Saffrno Crepes

Basic – Raw fruits/vegetables not washed prior to preparation

At flip top cooler by cookline- in use avocados with stickers still attached- educated operator- employee removed stickers and washed.

High Priority – Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours

nAt flip top cooler by cookline- cooked turkey bacon cooked pork 64-67F at 9:45 ( cooling overnight)- food left covered- at current rate of cooling food did not reach 41F within 6 hours- see stop sale.

High Priority – Live, small flying insects in kitchen, food preparation area, food storage area and/or bar areannObserved approximately 15 small flying insects at kitchen area landing on prep tables, clean dishes and coming for inside flip top cooler

nApproximately 1 landing on cans and prep table in kitchen area.

High Priority – Non-food grade paper/paper towel used as liner for food container

At reach in cooler by cookline- containers with turkey bacon and cooked pork lined with paper towels and napkins.

High Priority – Raw animal food stored over/not properly separated from ready-to-eat food

At reach in cooler near storage area- raw turkey bacon stored over cheese- operator moved turkey bacon to lower shelf.

High Priority – Stop Sale issued on time/temperature control for safety food due to temperature abuse

nTime/temperature control for safety food cold held at greater than 41 degrees Fahrenheit

At flip top cooler at cookline- shredded cheese 48F- cold holding, cooked corn 53F- cold holding, Cooked couscous 53F- cold holding , raw beef 46-47F- cold holding, raw shrimp 46-47F- cold holding, raw chicken 46-47F- cold holding – food not prepared or portioned today- food out of temperature overnight- see stop sale

nAt reach in cooler at front counter- Milk48-50F- cold holding, cream 48-50F- cold holding- food not prepared or portioned today- ambient temperature of cooler 50-54F- operator states left in cooler overnight – see stop sale

nCooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours

nAt flip top cooler by cookline- cooked turkey bacon cooked pork 64-67F at 9:45 ( cooling overnight)- food left covered- at current rate of cooling food did not reach 41F within 6 hours- see stop sale.

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

At flip top cooler at cookline- shredded cheese 48F- cold holding, cooked corn 53F- cold holding, Cooked couscous 53F- cold holding , raw beef 46-47F- cold holding, raw shrimp 46-47F- cold holding, raw chicken 46-47F- cold holding – food not prepared or portioned today- food out of temperature overnight- see stop sale

nAt reach in cooler at front counter- Milk48-50F- cold holding, cream 48-50F- cold holding- food not prepared or portioned today- ambient temperature of cooler 50-54F- operator states left in cooler overnight – see stop sale.

Intermediate – Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.