The Sage Biscuit Cafe Llc

Basic – Accumulation of black/green mold-like substance in the interior of the ice machine.

Basic – Floor not cleaned when the least amount of food is exposed.

Basic – Floor soiled/has accumulation of debris

Floors under all equipment in the kitchen and the front counter area soiled

As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee. Repeat Violation

Basic – Floor tiles missing and/or in disrepair

Several floor tiles missing though out the kitchen

As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee. Repeat Violation

Basic – Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust

Dry storage shelves though out the kitchen soiled

Gaskets on the dessert reach in cooler in the front counter area soiled.

Basic – Raw fruits/vegetables not washed prior to preparation

Observed employee cutting tomatoes before washing

Employee washed the cut and uncut tomatoes. Corrected On-Site

Basic – Standing water in bottom of reach-in-cooler

Reach in cooler on the right side of the cook line

As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee. Repeat Violation

Basic – Unclean building components, attachments or fixtures

Fan covers in the walk-in cooler soiled.

High Priority – Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly

Dishmachine chlorine sanitizer reading 00ppm. Chef called the technician and set up a sanitizer bay in the three compartment sink. Corrective Action Taken

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

Sausage 97F stored in hot holding on the cook line. Chef stated the sausage had been in hot holding for 1 hour. Chef reheated the sausage to 178F and placed it in hot holding. nAs a repeat violation the importance of following proper protocol with this violation was reinforced with the employee. Corrected On-Site Repeat Violation Admin Complaint

High Priority – Toxic substance/chemical improperly stored

WD-40 stored next to food on the hood of the reach in cooler in the preparation area

Employee removed the WD -40. Corrected On-Site

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

Slice blade soiled.

Intermediate – No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths

No quaternary test kit for the sanitizer buckets and three compartment sink

As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee. Repeat Violation

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

Emailed and reviewed the form

As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee. Corrective Action Taken Repeat Violation

Intermediate – Spray bottle containing toxic substance not labeled

Spray bottles containing cleaning fluid not labeled

Employee labeled the bottles. Corrected On-Site