Cafe Cibo

Basic – Accumulation of debris on exterior of warewashing machine.

Basic – Bowl or other container with no handle used to dispense food. Portioning cups in seasoning bins

Basic – Buildup of food debris/soil residue on equipment door handles. Cooler in kitchen

Basic – Cardboard used to line food-contact shelves

Soiled cardboard on cutting board at pizza prep station

Basic – Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance

Over kitchen

Basic – Employee beverage container on a food preparation table or over/next to clean equipment/utensils

Next to can rack

Basic – Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone and bag on prep table

Basic – Equipment and utensils not properly air-dried – wet nesting. Cups at front bar

Basic – Floor tiles missing and/or in disrepair

Throughout kitchen

Basic – In-use tongs stored on equipment door handle between uses. On pizza oven handle

Basic – In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container.scoop handle in flour bin

Basic – No Heimlich maneuver/choking sign posted

Emailed to operator

Basic – Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in cooler gaskets soiled

Wall fans soiled with dust above cook linenGlass cooler tracks soiled with food debris

Slicer guard soiled with food residue Repeat Violation

Basic – Old labels stuck to food containers after cleaning

Metal bins on storage racks

Basic – Reach-in cooler interior/shelves have accumulation of soil residues. Repeat Violation

Basic – Single-service articles stored outside or in a room/shed that is not fully enclosed (open to outdoors/screened).nTo go containers stored outside on patio shelves, not completely enclosed

Basic – Unclean building components, attachments or fixtures

Fan covers soiled in walk-in cooler

Basic – Unprotected ice machine in a customer/nonsecure area

Ice machine in front of restaurant not locked

High Priority – Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee at dish machine handled dirty plates then proceeded to stack clean equipment without washing hands

High Priority – Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. breaded chicken (110F – Hot Holding) on cook line, instructed staff to reheat in oven to minimum 165F

Intermediate – Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Emailed to operator Repeat Violation

Intermediate – Food-contact surface soiled with food debris, mold-like substance or slime

Cutting boards stained on cook line

Can opener blade soiled Repeat Violation

Intermediate – Spray bottle containing toxic substance not labeled

Sanitizer bottle at entrance to kitchen, labeled Corrected On-Site