BARNES & NOBLE CAFE

Observed employees not wearing hair restraints during active food prep. C/A: Employees must wear hair restraints during active food prep.

Observed gnats in the kitchen. C/A: Consult with a licensed pest control operator for gnats.

Observed buildup on equipment throughout the kitchen. C/A: Clean all equipment. Increase cleaning frequency to limit buildup.

Observed boxes of food stored on the floor inside the walk-in-freezer. C/A: Store all food items at least 6 inches off of the floor.

Observed employees not wearing hair restraints during active food prep. Observed an employee not wearing beard restraint during active food prep. C/A: Employees must wear hair restraints during active food prep. Employees with beards 1/2" or greater must wear beard restraints during active food prep.

Observed buildup around rack of the espresso machine. C/A: Clean. Increase cleaning frequency to limit buildup.

Observed buildup on the floors and walls throughout the facility. C/A: Clean. Increase cleaning frequency to limit buildup.

Observed no paper towels available at the hand washing sinks. C/A: Ensure all hand washing sinks are fully supplies at all times.

Observed one working container with no labels and left on the counter. C/A: working containers need labels and need to be kept in designated areas while not in use.

Observed buildup around rack of the expresso machine. C/A: Clean all equipment. Increase cleaning frequency to limit buildup.

Observed buildup on the floors and walls. C/A: Clean up buildup on floors and walls. Increase cleaning frequency to limit buildup.

Observed no employee health reporting agreements. C/A: Ensure each employee reads, understands, and signs an agreement.

Observed pink buildup inside the bulk ice machine. C/A: Clean the ice machine and/or have serviced to limit buildup.

Observed expired test strips for sanitizer being used. C/A: Obtain the proper test strips to ensure the correct sanitizer concentration levels can be met.

Observed buildup inside and around holding equipment. C/A: Clean all equipment. Increase cleaning frequency to limit buildup.

Observed buildup on the floors and walls. C/A: Clean up buildup on floors and walls. Increase cleaning frequency to limit buildup.

Observed milk and butter improperly cold held at temperatures above 41F. C/A: Ensure all foods can be cold held at 41F or below.

Observed no employee health reporting agreements for staff actively working. C/A: Ensure all employees reads, understands, & sign agreements.

Observed no sanitizer reading in buckets & 3-compartment sinks. C/A: Adjust sanitizer levels to ensure food contact surfaces can be cleaned properly.

Observed pink buildup inside the bulk ice machine. C/A: Clean ice machine ASAP. increase cleaning frequency.

Observed buildup on floors and equipment. C/A: Clean all floors and equipment. Increase cleaning frequency.

Observed no PIC or employee available/able to demonstrate knowledge of the establishment's food service operations. C/A: There must be a PIC w/in the establishment at all times who is able to demonstrate knowledge pertaining to the food service operations.

Observed no current food protection manager certification. C/A: Obtain a food protection manager certification within 60 days.

Observed no paper towels or soap available at the hand washing sinks. C/A: Ensure all hand washing sinks are fully supplies at all times.

Observed multiple dry storage goods held past date markings. C/A: Monitor date markings and ensure food items are properly discarded.

Observed the previous health inspection report not posted. C/A: Ensure the most current report is posted in view at all times.

Observed wet mop head sitting in mop sink. C/A: Store mop hanging to air dry.

Observed buildup inside ice machine on baffle. C/A: Clean. Increase cleaning frequency.

Observed mops stored wet on bottom of mop sink. C/A: Hang mops so they can air dry properly.