Cafe Cancale

ALLERGEN TRAINING AS REQUIRED

Violation Codes: 2-102.13 Inspector Comments: OBSERVED CERTIFIED FOOD MANAGERS ON SITE WITHOUT THE REQUIRED ALLERGEN TRAINING. INSTRUCTED THAT ALL CERTIFIED FOOD MANAGERS MUST COMPLETE FOOD ALLERGEN TRAINING

CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD

OBSERVED NO CONSUMER ADVISORY DISCLOSURE DISCLOSURE AND REMINDER STATEMENT ON MENU FOR RAW OR UNDERCOOKED FOODS. INSTRUCTED TO PROVIDE AND MAINRAIN. PRIORITY FOUNDATION VIOKATION 7-38-005. NO CITATION ISSUED.

INSECTS, RODENTS, & ANIMALS NOT PRESENT

EVIDENCE OF IMPROPER PEST CONTROL. OBSERVE APPROXIMATELY 40 SMALL FRUIT FLIES ON WALLS AND CEILING ABOVE DISHWASHING AREA. INSTRUCTED TO CLEAN AND SANITIZE AFFECTED AREAS. ADDITIONAL PEST CONTROL SERVICE IS NEEDED TO MINIMIZE OR ELIMANATE FLYING INSE...

ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED

OBSERVED DUST ACCUMULATION ON CEILING VENTILATION VENTS INSIDE TOILET ROOMS. MUST CLEAN AND MAINTAIN.

ALLERGEN TRAINING AS REQUIRED

OBSERVED CERTIFIED FOOD MANAGERS ON SITE WITHOUT THE REQUIRED ALLERGEN TRAINING. INSTRUCTED THAT ALL CERTIFIED FOOD MANAGERS MUST COMPLETE FOOD ALLERGEN TRAINING.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS

NOTED FOOD DEBRIS AND/OR SPILL INSIDE THE COLD HOLDING UNIT 1st FLOOR PREP LINE. MUST CLEAN AND MAINTAIN.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS

MUST CLEAN THE VENT COVER IN THE WOMEN 1st FLOOR WASH ROOM TO REMOVE DUST.

HANDS WASHED AND CLEANED, GOOD HYGIENIC PRACTICES; NO BARE HAND CONTACT WITH READY-TO-EAT FOODS.

OBSERVED UNHYGIENIC PRACTICES BY THE BARTENDER. OBSERVED THE BARTENDER WASH THEIR HANDS WITHOUT DRYING THEM AND RETURN TO PREPARING DRINKS. MANAGEMENT INSTRUCTED TO PROPERLY TRAIN ALL EMPLOYEES ON PROPER HANDWASHING. CRITICAL VIOLATION 7-38-010A.

SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME

INADEQUATE EXPOSURE TIME OBSERVED FOR UTENSILS BEING WASHED AND SANITIZED AT THE BAR. OBSERVED THE BARTENDER QUICKLY DIP A SHOTGLASS AND GLASSWARE IN THE SANITIZING COMPARTMENT OF THE 3 COMPARTMENT SINK FOR APPROXIMATELY ONE SECOND AND THEN TAKE IT ...

FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION

FOOD NOT PROTECTED FROM CONTAMINATION DURING STORAGE. OBSERVED A SLIMY SUBSTANCE ON THE INTERIOR CONTACT SURFACES OF BOTH ICE MACHINES. MANAGEMENT INSTRUCTED TO CLEAN AND SANITIZE BOTH ICE MACHINE AND REPLACE DIRTY WATER HOSES AS NEEDED. SERIOUS VI...

* INSPECTION REPORT SUMMARY DISPLAYED AND VISIBLE TO ALL CUSTOMERS

NO INSPECTION REPORT SUMMARY WAS POSTED IN THE ESTABLISHMENT IN VIEW OF THE CUSTOMERS. MANAGEMENT WAS GIVEN A COPY OF TODAY'S INSPECTION REPORT SUMMARY AND WAS INSTRUCTED TO POST IT IN VIEW OF ALL CUSTOMERS. SERIOUS VIOLATION 7-42-010B.

APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN

ALL FOOD HANDLING EMPLOYEES MUST WEAR A HAIR RESTRAINT.

CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES

OBSERVED A HANDLED SCOOP LYING HANDLE DOWN IN THE ICE. INSTRUCTED TO STORE SCOOPS, UTENSILS, SPOONS ETC. EITHER IN THE FOOD WITH HANDLE FACING UP OR IN A SEPARATE CONTAINER IN BETWEEN USE.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED

MUST PROVIDE LID FOR THE CONSUMABLE ICE BIN LOCATED BEHIND THE BAR TO AVOID SPLASH CONTAMINATION FROM BARTENDERS PREPARING BEVERAGES ON TOP OF THE BAR.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED

MUST DETAIL CLEAN THE FLOORS UNDER THE FOOD STORAGE RACKS INSIDE OF THE WALK-IN COOLER TO REMOVE LIQUID SPLATTER AND FOOD DEBRIS BUILDUP.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED

CUTTING BOARDS IN NEED OF REPLACING WHERE WORN. DISCOLORED WITH DEEP CUTS. RUBBER GASKETS AT REACH IN COOLERS MUST BE CLEANED AND REPLACED WHERE WORN. MUST REPLACE AND MAINTAIN AT ALL TIMES.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS

FRYERS IN NEED OF CLEANING TO REMOVE ALL GREASE BUILD UP. INTERIOR OF ICE MACHINE IN NEED OF CLEANING. MUST CLEAN AND MAINTAIN AT ALL TIMES.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED

FLOORS IN BASEMENT IN NEED OF COVING. MUST CORRECT AND MAINTAIN AT ALL TIMES.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED

LIGHTS THROUGHOUT BASEMENT PREP AREA IN NEED OF SHEILDS. MUST PROVIDE AND MAINTAIN AT ALL TIMES.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED

LEAK AT 3 COMPARTMENT FAUCET IN NEED OF REPAIR AT 1ST FLOOR DISH AREA. MUST CORRECT AND MAINTAIN AT ALL TIMES.

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED

ICE UTENSIL MUST BE STORED IN A CLEAN SANITIZED CONTAINER. MUST CORRECT AND MAINTAIN AT ALL TIMES.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS

CLEAN INTERIOR AND EXTERIOR OF ALL COOKING EQUIPMENT AND VENTILATION HOOD(GREASE/DUST BUILDUP).

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED

CLEAN FLOORS UNDER ALL EQUIPMENT, ALONG WALLS, AND IN ALL CORNERS IN PREP, STORAGE, AND BASEMENT AREAS. CLEAN ALL FLOOR DRAINS TO PREVENT INSECT BREEDING.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS

REPLACE MISSING CEILING TILE IN BASEMENT DRY STORAGE AREA. REPLACE MISSING OUTLET COVER ON WALL IN UTILITY ROOM.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED

REPLACE DAMAGED LIGHT SHIELDS IN BASEMENT PREP AREA.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED

REPAIR LEAKING FAUCET ON PREP SINK IN BASEMENT. REPAIR LEAK UNDER EXPOSED SINK IN FIRST FLOOR PREP AREA. EXTEND ICE MACHINE WASTE LINE TO FLOOR DRAIN.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

PROVIDE THERMOMETER IN FIRST FLOOR PREP COOLER.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED

ELEVATE ALL STOCK OFF FLOOR IN STORAGE AREAS.

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED

Bulk storage containers not labeled. Instructed to label all foods not in original containers.

CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES

Multi use utensils not properly stored. Instructed to invert utensils to prevent contamination before use.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS

Can opener attached to prep table and along exterior of cooking equipment not cleaned. Instructed to detail clean and sanitize.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED

Floor behind equipment and along wallbase not cleaned. Instructed to detail clean daily and remove food debris.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

Thermometer not provided in reach-in cooler in basement. Instructed to provide thermometer conspicuous inside coolers.

CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES

VIOLATION STILL PENDING SEE REPORT#: 608320 1/6/12.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED

VIOLATION STILL PENDING SEE REPORT#: 608320 1/6/12.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS

VIOLATION STILL PENDING SEE REPORT#: 608320 1/6/12.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED

VIOLATION STILL PENDING SEE REPORT#: 608320 1/6/12.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS

VIOLATION STILL PENDING SEE REPORT#: 608320 1/6/12.

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE

All cold food shall be stored at a temperature of 40F or less. OBSERVED PROSCIUTTO BEING LEFT OUT AT ROOM TEMP., READING 64.7'F, PRODUCT DUMPED AND DENATURE, AT A COST OF $470'F, 10 1/2 POUNDS TOTAL COST LOST, INSTRUCTED TO HAVE PRODUCT SIT OUT A...

FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION

All food should be properly protected from contamination during storage, preparation, display, service, and transportation. INTERIOR OF ICE MACHINE, TOP AREA OF MACHINE AND INTERIOR PANELS, APPEARS TO HAVE MOLD BUILD-UP, NOT CLEAN, INSTRUCTED TO D...

CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES

Containers and utensils shall be inverted, covered, or otherwise protected from contamination until used. All single-service drinking straws and containers shall be discarded immediately after use. PRE-SET TABLE WARE MUST BE WRAPPED, COVERED OR I...

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED

All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. MUST PROVIDE A SPLASH GUARD AT BAR EXPOSED HAND SINK, BETWEEN THREE COMPARTMENT SINK

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS

All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. ALL COOKING EQUIPMENTS STOVES, GRILLS, DEEP FRYER, AND CUTTING BOARDS, ALL NEEDED DETAIL CLEANING

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED

The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. FLOORS IN BASEMENT AND FIRST FLOOR FOOD PREP AREAS NOT SMOOTH, AND EASILY CLEANABLE, INSTRUCTED TO CLEAN AND REPAINT WHERE NEEDED

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS

The walls and ceilings shall be in good repair and easily cleaned. MUST CLEAN WALL BEHIND DISH MACHINE AREA

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS

All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily.ALL COOKING EQUIPMENTS STOVES,GRILLS,DEEP FRYER,BAR COOLERS,BAR GUNS/HOUSINGS ATTACHED AT BAR,FAN COVERS IN WALK-IN-COOL...

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED

The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair.FLOOR IN BASEMENT FOOD PREP AREA NOT SMOOTH,EASILY CLEANABLE,LOOSE FLOOR COVING BENEATH 3 COMP SINK SAME AREA INCLUDING FLOOR DRAINS.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS

The walls and ceilings shall be in good repair and easily cleaned.WALLS/CEILINGS OF FOOD PREP IN BASEMENT NOT SMOOTH,EASILY CLEANABLE SURFACE TO REMOVE FOOD SPLASHES. --------------------------------------------------------------------------------

TOILET ROOM DOORS SELF CLOSING: DRESSING ROOMS WITH LOCKERS PROVIDED: COMPLETE SEPARATION FROM LIVING/SLEEPING QUARTERS

Toilet rooms shall be completely enclosed and shall be vented to the outside air or mechanically ventilated.EMPLOYEE TOILET ROOM IN BASEMENT MUST BE SELF-CLOSING.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED

All parts of the food establishment and all parts of the property used in connection with the operation of the establishment shall be kept neat and clean and should not produce any offensive odors.REMOVE ALL CLUTTER FROM PREMISES,MILK CRATES NOT TO B...

NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS

All necessary control measures shall be used to effectively minimize or eliminate the presence of rodents, roaches, and other vermin and insects on the premises of all food establishments, in food-transporting vehicles, and in vending machines.FOUND ...

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED

All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair.REPLACE WORNED-OUT CUTTING BOARDS IN FOOD PREP BASEMENT.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS

All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily.ALL COOKING EQUIPMENTS STOVES,GRILLS,DEEP FRYER,BAR COOLERS,BAR GUNS/HOUSINGS ATTACHED AT BAR,FAN COVERS IN WALK-IN-COOL...

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED

The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair.FLOOR IN BASEMENT FOOD PREP AREA NOT SMOOTH,EASILY CLEANABLE,LOOSE FLOOR COVING BENEATH 3 COMP SINK SAME AREA INCLUDING FLOOR DRAINS.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS

The walls and ceilings shall be in good repair and easily cleaned.WALLS/CEILINGS OF FOOD PREP IN BASEMENT NOT SMOOTH,EASILY CLEANABLE SURFACE TO REMOVE FOOD SPLASHES.

TOILET ROOM DOORS SELF CLOSING: DRESSING ROOMS WITH LOCKERS PROVIDED: COMPLETE SEPARATION FROM LIVING/SLEEPING QUARTERS

None of the operations connected with food establishments shall be conducted in any room used as living or sleeping quarters. Toilet rooms shall be completely enclosed and shall be vented to the outside air or mechanically ventilated.EMPLOYEE TOILET ...

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

All food establishments that display, prepare, or store potentially hazardous foods shall have calibrated metal stem thermometers, provided and conspicuous, for refrigerated and hot food units.MUST PROVIDE A METAL STEM THERMOMETER FOR MONITORING FOOD...

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED

All parts of the food establishment and all parts of the property used in connection with the operation of the establishment shall be kept neat and clean and should not produce any offensive odors.REMOVE ALL CLUTTER FROM PREMISES,MILK CRATES NOT TO B...