CAFE GENOVESE

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 establishment using time control without time marks. Manager placed items on dry erase board. All items brought out at 7am. 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 bottle of lotion stored on top of soda box. Manager removed and discarded. Observed employee items stored on prep table above food storage. Employee removed and stored properly . Corrected On-Site

Basic - Hole in or other damage to wall. Observed wall behind ice machine in disrepair has hole in it.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hood filters soiled over grill. Repeat Violation

Basic - Unnecessary items/unused equipment on the premises. Observed Discarded refrigerator and fryers outside back exit to establishment.

Basic - Water softener salt (food) stored in a location that is not clean and dry. Observed 2 bags of water softener salt stored on ground outside back door of establishment. Employee removed and stored properly. Corrected On-Site Repeat Violation

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In flip top reach in cooler, raw sausages stored over blueberries. Operator rearranged products to proper storage. Also, in stand up reach in cooler, raw bacon stored on top of hash browns. Employee rearranged products to proper storage. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer in spray bottle at front counter tested at 200+chlorine. Operator remade solution to 100ppm chlorine. Corrected On-Site Repeat Violation Admin Complaint

Basic - Food stored on floor. Cases of oil stored on the floor of outside storage building.

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

High Priority - Employee rubbed hands together for less than 10-15 seconds while washing hands. Employee in back prep area rubbed hand together for only a couple of seconds while washing hands then continued to handle clean plates and equipment. Repeat Violation Admin Complaint

High Priority - Food-contact surfaces sanitized with a chlorine solution not exposed to the sanitizer solution for at least seven seconds. Do not use equipment/utensils not properly sanitized. Employee doing dishes in triple sink in back prep area is only dipping utensils in chlorine sanitizer for approximately 1 second before placing in rack on drainboard.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw bacon stored over corned beef in standing reach in cooler in back of prep area, corned beef moved. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. sliced tomatoes (54F - Cold Holding); sliced ham (56F - Cold Holding) in over filled container in top section of flip top reach in cooler at front counter, per operator lid has been open for several hours, items moved below line or in bottom of reach in cooler and lid closed. Corrective Action Taken Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food not cooled from ambient temperature to 41 degrees Fahrenheit within four hours. See stop sale. corned beef hash (53F - Cooling, after 30 minutes 49F) in covered aluminum dish covered with foil stacked between bags of raw bacon in standing reach in cooler in back prep area with no spaced between items, corn beef moved to reach in freezer, second temperature at 11am and pre manager can of corned beef was opened around 6:30am.

High Priority - Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. corned beef hash (53F - Cooling, after 30 minutes 49F) in covered aluminum dish covered with foil stacked between bags of raw bacon in standing reach in cooler in back prep area with no spaced between items, corn beef moved to reach in freezer, second temperature at 11am and pre manager can of corned beef was opened around 6:30am

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Spray bottle of sanitizer at front counter reading 200ppm, operator dumped out spray bottle to be remade. Corrective Action Taken

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. corned beef hash (53F - Cooling, after 30 minutes 49F) in covered aluminum dish covered with foil stacked between bags of raw bacon in standing reach in cooler in back prep area with no spaced between items, corn beef moved to reach in freezer, second temperature at 11am and pre manager can of corned beef was opened around 6:30am Repeat Violation

Basic - Establishment using an Alternative Operating Procedure not having documentation that at least two control measures against hazards associated with bare hand contact are used. AOP on site only states employees will not work while sick, operator wrote in hand washing and antiseptic on written procedures. Corrected On-Site Repeat Violation

Basic - Unnecessary items/unused equipment on the premises. Discarded refrigerator and fryers outside back exit to establishment.

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed mushrooms over chicken salad and cut bell peppers in standing reach in cooler in back prep area.

High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Operator cracking raw shell eggs with bare hands then continued to handle clean utensils without washing hands. Repeat Violation Admin Complaint

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. Operator missing information on unapproved AOP, establish,met has signed 4th page of AOP from 2015 but is missing the rest of that document. Operator handling cut tomatoes, toast, bacon, lettuce, and sliced cheese with bare hands, without any proof of complete approved AOP on site. Repeat Violation Admin Complaint

High Priority - Roach activity present as evidenced by live roaches found. 1 live roach in prep area in back of kitchen, employee cleaned and cleaned up roach Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. sliced ham (53F - Cold Holding); shredded cheese (50F - Cold Holding) in bags sitting on top of other containers in top section of reach in cooler across from flattop grill at front counter, per operator lid has been open for several hours.

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. sliced tomatoes (55F - Cooling, after 45 minutes 56F); cut romaine (60F - Cooling, after 45 minutes 64F) sitting on top of containers on top section of reach in cooler across from cook line, per operator lid has been left open for several hours.

Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle of clear liquid by register at front counter, operator labeled as sanitizer. Corrected On-Site

Basic - Dead roaches on premises. 1 dead roach along wall by ice machine in back prep area, roach cleaned up and discarded. Corrected On-Site

Basic - Establishment using an Alternative Operating Procedure not having documentation that at least two control measures against hazards associated with bare hand contact are used. AOP on site missing control measures.

Basic - Establishment using an Alternative Operating Procedure not having documentation that hands are properly washed when the specific ready to eat foods are prepared. No specific ready to eat foods identified on AOP.

