BAREFOOT CAFE - KITCHEN

High Priority - Time/temperature control for safety food required to be date marked is not date marked and time of opening/preparation cannot be determined. See stop sale. Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed marinara sauce not date marked in walk in colored at back of house . Per operator unable to determine when food was prepared. See stop sale.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed marinara sauce not date marked in walk in colored at back of house . Per operator unable to determine when food was prepared. See stop sale.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed Butter chips 55F stored on counter under no temperature control. Per operator food not prepared or portioned today. Food held out of unit. Operator decided to place under time as a public health control. Corrective Action Taken Repeat Violation Admin Complaint

Intermediate - Handwash sink used for purposes other than handwashing. Observed cooking equipment stored in handwashing sink. Operator removed. Corrected On-Site

Basic - Cutting board has cut marks and is no longer cleanable at cook line.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in Production cooler ; butter chips (63F); milk (60F). Operator discarded with time still left to get to 41F or below.

Basic - Covered waste receptacle not provided in unisex employee bathroom.

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee exit building with gloved hands, then return to building with gloved hands then proceed to handle clean equipment without washing hands and changing gloves. Discussed with operator. Operator instructed employee to wash hands and change gloves Corrective Action Taken

Intermediate - Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. Observed at 1 door stainless reach in freezer in prep area. Ambient thermometer showing 0°F, ambient taken at 37°F

Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. All ceiling tiles missing in kitchen area

Basic - Ceiling tile missing. All ceiling tiles missing in kitchen area

Basic - Dead roaches on premises. 1 dead roach observed on ground on right side cook line, operator removed cleaned and sanitized Corrected On-Site

Basic - Utility lines are unnecessarily exposed. All ceiling tiles missing in kitchen area

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

High Priority - - From initial inspection : High Priority - Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Warning - From follow-up inspection 2022-04-15: Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Admin Complaint

Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime...can opener blade , employee cleaned. Corrected On-Site Warning - From follow-up inspection 2022-04-15: Not cleaned, employee moved can opener . Admin Complaint

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust hand washing sink at kitchen.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues at cook line .

Basic - Salad dispenser machine exterior soiled.

Basic - Wall soiled with accumulated grease, food debris, and/or dust....black like substance buildup on the wall at kitchen.