Whisk Crepes Cafe

*32 Equipment and Utensils Multiuse Materials durable

Do not use cloth towels to line equipment>observed cloth towels in most reach-in coolers

*33 Rinsing procedures - 3 compartment sink

Rinsing procedure>in wrong order>must wash first, then rinse, sanitize

*45 Premises shall be maintained in good repair

Fix broken floor boards/walls between kitchen & storage area

*20 Grease Trap Tickets

Have most recent liquid waste manifest

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

Do not store raw shelled eggs above ready-to-eat food (cheese)

*20 Grease Trap Tickets

No current grease trap manifest available>request from property manager

*21 RFSM - Not On Site

No RFSM on site

*42 Dirty nonfood contact surfaces

Clean gaskets of reach-in coolers of any food debris

*45 Premises shall be maintained in good repair

Fix or replace soap dispenser by prep station

*20 Grease Trap Tickets

No current grease trap ticket available

*21 RFSM - Not On Site

RFSM expired

*32 Equipment & Utensils smooth easily cleanable

Unapproved material/equipment>cannot have picnic table/use picnic table in kitchen

*34 Pest control-routine inspections for

Flies seen during inspection

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

Label large bins with bulk ingredient name

*45Physical Facilities Floors,Walls,Ceilings

Fix/re-seal floor boards in between kitchen and storage area

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

Observed an employee eating mangoes behind the front counter.

*02 Cold Hold (41øF/45øF or below)

Cold foods must be stored at 41 Degrees F or below at all times.

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

Label bulk ingredients bin(flour).

*39 In-use utensils, between-use storage. During pauses in food preparation or dispensing, food prep

Observed in use utensil in container with dirty water. Change out water for storing utensils.

*47 Other Violations

Completely submerge TCS foods stored in igloo cooler--catering event(ice half covering products).

*45 Premises shall be maintained in good repair

Repair/replace ice machine at once.

*21 RFSM - Not On Site

No RFSM on site during the inspection.

*14 When to washWhen to wash hands after coughing/sneezing/eating/etc

Food employee observed eating at food prep area and returned to work without washing hands.

*20 Grease Trap Tickets

Grease trap trip ticket observed over due(10/21/21).

*22 Accredited food handler certificate - 60 days

All food handlers must have training, sate approved.

*39 Equipment in good repair and proper adjustment.

cooler unit doors and gasket broken must be replace or repair to proper condition

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

missing bodily fluids writing procedures /spill kit.

*46 Water, Plumbing, and Waste Plumbing Systems-good repair

drainage clog on prep kitchen area must be replace or repair to proper condition

*35 Outer Clothing, Clean Condition

employee had dirty clothing must be use apron or create a separation for RTE foods

*12 A food employee shall comply with an exclusion or RESTRICTION

missing employee health policies and procedures

*42 Floors/walls/ceiling/nonfood dirty

floors under an behind equipment dirty with soils, litter and grease accumulations must be clean to avoid contamination

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

unused equipment in all areas must be remove or cover all unused equipment and store in a dry and clean place

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

missing some date marks on food containers in all areas must be have date marks on all food containers

*29 Food thermometers provided and accessible

missing thermometers on some cooler units must be have visible and working thermometers

*39 Equipment in good repair and proper adjustment.

cooler units door gaskets broken must be replace or repair to proper condition to maintain food temperature at 40 f or below

*42 Floors/walls/ceiling/nonfood dirty

floors dirty in all areas with grease and soils accumulations must be clean to avoid cross contamination ceiling around vent hood area dirty with soils accumulations must be clean to avoid cross c

*29 Food thermometers provided and accessible

some thermometers not working properly inside cooler units must be have visible and working thermometers inside cooler units

*34 Pest control-routine inspections for

missing current pest control ticket on site must be have pest control ticket on site

*43 Clean vent syst:Intake/exhaust air ducts

a/c vents dirty in all areas with soils and grease accumulations must be clean to avoid cross contamination

