CHUCK'S ODD CUPLES CAFE

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Operator has quaternary test strips nut is also using chlorine sanitizer for sanitizer bucket and does not have chlorine test strips nut.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Employee replaced towels at hand sink in kitchen. Corrected On-Site Repeat Violation

Basic - Food not stored at least 6 inches off of the floor. Shell eggs on bottom shelf of walk in cooler.

Basic - Food stored on floor. Oil boxes on floor at the end of cook line.

Basic - Old labels stuck to food containers after cleaning. In ware washing area.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards on reach in coolers on cook line stained with food debris.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Employee replaced paper towels at hand sink in kitchen. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. Employee removed cups from bulk container of sugar. Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee removed cup off of cutting board on reach in cooler on cook line. Corrected On-Site

Basic - Employee with no hair restraint while engaging in food preparation. Employee put on hat during the inspection.

Basic - Food stored on floor. Oil boxes on floor next to fryers on cook line.

High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Server dumped food into the trash can and than grabbed clean plates no hand washing disssued with management.

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. Employee touched cook chicken with bare hands to place on a salad. Discussed with employee the importance of wearing gloves while not using a aop format.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over ready to eat foods walk in cooler employee removed to proper storage 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.

Intermediate - Handwash sink used for purposes other than handwashing. Containers stored in the hand washing sink employee removed Corrected On-Site

Basic - Food stored on floor. Pickle buckets walk in cooler.