CANDELARIA EATERY & CAFE

High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Observed : cook line staff crack raw shell egg and continue handling a spatula. After discussion she removed gloves and washed hands. Corrected On-Site

Basic - Carbon dioxide/helium tanks not adequately secured. Observed : 2 co2 tanks in the kitchen, not secured.

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Observed : Trident gum package on the hard boiled eggs flat, with eggs. The gum was removed. Corrected On-Site

Basic - Time/temperature control for safety food thawed in an improper manner. Observed : packaged beef thawing at room temperature on the counter, 27°. The beef was placed back in the bottom of the reach-in cooler. Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Pot in hand wash sink in cook line area. Operator removed. Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee water bottle on prep table.

Basic - Ice scoop handle in contact with ice. Operator corrected scoop. Corrected On-Site

High Priority - - From initial inspection : High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs stored over produce in reach in cooler Warning - From follow-up inspection 2025-05-28: Time Extended

High Priority - - From initial inspection : High Priority - Toxic substance/chemical improperly stored. Chemical spray bottles stored on prep table in kitchen. Operator removed. Corrected On-Site Warning - From follow-up inspection 2025-05-28: Time Extended

High Priority - Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Male employee adjusted glasses multiple times and continued to work without changing gloves or washing hands.

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. Male employee touched clothes then continued to work with food and touched cutting board without washing hands and changing gloves.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Flat of shell eggs 68F on top of bin of discarded oil left out for 4.5 hours.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Flat of shell eggs 68F on top of bin of discarded oil left out for 4.5 hours. Cheese breads 68-70F in case at front counter. Employee stated breads are not there more than 2 hours. Discussed Time as a Public Health Control (TPHC) and provided documents via email

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Black substance on top of ice tray on back wall inside ice machine.

Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Establishment offers eggs undercooked, consumer advisory is posted near register. Togo menus do not have the consumer advisory. Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Grey cup with employee drink on prep table near ice machine.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee bags on shelf over clean towels in back hallway.

Basic - Food stored in a location that is exposed to splash/dust. Flat of shell eggs on top of bin of discarded oil under handwashing sink in kitchen.

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Ice scoop handle inside ice in ice machine bin.

Basic - Silverware/utensils stored upright with the food-contact surface up. Silverware next to hand washing sink in kitchen.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. One towel on cutting board.