STIR CAFE

Violations (13)

• 8

  Hands clean and properly washed

  2-301.14(H) Wash hands for 20 seconds before donning new gloves

• 16

  Food-contact surfaces: cleaned & sanitized

  4-501.114(A) Observed dish machine not dispensing chemical sanitizer properly. (0 ppm Cl)

• 23

  Proper Date Marking and Disposition

  3-501.17(A) Date mark food with use by date if held longer than 24 hours

• 23

  Proper Date Marking and Disposition

  3-501.17(B) Date mark opened packages of food with use by date (cheese)

• 39

  Contamination prevented during food preparation, storage and display

  3-305.11(A) Store all food 6 inches off the floor

• 40

  Personal Cleanliness

  2-303.11 Observed employees with bracelets and watches on wrist while preparing food

• 41

  Wiping cloths; properly used and stored

  3-304.14(B) Remove wiping cloth from underneath cutting board

• 43

  In-use utensils; properly stored

  3-304.12 Observed dry-ingredient scoop handle directly touching food product. Keep upright and protected

• 44

  Utensils, equipment and linens; properly stored, dried, handled

  4-903.11(A), (B) and (D) Store all utensils 6 inches off floor

• 47

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

  4-101.11 Remove soiled wiping cloth stored partially inside on lid of RIC

• 48

  Warewashing facilities, installed, maintained, used, test strips

  4-302.14 Provide Quat test strips for 3-comp sink sanitizer

• 49

  Non-food-contact surfaces clean

  4-601.11(C) Remove plastic covering from exterior of equipment, clean dirty WIC storage shelves, countertops/storage shelves, clean dirty vent hood grease filters

• 56

  Adequate ventilation and lighting; designated areas used

  6-403.11 Use designated area to store personal belongings apart from food/utensil storage areas