Saint Ann Cafe

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

*37 Storing the food where it is not exposed to splash, dust, or other contamination

Provide splashguard to left side of handwash sink next to clean equipment.

*45 Premises shall be maintained in good repair

Patch any holes in wal.l

*47 OTHER VIOLATIONS

-NO POST FOR CUSTOMERS TO ASK FOR HEALTH INSPECTION -RFSM NOT POSTED -NO SPLASH PROTECTOR AT HAND SINK AND DUMP SINK IN BAR AREA

*10 Sanitization after Cleaning

NO SANITIZER IN BUCKET

*37 Food protected from cross contamination by separating fruits and vegetables from ready-to-eat fo

LIMO AND ORANGE STORE IN OPEN AREA

*31 Individual, disposable towels

NO TOWEL AND SOAP AT HAND SINK

*22 Accredited food handler certificate - 60 days

EXPIRED FOOD HANDLER CERT

*43 Light bulbs, light shields provided

LIGHT OUT IN VENTHOOD

*45 Lockers to be used to store personal items

PERSONAL ITEMS AT PREP AREA

*19 Water & Plumbing in good repair- per code

REPAIR LEAK AT 3CS AT THE DRAIN PIPE IN THE DISH AREA

*20 Grease Trap Tickets

NEED CURRENT GREASE TRAP RECORDS

*32 Damaged Equipment

DOOR GASKETS ON MULTIPLE RIC UNITS

*34 Pest Control

GNATS PRESENT

*36 Containers of chemical sanitizing solutions stored off the floor and used in a manner that preve

ON THE GROUND SHOULD BE 6 INCHES OFF THE GROUND

*37 Food in packages and working containers may be stored less than 15 cm (6 inches) above the floor

WIF

*40 Reuse of single service articles

USE PROPER SCOOP FOR DISTRIBUTING FOOD

*42 Dirty nonfood contact surfaces

CLEAN FAN COVERS IN WIC AND WIF

*43 Clean vent syst:Intake/exhaust air ducts

*47 Other Violations

HEALTH NOTICE NEEDED

*21 Outfitter-Certified Food Manager

obtain cert from COD, has learn to serv

*31 Individual, disposable towels

obtain paper towels at back sink

*41 Food Labeling - Bulk Food w/ Card or Sign

label bottle of unidentifiable substances

*43 Light bulbs, light shields provided

burnt out bulbs (2)

*45Physical Facilities Floors,Walls,Ceilings

floors present a fall hazard, need repair and has been noted on prior inspections

*47 Other Violations

current health notice needed

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

PERSONAL DRINK OVER FOOD PREP WITH NO LID-COS

*29 Food thermometers provided and accessible

IN COOLER BY COFFEE HOLDING MILK

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

LABEL SPICES IN NON ORIGINAL CONTAINERS

*02 Cold Hold (41øF/45øF or below)

GROUND BEEF 50 DEGREE F, HEAVY CREAM 47 DEGREE F (AT ICE BATH)

*09 Ice used as exterior coolant, prohibited as ingredient and may not be used as food

CANS IN ICE FOR CONSUMPTION AT BAR

*31 Handwashing lavatory - used for other purpose

HAND SINK BY DISHWASHER HAS SANITIZER BUCKETS IN IT, MUST BE CLEAR AT ALL TIMES

*39 Equipment in good repair and proper adjustment.

COOLER UNDER GRILL AMBIENT TEMP 49 DEGREE F

*42 Floors/walls/ceiling/nonfood dirty

CLEAN FAN BY COOLERS TO BE FREE OF DUST

*34 Outer door: solid,selfclosing,tightfitting

BACK DOOR PROPPED OPEN- COS

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

MOLDED RASPBERRIES IN WIC

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

LABEL BULK BINS

*34 Outer door: solid,selfclosing,tightfitting

BACK DOOR PROPPED OPEN

*42 Floors/walls/ceiling/nonfood dirty

CLEAN HANGING FAN TO BE FREE OF DUST

*45 Floor& wall junctures- coved & sealed

BY ENTRANCE TO KITCHEN, NEXT TO HAND SINK

*02 Cold Hold (41øF/45øF or below)

