REPEAT VIOLATION - Observed several wet wiping cloths on prep surfaces.
Wet cloths used repeatedly for wiping service counters, scales, or any other food contact surface shall be held in a freshly made sanitizing solution with a 100 ppm concentration of bleach or a 200 ppm concentration of quat. Dry wiping cloths shall be free of food debris and visible soil. Working containers of sanitizing solutions for storage of in-use wiping cloths shall be free of food debris and used in a manner to prevent contamination of food, equipment, utensils, linens, or single-use articles.
CORRECTED during inspection.

Observed rubber spatulas on the cook line with cracks and chips. This can be a potential source of food contamination.
Please discard damaged equipment and replace with new equipment.

MAJOR VIOLATION - Observed ware wash machine at 0 ppm chlorine and in active use. Upon further examination it was observed that the chlorine container connected to the unit was empty.
Employees should check the sanitizer concentration at the start of each day to ensure proper sanitation levels.
Replace empty container of chlorine with new container and use test strips to verify it is producing at 50 ppm chlorine.
CORRECTED during inspection.

Observed chopped chicken breast in the sandwich prep top unit probed at 48*F. Chicken was wrapped in plastic in pre-packaged portions and stocked over the "fill line".
Discontinue practice of stocking foods above the "food line" in the tubs. Please keep foods covered during slow periods to help maintain cool temperatures throughout.
CORRECTED during inspection.

Observed shell eggs sitting next to the cook line at ambient temperature of 49*F. Shell eggs must be kept at 45*F or below at all times. Keep shell eggs in refrigerator.
CORRECTED during inspection.

Facility does not currently have a certified Food Safety Manager. Have at least one employee acquire a valid Food Safety Manager certificate ASAP.

Several employee food handler cards have expired. Have employees renew their food handler cards.

Observed a build-up of grease and dust on the wire racks and shelves in the kitchen, including above the make table and cookline.
Please clean and sanitize.

Observed a build-up of grease and dust on the hood. Please clean

Observed a build-up of dust on the vests of the milk refrigerator under the coffee station. Dust build-up can cause the unit to not work properly and can increase the temperature of the unit.
Please clean.

Observed a build-up of grease and dust on the wire racks and shelves in the kitchen, including above the make table and cookline.
PLease clean and sanitize.

Observed several wet wiping cloths on prep surfaces.
Wet cloths used repeatedly for wiping service counters, scales, or any other food contact surface shall be held in a freshly made sanitizing solution with a 100 ppm concentration of bleach or a 200 ppm concentration of quat. Dry wiping cloths shall be free of food debris and visible soil. Working containers of sanitizing solutions for storage of in-use wiping cloths shall be free of food debris and used in a manner to prevent contamination of food, equipment, utensils, linens, or single-use articles.
CORRECTED during inspection.

Observed debris build-up on the cutting edge of the can opener. Food contact surfaces are not clean to sight and touch. All food contact surfaces shall be cleaned and sanitized before storage or use.
Correct immediately.

Observed a few flies in the kitchen and dining area. Take the following precautions to help eliminate flies:
1) Clean and sanitize damp, dark areas in the kitchen (floor sinks, underneath the dishwasher/3-comp sink).
2) Keep all doors closed as much as possible during the day.
3) Install approved light traps with sticky boards, taking care not to risk contamination of food and food contact areas.
4) Contact a licensed pest control service and begin regular service if the above steps do not take care of the issue.

Observed Avantoco single door refrigerator at ambient temperature of 45*F. Items (raw cookie dough, raw bacon) probed at 46*F.
(Note: exterior thermometer reads the incorrect temperature)
All PHF must be held at 41*F or below. Turn down temperature or have unit serviced to hold at 41*F or below.

Observed no interior thermometer in the Avantco single door refrigerator. Thermometers shall be provided inside each refrigeration unit, in the warmest location where it is easily visible.
Correct asap.

Observed a few flies in the kitchen. Take the following precautions to help eliminate flies:
1) Clean and sanitize damp, dark areas in the kitchen (floor sinks, underneath the dishwasher/3-comp sink).
2) Keep all doors closed as much as possible during the day.
3) Install approved light traps with sticky boards, taking care not to risk contamination of food and food contact areas.
4) Contact a licensed pest control service and begin regular service if the above steps do not take care of the issue.

Observed a wiping cloth out on prep surface and multiple wet wiping in clothes in sanitizer bucket with no sanitizer. Keep wiping cloths submerged in sanitizer while not in use.
CORRECTED during inspection.

REPEAT VIOLATION - Current Food Safety Manager's Certificate is expired. Acquire new certification ASAP.

Not all employees have current, valid food handler cards. Food handlers must have a valid food handler card within 30 days from date of hire and records must be available for review upon request. Correct

Observed small single door refrigerator holding cooked eggs and bacon at ambient temperature of (50-51°F). Eggs probed at 47*F. Please correct (maintain 41°F or below).
Note: owner will pull unit out and adjust temperature after the lunch rush

Observed employee handle dirty dishes from customer and then proceed to sandwich prep top without washing hands or changing gloves. Employees shall wash their hands before handling any food or food related items and after any task which may cause potential cross contamination.
Employee was asked to wash hands and change gloves. CORRECTED during inspection.

Observed grease and debris build-up on the wall, hood vents and shelving around the cook line. Please clean.
Note: Per owner, he is cleaning the area a section at a time. Area behind oven was observed to be clean.

Observed sanitizer bucket at 0 ppm quat. Maintain at 200-300 ppm.
Note: sanitizer dispenser was making 0 ppm. Container of sanitizer had been replaced earlier in the day and hose was not submerged in liquid.
CORRECTED during inspection.

Observed a small leak under the 3-comp sink, water is dripping into a bucket from the plumbing. All plumbing fixtures shall be maintained and in good repair.
Note: Per owner, he has been trying to schedule a plumber to repair leak.

Current Food Safety Manager's Certificate is expired. Acquire new certification ASAP.
Note: Owner is in the process of obtaining his new certificate.