WG TOWN CENTER S/C 1ST FLOOR VIVA COFFEE & ESPRESSO

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. Dish machine tested 0ppm. Dish machine in back area is out of order. Operator currently waiting for replacement. Warning

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. At front coffee bar next to cold holding unit. Operator moved water bottle to employee area. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone next to cold holding unit at coffee bar, operator removed cell phone. Corrected On-Site

Basic - Single-service articles not stored inverted or protected from contamination. Coffee filters on top of coffee machine in back area. Operator discarded items. Corrected On-Site

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 2 small flying insects in front service area 5 small flying insects in prep area Spoke to Derek Supervisor on duty give operator next day callback inspection. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Per operator less than four hours. Operator elected to throw away. scrambled eggs (108F - Hot Holding); cooked potatoes (99F - Hot Holding); cooked Sausage (107F - Hot Holding); Corrective Action Taken

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Checked temperature of scrambled eggs 108°f, breakfast potatoes 99°f, sausage links 108°f stored on the steam table located in the front service line. will checked temperatures on the callback inspection on Thursday 6/8. Warning

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Interior reach in cooler with standing water in service area

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Sliced cheese from yesterday per operator not date marked also fruit cups and salads stored in the display case in the front service area. . Corrected On-Site

Basic - Cleaned and sanitized equipment or utensils not properly stored. Multiple utensils stored with food contact surface stored up and not protected Unwashed pineapple stored next to clean inserts over 3 compartment sink. Corrected On-Site

Basic - Equipment in poor repair. Exterior panel of display cold hold unit rotted

Basic - Floors soiled throughout the establishment under equipment

Basic - No conspicuously located ambient air temperature thermometer in holding unit. Observed no ambient thermometer provided for reach in cooler used for sliced cheeses. Corrected On-Site

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

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Interior of hot hood unit soiled. Exterior of cold and hot hold display unit soiled.

Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Sanitizer Bucket stored on prep table next to utensils Corrected On-Site

Basic - Standing water in bottom of reach-in-cooler in kitchen

Basic - Wall soiled with accumulated grease, food debris, and/or dust in kitchen