CAFE ROAR

High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee touch nose then handled clean knife to cut chicken; no hand wash. Advised operator that employee should clean and sanitize knife and wash hands.

High Priority - Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee touch hat then handled food wrapped in plastic wrap; no hand wash. Advised operator to have employee wash hands.

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. Dishwasher (Chlorine 0ppm). Operator primed; dishwasher (Chlorine 100ppm). Corrected On-Site Repeat Violation Admin Complaint

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. Milk opened more than 24hours as per operator, not date marked. Operator date marked. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Slicer soiled; not used today, as per operator. Operator corrected. 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. Dishwasher (Chlorine 0ppm). Bucket empty. Operator refilled. Dishwasher (Chlorine 150ppm) Corrected On-Site

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. cut watermelon (52F - Cold Holding); in reach in cooler by swinging doors of kitchen. Not prepped or portioned. In unit over four hours.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cut watermelon (52F - Cold Holding); in reach in cooler by swinging doors of kitchen. Not prepped or portioned. In unit over four hours. sliced tomatoes (67F - Cold Holding) at front line in dining room. Not prepped or portioned. Out less than four hours. TPHC document sent to operator. Discussed procedure. Sliced tomatoes placed on four hour time mark.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. chicken tenders (122F-130F - Hot Holding) warmer at front line. In unit less than four hours. TPHC document sent to operator. Chicken tenders placed on four hour time. Corrective Action Taken

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine and quaternary

Basic - Old labels stuck to food containers after cleaning. On containers at drying rack

Basic - Time/temperature control for safety food thawed in an improper manner. Chicken in standing water Running Water turned on Corrected On-Site

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitizer Bucket (Quaternary 0ppm). Remade Sanitizer Bucket (Quaternary 200ppm) on cook line. Corrected On-Site

High Priority - Dented/rusted cans present. See stop sale. Black beans in dry storage Warning

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

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. mozzarella (64F - Cold Holding); pizza flip top cooler. Food in unit less than four hours. Top of cooler not turned on. Moved to walk in cooler. Warning

High Priority - Employee switched from working with raw food ( raw chicken) to handling fryer baskets without washing hands. Employee washed hands. Corrected On-Site

High Priority - Non-food grade paper/paper towel used as liner for food container on direct contact with chopped lettuce. Operator removed Corrected On-Site

Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Emailed poster to operator Corrective Action Taken

Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Emailed form to operator Corrective Action Taken

Intermediate - Spray bottles containing toxic substance( sanitation , soap)not labeled. Operator labeled Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed inside cooler under flat top grill raw burgers 46°F cold Holding . Per operator product was brought from walk-in cooler approximately 40 minutes ago. Operator moved product to walk-in freezer. Observed inside walk-in cooler Burger, raw chicken 45-46°F cold Holding. Per operator delivery driver left walk-in cooler door open for approximately 40 minutes while delivering product approximately 20 minutes ago. Operator moved products to walk-in freezer. Per operator all products not prepared or portioned today. Corrective Action Taken

Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Per operator Cooked onions and peppers dated marked 8/31 were removed from the freezer 2 days ago . Date mark was not adjusted. Stored inside walk-in cooler

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit.observed inside hot box cooked chicken (128 - Hot Holding) falafel (101 - Hot Holding); cheese sauce (127 - Hot Holding). Per operator products stored for approximately one hour. Operator moved products to stovetop for reheating. Corrective Action Taken

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Observed a covered container inside reach in cooler on front counter area with portioned sliced turkey at 1:15 pm (50 - Cooling); per operator product cooling since 11 am , rechecked at 1:36pm, same temperature . Operator transferred product to walk-in cooler Observed a deep covered container inside reach in cooler with chopped lettuce at 1 pm (50 - Cooling)per operator product cooling since 10:30am, rechecked at 1:37pm same temperature. Operator transferred to shallow pans to walk-in cooler Corrective Action Taken Corrective Action Taken

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

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength.at 0 ppm. Operator corrected to 200 ppm quaternary Corrected On-Site

High Priority - Operating with an expired Division of Hotels and Restaurants license.12/1/2021 Operator renewed license,confirmed by District office Corrected On-Site

Intermediate - Spray bottle containing toxic substance(sanitation )not labeled) on kitchen area. Operator labeled

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

Basic - Food stored on floor. Observed several soda boxes stored on the floor on front counter area. Operator stored properly Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in cooler handles pizza station. Operator cleaned and sanitized Corrected On-Site

Basic - Water leaking from pipe and/or faucet/handle. Hand washing sink front counter area

Basic - Working containers of food removed from original container not identified by common name. Butter liquid on kitchen area. Operator labeled Corrected On-Site

High Priority - Employee switched from working with raw food to handling clean utensils with out washing hands and changing gloves. Employee washed hands and changed gloves Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed a container with raw burgers stored above a container with hotdogs inside two door drawer cooler under flat top grill. Operator stored properly. Corrected On-Site

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

Basic - Current Hotel and Restaurant license not displayed.