GRAHAMES GOURMET CAFE

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach in cooler main prep Cold holding: sausage 47 f cut ham 45 f operator placed in freezer.

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.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade

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.

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. -Employee took off gloves then reached inside reach in cooler for food then placed a new pair of gloves on without hand washing. Discussed with manager.

Intermediate - Handwash sink used for purposes other than handwashing. -Employee used hand wash sink to fill and mix a sanitizer bucket, discussed with manager.

Basic - -Reach-in cooler and reach in freezer interior/shelves inside kitchen have accumulation of soil residues.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. -Employee drink stored over food cooking equipment on shelves across from three compartment sink. Manager moved drink. Corrected On-Site

Basic - Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. -Muffins and cookies on front counter for sale wrapped in plastic wrap lacking any label or information. Discussed with manager. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Exterior of microwave underneath counter on cooks line soiled, employee cleaned microwave. 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. Observed employee crack raw shell eggs with both hands and handle spatula to cook eggs and other items of griddle. Operator wash hands and sanitized spatula. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed partial cooked hash brown cakes (46F - Cold Holding); tomatos diced (46F - Cold Holding) in front make table stored above. Per operator items were stored above cook line not in cooler for approximately an hour for food service. Operator removed and stored in unit to cool. Corrective Action Taken

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee coffee stored on front counter next to coffee cups and clean single service cups for drinks. Operator removed coffee. Corrected On-Site

Basic - Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. Observed cookies, muffins packaged for self service at front counter unlabeled. Operator removed from front counter for self service and stored so only sold upon request. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board l

Basic - Current Hotel and Restaurant license not displayed.