CERTEGY CAFE

No current insurance inspector boiler report or boiler certificate available for boiler. For reporting purposes only. Per tag on boiler Max water temp 240 500,000 BTU Max pressure 160 Spoke with maintenance Tony no inspection.

No current insurance inspector boiler report or boiler certificate available for boiler. For reporting purposes only. Per tag on boiler Max water temp 240 500,000 BTU Max pressure 160

Intermediate - Handwash sink not accessible for employee use at all times. Green utility gloves stored on top of hand sink in dish machine area. Gloves were removed from sink. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Freezer gaskets on cook line soiled with mold like substance.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Half and Half cartoon not label for day of open inning. Manager dated half and half. Corrected On-Site

Basic - Old labels stuck to food containers after cleaning. Old label on clean dish. Manager put dish in dirty dish side. Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. Discussed with operator proper air drying of clean equipment. operator moved to dish are to have re washed and air dried. Corrective Action Taken

Basic - Reach-in cooler interior/shelves have accumulation of soil residues.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Front display cooler: peeled boiled eggs 44 degrees F. Employee moved to different cooler. tall double door reach-in cooler of front line: cooked chicken 45 degrees F. Employee placed in reach-in freezer. Re-temp cooked chicken 37 degrees F Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Slicer blade guard of meat slicer by side exit.

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Handwash sink of cook line ran for 2 minutes. 83 degrees F. Employee adjusted hot water. Corrected On-Site

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

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Slicer in rear kitchen has food debris build up.

Intermediate - Handwash sink not accessible for employee use at all times. Hand wash sink in ware washing area blocked by carts. Operator removed carts. Corrected On-Site Repeat Violation

Basic - Single-service articles not stored inverted or protected from contamination. Salad boxes on buffet line not inverted for protection, operator inverted. Corrected On-Site

High Priority - Dented/rusted cans present. See stop sale. 3 dented cans of tomato sauce on dry storage shelf. Repeat Violation

Intermediate - Handwash sink not accessible for employee use at all times. Handwash sink of dish pit area blocked by cart

Basic - Damaged/spoiled/recalled food not properly segregated. 3 dented cans of tomato sauce on dry storage shelf. Operator segregated Corrective Action Taken Repeat Violation

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone on prep table with bread and sugar storage. Employee removed. 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 in sealed containers at self-service counter.

Basic - Single-service articles improperly stored. Box of to go cups on floor of storage room, employee elevated Corrected On-Site