U RESTAURANT/ COOL BEANS CAFE

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef over sauces and raw brisket over sliced turkey in walk in cooler. Operator removed Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Bottle necks bottles at bar are soiled inside and outside to look. Operator removed to warewashing to be cleaned Corrective Action Taken

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. -Soup well containers and pladtic bins.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils water of 126F

Basic - Old labels stuck to food containers after cleaning. On plastic bins

Intermediate - Menu/placard does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. -cold smoked salmon on buffet. Operator placed signage stating salmon is raw. Corrected On-Site

Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. -at hand wash sink in dish room. Operator will change batteries of place roll of towels on adjacent shelf.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -spinach dip prepared Sunday per operator. Date added. Corrected On-Site

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. -broccoli cheese soup, cream sauce.

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. -broccoli cheese soup cooling overnight in walk-in cooler, 62° in center. -cream sauce cooling overnight in walk-in cooler, 59° in center.

High Priority - Dented/rusted cans present. See stop sale. -artichoke hearts, marinara sauce.

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. -raw comminuted beef above sweet potato fries in reach-in freezer on cook line. -raw hamburgers above fully cooked breaded chicken. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -sausage (49F - Cold Holding); batter (48F - Cold Holding); corned beef hash (50F - Cold Holding); cream sauce (49F - Cold Holding); cooked onions (47F - Cold Holding) less than 4 hours in sauté cooler. Top pans not tight fitting, door possibly not closing properly. Recheck onions 43, other temps dropping. -single serve butter chips 71° on buffet, 49° in wait station cooler. Provided time plan via email to operator.

Intermediate - Handwash sink not accessible for employee use at all times. -hand wash sink in dish room blocked by cart. 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. -salmon in cook line drawer. Still partially frozen. Operator cut packages during inspection. 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. -in bulk panko. Corrected On-Site

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. -3 small flying insects in bar hand wash sink. Operator washed, rinsed and sanitized sink. Corrected On-Site Repeat Violation

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -half and half (48F - Cold Holding); milk (49F - Cold Holding) in cooler at coffee counter less than 4 hours. Product out of cooler frequently, operator will monitor.

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. -1 small flying insect near back door, beer cooler. -4 small flying insects on soda gun holster, dump sink behind bar.

High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. -hummus, babaganoush prepared 4/9.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -ham, shredded cheese (58-59F - Cold Holding) above top of cook line prep table less than 4 hours. Product moved into cooler for temperature recovery. -single serve butter 55F in wait station reach-in cooler. Butter had been on breakfast buffet less than 4 hours. Recommend adding butter to time plan.

Intermediate - Partially cooked raw animal food is not separated from ready-to-eat food. -chicken breasts with grill marks, not fully cooked, above fully cooked sausage on rack in walk-in cooler. Operator relocated chicken. Corrected On-Site

Intermediate - Soap dispenser at handwash sink not working/unable to dispense soap. -soap not dispensing at hand wash sink in dish area.

Basic - In-use knife/knives stored in cracks between pieces of equipment. -between 2 coolers on cook line. Removed. Corrected On-Site

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. -bar glasswasher 0ppm. Container of sanitizer empty. Operator replaced. Retest 50ppm. Corrected On-Site

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. -2 small flying insect near floor drain behind bar. Operator has continuing pest control.

High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. -1 cup fruit containing cut melon in self serve case at coffee shop prepared 5/10. Operator discarded. Corrective Action Taken

Intermediate - Handwash sink not accessible for employee use at all times. -hand wash sink in dish area blocked by cart, basin clogged and full of standing water.

Basic - Time/temperature control for safety food thawed in an improper manner. -commercially packaged bags of macaroni and cheese thawing in standing water in prep sink. Product still frozen. 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. -dishwasher loaded soiled dishes then started to put away clean dishes without washing hands. Advised.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -raw cold smoked salmon on shelf in cook line reach-in cooler above liquid eggs. -raw salmon on shelf above fully cooked chili in walk-in cooler. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -smoked salmon 55 less than 1 hour. Product out of cooler for service.

Intermediate - Handwash sink missing in warewashing or food preparation area. -hand wash sink in dish area clogged, unable to use.

Basic - Working containers of food removed from original container not identified by common name. -powdered sugar container. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food.Raw beef over pastrami at walk in cooler.

Basic - Cardboard used to line food-contact shelves.Cup use to scoop flour and bread crumbs.

Basic - Equipment and utensils not properly air-dried - wet nesting.

Basic - Food stored on floor.Blueberry muffin batter at walk in freezer floor.

Basic - Hole in or other damage to wall under dish machine.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.Hood filters dirty.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw steaks over cheeses in walk in cooler Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Hand sink by dishwasher has utensil in sink and blocked by dish rack

Intermediate - Spray bottle containing toxic substance not labeled. Red cleaner in bottle on cooks line not labeled

Basic - Cardboard used to line food-contact shelves. Soiled cardboard lining dry storage food shelf

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust in areas in kitchen and prep area

Basic - Floor soiled/has accumulation of debris. Under fryers grease buildup

Basic - Old labels stuck to food containers after cleaning. Numerous pans has old labels

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer tested 0 ppm at wait station