holding unit./cook line reach in cooler.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Cook line reach in cooler gasket soiled, near kitchen back door. Waffle maker exterior soiled.

Basic - Wet wiping cloth not completely submerged in sanitizing solution between uses, under cook line.