ESHU'S CAFE

Violations (16)

• 03A-03-5CriticalCorrected on site

  Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Employee moved it to reach in cooler.

  High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Employee moved it to reach in cooler. **Corrected On-Site**

  High Priority

• 50-09-4

  Current Hotel and Restaurant license not displayed.

  Basic - Current Hotel and Restaurant license not displayed.

  Basic

• 14-09-4

  Cutting board has cut marks and is no longer cleanable.

  Basic - Cutting board has cut marks and is no longer cleanable. Observed at preparation table.

  Basic

• 35B-01-4

  Exterior door has a gap at the threshold that opens to the outside.

  Basic - Exterior door has a gap at the threshold that opens to the outside.

  Basic

• 10-20-4Repeat

  In-use tongs stored on equipment door handle between uses.

  Basic - In-use tongs stored on equipment door handle between uses. **Repeat Violation**

  Basic

• 22-08-4

  Interior of oven/microwave has accumulation of black substance/grease/food debris.

  Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed located next to chest freezer at kitchen.

  Basic

• 23-03-4

  Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.

  Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed Hood filter soiled at cook line..

  Basic

• 22-16-4

  Reach-in cooler interior/shelves have accumulation of soil residues.

  Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed all reach in cooler's interior soiled at kitchen.

  Basic

• 14-17-4Repeat

  Walk-in cooler/freezer shelves with rust that has pitted the surface.

  Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Observed walk in cooler shelves rusted. **Repeat Violation**

  Basic

• 36-27-5

  Wall soiled with accumulated grease, food debris, and/or dust.

  Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed wall soiled throughout kitchen.

  Basic

• 02D-01-5

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

  Basic - Working containers of food removed from original container not identified by common name. Observed containers with seasoning no label under preparation table at kitchen.

  Basic

• 31A-11-4

  Handwash sink used for purposes other than handwashing.

  Intermediate - Handwash sink used for purposes other than handwashing. Observed plastic container stored inside handsink located next to 3 compartment sink at kitchen.

  Intermediate

• 16-37-1

  No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.

  Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.

  Intermediate

• 31B-02-4Corrected on site

  No paper towels or mechanical hand drying device provided at handwash sink.

  Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towel at handsink located next to 3 compartment sink at kitchen. Employee replenished it. **Corrected On-Site**

  Intermediate

• 36-34-5

  Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.

  Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling vents and ceiling tiles soiled at kitchen area.

  Basic

• 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 cooked black beans, cooked pork belly, cooked chicken held more than 24 hours not properly date marked at walk in cooler.

  Intermediate