Basic - Floor soiled/has accumulation of debris. Under fryers on cook line. Under tables next to triple sink.

Basic - No handwashing sign provided at a hand sink used by food employees. At hand wash station by triple sink. At hand wash station by cook line.

Basic - Time/temperature control for safety food thawed in an improper manner. Raw steak in vacuum packages thawing in pot of standing water in prep area.

Basic - Water leaking from pipe and/or faucet/handle. Under hand wash station by triple sink.

High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Operator cracked raw shell eggs on grill with bare hands then continued to handle single service items and clean utensils without washing hands be tween tasks.

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. One employee cutting ready to eat fruit with bare hands in prep area. Operator handling cold cuts and hashbrowns with bare hands on make station at front counter.

High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Triple sink at 0ppm, operator added more tablets, retest at 200ppm. 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. Per operator they are holding grits, corn beef hash, hashbrowns, individual butters, and individual creamers on time but items are not on time control, items put of written procedures during inspection. Corrected On-Site

Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. Employee washing and rinsing dishes in middle compartment while other compartment used to hold dirty dishes.

Basic - Toilet/urinal not flushing/functioning properly. Toilet in men's bathroom does not flush

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In the standup reach in freezer raw vacuum packaged fish over open bag of fully cooked sausages. Operator rearranged the storage levels of the reach in freezer. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Drink nozzles at the waitstation soda dispenser has white residue around the tops of the nozzles. Repeat Violation

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverages stored over containers of deli paper in the prep area. Operator relocated the employee beverages. Corrected On-Site Repeat Violation

Basic - Equipment in poor repair. Standup reach in cooler in the prep area has a torn cooler door gasket.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Food debris build up in reach in cooler door gasket.

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. At time of inspection raw shell eggs stored on the main cook line held on time as public health control missing time marking. Operator states had just brought out the eggs and placed a time marker in the cartons. 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. In the reach in cooler in the prep area, open container of milk and open container of commercially packaged gravy stored from the previous day with no product date marking, operator labeled both the open containers. Corrected On-Site

Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. No written procedures or bodily fluid kit available. Inspector provided written procedures. Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Wait station soda dispenser has mold like substance build up around the top of the nozzles.

Intermediate - Spray bottle containing toxic substance not labeled. At the bar counter cash register, chemical spray bottle with no product labeling. Operator labeled the spray bottle. Corrected On-Site Repeat Violation

Basic - Buildup of food debris/soil residue on equipment door handles. Microwave in the prep area has soiled push to open door handle.

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Blue ice bucket stored next to the bulk ice bin, not inverted or covered for protection. Repeat Violation

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. In the prep area, employee beverage stored on the tea dispenser prep table and on the prep table by the reach in freezer. Operator relocated all employee beverages. Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. At the waitstation soda dispenser, plastic drink cups stacked while wet.

Basic - Floor soiled/has accumulation of debris. On the main cook line behind the fryers floor has grease and food debris build up.

Basic - Food stored on floor. Containers of fryer oil stored on the floor in front of the microwave in the prep area.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. On the main cook line hood filters over the fryer have build up of dust. Repeat Violation

Basic - Stored food not covered. In the reach in freezer, unwrapped philly steak meat on the middle shelf.

Intermediate - Spray bottle containing toxic substance not labeled. At front service counter by the cash register, unlabeled chemical spray bottle of sanitizer. Employee labeled the chemical spray bottle. Corrected On-Site

Basic - Carbon dioxide/helium tanks not adequately secured. On the outside of the building by the gate leading to the dumpster area, two carbon dioxide tanks stored against fence not secured.

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. In the back storage room, blue ice bin stored hanging on the side of the standup reach in freezer not inverted or covered for protection. Repeat Violation

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. In the back storage room by the bulk ice dispenser, employee personal belongings and bags stored on and over the soda syrup dispenser boxes.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. At the soda dispenser by the entrance to the main kitchen line, build up of mold like substance on the underside plate of the soda dispensers above the nozzles.

Basic - Old food stuck to clean dishware/utensils. On the storage shelf over the three compartment sink in the back storage room, clean metal containers stored with old food grease residue on the outside of the metal containers under the lip of the containers.

Basic - Soiled dry wiping cloth in use. On main cook line flip top reach in cooler opposite the grill, soiled dry cloth stored on clean cutting board.

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. In the standup reach in cooler in the back storage room, unwashed tomatoes stored on shelf over washed and cut lettuce.

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Tray raw shell eggs over ready to eat prepped vegetables. Moved by manager. Corrected On-Site

High Priority - Time/temperature control for safety food re-served to customers. Individual butters on dining tables not removed in between customers. Manager intervened. Corrective Action Taken

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cut melons prepped few days ago not date marked. In reach in cooler.

Intermediate - Spray bottle containing toxic substance not labeled. Unlabeled chemical spray bottle at frontline.

Basic - Buildup of food debris/soil residue on equipment door handles. Soiled exterior of equipment including handles to coolers.

Basic - Food stored on floor. Oil containers on floor in kitchen.

Basic - High grass/weeds surrounding building. High grass /weeds build up by rear of building.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Soiled Counters and shelves At rear kitchen.

Basic - Single-service articles improperly stored. Bag of single service to go containers on floor. Frontline. Moved by manager. Corrected On-Site