The Rose Cafe

*20 FOOD,HANDWASH,LAVATORIES

repair 3 comp sink faucet

*47 Conditions of Permit-in use of food equipment

display inspection report or display sign

*32 Approved Food Contact Equip.

DO NOT REUSE SINGLE USE FOOD CONTAINERS -ALL FOOD CONTAINERS MUST BE COMMERCIAL GRADE

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

STORE SINGLE SERVICE ARTICLES / IN ONE DIRECTION

*42 Floors/walls/ceiling/nonfood dirty

CLEAN WALLS UNDERNEATH / AROUND EQUIPMENT CLEAN EXTERIOR OF ALL FOOD SERVICE EQUIPMENT

*42 Dirty nonfood contact surfaces

DIRTY SURFACE OF COOK AREA

*29 Thermometer calibrated to ensure accuracy

REPLACE THERMOMETER IN RIC

*10 Sanitization after Cleaning

CHLORINE CONC IN BUCKET <100PPM

*26 Consumer Advisory Disclosure---asterisking

include a consumer advisory on menu for poached eggs

*29 Food thermometers provided and accessible

include a thermometer inside RICs

*37 Packaged food may not be stored in direct contact with ice or water if the food is subject to th

ice build up in white freezer needs to be cleaned

*40 Reuse of single service articles

sour cream container with vegetables inside

*42 Floors/walls/ceiling/nonfood dirty

clean walls, ceilings, gaskets in RICs, and fan

*47 Central Preparation Facility Inspection Report

inspection report upon request sign must be visible

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

*32 Approved Food Contact Equip.

*47 Other Violations

MOP

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

CHEESE CAKES, FRUIT MIX

*24 Food packaged in a establishment, shall be labeled as specified in law

CHEESE CAKES, FRUIT MIX, MUFFINS

*10 Chlorine sanitizer concentration, minimum temp.

CHLORINE BUCKET 200PPM

*35 Jewelry Prohibition

*45 First Aid

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

RAW CHICKEN CONTAINERS OVER RAW BACON

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

FOOD IN KITCHEN REACH-IN COOLER, DESSERTS IN RETAIL COOLER

*24 Food packaged in a establishment, shall be labeled as specified in law

BROWNIES, MUFFINS, CHEESECAKES

*10 Chlorine sanitizer concentration, minimum temp.

SANITIZER AT 10PPM

*36 Cloths in-use for wiping between uses stored

Moist wiping cloth stored on prep table. Must be stored in sanitizer

*18 Toxic items storage adjacent to food/utensils

Toxic products stored in HW and under 3CS. Must be stored in a designated area

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

N labels on food items and squirt bottles. Must be labeled

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

Employee used bare hands to anale RTE food. Must wash hands and wear gloves.

*47 Other Violations

Microwave not commercial. All equipment must be commercial

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

No dates on food items. Must be mark dated.

*43 Light - 50 foot : Food and utensils area

repair the burnt out light bulb

*32 Equipment clearance of cleaning space

Crate used as shelving (stored the onions on the the crate and unable to clean under the create.)

*28 Date marking commercially prepared of RTE/PHF

the slice cheese in the case didn't have any dates ( several foods didn't have any expiration dates. )

*32 Damaged Equipment

repair the broken gaskets on the RIR unit prep tables.

*21 A establishment shall have written procedures for employees to follow when responding to vomitin

provide written procedures for vomiting

*35 Hair Restraints effective

Missing the hair restraints.

*36 Cloths in-use for wiping between uses stored

Moist wiping clothes must be in sanitizer when not in use.