UPPER CRUST CAFE AND BAKERY

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shells eggs above cooked bacon, and smoked salmon above ready to eat uncovered fruit in cookline make table. Operator correctly stored the product to meet standards. Corrected On-Site Repeat Violation

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. Observed sliced roast beef, ham, and cheeses opened over 24 hours according to employee not date marked after opening. Repeat Violation

Intermediate - Handwash sink used for purposes other than handwashing. Observed coffee cup and spoon on the handwashing sink at the front counter.

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. Observed cleaned chicken breast in ziploc bags in upstairs reach in freezer not date marked. Repeat Violation

Basic - Ice scoop handle in contact with ice. Observed ice scoop handle in contact with the ice at the front counter.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in stainless steel stand up freezer across from the cook line with soiled gaskets.

Basic - Reach-in cooler shelves with rust that has pitted the surface. Observed rust on the shelves in the glass door reach in cooler next to the dishwasher. Repeat Violation

Basic - Stored food not covered. Observed cookie dough balls in upstairs black freezer not covered.

Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Observed paint on the floor of the kitchen has worn off. Repeat Violation

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed backsplash behind the grille on the cookline soiled with heavy grease.

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. See stop sale. Observed tray shell eggs on counter at cooks line no time marked. Employee stated stated eggs were taken out 30 minutes prior, he then marked the time on them. 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. Observed sliced cheese and ham in reach-in cooler employee stated the commercial items listed above had been opened more than 24 hours prior, then proceeded to date items properly to meet standards of inspection.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink at back of kitchen.

Intermediate - No soap provided at handwash sink at back of kitchen.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked chicken, quiche, cooked vegetables and sliced mushrooms in reach-in cooler Employee stated the above items had been prepare onsite more than 24 hours prior , and then proceeded to date items properly to meet standards of inspection.

Basic - Floor soiled/has accumulation of debris in upstairs storage area.

Basic - Reach-in cooler shelves with rust that has pitted the surface.

Basic - Single-service articles improperly stored. Observed cases of single service item stored on floor in upstairs storage area.

Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Observed floor in kitchen has paint worn off and is no longer sealed.

Basic - Upstairs reach-in cooler interior/shelves have accumulation of soil residues