CRAIGS CAFE AND BAKERY

Violations (13)

• 08A-08-5CriticalCorrected on site

  Raw animal food stored in same container as ready-to-eat food.

  High Priority - Raw animal food stored in same container as ready-to-eat food. Observed raw shell egg and sliced turkey in the same container located in open lids reach cooler across the cook line. Operator removed the egg. **Corrected On-Site**

  High Priority

• 03A-02-5CriticalRepeat

  Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.

  High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed spinach (52F - Cold Holding), for less than 4 hours as per operator. Operator placed it inside reach in cooler. **Corrective Action Taken** **Repeat Violation**

  High Priority

• 16-13-5Corrected on site

  Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized.

  Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. Observed employee washed metal container without sanitizer step. Instructed operator regarding the ware washing procedures. Operator properly set up the three compartment sink with 100 ppm chlorine. **Corrected On-Site**

  Basic

• 08B-38-4

  Food stored on floor.

  Basic - Food stored on floor. Observed bag of flour on dry storage floor.

  Basic

• 16-46-4

  Old labels stuck to food containers after cleaning.

  Basic - Old labels stuck to food containers after cleaning.

  Basic

• 25-05-4

  Single-service articles improperly stored.

  Basic - Single-service articles improperly stored. Observed multiple cases of to go container in dry storage floor.

  Basic

• 02D-01-5

  Working containers of food removed from original container not identified by common name. Sugar container.

  Basic - Working containers of food removed from original container not identified by common name. Sugar container.

  Basic

• 11-07-5Corrected on site

  Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Emailed big 6 poster to the operator. Operator printed out and posted.

  Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Emailed big 6 poster to the operator. Operator printed out and posted. **Corrected On-Site**

  Intermediate

• 31A-11-4Corrected on site

  Handwash sink used for purposes other than handwashing.

  Intermediate - Handwash sink used for purposes other than handwashing. Observed gallons of fabulous, gloves and brushes in hand sink, operator removed it, **Corrected On-Site**

  Intermediate

• 02C-02-5

  Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.

  Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed flan, parfait, dessert prepared onside from more than 24 hours as per operator, located at the front counter.

  Intermediate

• 12B-12-5Corrected on site

  Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container.

  Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Observed employee's open bottle water on preparation table. Operator discarded it. **Corrected On-Site**

  Basic

• 16-08-4

  Sink compartments of three-compartment sink too small to accommodate utensils or equipment.

  Intermediate - Sink compartments of three-compartment sink too small to accommodate utensils or equipment.

  Intermediate

• 24-08-4

  Equipment and utensils not properly air-dried - wet nesting.

  Basic - Equipment and utensils not properly air-dried - wet nesting.

  Basic