Eggsellent Cafe

*19 Water & Plumbing in good repair- per code

hot knob not working with water fixture

*10 Clean Sight and Touch

Ice machine has mold inside, should be cleaned to sight

*34 Outer openings:closed,tight-fitting windows

ceiling tiles missing in kitchen, shall be replaced

*32 Damaged Equipment

cutting board needs to be re surfaced for sanitary

*43 Ventilation hood-prevent grease dripping

vent hood needs to be serviced, some blades missing observed

*24 Food Labeling- with common name of the food

label all squeeze bottles/ containers with common name

*39 Cutting surfaces.

cutting boards observed in poor condition/replace

*40 Handle & dispense of cleaned utensils, single-use

invert single service items when not used

*42 Dirty nonfood contact surfaces

heavy grease/ encrusted build up grill/ fryers/ attached equipment clean to remove, grill and fry station needs attention- detail clean

*07 Food safe, good condition, unadulterated, and honestly presented

Do not store foods in metal (galvanized) cans. Store food in food grade containers

*45 Premises shall be maintained in good repair

seal opening (hole) underneath hand sink at front line

*10 Clean Sight and Touch

clean all food contact surfaces for sight and touch (clean to remove food) from rubber gaskets at cook line

*02 Cold Hold (41øF/45øF or below)

cold holding temperatures must be maintained at 41 F or below

*46 Physical Facilities Premises

staff restroom observed not clean. Repair wall in staff restroom, no paper towels at hand sink

*23 Does the establishment have sufficient capacity to meet peak hot water demands?

no hot water observed at hand sink at wait area- provide hot water

*28 Date marking commercially prepared RTE/ TCS food exceed a manufacturer's use-by date

no date marking on ready to eat foods stored in RIC at cook line (deli meat/etc)

*28 Date marking > 24 hrs,on site,temp 41F

Date marking required for food stored for longer than 24 hours.

*21 RFSM - Not On Site

Must follow up on Registered Food Service Managers

*41 Food storage containers, identified with common name of food.

*42 Floors/walls/ceiling/nonfood dirty

Detail clean floors, walls, and equipment

*34 Controlling pests. Eliminating harborage conditions

Seal door gap at front entrance

*10 Clean Sight and Touch

Clean side walls of ice machine

*39 Store equipment & utensils in a clean, dry place

Invert utensils during storage

*40 Reuse of single service articles

Store condiments in reusable container

*46 Physical Facilities Premises

Employee restroom

*18 Toxic items labeling-non original container

Label sanitizer buckets

*45 Premises shall be maintained in good repair

Fix broken floor tiles

*36 Cloths in-use for wiping between uses stored

*32 Nonfood surfaces-design to be cleaned easily

Remove cement block under cooking station

*15 Bare hands contact with ready-to-eat foods

Observed staff touching toasted croissant with bare hands. Use second barrier.

*07 Food safe, good condition, unadulterated, and honestly presented

Observed food stored in galvanized #10 cans.

*10 Clean Sight and Touch

Observed all food contact suraces in the kitchen/work stations dirty. Clean and sanitize. Detail and deep clean inside of RIC at cookline.

*03 Food products not maintained at 135øF or above

Hot foods must be maintained at 135 Degrees F or higher.

*36 Dry wiping cloths and the chemical sanitizing solutions free of food debris and visible soil

Dirty wiping towels observed on the counter tops. Store properly.

*39 Cutting surfaces.

Replace damaged cutting boards.

*42 Dirty nonfood contact surfaces

Heavy food buildup observed underneath and around food equipment. Clean and sanitize the exterior of all RIC's/RIF's. Clean to remove buildup, dry storage shelving.

*02 Cold Hold (41øF/45øF or below)

*14 Wash hands after all other activities

Staff must wash hands after every contamination.

*31 No soap at handsink

Stock all handsinks with soap/paper towels.

*28 Original cont. of RTE/PHF/Day1= day of opening

RTE food stored inside RIC's for 24 hrs must be datemarked. No datemarking seen.

*45 Premises shall be maintained in good repair

Handsink at wait station not working. Cover all food drains throughout, several observed open.

*46 Physical Facilities Premises

Employee's restroom needs attention, clean.

*21 RFSM - Not On Site

Expired.

*10 Clean Sight and Touch

CLEAN ALL THOROUGHLY

*43 Light bulbs, light shields provided

PROVIDE FOR ALL

*19 Hand sink water temperature below 110'F

HOT WATER <110*F AT HANDSINK

*42 Floors/walls/ceiling/nonfood dirty

CLEAN ALL

*31 No soap at handsink

PROVIDE FOR ALL

*45 Ceiling easily cleanable and light in color

REPLACE CEILING TILE EXPOSED TO MOISTURE

*36 Cloths in-use for wiping between uses stored

WIPING CLOTH STORED ON PREP TABLE

*38 Thawing. Under refrigeration

OBSERVED THAWING AT ROOM TEMPERATURE

*02 Cold Hold (41øF/45øF or below)

spinach in MAKE READY COOLER 52.2*F

*14 Wash hands after all other activities

LACK OF HAND WASHING

*34 Outer openings:closing holes, gaps

SEAL ALL HOLES AND GAPS

*45 Clean facilities as often as necessary.

CLEAN ALL

*37 Food protected from cross contamination by storing the food in packages, covered containers, or

COVER ALL FOOD ITEMS

*35 Eating food, chewing gum, drinking beverages, or using tobacco

PERSONAL DRINKS STORED IN PREP AREA

*09 Food protected cross contamination arrange each type food in equipment so cross is prevented

RAW EGGS STORED ABOVE RTE FOODS

*23 No Water

NO COLD WATER AT HANDSINKS IN KITCHEN

*47 Handwashing signage

PROVIDE FOR ALL

*31 Individual, disposable towels

PROVIDE FOR ALL

*02 Cold Hold (41øF/45øF or below)

CHEESE 52*F, SPINACH 50*F IN CHIU

*28 Date marking commercially prepared RTE/ TCS food

LACK OF DATEMARKING

*10 Clean Sight and Touch

CLEAN ALL THOROUGHLY

*42 Floors/walls/ceiling/nonfood dirty

CLEAN ALL