KUES CAFE

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. Dish machine sanitizer measured at 0ppm. Operator changed sanitizer and remeasured to 100ppm. 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. Chicken prepared yesterday not date marked in walk in cooler.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Surface of cutting boards soiled Repeat Violation

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. No written time control plan for homemade sauces on cook line. Sent operator time as public health control form

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

Basic - Bowl or other container with no handle used to dispense food. Corrected On-Site Repeat Violation

Basic - Buildup of food debris/soil residue on equipment door handles. Door of microwave has buildup of residue.

Basic - Cardboard used to line food-contact shelves. Cardboard lining shelves of dry storage. Card board lining shelf below sauces on cook line

Basic - Cutting board has cut marks and is no longer cleanable. Grooved cutting board on cook line,

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverages stored on prep tables on cook line. Repeat Violation

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Personal food item stored on top of potatoes in walk in cooler. Operator moved potatoes. Employee food stored on prep table next to cut chicken, operator disposed of food. Employee food items stored in walk in cooler next to and above restaurant food.

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employees wearing watch while preparing food. Operator had employee remove watch. Corrected On-Site

Basic - Food stored on floor. Soy sauce stored on floor of prep area in kitchen. Leftover soup stored on floor of walk in cooler. Boxes of food stored on floor of walk in freezer. Repeat Violation

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup of walk in freezer.

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of microwave soiled with debris.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Sides of deep fliers and sandwich press soiled with debris. Repeat Violation

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Employee beverages in reach in freezer, and walk in cooler. Repeat Violation

Basic - Working containers of food removed from original container not identified by common name. Containers of sugar not labeled in dry storage. Squeeze bottles on cook line unlabeled.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed old food debris on can opener at time of inspection

Intermediate - Spray bottle containing toxic substance not labeled. Observed unlabeled spray bottle stored in dish room at time of inspection.

Basic - Bowl or other container with no handle used to dispense food. Observed plastic bowl in bulk rice at time of inspection.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed opened bottle of soda on prep table at time of inspection.

Basic - Floor soiled/has accumulation of debris. Observed floors are soiled by kitchen equipment at time of inspection.

Basic - Food stored on floor. Observed prepared food stored on walk in freezer floor at time of inspection. Operator moved food to shelf during inspection. Corrected On-Site

Basic - Light not functioning. Observed light in walk in freezer not working at time of inspection.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Observed sides of kitchen equipment are soiled at time of inspection - Observed reach in cooler door gaskets are soiled at time of inspection n

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Observed employee water bottle in main cooks reach in cooler at time of inspection. Operator removed bottle during inspection. Corrected On-Site

High Priority - Container of medicine improperly stored. Medicine stored on shelf next to glassware and above water pitchers. Operator relocated. Corrected On-Site

Basic - Accumulation of black/green substance in the interior of the ice machine/bin. Small area of ice machine. Discussed with owner.

Basic - Nonfood-contact surface soiled with food debris. Food debris at the bottom of the reach in freezer. Employee cleaned at time of inspection. Corrected On-Site

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. 0ppm, operator refilled. Second test 100ppm Corrected On-Site

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Cooks line.

Intermediate - Spray bottle containing toxic substance not labeled.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Bean Sprouts 51F cold hold was stored on the counter for less than 4 hours and placed in the walk in cooler

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. Cooked chicken in the freezer no date.

Basic - Employee eating in a food preparation or other restricted area. Employees Partially eaten corn on the cob on cutting board of cook line. Operator removed employee food from cook line.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone on cook line on cutting board, purse stored with single service supplies Sand toys stored in dry storage.

Basic - Food stored on floor. Walk in cooler- soy sauce Dry storage- rice Kitchen bottled water, soda. Discussed the need to store all food a minimum of 6" off the floor.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils in standing water next to rice. Discussed the need to have water a minimum of of 135F if used for storing utensils.

Basic - Ten (10) foot-candles of light at least 30 inches from floor not provided in walk-in freezer. No light in walk in freezer.

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

Basic - Equipment in poor repair. Shelving in walk in cooler and reach in coolers have rust build up. Discussed replacing or repairing shelves.