Waffles Cafe/on the Bun

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

OBSERVED 3 EMPLOYEES PREPARING FOOD WITHOUT A HAIR NET. ALL EMPLOYEES SHALL BE REQUIRED TO USE EFFECTIVE HAIR RESTRAINTS TO CONFINE HAIR.

FACILITIES TO MAINTAIN PROPER TEMPERATURE

FOUND COLD HOLDING REFRIGERATION UNIT ON THE FOOD LINE UNABLE TO MAINTAIN TEMPERATURE. AMBIENT TEMPERATURE OF THE REFRIGERATION UNIT WAS 57.8F BY MY THERMOMETER AND 58F BY THEIR INTERNAL TEMPERATURE. ALL POTENTIALLY HAZARDOUS FOOD ITEMS WERE DISCARDE...

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

OBSERVED POTENTIALLY HAZARDOUS FOOD INSIDE OF THE COLD-HOLDING REFRIGERATION UNIT ON THE FOOD LINE AND THE 2-DOOR REFRIGERATION: IN THE COLD-HOLDING UNIT FOUND A CONTAINER OF EGGS AT 57.0F, 3 CONTAINERS OF SAUSAGE LINKS AT 54.8F, SLICED TOMATOES AT 5...

PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090

PREVIOUS MINOR VIOLATIONS NOT CORRECTED FROM JANUARY 14, 2016 ON REPORT #1609725: (32) INSTRUCTED TO HAVE HOODVENTS SERVICED TO REMOVE BUILDUP ALONG VENTS AND HOOD COMPENENTS--MAINTAIN. (33) MUST DETAIL CLEAN THE SIDES OF THE COOKING EQUIPMENT, LOWER...

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

OBSERVED A CUP USED TO DISPENSE GRANOLA INSIDE OF THE CONTAINER. INSTRUCTED TO USE A HANDLED SCOOP TO DIPSENSE GRANOLA AND STORE THE HANDLE SCOOP IN THE FOOD WITH THE HANDLE UP OR IN A SEPERATE CONTAINER IN BETWEEN USE.

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

INSTRUCTED TO HAVE HOODVENTS SERVICED TO REMOVE BUILDUP ALONG VENTS AND HOOD COMPENENTS--MAINTAIN.

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

MUST DETAIL CLEAN THE SIDES OF THE COOKING EQUIPMENT, LOWER COMPARTMENT OF THE DEEP FRYERS, EXTERIOR SURFACES OF THE 2-DOOR REFRIGERATORS AND FREEZERS, AND WAFFLE IRONS TO REMOVE FOOD AND GREASE DEBRIS BUILDUP.

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

INSTRUCTED TO DETAIL CLEAN AND MAINTAIN THE FLOORS THROUGHT FACILITY TO REMOVE DUST DEBRIS AND FOOD DEBRIS I.E. EGG SHELLS, CRUMBS, ETC.

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

REMOVE CLUTTER AT EXTERIOR REAR OF EXIT DOOR ORGANIZE AND MAINTAIN AT ALL TIMES.

FOOD HANDLER REQUIREMENTS MET

MUST PRROVIDE FOOD HANDLER REQUIREMENTS.

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

OBSERVED 13 RAW EGGS IN CONTAINER ON CUTTING BOARD IN PREP AREA AT INTERNAL TEMPERATURE RANGING FROM 64.2-69.5 F. DEGREES. MANAGER IMMEDIATELY AND VOLUNTARILY DISCARDED EGGS. APPROX. WT. 24OZ, AND COST $2.50. INSTRUCTED COLD FOODS AT 40F DEGREES AND ...

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

OBSERVED SEVERAL POOR HYGIENIC PRACTICES WITH FOOD HANDLERS(RINSING WASH CLOTH IN EXPOSED HAND SINK IN PREP AREA WITH GLOVES ON, NOT CHANGING GLOVES. PUSHING DOWN GARBAGE IN CAN, NOT CHANGING GLOVES) HANDLINNG FOOD AFTER CONTAMINATING THEIR GLOVES WH...

OUTSIDE GARBAGE WASTE GREASE AND STORAGE AREA; CLEAN, RODENT PROOF, ALL CONTAINERS COVERED

OUTSIDE GREASE CONTAINER WITH HARDENED AND EXCESSIVE GREASE ON CONTAINER AND SPILLED ON GROUND AROUND AND UNDER CONTAINER. MUST CLEAN AND MAINTAIN. SERIOUS VIOLATION 7-38-020.

* CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED

NO CITY CERTIFIED FOOD MANAGER ON PREMISES WHILE POTENTIALLY HAZARDOUS FOODS(EGGS, SAUSAGES, WAFFLES ETC.)ARE BEING PREPARED AND SERVED. MUST PROVIDE CERTIFIED FOOD MANAGER. SERIOUS VIOLATION 7-38-012.

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

INVERT DISHES STORED ON RACK IN PREP AREA TO PROTECT FROM THE ELEMENTS(DUST, DIRT ETC.)

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

CLEAN INTERIOR OF ALL 2-DR COOLERS AND PREP COOLERS.

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

DETAIL CLEAN FLOORS THROUGHOUT.

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

REMOVE CLUTTER AT EXTERIOR REAR OF EXIT DOOR ORGANIZE AND MAINTAIN AT ALL TIMES.

FOOD HANDLER REQUIREMENTS MET

MUST PRROVIDE FOOD HANDLER REQUIREMENTS.