CENTRAL COFFEE SHOPPE

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw shelled eggs over raw pork in reach in cooler in rear prep area. Employee moved raw shelled eggs to lower shelf. Corrected On-Site

High Priority - Shell eggs in use or stored with cracks or broken shells. See stop sale. 2 eggs in reach in cooler in rear prep area on trays cracked.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Slicer blade soiled with build up of food debris.

Intermediate - Spray bottle containing toxic substance not labeled. Unlabeled spray bottle of cleaner on counter. Employee labeled spray bottle of sanitizer. Corrected On-Site

Basic - Carbon dioxide/helium tanks not adequately secured. C02 tanks in rear area near restrooms not secured.

Basic - Damaged/spoiled/recalled food not properly segregated. 2 eggs in reach in cooler in prep area on trays cracked.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on shelf over sugar. Employee removed drink. Corrected On-Site

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee personal food not segregated from foods to be served to the public. Yogurt and cut fruit over comminuted beef in reach in cooler in rear prep room.

Basic - Employee with no hair restraint while engaging in food preparation. Employees cooking no hair restraint.

Basic - Equipment and utensils not properly air-dried - wet nesting. Wet nesting of plastic pans in rear storage area.

Basic - In-use knife/knives stored in cracks between pieces of equipment. Knife between deli cooler and shelf. Employee sent knife to dish area. Corrected On-Site

Basic - Wiping cloth sanitizing solution other than chlorine, quaternary ammonia or iodine, not at proper minimum strength, not used according to label instructions. Sanitizer bucket on dish area 0ppm corrected to 75ppm chlorine. Corrected On-Site

High Priority - Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. Employee dropped dirty dishes and deliver a new plate to a table.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooked onion 54°f

Intermediate - Employee washed hands in a sink other than an approved handwash sink. Employee washed hands in three compartment sink.

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

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee bags next to oils and bread. Employee removed Corrected On-Site