WOODSBY'S CAFE

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit./ butter (70F - Cold Holding)from 1 hour , operator rapid chill to bring it down to 41f Corrective Action Taken

High Priority - Vacuum breaker wrong at mop sink faucet or on fitting/splitter added to mop sink faucet. Repeat Violation

Intermediate - Employee washed hands in a sink other than an approved handwash sink./ observed employee washing hands at 3 compartment sink

Basic - Cove molding at floor/wall juncture broken/missing./ dish machine area

Basic - Current Hotel and Restaurant license not displayed. Repeat Violation

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

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

Basic - No conspicuously located ambient air temperature thermometer in holding unit. Corrected On-Site

Basic - No handwashing sign provided at a hand sink used by food employees./ cook line

Basic - Old labels stuck to food containers after cleaning.

Basic - Wall soiled with accumulated grease, food debris, and/or dust./ dish machine area

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.

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

Basic - Current Hotel and Restaurant license not displayed.

Basic - Exterior door has a gap at the threshold that opens to the outside. -small gap in left corner of rear door

Basic - Floor tiles missing and/or in disrepair.

Basic - No waste receptacle installed at handwash sink provided with disposable towels.

High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed cook on the cook line handle her cell phone and engage in food preparation without washing her hands. Educate.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cut melon and fish in storage for less than 4 hours temperature at 47°F. Operator adjusted the temperature of the reach-in cooler to quick cool. Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener with buildup of rust-like and food particles on the blade.

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

Basic - Floor tiles missing and/or in disrepair and/or in disrepair. Observed in several areas in the kitchen. Observed tile in disrepair in several locations in the kitchen.