SWEET BREWNETTE LLC

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Butter, shell eggs waffle batter. Held less than 4 hours

Intermediate - Handwash sink used for purposes other than handwashing. Hand sinks in kitchen and coffee bar used as dump sink

Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Exposed air ducts over kitchen Repeat Violation

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop handles in powder bins above coffee machine Repeat Violation

Basic - Unpackaged food in an unprotected holding unit in a customer/nonsecure area. Silver cooler/freezer with unpackaged food not secured next to restroom Repeat Violation

Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Exposed a/c ducts over kitchen Repeat Violation

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

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop handles in powders above coffee machine Repeat Violation

Basic - Single-service articles not stored inverted or protected from contamination. Coffee filters not covered at front counter

Basic - Unpackaged food in an unprotected holding unit in a customer/nonsecure area. Silver fridge in hallway to restroom not secured

High Priority - Displayed food not properly protected from contamination. Chest freezer in dining room not locked

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Butter on cook line, held less than 4 hrs, time added Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. White cutting boards stained

Intermediate - Handwash sink used for purposes other than handwashing. Hand sink at coffee bar used as dump sink, ice present

Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Exposed a/c ducts over kitchen Repeat Violation

Basic - Employee with no hair restraint while engaging in food preparation. Male employee on cook line with no hair restraint

Basic - Floor soiled/has accumulation of debris. Behind cooler on cook line

Basic - Ice scoop handle in contact with ice. Kitchen ice machine

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop handle in flour bin. Scoop handles in powders above coffee machine

Basic - Old labels stuck to food containers after cleaning. Old date labels on last ice containers in cooler

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

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. Liquid egg whites in tall reach in cooler opened 2/12/23, date added

Intermediate - Handwash sink used for purposes other than handwashing. Used as dump sink at coffee bar Repeat Violation

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At coffee bar, operator replaced Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. Portioning cup in peanut butter powder at coffee bar

Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Exposed a/c ducks over kitchen

Basic - No copy of latest inspection report available.

Intermediate - Handwash sink used for purposes other than handwashing. -employee washing dishes in hand sink at front counter

Basic - Cutting board has cut marks and is no longer cleanable. -at prep station in kitchen Repeat Violation

Basic - Establishment using sponges on cleaned and sanitized, or in-use food-contact surface. -hand sink at front counter Operator discarded sponge Corrected On-Site Repeat Violation

Basic - Ice scoop handle in contact with ice. -at ice machine

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. -Sanitizer Bucket (Quaternary 0ppm) Corrected to 200 ppm during time of inspection. 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 cracked shell eggs then began prepping bread during time of inspection. Discussed proper hand washing procedures with operator

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -butter (69F - Cold Holding) -milk (50F - Cold Holding)-operator moved milk to another cooler Items held out for less than 4 hours Discussed filling out Time as a public health control form for butter with operator Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -slicer next to ice machine has accumulation of food residue

Intermediate - Handwash sink used for purposes other than handwashing. -observed food particles in hand sink at front counter and sponge at hand sink at front counter

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. -ice bucket at ice machine

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

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. -employee drink above three compartment sink

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. -employee wearing watch at prep table

Basic - Establishment using sponges on cleaned and sanitized, or in-use food-contact surface. -sponge at handsink and three compartment sink

Basic - Floor area(s) covered with standing water. -at three compartment sink

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. -oven adjacent of three compartment sink has accumulation of food debris

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -wall fan has accumulation of dust

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. -unwashed scallions over milk and shredded cheese in double door reach in cooler

Basic - Working containers of food removed from original container not identified by common name. -powder containers above oven -seasoning containers in kitchen

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cream cheese 51°F cold hold stored above the rim of the cold well for less than4 hours. Operator moved cream cheese to a reach in unit Corrective Action Taken

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Provided operator with a written plan via email. Operator stated that they never received it at last inspection. Operator did have all items time stamped that they will be placing on time Corrective Action Taken

Basic - Raw fruits/vegetables not washed prior to preparation.

Basic - Utility lines are unnecessarily exposed. Ceiling open exposing ductwork and pipes