Corner Cafe @ Barry Pointe

Violations (10)

• 3-304.12Corrected on site

  In-use utensils not properly stored between uses

  Observed a single use cup and bowl being used for scoops in the dry food storage area with salt and bread crumbs. Person in charge removed the single use items.

• 6-403.11Corrected on site

  Employee accommodations not clearly designated for eating/drinking/smoking

  Observed employee drinks stored on shelves next to dry food storage and single use items through out the prep and cooks line. Person in charge removed all drinks.

• 3-305.11Corrected on site

  Food is not stored as required by the Food Code

  Observed multiple containers of cooked food stored on the floor inside the walk-in cooler and freezer. Person in charge placed the containers on shelves.

• 4-601.11

  Equipment not maintained free of encrusted grease/soil deposits

  Observed grease build-up on the undersides of the cooks line equipment.

• 6-501.11

  Physical facilities not maintained in good repair & cleaned as often as necessary to keep them clean

  Observed dust build-up on the ceiling vents above the meat slicer along the back prep line. Observed grease build-up on the floor underneath the deep fryers on the prep line.

• 6-501.110Corrected on site

  Designated dressing rooms/lockers not used by employees

  Observed an employee phone stored on a prep table and single service to-go containers along the cooks line. Person in charge removed the phones.

• 4-602.13

  Nonfood-contact surfaces not cleaned at frequency to prevent buildup of residue

  Observed ice build-up on the shelving inside the walk-in freezer. Observed build-up on the backsplash portion around the nozzles of the juice dispenser along the expo line.

• 7-204.11Corrected on site

  Sanitizers, Criteria - Chemical sanitizers and other chemical antimicrobials applied to food-contact surfaces did not meet the requirements of the Food Code.

  Observed the quat sanitizer buckets along the bakery, prep and cooks line to be above 400 ppm. Person in charge remade the buckets to reach a concentration of 200-400 ppm

• 5-205.11Corrected on site

  Using a Handwashing Sink - A handwashing sink is not maintained so that it is accessible at all times for employee use; is being used for purposes other than handwashing or is not being used in accordance with manufacturer's instructions

  Observed a food storage rack blocking access to the hand sink at the bakery. Person in charge removed the rack.

• 6-301.11Corrected on site

  Handwashing Cleanser, Availability - Each handwashing sink or group of 2 adjacent sinks is not provided with a supply of hand cleaning liquid, powder, or bar soap.

  Observed there to be no available hand soap at the hand sink at the bakery. Person in charge supplied soap.