RAW SHRIMP 46 DEGREE F, RAW CHICKEN 45 DEGREE F

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

SEVERAL ITEMS IN WIC WITH NO DATES

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

MOLDED RASPBERRIES IN WIC

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

RAW MEAT STORED OVER GARNISHES IN COOLER DRAWER, REARRANGE DRAWER COOLER AT COOK LINE

*18 Toxic items labeling-non original container

LABEL TOXIC SPRAY BOTTLE

*29 Food thermometers provided and accessible

IN COOLER BY BAR WITH MILK

*15 Contact RTE Products w/ Bare Hands

OBSERVED EMPLOYEE CUTTING GARNISHED CILANTRO WITH BARE HANDS

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

DRINKING BEHIND LINE

*34 Outer door: solid,selfclosing,tightfitting

*33 Mech. warewash, hot water sanitizing, other machines

DISHWASHER 149 DEGREE F

*37 Storing the food at least 15 cm (6 inches) above the floor

IN WIC/WIF

*21 RFSM - Not On Site

EXPIRED

*42 Nonfood-contact surfaces material

NO TOWELS UNDER CUTTING BOARD

*02 Cold Hold (41øF/45øF or below)

CUT EGG 50 DEGREE F

*39 Equipment in good repair and proper adjustment.

RIC WITH CONDIMENTS READING AMBIENT TEMP OF 47 DEGREE F

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

IN WIC

*29 Food thermometers provided and accessible

IN COOLER WITH MILK AT THE BAR

*34 Outer door: solid,selfclosing,tightfitting

BACK DOOR PROPPED OPEN

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

COVER CONTAINERS IN WIC ( BULK CONTAINER) AND IN RIC AT PIZZA STATION RIC

*21 RFSM - Not On Site

REGISTER ADDITIONAL CERTIFICATES

*02 Cold Hold (41øF/45øF or below)

CUT TOMATO 46 DEGREE F, 51 DEGREE F, BEEF 45 DEGREE F, IF USING ICE BATH ENSURE THAT CONTAINER IS COMPLETELY SURROUNDED BY ICE

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

DESIGNATE AREA FOR EMPLOYEE ITEMS

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

SEVERAL HAND SINKS IN BACK KITCHEN AREA WITH NO HOT WATER, DISHWASHER HAS INSUFFICIENT HOT WATER TO PROPERLY SANITIZE DISHES

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

RAW BEEF OVER UNCOVERED POTATOES IN WIC COS

*32 Package integrity

2 DENTED CANS ON SHELF IN DRY STORAGE

*39 Soda nozzles and ice bin clean to remove soil

UNCLOG SODA NOZZLE HOLDER AT BAR

*14 When to wash hands before donning new gloves

OBSERVED EMPLOYEES PUT ON NEW GLOVES AND DID NOT WASH HANDS

*33 Mechanical warewashing, hot water sanitizing

DISHWASHER RINSE TEMP 144 DEGREE F

*37 Preventing contamination from other sources. Miscellaneous sources of Contamination

Soda gun resting directly on food ice. Additionally drain line for soda gun holster disconnected.

*43 Ventilation,mechanical

Kitchen very hot during production times. Particularly around walk in cooler and dishwashing areas high temperatures observed. Employees may be at risk of heat stress.

*42 Dirty nonfood contact surfaces

Rusty ceiling in dishwashing area. Shelving in reach in coolers of main production area of kitchen rusty. Seals to reach in coolers soiled.

*34 Outer door: solid,selfclosing,tightfitting

Door to back kitchen does not self close. Main entrance door does not close all the way. Please make repairs to doors such that to exclude pests.

*45 Floor& wall junctures- coved & sealed

Flooring around back entrance missing tiles.

*31 Individual, disposable towels

No individual disposable towels at bar hand wash sink. Corrected on site.

*10 Hot water sanitizer surface temp. < 160'F

Warewashing machine booster not functioning at time of inspection. Final rinse only reaching 122.4°F. Corrected on site, warewashing machine reaching 172.8°F

*29 Cold/hot hold unit thermometer easily viewable

Reach in coolers missing thermometers. Employees should be able to accurately audit internal temperatures of mechanical cold hold. Advise acquiring redundant thermometers and mount in a central ar

*09 Ice used as exterior coolant, prohibited as ingredient and may not be used as food

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

Raw chicken stored over raw scallops in reach in coolers on main production area of kitechen Raw beef stored over ready to eat asparagus.

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

Ingredients for salads and other foods should be date marked.

*37 Preventing contamination from other sources. Miscellaneous sources of Contamination

Bottom of plastic container directly resting on ready to eat lettuce. Another plastic container was directly resting on raw jalapenos.

*29 Warewashing machines thermometer in F.rinse tank

Warewashing machine booster heater not functioning consistently. Machine showed warning of rinse cycle only reaching 114.6°F. After reset button pressed, equipment reached proper temperature. Howev

*34 Outer door: solid,selfclosing,tightfitting

Exterior door to kitchen not closing properly. It must be tight fitting and self closing.

*32 Equipment & Utensils smooth easily cleanable

Rusty shelving in dish wash area.