THE BLUE HEN CAFE

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed cook handle raw French toast with gloves on, removed gloved and place another pair on without washing hands before returning to cook line. Addressed and cook removed gloves, washed hands and then placed gloves on. Corrected On-Site

High Priority - Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed cook touch pants pocket with gloves on and not wash hands.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Made 4/6 in reach in cooler #3; Butter 46F, home made ranch dressing 46F; ( - Cold Holding)

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach in cooler #1; Shell and pooled eggs 53F, quiche 53F; ( - Cold Holding) In cooler; roast beef 57F, ham 44F, sliced cheese 52F, shredded cheese 42F, tomatoes 40F, black beans 42F On cookline; Pooled eggs 72F, chicken 66F, hash browns 50F; ( - Cold Holding) All items in cooler since 9am. In reach in cooler #3 overnight; Butter 46F, home made ranch dressing 46F; ( - Cold Holding) Warning

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. Milk opened yesterday in walk in cooler not dated. Repeat Violation

Basic - Bowl or other container with no handle used to dispense food. Cup and soufflé cup used as scoops in sugar. Person in charge removed. 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. Grouper in sealed bags on cookline. Still frozen. Person in charge cut bags open and placed in container. Corrected On-Site

Basic - Cutting board has cut marks and is no longer cleanable. All cutting boards are grooved and have black stuff on cookline.

Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Open cup with soda on top of dishwasher.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee sunglasses on top of dishwasher.

Basic - Equipment and utensils not properly air-dried - wet nesting. Clean glasses wet nesting at front of house. Repeat Violation

Basic - In-use tongs stored on equipment door handle between uses. Tongs hanging from oven doors.

Basic - Soiled cloths, linen, aprons, coats, or other uniform apparel not kept in a suitable container prior to laundering. 3 cooks on cook line have rags tucked into aprons. Addressed and they removed them. Corrected On-Site

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Observed a cut avocado with sticker cut in middle and into avocado. Addressed and person took avocado's and washed them removing stickers. Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Sugar at server station not labeled. Person in charge labeled. Corrected On-Site

High Priority - Container of medicine improperly stored. Observed first aid kit containing over the counter medications stored above food prep table. Discussed with person in charge and they moved away from food prep. Corrected On-Site

High Priority - Raw sewage/waste water on ground of establishment. Observed waste water leaking on floor near dish machine. Employee is able to contain waste water into floor drain with squeegee during service. Corrective Action Taken Warning

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 two gallons of milk used for grits opened previous morning per cook missing date mark.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed cutting boards on cook line flip-top coolers heavily stained with black streaks.

Basic - Equipment and utensils not properly air-dried - wet nesting. Observed clean food containers stacked with visible moisture in prep area.

Basic - Food storage container/container lid cracked or broken. Observed 22qt plastic food container cracked.

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 no handle bowl used to scoop potatoes on cook line. Employee replaced bowl with scoop. Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed cook line utensils in water 87F. Discussed with employee and they started to heat water up too 135F. Corrective Action Taken

Basic - Old labels stuck to food containers after cleaning. Observed old date marking labels stuffed too clean stacked food containers

Basic - Water leaking from pipe and/or faucet/handle. Observed leaking pipe near dish machine under spray hose sink. Warning