Susana’s Cafe

Basic – Buildup of food debris/soil residue on equipment door handles. Hood moderately soiled.

Basic – Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.

Basic – Employee with no hair restraint while engaging in food preparation. Barista making coffee and serving guests.

Basic – Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized.

Basic – Equipment in poor repair. Up right stainless refer in kitchen with ripped gasket.

High Priority – Displayed food not properly protected from contamination. Samples of various foods offered at check out counter. Corrected On-Site

High Priority – Raw animal food stored over or with unwashed produce. Raw shell eggs over produce. Corrected On-Site

High Priority – Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw ground beef and raw chicken over shredded pork. Corrected On-Site

Intermediate – Employee washed hands in a sink other than an approved handwash sink. Employee washed hands in 3 bin sink. Corrected On-Site

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.

Intermediate – Handwash sink used for purposes other than handwashing. Used as a dump sink-full of ice. Corrected On-Site

Intermediate – No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.

Intermediate – No soap provided at handwash sink. Kitchen.

Intermediate – Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cut fruit for various smoothies cut and frozen, used only as needed, one bag at a time.

Intermediate – Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Corrected On-Site