Corner Bakery Cafe #201

Food-contact surfaces: cleaned & sanitized

4-501.114(A) OBSERVED DISHWASHER ( CHLORINE ) WAS AT 0ppm DESPITE A FEW RUNS AND A SANITIZING PRIME. Please get dishwasher checked out, ensure sanitizing at 50-100ppm chlorine

Proper cold holding temperatures

3-501.16(A)(2) OBSERVED AN INSTANCE OF A PREP COOLER IN FRONT LINE OUT OF TEMP, foods recorded at: - 51*F for chicken - 55*F for pepper - 48*F tomatoes Get cooler checked out, keep foods below 41*F OR time mark on when the foods are placed in the cooler and control foods via time instead of temperature. (Foods may be out of temp only 4 hours after the time stamp)

Thermometers provided and accurate

4-204.112(B) Establishment failed to place a thermometer in the warmest part of the refrigeration units. ALL fridges shall have thermometers inside or built in.

Wiping cloths; properly used and stored

3-304.14(A) OBSERVED WIPING CLOTH PLACED ON FLOOR TO CONTROL SPLASH WITHIN GROUND DRAIN. Do not use absorbent material on floor, use stainless steel or nonabsorbent material to control splash

In-use utensils; properly stored

3-304.12 OBSERVED FOOD SCOOPS STORED ONTOP OF FOOD CONTAINER LID. This is a not a food contact surface, please put food scoops in food contact surfaces like plates or bowls in between use

Food and non-food-contact surfaces cleanable, properly designed, constructed, and used

4-501.11(A) OBSERVED MINOR FROST BUILD UP ON WALK IN FREEZER AC PIPES, please have it checked out and prevent ice fall onto foods

Food and non-food-contact surfaces cleanable, properly designed, constructed, and used

4-202.11 OBSERVED MINOR RUST ON CAN OPENER BLADE. Replace blade to ensure smooth steel surface

Food and non-food-contact surfaces cleanable, properly designed, constructed, and used

4-501.12 Observed used cutting blocks and boards that can no longer be effectively cleaned and sanitized.

Warewashing facilities, installed, maintained, used, test strips

4-302.14 Establishment failed to provided test strips or other device that accurately measures the concentration of sanitizing solution. (No sink & surface sanitizer or chlorine sanitizer provided when establishment uses them) Veggie wash sanitizer available however.

Sewage and waste water properly disposed

19-126.5(c) OBSERVED NO GREASE TRAP TICKET WITHIN RESTAURANT. Grease trap is managed by the building and the restaurant must reach out to building to ensure they received manifests.

Physical facilities installed, maintained, and clean

6-501.11 REPAIR RUST ON WALK IN COOLER WALL (minor)

Adequate ventilation and lighting; designated areas used

6-403.11 OBSERVED PERSONAL SWEATER HANGING AGAINST FOOD SERVICE SHELF. Please store away or in a dedicated personal space