FIRESIDE CAFE

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee wearing a watch and hair tie on top of gloved wrist while engaging in food preparation . Employee removed watch and hair tie during inspection. Corrected On-Site

Basic - Employee with no hair restraint while engaging in food preparation. Employee placed hair in pony tail. Corrected On-Site

High Priority - Warewashing sanitizing solution exceeding the maximum concentration allowed. 3 compartment sink quaternary sanitizer solution 500 ppm. Manager corrected solution to 200 ppm. Corrected On-Site

Intermediate - Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer. Quaternary 500 ppm.

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.

Intermediate - Soap dispenser at handwash sink not working/unable to dispense soap. Manager has placed a bottle of soap at sink.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Repeat Violation

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Multiple employee drinks and keys stored on food contact surfaces at front counter.

Basic - Soiled dry wiping cloth in use at barista machine on front counter. Employee removed cloth and placed cloth in sanitizer solution. Corrected On-Site Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Left side of interior ice machine soiled.

Basic - Cutting board has cut marks and is no longer cleanable.

Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Soiled cloth stored under oven on make line. Repeat Violation

Basic - No handwashing sign provided at a hand sink used by food employees.

Basic - Soiled dry wiping cloth in use at barista station.

High Priority - Sanitizer dispensing hose hanging down and stored inside sink of sanitizer water at 3 compartment sink.

High Priority - Time/temperature control for safety food reheated in a microwave oven for hot holding not reaching 165 degrees Fahrenheit. Cook reheated chicken breast in microwave to be served to guest 119F. Cook reheated chicken again to 179F. Corrected On-Site

Basic - Equipment and utensils not rinsed between washing and sanitizing. 3 compartment sink has sanitizer only set up.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Spoons stored in soiled water at 68F.

Basic - No handwashing sign provided at a hand sink used by food employees at hand wash sink near barista station.

Basic - Utility lines and pipes are unnecessarily exposed on ceiling in kitchen over cook/ make line.

Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Wet soiled cloth stored on drop pan at espresso machine.

High Priority - Certified Food Manager or person in charge does not require employees to report illnesses and symptoms as required. Provided manager with health reporting form and requirements. Corrective Action Taken

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. After engaging in food prep employee took off gloves served plates of food to guest in dining room, returned to kitchen put on gloves with out hand washing and proceeded to engage in food prep.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cold holding- make bar- sliced tomato 49F, diced tomato 50F ( 10:00-12:30 ). Employee placed tomatoes in reach in cooler to reduce temperature. Corrective Action Taken

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Tomatoes basil soup 128F ( 11:00-12:19 ). Employee turned up dial to increase temperature. Corrective Action Taken

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Cooling at room temperature- cooked chicken breast 82F (11:00-12:21). Employee placed chicken in cooler to reduce temperature. Corrective Action Taken

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Both employees in kitchen engaging in food prep wearing bracelets.

Basic - Equipment and utensils not rinsed between washing and sanitizing. Sanitizer sent up in 3 compartment sink. No wash or rinse set up. Repeat Violation

Basic - No handwashing sign provided at a hand sink used by food employees. Repeat Violation

Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Wet soiled cloth stored at coffee machine.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Vent over ware washing area soiled.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on food contact surface near expresso machine.

Basic - Equipment and utensils not rinsed between washing and sanitizing. No rinse set up in 3 compartment sink. Employee engaged in washing dishes.

Basic - No handwashing sign provided at a hand sink used by food employees near ware washing entry. Repeat Violation