SWAMP CAFE

Violations (17)

• 2

  Certified Food Protection Manager and Food Handler Certification

  2-102.12(A) Observed expired food manager certificate.

• 8

  Hands clean and properly washed

  2-301.14(H) Observed employee putting on gloves without washing his hands.

• 10

  Adequate handwashing facilities supplied & accessible

  5-205.11(B) Observed hand sink used to dump food or store equipment.

• 10

  Adequate handwashing facilities supplied & accessible

  5-205.11(A) Observed carts blocking access to the hand sink.

• 13

  Food in good condition, safe, & unadulterated

  3-101.11 Observed molded lemons in a container in the kitchen.

• 16

  Food-contact surfaces: cleaned & sanitized

  4-601.11(A) Observed mold in the ice machine. Observed heavy food debris in the RIC. Observed slime in the ice chute at the drink station.

• 22

  Proper cold holding temperatures

  3-501.16(A)(2) Observed tuna in ice at 46 F.

• 28

  Toxic substances properly identified, stored, used

  7-201.11 Store toxic chemicals away from food/utensils.

• 33

  Proper cooling methods used; adequate equipment for temperature control

  3-501.15(A) Observed rice cooling at room temperature in the kicthen.

• 35

  Approved thawing methods used

  3-501.12 Observed French fries stored on the counter before fried.

• 39

  Contamination prevented during food preparation, storage and display

  3-305.11(A) Observed opened seasoning containers near the grill. Keep closed when not in use.

• 47

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

  4-202.16 Observed new equipment wrap left on prep table.

• 48

  Warewashing facilities, installed, maintained, used, test strips

  4-303.11(B) Observed no sanitizer during the inspection.

• 49

  Non-food-contact surfaces clean

  4-601.11(C) Clean flour spills off floors and prep tables. Clean oil and grease crusted on grill. Clean handles of RIC. Clean walls.

• 54

  Garbage/refuse properly disposed; facilities maintained

  5-501.115 Observed broken and unused equipment throughout the kitchen.

• 56

  Adequate ventilation and lighting; designated areas used

  4-301.14 Replace vent sheild.

• 56

  Adequate ventilation and lighting; designated areas used

  6-303.11(C) Replace light at vent hood.