DUNE DECK'S MIMOSA CAFE

High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Observed employee crack raw shell eggs and then proceeded to touch clean utensil without washing hands or changing gloves. Discussed with operator. Employee washed hands . Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw chicken stored over pancake batter. Operator stored raw chicken properly. Corrected On-Site

High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Observed in flip,top cooler across from grill and closest to handwashing sink at cook line Flip top cooler #1 ; raw shell eggs (64F);. Per operator food not prepared or portioned today. Per operator food held out of temperature less than four hours. Observed raw shell eggs stacked pass the fill line. Operator placed below in cooler to quick chilll. Corrective Action Taken

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at flip top cooler across from stove and the middle cooler flip top cooler #2 ; cheese (40F-49);. Per operator food not prepared or portioned today. Per operator food held out of temperature less than four hours. Observed cheese stored past the fill line. Operator placed below to quick chill Corrective Action Taken

Intermediate - Handwash sink used for purposes other than handwashing. Observed sanitizer bucket stored in handwashing sink. Operator stored properly. Corrected On-Site

Basic - No handwashing sign provided at a hand sink used by food employees. Observed no handwashing sign at handwashing sink in kitchen. Operator provided. Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed at grill cooked potatoes 120-156F, sausages 99F. Per operator food held in unit less than four hours. Observed sausages stored under no temperature control. Operator placed back on stove to reheat to 165F or higher. Observed cooked potatoes not flattened out on grill. Operator flattened out. Corrective Action Taken

Basic - Ice scoop handle in contact with ice. Operator removed.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. #1Observed at flip top cooler across from 2nd grill shredded lettuce (43-50F - Cold Holding). Per operator not prepared or portioned today. Food held in unit less than 4 hours. Observed food past the fill line. Operator removed lettuce out of temperaturein another container and placed back in walk In cooler to quick chill. #2 Observed at flip top cooler across from 2nd grill provolone cheese (50F - Cold Holding). Per operator food not prepared or portioned today. Food held in unit less than 4 hours. Observed food past the fill line. Operator removed cheese and placed in another container and moved into walk in cooler to quick chill. Corrective Action Taken

High Priority - Toxic substance/chemical improperly stored. Observed above flatbread cooler fuel pressure gauge next to hot sauce. Operator removed. Corrected On-Site

Basic - Observed at flat top bread cooler cutting board has cut marks and is no longer cleanable. Operator discarded. Corrected On-Site

Basic - Uncleanable knife block in use to store knives. Observed in kitchen knife block very soiled. Operator removed knives and knife block to be washed, rinsed and sanitized. Corrective Action Taken

High Priority - Container of medicine improperly stored. Medicine on speed rack next to cookline, operator removed. Corrected On-Site

High Priority - Nonfood-grade bags used in direct contact with food. Bread used for French toast stored in plastic handle thank you bags. Operator removed Corrected On-Site

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Observed at mop sink with hose attached

Basic - Bowl or other container with no handle used to dispense food. Bowl used to dispense feta cheese, operator removed. Corrected On-Site

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

Basic - Covered waste receptacle not provided in unisex restrooms.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Container of coffee at coffee bar. Operator removed. Corrected On-Site

Basic - Equipment in poor repair. Gasket at drawers under flat top unit in poor repair

Basic - Fly sticky tape hanging over food/food preparation area/food-contact equipment. Above kitchen cookline, operator removed and discarded. Corrected On-Site

Basic - Iced tea dispenser not cleaned at least once every 24 hours. Observed at front counter beverage station

Basic - In-use utensil stored in sanitizer between uses. Ice cream scoop stored in sanitizer at wait station. Operator removed, discarded sanitizer and moved scoop to ware washing area Corrected On-Site

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

Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. Observed throughout Corrective Action Taken Repeat Violation Warning - From follow-up inspection 2024-01-11: Time Extended - From follow-up inspection 2024-01-17: Next unannounced Time Extended Corrective Action Taken

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

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

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

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. Owner called Technician Corrective Action Taken

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Egg yolk 45°f, Egg white 45°f. Flip top cooler. Owner moved to Walk In Cooler Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Used to fill bucket Employee removed bucket Corrected On-Site

Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly.

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

Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Scoop with handle in cooked potatoes

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.

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

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

Basic - Employee with no hair restraint while engaging in food preparation.

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

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

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse.... Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit....mushroom 50°, heavy cream 55°, butter 52° in flip top reach in cooler at back kitchen, operator not aware how long food was out of temperature.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit....mushroom 50°, heavy cream 55°, butter 52° in flip top reach in cooler at back kitchen, operator not aware how long food was out of temperature. Stop sale issue. Operator discarded food. Corrective Action Taken Repeat Violation

High Priority - Time/temperature control for safety food re-served to customers.... Employee brought single serve butter from the dining table to reserve . Employee discarded food after discussed. 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...feta cheese , mushrooms...employee date marked. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing....drink glasses stored in handwashing sink at pizza station . Employee moved . Corrected On-Site

Basic - Wet wiping cloths stored in detergent at front kitchen.

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area....3 small flying insects flying around at server station. Operator spray on them and sanitized the area. Corrected On-Site Repeat Violation

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit....heavy cream 52°, butter 52° in flip top reach in cooler at in inside kitchen , food being held less than four hours. Employee moved food to bottom acceptable cooler ..... cut melon 45°, ham 45°, mushrooms 44° in flip top reach in cooler at front line , food being held less than four hours, employee covered food. Corrective Action Taken

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....shredded cheese, feta cheese , ham at walk in cooler . Employee date marked food. Corrected On-Site

Intermediate - No chemical CHLORINE test kit provided when using sanitizer at warewashing machine or wiping cloths.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked....chicken stock, cooked mushrooms, cooked potatoes at walk in cooler. Employee date marked food Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled....degreaser spray bottle.

Basic - Food stored on floor....drink ice in walk in freezer ... cooked potatoes in walk in cooler. Employee properly stored food Corrected On-Site