Caffe Baci

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE

OBSERVED NO HANDWASHING SIGNAGE AT THE HANDSINKS IN THE MAIN PREP KITCHEN. INSTRUCTED TO PROVIDE.

FOOD PROPERLY LABELED; ORIGINAL CONTAINER

OBSERVED GRAB & GO FOOD ITEMS ON DISPLAY NOT PROPERLY LABELED. LABELS ON YOGURT PARFAITS ONLY INCLUDE INGREDIENTS. INSTRUCTED PERSON IN CHARGE TO PROPERLY LABEL ALL PACKAGED FOOD ITEMS WITH IDENTITY, NET WEIGHT, INGREDIENTS, LIST MAJOR ALLERGENS, BU...

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED

OBSERVED TORN DOOR GASKET INSIDE OF THE 2 DOOR REACH IN PREP COOLER AND A DAMAGED HANDLE TO REAR WALK IN COOLER. INSTRUCTED TO REPLACE/REPAIR.

PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS

NO CLEANING PROCEDURE FOR VOMIT AND DIARRHEA INDECENT NO CLEAN UP KIT. INSTRUCTED TO OBTAIN.A 90 day grace period was given for all new priority and priority foundation violations. Citations will be issued on the next inspection after the 90 day grac...

FOOD PROPERLY LABELED; ORIGINAL CONTAINER

PACKAGED FOOD ( GRANOLA YOGURT ) AT COFFEE STATION NOT LABELED PROPERLY, INSTRUCTED TO LABEL AND MAINTAIN.

UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED

WASHED PLASTIC TUBS NOT AIR DRIED BEFORE STACKED INSIDE EACH OTHER. INSTRUCTED TO AIR DRY UTENSIL PROPERLY AFTER WASHING

SINGLE-USE/SINGLE-SERVICE ARTICLES: PROPERLY STORED & USED

SINGLE SERVICE PAPER CUPS ARE USED AS A MULTI-USE UTENSIL AT PREP LINE, INSTRUCTED TO USE PROPER UTENSILS.

ALLERGEN TRAINING AS REQUIRED

NO ALLERGEN TRAINED CERTIFIED MANAGER ON SITE, NO CERTIFICATE, INSTRUCTED THAT ALL CERTIFIED FOOD SERVICE MANAGER OBTAIN ALLERGEN TRAINING CERTIFICATE. A 90 day grace period was given for all new priority and priority foundation violations. Citations...

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

OBSERVED SOME POTENTIALLY HAZARDOUS FOODS (SLICED TOMATOES, CHEESE) OUT OF THE ORIGINAL PACKAGING AND HELD FOR OVER 24 HOURS WITHOUT LABELS CONTAINING PRODUCT NAME AND DATE. INSTRUCTED TO LABEL ALL POTENTIALLY HAZARDOUS FOODS THAT ARE OUT OF TH ORIGI...

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

OBSERVED GRILL TOP WITH ACCUMULATED DEBRIS. OBSERVED MINOR PINKISH DEBRIS INSIDE OF THE ICE MACHINE. INSTRUCTED TO CLEAN ALL AND MAINTAIN.

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

OBSERVED FLOORS LOCATED UNDER AND BEHIND COOKING EQUIPMENT WITH ACCUMULATED DIRT AND FOOD DEBRIS, AND ACCUMULATED STANDING WATER BEHIND STEAMERS. INSTRUCTED TO CLEAN AND MAINTAIN.

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

OBSERVED SOME RUST ON THE CEILING ABOVE THE DISH MACHINE. OBSERVED WALL UNDER DISH MACHINE WITH ACCUMULATED DEBRIS. INSTRUCTED TO CLEAN ALL AND MAINTAIN.

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

OBSERVED THE FLOOR UNDER EQUIPMENT THROUGHOUT THE FACILITY AND INSIDE OF THE WALK IN FREEZER WITH ACCUMULATED DEBRIS AND/OR GREASE. INSTRUCTED TO CLEAN AND MAINTAIN THE FLOORS.

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

OBSERVED THE LOWER WALL BEHIND THE LOW TEMPERATURE DISHMACHINE AND THE WALL NEXT TO THE SALAD PREP COOLER IN THE REAR PREP AREA WITH ACCUMULATED FOOD SPLASH. INSTRUCTED TO CLEAN AND MAINTAIN THE WALLS.

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

OBSERVED THE 3 COMPARTMENT SINK FAUCET BASE LEAKING. INSTRUCTED TO REPAIR AND MAINTAIN ALL PLUMBING.

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

Caulk around prep counter in coffee station in state of disrepair, shall be repaired/replaced.

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

Non food contact surfaces of cooking equipment in rear kitchen prep area not clean, had excess grease build up, need detailed cleaning(crevices).

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

Floors in walk in cooler, walk in freezer not clean, need detailed cleaning(corners). Floors in 2nd floor storage areas under shelving/racks not clean, had excess debris build up, needs detailed cleaning(corners).

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

Ceiling tiles in rear kitchen area, and exhaust vents not clean, need detailed cleaning.

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

Walk in cooler shelving/racks that had peeling paint/rust, shall be repaired/replaced, cutting boards that had deep cuts in kitchen prep area, shall be replaced. Counter/storage shelving that peeling paint/exposed raw wood, shall be repaired/sealed....

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

Walk in cooler shelving/racks not clean, need detailed cleaning(crevices), pop dispensing unit/rack not clean, need detailed cleaning, non food contact surfaces of ice machine not clean, need detailed cleaning(crevices).

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

Floors under heavy equipment, cooking equipment not clean, need detailed cleaning(corners). Floors need re-grouting in rear kitchen prep area, damaged/ broken floor tiles in rear kitchen prep area, shall be replaced.