*12 A food employee or conditional employee shall report to PIC the information as specified under (

missing employee health policies and procedures

*42 Floors/walls/ceiling/nonfood dirty

floors in all areas must be clean when contamination occurs

*12 A food employee shall comply with an exclusion or RESTRICTION

missing writing employee health policies

*22 Handlers-Certificate Not On Site

missing current food handler cards on site must be have current food handler cards on site

*10 Equipment and Utensils Cleaning-contamination

cooler units dirty with food debris, spills and grease accumulations must be clean to avoid cross contamination

*42 cleaning hermetically sealed containers of food or visible soil before opening

food containers lids dirty with soils and grease accumulations clean food hermetic containers

*20 Grease Trap Tickets

NO CURRENT RECORDS PROVIDED

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

PERSONAL ITEMS STORED WITH CUSTOMER FOOD ITEM

*18 Toxic items stored above food/utensils

CHEMICAL STORED ABOVE RIC

*31 Handwashing lavatory - used for other purpose

ITEMS STORED IN PREP AREA

*39 In-use utensils, between-use storage. During pauses in food preparation or dispensing, food prep

ICE SCOOP STORED IN STANDING WATER

*36 Cloths in-use for wiping between uses stored

WIPING CLOTHS STORED ON PREP TABLE

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

PROVIDE ON BODILY FLUID CLEAN UP

*12 PIC notify regulatory authority when a food employee is jaundiced or diagnosed with an illness

PROVIDE EMPLOYEE HEALTH POLICY

*47 Other Violations

LABEL 3 COMP SINK

*14 When to wash hands before donning new gloves

*10 Q.A. PPM - follow manufacturer's direction

50 ppm quat

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

observed raw eggs and cheeses store together

*32 Damaged Equipment

observed damaged gasket

*31 Individual, disposable towels

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

cheeses

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

observed raw eggs and Cheeses store together

*36 Cloths in-use for wiping between uses stored

Mop cloths should be stored in sanitizing solution when not in employees hands.

*29 Sanitizing solutions, testing devices

No test strips available at time of inspection. Please provide test strips for Quat sanitizer so that employees can audit for effective concentration.

*10 Q.A. PPM - follow manufacturer's direction

Sanitizing solution in three compartment sink tested at 100ppm Quaternary Ammonium. Advise standardizing process by which tablets of sanitizer are added to a known quantity of water.

*43 Light bulbs, light shields provided

Lights not functioning under vent hood.

*18 Toxic items labeling-non original container

NEED TO RELABEL TOXIC BOTTLES

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

ITEMS IN COOLER PAST 7 DAY DATE MARK, PREP DAY IS DAY 1

*31 Individual, disposable towels

AT HAND SINKS

*29 Food thermometers provided and accessible

IN RIC

*20 Grease Trap Tickets

NOT AVAILABLE DURING INSPECTION

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

OPEN DRINK IN FOOD PREP AREA

*39 Keep utensils handles upright or protected

IN ICE MACHINE

*02 Cold Hold (41øF/45øF or below)

RAW EGG IN COOLER 50 DEGREE

*15 Contact RTE Products w/ Bare Hands

OBSERVED BARE HAND CONTACT WITH READY TO EAT FOOD

*10 Clean Sight and Touch

REMOVE EXCESS WATER BUILD UP FROM THE REACH IN COOLER (WINE COOLER)

*20 Grease Trap Tickets

NO LIQUID WASTE MANIFESTS ON SITE

*32 Damaged Equipment

BROKEN REACH IN COOLER GASKETS

*35 Hair Restraints effective

UPON ARRIVAL NO HAIR RESTRAINT BEING WORN BY ONE FOOD PREPARATION WORKER

*42 Dirty nonfood contact surfaces

REMOVE MOLD ACCUMULATION FROM INSIDE BROKEN SEALS