ANOTHER BROKEN EGG CAFE

High Priority - Roach activity present as evidenced by live roaches found. Observed 5 live roaches in kitchen on cook line behind flat top grill to the right of ware washing area. Warning

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Held room temp- shell eggs 82F. Make bar- crumbled sausage 59F, andouille sausage 61F, chorizo 59F ( 7:00 am- 11:36 am ). Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Held room temp- shell eggs 82F. Make bar- crumbled sausage 59F, andouille sausage 61F, chorizo 59F ( 7:00 am- 11:36 am ). See stop sale. Repeat Violation Warning

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. Held room temp- shell eggs 82F . Warning

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Back flow preventer missing at mop sink splitter.

Intermediate - Handwash sink used for purposes other than handwashing. Pitcher and pan stored in hand wash sink on cook line. Repeat Violation

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink on cook line. Repeat Violation

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Held room temp- shell eggs 82F ( 11:00 am- 11:30 am ).

Intermediate - Non-pitting surface rust on food-contact equipment. On shelves under prep table.

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

Basic - Ceiling tile missing. 3 ceiling tiles missing in kitchen.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Repeat Violation

Basic - Current Hotel and Restaurant license not displayed. Repeat Violation

Basic - Dead roaches on premises. Observed 1 dead roach in wait station near wall in front of reach in cooler.

Basic - Exterior door has a gap at the threshold that opens to the outside. Back door to kitchen has gap at bottom left of door. Repeat Violation

Basic - Floor area(s) covered with standing water in walk in cooler and near prep table.

Basic - Floor soiled/has accumulation of debris. Heavy build up on floors under and behind equipment on cook line.

Basic - Food stored on floor. Box of bread stored on floor in walk in freezer.

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

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Equipment sides, doors, and handles soiled.

Basic - Ripped/worn tin foil used as shelf cover.

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 0 ppm Operator set up sanitizer in three compartment sink Quaternary 400 ppm Operator also called Ecolab to come service machine. Corrected On-Site

High Priority - Raw animal food stored over or with unwashed produce. Shelled eggs stored over packaged potatoes in small reach in cooler in middle of line. Operator switched items around. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Waffle batter on ice 44° less than 1 hr - Operator placed in more ice. CORRECTED to 41° ground sausage 45° less than 5 minutes, shredded cheese 64° less than 2 hrs, chicken 64° less than 2 hrs, diced tomatoes 60° less than 2 hrs - all held in 1st reach in cooler near oven), (empanada batter 58°, goat cheese 57° both held in reach in cooler at end of the line near dish machine less than 1 hr) Warning

Intermediate - Handwash sink not accessible for employee use at all times. Plastic pitcher stored in hand wash sink on middle of line. Operator removed during inspection. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At hand wash sink near walk in cooler. Operator stocked during inspection. Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Scoops in 1/6 pan's of water at 70° Operator changed out water during inspection. 2nd reading 188° Corrected On-Site

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. 0 ppm Operator changed out solution during inspection. 2nd reading 400 ppm Corrected On-Site

Basic - Wiping cloth sanitizing solution stored on the floor. Operator moved them up off of the floor during inspection. Corrected On-Site