CREMA GOURMET ESPRESSO BAR

Violations (10)

• 03A-02-5Critical

  Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. The following foods where off temperature cut tomatoes 54 f corn 49 f cheese 59 f mixed green 54 f turkey 47 f ham 50 f manager, transfer all food off temperature into a working reaching cooler.

  High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. The following foods where off temperature cut tomatoes 54 f corn 49 f cheese 59 f mixed green 54 f turkey 47 f ham 50 f manager, transfer all food off temperature into a working reaching cooler. **Corrective Action Taken**

  High Priority

• 14-74-7

  Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Management put the refrigerator reaching cooler out of service until mechanic comes and service it.

  Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Management put the refrigerator reaching cooler out of service until mechanic comes and service it.

  Basic

• 10-17-4

  In-use knife/knives stored in cracks between pieces of equipment.

  Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed kitchen knife between make line and work table.

  Basic

• 21-10-4

  Soiled dry wiping cloth in use.

  Basic - Soiled dry wiping cloth in use.

  Basic

• 21-12-4

  Wet wiping cloth not stored in sanitizing solution between uses.

  Basic - Wet wiping cloth not stored in sanitizing solution between uses.

  Basic

• 21-09-4

  Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.

  Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.

  Basic

• 11-27-4

  Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.

  Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.

  Intermediate

• 05-08-4

  No probe thermometer provided to measure temperature of food products.

  Intermediate - No probe thermometer provided to measure temperature of food products.

  Intermediate

• 24-05-4

  Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.

  Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.

  Basic

• 11-26-1

  No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.

  Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.

  Intermediate