Hobo’s Cafe

Basic – Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Employee clean interior during inspection. Corrected On-Site

Basic – Food stored on floor. Observed a case of raw fish stored on walk in freezer floor. Employee rearranged properly. Corrected On-Site

Basic – In-use tongs stored on equipment door handle between uses. Observed at cook line.

Basic – No conspicuously located ambient air temperature thermometer in holding unit. Observed in unit in front fryer at cook line.

Basic – Opened employee beverage container in a cold holding unit with food to be served to customers. Observed personal drink on cooler in front 3 compartment sink. Also in cooler at the cook line. Employee discarded during inspection. Corrected On-Site

Basic – Soiled dry wiping cloth in use. Observed at cook line. Repeat Violation

Basic – Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Observed at cook line.

High Priority – Employee dried hands on clothes/apron/soiled towel after washing. Observed employee cleaning his gloves on apron. Instructed employee on properly procedures.

High Priority – Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee changing gloves and no hand wash. Instructed employee on properly procedures.

High Priority – Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw hamburger patties stored above raw fish in shelves at walk in cooler. Employee rearranged properly during inspection. Corrected On-Site

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed garlic butter (59F – Cold Holding) at preparation table. As per employee less than 2 hours, employee moved garlic butter to reach in cooler during inspection ; fish dip (48F – Cold Holding) at reach in cooler at cook line. As per employee less than 1 hour, container is too full, employee take out half of the fish dip from container. Corrective Action Taken

High Priority – Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Sanitizer Bucket (Chlorine 200+ppm); employee discarded and replaced with a new solution.Sanitizer Bucket (Chlorine 100ppm)

Intermediate – Handwash sink used for purposes other than handwashing. Observed food residues on HWS at the kitchen door entrance, also at the cook line. Employee cleaned during inspection, Corrected On-Site