LOVELY SQUARE

Basic - Accumulation of debris on exterior of warewashing machine.

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice buildup in chest freezer.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.Observed utensils in 97F water on cook line. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.Observed black substance on reach in cooler door gaskets on cook line.

High Priority - Non-food grade paper/paper towel used as liner for food container. Observed non-food grade paper towels used as a liner for cut lemons behind the front counter.

High Priority - Nonfood-grade bags used in direct contact with food. Observed non-food grade plastic bags used to store bread in the reach in chest cooler.

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Commercially processed reduced oxygen packaged salmon bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. The operator discarded the salmon. Corrected On-Site

High Priority - Time/temperature control for safety raw shell eggs identified in the written procedure as a food held using time as a public health control has no time marking. The operator placed a time mark on the eggs. Corrected On-Site

High Priority - Toxic substance/chemical improperly stored. Observed a spray bottle of chemicals stored hanging on a storage rack near coffee flavoring syrups. The operator properly stored the spray bottle. Corrected On-Site

High Priority - Vacuum breaker missing at mop sink faucet with a hose attached.

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Observed cooked potatoes at 10:15 (96F - Cooling); cooked potatoes at 11:05 (94F - Cooling) in the glass door reach in cooler in the prep kitchen. Observed the potatoes stored covered in plastic storage containers. The operator stated the cooked potatoes were stored under refrigeration at 10AM. The operator was educated on proper cooling procedures. Corrective Action Taken

Intermediate - Handwash sink used for purposes other than handwashing. Observed equipment rinsed off in the handwashing sink behind the front counter.

Basic - Commercially processed reduced oxygen packaged salmon bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. The operator discarded the salmon. Corrected On-Site

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed the spoon handle used for raw blueberries not stored above the food. The operator properly stored the handle. Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed a wooden crepe tool stored in 83F standing water near the service window.

Basic - Single-service coffee filters not stored inverted or protected from contamination in the prep kitchen. The operator properly stored the filters. Corrected On-Site

High Priority - Non-food grade paper/paper towel used as liner for food container. Observed non-food grade paper towels used as liners for multiple food products.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed sliced cheese (51F - Cold Holding) stored stacked above the fill line in the top section of the reach in cooler on the cook line. The operator emptied half of the contents and stored the cheese in the lower portion of the reach in cooler. Corrective Action Taken

Basic - Bowl or other container with no handle used to dispense food. Observed a paper cup with no handle used as a scoop for uncooked rice in the dry storage area. The operator removed the paper cup. Corrected On-Site

Marked exit/path to marked exit blocked. For reporting purposes only. Observed the rear exit near the dishmachine blocked by a cart. The operator moved the cart. Corrected On-Site

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken stored over raw shrimp in the reach in cooler in the cook line. The operator properly stored the raw foods. Corrected On-Site

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed an employee handle soiled dishware with gloves then handle clean dishware without changing gloves. Educated the employee on proper gloves/handwashing procedures.

Intermediate - Handwash sink not accessible for employee use at all times. Observed a trash can blocking access to the handwashing sink in the prep area. The operator moved the trash can. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed an employee cell phone stored on a rack with clean dishware near the cook line. The operator properly stored the cell phone. Corrected On-Site

Basic - In-use tongs stored on the door handle between uses. The operator properly stored the tongs. Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed an in-use crepe utensil stored in 80F standing water. The operator properly stored the utensil. Corrected On-Site Repeat Violation

Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Observed a quaternary sanitizer bucket stored on a shelf near drinking straws at the breakfast counter. The operator properly stored the sanitizer bucket. Corrected On-Site

Basic - Water leaking from pipe on top of the dishmachine.

High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observed an employee dry a clean in-use knife on a soiled apron. The employee cleaned and sanitized the in-use knife. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw chicken stored over sliced bread in the reach in cooler near the chest freezer in the prep area. The operator properly stored the raw chicken. Corrected On-Site

High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed cooked potatoes date marked 11/21 in the reach in cooler in the prep area. Observed cut tomatoes date marked 11/20 in the reach in cooler on the cook line. The operator discarded the above food items. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Observed soiled dishes in the handwashing sink in the prep area. The operator removed the dishes from the handwashing sink. Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed a ladle used for pancake mix stored in 73F standing water. The operator discarded the water and cleaned and sanitized the ladle. Corrected On-Site

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw ground beef stored over raw shrimp in the stand up reach in cooler in the kitchen. The operator properly stored the raw ground beef. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. Observed a paper cup with no handle used as a scoop for uncooked rice in the kitchen. The operator removed the cup from the rice. Corrected On-Site

Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Observed thawed salmon not removed from reduced oxygen packaging with label indicating to remove from packaging prior to thawing. The operator removed the salmon from the packaging. Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee beverages on food preparation table at the front counter. The operator properly stored the employee beverages. Corrected On-Site

Basic - Ice scoop handle in contact with ice in the ice cooler at the front counter. The operator properly stored the scoop handle. Corrected On-Site

Basic - In-use tongs stored on equipment door handle between uses. Observed in-use tongs stored hanging from the oven door on the cook line. The operator properly stored the tongs. Corrected On-Site

High Priority - Toxic substance/chemical improperly stored. Observed spray bottle of degreaser stored hanging from the handwashing sink in the prep area. Operator properly stored the spray bottle of degreaser. Corrected On-Site

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Observed no vacuum breaker at the mop sink faucet.

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no chlorine test kit for dish 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. Observed scoop handle for sugar not stored above the top of the sugar in the prep area. Operator removed the handle from the sugar. Corrected On-Site

Basic - Single-service articles improperly stored. Observed single serve to go containers stored on the floor in the dry storage area. Operator properly stored the to go containers. Corrected On-Site

Basic - Wet mop not stored in a manner to allow the mop to dry. Observed mop not properly stored to dry in the sink outside of the rear exit. Operator discarded the mop head. Corrected On-Site

High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed employee handle ready to eat bacon, egg and cheese baguette with bare hands. Employee discarded baguette. Corrective Action Taken

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Observed employee handled ready to eat bacon, egg and cheese baguette with bare hands. Employee discarded baguette. Corrective Action Taken

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed almond milk 76F stored at room temperature in front counter area. Manager stated the almond milk was stored at room temperature for more than 4 hours. Employee discarded almond milk. Corrective Action Taken

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed almond milk 76F stored at room temperature in front counter area. Manager stated the almond milk was stored at room temperature for more than 4 hours. Employee discarded almond milk. Corrective Action Taken

High Priority - Toxic substance/chemical improperly stored. Observed spray container containing chemical stored next to food product next to cook line. Employee moved chemical to proper area. Corrected On-Site

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Observed eggs, potatoes, and butter with time marks stored at room temperature on the cook line no completed form. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee. Repeat Violation

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee beverage container in multiple areas throughout kitchen. Employees moved containers to proper storage area. Corrected On-Site

Basic - Ice scoop handle in contact with ice. Observed ice scoop handle in ice. Employee removed ice scoop and stored on ice scoop rack. Corrected On-Site

Basic - Outer openings not protected with self-closing doors. Observed exit doors do not have self closing device. Back exit of the kitchen. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee. Repeat Violation

Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Observed sanitizer buckets stored on a dry storage shelf over food in kitchen near the cook line area. Employee moved sanitizer bucket to appropriate storage area. Corrected On-Site

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Observed butter, potatoes, eggs on time, no written plan. Operator is printing and updating plan today according to operator.

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

Basic - Equipment and utensils not properly air-dried - wet nesting. Observed metal storage pans stacked wet.

Basic - In-use tongs stored on equipment door handle between uses. Observed tongs on equipment door handle. Operator removed. Corrected On-Site 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. Observed handle of scoop in sugar. Operator removed. Corrected On-Site Repeat Violation

Basic - Outer openings not protected with self-closing doors. Observed exterior door not self closing.

Basic - Single-service articles not stored inverted or protected from contamination. Operator inverted to go containers. Corrected On-Site

High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed dishwasher load dirty dishes, unload clean dishes. No hand wash. Educated employee and operator on proper hand washing after handling dirty utensils/ equipment.

Intermediate - Employee washed hands in a sink other than an approved handwash sink. Observed employee washing hands in 3 compartment sink. Educated operator on proper hand washing. Educated employees on proper hand washing. Employee rewashed hands in hand wash sink. Corrective Action Taken

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

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed drink , no lid on counter where food stored. Operator removed drink. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed cell phone on prep table with food. Operator removed cell phone. Corrected On-Site

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice build up on cabinet freezer in prep area.

Basic - In-use tongs stored on equipment door handle between uses. Observed tongs on oven door handle. Operator moved to clean surface. Corrected On-Site

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed scoop handle in sugar container. Operator removed. Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed multiple utensils in water not 135°F . Operator removed, washed rinsed sanitized, stored in clean container. Corrected On-Site