B Street Cafe

2-301.14 — Employees were observed failing to wash their hands when required by the code.

None — 16: 4-602.11(A)(1)-(5) Food contact surfaces were not clean to sight and touch. Observed a buildup of food debris on the prep tables in the kitchen. Spoke to the person in charge about maintaining a clean work space to prevent potential cross contamination or allergen cross contact.

3-501.16 — (A)(1) Hot-held foods were holding at less than 135°F.

3-603.11 — The consumer advisory in the menu did not meet the requirements in the code.

3-304.12 — In-use utensils were improperly stored (without the handle above the top of the food, not on a clean surface, not in running water, or not in water of at least 135°F).

4-204.11 — Mechanical ventilation was not sufficient.

2-103.11 — (A)-(O), and (Q) The person in charge is not routinely monitoring the sanitizer concentration of the dish machine, the holding temperatures of food, or ensuring proper storage of raw and ready-to-eat food items.

None — 2: 2-102.12(A) The person-in-charge who held the certified food protection manager certification was not there at the start of the inspection; however, they quickly arrived at the facility during the inspection. A certified food protection manager should be present any time food preparation is occurring.

2-301.12 — Observed staff failing to wash their hands for at least 15-20 seconds when entering the kitchen from a break.

None — 15: 3-302.11(A)(1)-(2) A) Raw animal foods were not separated from ready-to-eat foods during storage, or preparation, to prevent cross-contamination. 1) Observed cooked, ready-to-eat chicken next to raw hamburger and steak on the same shelf in the little cold-holding unit below the prep station. 2) Observed ready-to-eat leafy greens on the same shelf as shelled raw eggs in the main cold-holding unit. Discussed with the person in charge about the need to separate foods properly to prevent cross-contamination. Food items were appropriately moved. B) Employees were observed wiping their gloves on dirty wiping cloths that were held outside the sanitizer bucket, then touching ready-to-eat food and clean equipment with the same gloves. Spoke to employees and the person in charge about proper glove use.

None — 16: 4-501.114(A)-(E),(F)(1)-(2) Chlorine sanitizing solution intended to sanitize food contact surface(s) did not have a concentration between 50-200 ppm along with the corresponding pH and temperature. Observed a chemical concentration of chlorine around 10ppm from the mechanical warewashing machine. The mechanical warewashing machine could not adequately supply the chlorine sanitizer so the person in charge switched to using their three compartment sink for manual warewashing. The freshly made ammonium solution was at the proper concentration for sanitizing.

3-501.16 — (A)(1) Cooked potatoes were observed holding under the heat lamp at 110-120°F.

3-501.16 — (A)(2) Food item(s) that require temperature control for safety were cold-holding at internal temperatures greater than 41°F.

None — 24: 3-501.19(A),(B)(3),(C)(2) and (3) Time as a public health control was used without marking foods to indicate when they should be discarded. Observed pancake mix sitting out which upon discussion with the person in charge will be discarded after three hours of use. Discussed the need to have a written procedure and time mark to keep track of when the items were prepared and are planned to be discarded.

3-603.11 — Observed the menu not having appropriate labels to indicate that eggs may be undercooked to order.

None — 28: 7-202.12(A)(2)-(3), and (B) Observed sanitizing buckets holding ammonia solution at concentrations greater than 400ppm next to the prep station. Spoke to the person in charge about remaking the solution according to the manufacturer's directions. Directed them to remake the solution and test for proper concentration.

3-304.14 — Wiping cloths were not held in a reasonably clean sanitizer solution of appropriate concentration between use.

4-202.11 — Cutting board used for cutting fruits and vegetables in the facility could no longer be effectively cleaned and sanitized due to excessive scoring.

4-302.14 — Observed no ammonia sanitizer test strips.

6-403.11 — Personal belongings were stored in an unapproved area.