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

Damaged/stained ceiling tiles in kitchen prep area, shall be replaced/repaired, walls that had peeling paint in rear kitchen area, 2nd floor storage area shall be repaired/replaced. Wall by steam table in front prep area had peeling paint, exposed p...

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

Missing/damaged light shields in rear kitchen, and 2nd floor storage areas, shall be repaired/replaced.

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

Stock items must be stored six inches off of floor to prevent pest harborage.

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

INSTRUCTED MANAGEMENT TO USE ANOTHER TYPE OF FOOD DISPLAY TRAY IN THE REACH-IN COOLER WHICH IS EASY TO CLEAN. SURFACES MUST BE SMOOTH AND EASILY CLEANABLE. WICKER BASKETS BEING USED WITH WAX PAPER OVER IT. MUST REMOVE.

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

MUST DETAIL CLEAN AND SANITIZE FLOOR CORNERS IN THE REAR KITCHEN PREP AREA AT THE MAIN COOKING LINE AND ACROSS FROM THE 3-COMP SINK TO REMOVE FOOD DEBRI AND GRIME BUILD-UP. MUST ELEVATE 6 INCHES OFF THE FLOOR AT ALL TIMES ITEMS IN THE WALK0IN FREE...

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

MUST REPAIR COLD WATER FAUCET HANDLE AT THE FRONT EXPOSED HAND SINK. ABOVE STATED IS DIFICULT TO OPEN AND CLOSE. MUST REPAIR. MUST REPAIR LEAK AT THE FAUCET BASE OF THE 2-COMP SINK AT THE REAR SALAD PREP AREA.

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

DISPOSABLE FOAM CUPS USED AS A MEASURING CUP. INSTRUCTED TO USE PROPER UTENSILS.

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

DAMAGED AND MISSING FLOOR TILES IN WALK-IN COOLER, INSTRUCTED TO REPLACE.

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

PEELING CEILING PANELS ABOVE PREP AREAS. INSTRUCTED TO REPLACE.

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

MUST REMOVE FOOD DEBRIS AT REAR KITCHEN COOKING LINE.

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

MUST REPAIR WATER DAMAGED CEILING IN THE MEN'S RESTROOM AT THE CORNER OF THE ROOM.

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

MUST TIGHTEN FAUCET BASE AT 1COMP PREP SINK AND AT 3COMP SINK IN THE REAR. MUST PROVIDE WORKING VENTS AT BOTH MEN'S AND WOMEN'S RESTROOM

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

ALL STAFF AT PREP AREAS MUST WEAR HAIR RESTRAINTS AT ALL TIMES.OBSERVED STAFF MEMBER AT COFFEE MAKING STATION NOT WEARING A HAIR RESTRAINT.

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED

MUST PROPERLY STORE WASHCLOTHS IN SANITIZING SOLUTION AT ALL TIMES.OBSERVED DIRTY WASH CLOTHS ON TOP OF COUNTER AT COFFEE STATION NEXT TO CASH REGISTER.

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

MUST REMOVE FOOD DEBRIS AT REAR KITCHEN COOKING LINE.

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

MUST REPAIR WATER DAMAGED CEILING IN THE MEN'S RESTROOM AT THE CORNER OF THE ROOM.

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

MUST TIGHTEN FAUCET BASE AT 1COMP PREP SINK AND AT 3COMP SINK IN THE REAR. MUST PROVIDE WORKING VENTS AT BOTH MEN'S AND WOMEN'S RESTROOM.

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

ALL STAFF AT PREP AREAS MUST WEAR HAIR RESTRAINTS AT ALL TIMES.OBSERVED STAFF MEMBER AT COFFEE MAKING STATION NOT WEARING A HAIR RESTRAINT.

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED

MUST PROPERLY STORE WASHCLOTHS IN SANITIZING SOLUTION AT ALL TIMES.OBSERVED DIRTY WASH CLOTHS ON TOP OF COUNTER AT COFFEE STATION NEXT TO CASH REGISTER.

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

FOUND 19 YOGURT CUPS (MADE ON THE PREMISES) STORED INSIDE THE DISPLAY COOLER AT IMPROPER TEMPERATURES, 50.1F-50.8F. ALL WERE DISCARDED 20LBS. VALUED AT $81.89. INSTRUCTED TO KEEP ALL POTENTIALLY HAZARDOUS FOODS AT 40F OR LESS AND IMPLEMENT TIME/TEMP....

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

MUST PROPERLY DATE AND LABEL POTENTIALLY HAZARDOUS FOODS MADE ON THE PREMISES OR RE-PACKAGED IN WALK IN COOLERS.

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

MUST DETAIL CLEAN AND MAINTAIN THE INTERIOR OF THE ICE MACHINE.

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

MUST DETAIL CLEAN AND MAINTAIN FLOORS UNDER/AROUND ALL HEAVY EQUIPMENTS.

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

MUST DETAIL CLEAN AND MAINTAIN CEILING TILES IN REAR PREP AND WALLS AROUND 3-COMP. SINK.

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

MUST FIX THE LEAK AT THE BASE OF THE 2-COMP. SINK IN THE REAR PREP 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. DEBRIS NOTED ON FAN COVERS INSIDE REACH-IN COOLER.

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 NOT CLEAN UNDER PREP AREA INREAR, INSRUCTED TO CLEAN AND MAINTAIN.

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. MUST CLEAN VENTILATION HOOD INTERIOR SURFACES.

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 REPLACE BROKEN AND MISSING CERAMIC TILES ON KITCHEN FLOORS.

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. MUST KEEP EMPLOYEE PERSONAL ITEMS AWAY FROM FOOD PR...