Banana Cafe

Basic – Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. nnContainers not stored inverted above the preparation table by the walk in freezer. Warning

Basic – Cutting board has cut marks and is no longer cleanable. Warning

Basic – Floor soiled/has accumulation of debris. Walk in cooler floor soiled. Warning

Basic – Food not stored at least 6 inches off of the floor

nBy the walk in cooler observed gallons of cooking oil stored on the floor and a sack of raw onion stored on the floor by the door exit, a container with raw steak stored on the walk in cooler floor. Warning

Basic – Food storage container/container lid cracked or broken

nObserved plastic container lid poked with holes, stored in the oven located in the kitchen, employee removed lid and coved container with a new lid. Repeat Violation Warning

Basic – Ice buildup in reach-in freezer and/or walk-in freezer. Warning

Basic – In-use utensil stored in standing water less than 135 degrees Fahrenheit

nIce cream scoop in water at 99F. Warning

Basic – Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. nnStorage Shelf above the dishwasher surface soiled with grease, food debris. Reach in cooler located in front of the fryers gasket soiled. Warning

Basic – Opened employee beverage container in a cold holding unit with food to be served to customers

nObserved an employee water bottle stored in the reach in cooler located in front of the fryers in the cook line. Warning

Basic – Reach-in cooler shelves with rust that has pitted the surface

nReach in cooler located in the bar area. Warning

Basic – Standing water in bottom of reach-in-cooler. Reach in nncooler in the Expo station. Warning

Basic – Stored food not covered. Sausage stored in a container in the walk in cooler not covered, employee covered it on site. Corrected On-Site Warning

Basic – Walk-in cooler/freezer shelves with rust that has pitted the surface. Warning

Basic – Wet wiping cloth used to wipe tableware or carry-out containers. Warning

High Priority – Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands

nIn the cook line observed an employee cracked raw shell eggs and contaminated prepping food without washing hands first. Warning

High Priority – Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands

nObserved cook whipped his face with his Wet wiping cloth used to wipe his station and continued preparing food without washing hands. Spoke to employee and manager and explained the importance of hand washing. Corrective Action Taken Warning

High Priority – Employee touching ready-to-eat food with their bare hands – food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. nnObserved employee touched cooked sausage with bare hands. Employee reheating food. Corrective Action Taken Warning

High Priority – Non-food grade paper/paper towel used as liner for food container. Observed a wiping cloth used to cover clam, stored in a container in the walk in cooler. Warning

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit

nIn Reach in cooler located in the cook line observed cheese (46F – Cold Holding); ham (49F – Cold Holding); crepes batter (50F – Cold Holding); cut tomatoes (57F – Cold Holding), as per employee held in this unit for less than 4 hours. Employee placed all affected food items in ice to rapidly cool down. Warning

High Priority – Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit

nOn the stove observed sausage (113F – Hot Holding); cooked potatoes (110F – Hot Holding), as per employee for less than 4 hours, operator started to heat up the food. Corrective Action Taken Warning

Intermediate – Multiuse food-contact surface not smooth, free of breaks/cracks/chips/pits/crevices. nnSoup bowl rim chip in multiple areas. Warning

Intermediate – No soap provided at handwash sink. In the ladies bathroom. Repeat Violation Warning

Intermediate – No written procedures available for use of time as a public health control to hold time/temperature control for safety food. n Repeat Violation Warning

Intermediate – Packaged food not labeled as specified by law

nHoney in a squeeze bottle not labeled. Repeat Violation Warning

Intermediate – Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked

nIn the walk in cooler observed a container with cooked onions, as per employee held in the cooler for over 24 hours not date marked. Warning