Tin Can Cafe

Basic – Carbon dioxide/helium tanks not adequately secured

CO2 tanks not secured in prep area.

Basic – Cutting board on reach-in cooler on cooks line has cut marks and is no longer cleanable.

Basic – Damaged/spoiled/recalled food not properly segregated

nCracked raw shell egg in upright refrigerator in prep area

Employee discarded cracked egg. Stop sale not warranted. Corrected On-Site Repeat Violation

Basic – Equipment in poor repair

Bottom shelf surface of prep table is rusted.

Basic – Reach-in cooler on cooks line interior/shelves have accumulation of soil residues.

Basic – Reuse of single-service or single-use articles

Establishment reusing sour cream containers.

Basic – Stored food not covered

Container of white powder on dry-storage shelf not covered

UnMultiple containers of raw beef not covered in upright freezer in kitchen.

Basic – Wet mop not stored in a manner to allow the mop to dry.

Basic – Wiping cloth chlorine sanitizing solution not at proper minimum strength. Reading 10ppm. Repeat Violation

Basic – Working containers of food removed from original container not identified by common name

Dry-storage shelf;nSugar removed from original packaging and stored in a five gallon bucket not labeled.

High Priority – Nonfood-grade bags used in direct contact with food

Thank you bags used to store food in upright freezer in prep area

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

Raw pork bacon stored over cooked potatoes in upright refrigerator in prep area.

High Priority – Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands

Observed employee handle soiled dishes, then touch plate of food being served to the public

Discussed with operator proper hand-hygiene techniques. Corrective Action Taken

High Priority – Shell eggs in use or stored with cracks or broken shells. See stop sale

Cracked raw shell egg in upright refrigerator in prep area

Employee discarded cracked egg. Stop sale not warranted. Corrected On-Site Repeat Violation

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

Reach-in cooler in kitchen and cooks line at 9:20am employee placed items in upright freezer. Re temp at 9:55amna. milk (45F – Cold Holding) 41fnb. sliced cheese (45F – Cold Holding) 39f Corrected On-Site

Intermediate – Handwash sink used for purposes other than handwashing

Sanitizer bucket stored in bowl of hand wash sink at front counter.

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

Observed employees print and sign employee health reporting agreement. Corrected On-Site