EAST END 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 change gloves and proceeded to place salad mix onto grill without washing hands. Advised employee to wash hands. Corrected On-Site

High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Observed Raw shell eggs 71F. Per operator food not prepared or portioned today. Per operator food held out of temperature less than four hours. Operator placed raw shell eggs back into flip top cooler to quick chill. Corrective Action Taken

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in flip top cooler #2 cheese (47-48F). Per operator food not prepared or portioned today. Food held in unit less than four hours. Observed cheese stacked past the fill line. Operator placed cheese into another cooler to quick chill. Observed butter chips (45-51F). Per operator food not prepared or portioned today. Per operator food held in unit less than four hours. Observed butter chips past the fill line. Operator portioned butter chips into other containers and placed a bag of ice on each container to quick chill. Corrective Action Taken Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in Flip top cooler #2 ; cheese (47F - Cold Holding). Per operator food not prepared or portioned today. Food held in unit less than 4 hours. Operator placed cheese in ice bath. Observed in Front station cooler ; butter chips (53F - Cold Holding). Per operator food not prepared or portioned today. Food held in unit less than 4 hours. Discussed with operator to place butter chips on time. Operator placed butter chips in ice bath. Corrective Action Taken Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in reach in cooler across from stove cut tomatoes (41-46F - 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 food out of temperature to another container and placed in walk in cooler to quick chill. #2 Observed in front station reach in cooler butter (49F - Cold Holding). Per operator food not prepared or portioned today. Food held in unit less than 4 hours. Observed cooler lid left open. Operator placed butter back into walk in cooler to quick chill. Corrective Action Taken

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed in walk in cooler pea soup and chicken soup not date marked. Food not date marked for more than 24 hours. Operator date marked 12/11. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee food stored over lemons in the wait station reach in cooler. Operator stored properly. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda nozzles soiled, operator instructed employee to clean and sanitize Corrected On-Site

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

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed at cook line coolers. Employee started to clean and sanitize at time of inspection Corrective Action Taken

High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Raw shell eggs stored at room temperature of 74F. Operator states eggs have been out for less than 30 minutes. Oper placed back in reach in cooler. Corrective Action Taken

Intermediate - No probe thermometer provided to measure temperature of food products. Operator retrieved probe thermometer from secondary location at time of inspection Corrected On-Site

Basic - Unpackaged food not protected from environmental sources of contamination during preparation. Box of unwashed tomatoes stored on top of garbage can. Operator removed Corrected On-Site

High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Employee washed hands and change gloves. Corrected On-Site

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

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

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.

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Front Counter

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

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit....cheese 54° in flip top reach in cooler being held less than four hours. Manager moved to another acceptable cooler . Corrective Action Taken

Basic - Working containers of food removed from original container not identified by common name...nuts , manager labeled Corrected On-Site

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....00 ppm. Repeat Violation Admin Complaint

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food....raw shell eggs above blue cheese, raw ham burger above smoked salmon at reach in cooler at kitchen. Employee properly stored food. Corrected On-Site Repeat Violation

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.... butter 58°, cream cheese 47° , yogurt 47° in flip top reach in cooler at front line . Food being held more than four hours.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.... Coleslaw 46°, cut melon 48° being held less than four hours, employee moved food another acceptable cooler and butter 58°, cream cheese 47° , yogurt 47° in flip top reach in cooler at front line . Food being held more than four hours. Stop sale issue. Employee discarded food.... Shredded cheese 46°, feta cheese 47°, at flip top reach in cooler at kitchen. Food being held less than four hours. Employee covered food. Corrective Action Taken Repeat Violation Admin Complaint

Intermediate - No cleaning agent available for warewashing. Only use single-service items to serve food to customers until cleaning agent is available for warewashing....empty detergent for Dishmachine.

Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Repeat Violation Admin Complaint

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink at front line.