Vienna Cafe

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

nObserved accumulation of black mold like substance inside ice bin at server station.

Basic – Insect control device installed over food preparation area

nObserved bug zapper installed next to container of white chocolate chips and above liquor bottles on liquor shelf in office.

Basic – Soiled dry wiping cloth in use

nObserved cook using soiled dry cloth to dry hands at cook line. Educated operator on proper usage and storage of wiping cloths.

High Priority – Cooked poultry not reaching a minimum internal temperature of 165 degrees Fahrenheit

nObserved sliced chicken cooked to 156°F. Operator put chicken back in oven and reheated to 166°F. Corrected On-Site

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

nObserved milk (46°F – Cold Holding) at bar and butter (58°F – Cold Holding) at server station. Per operator, foods not prepped or portioned today; foods stored out of temperature for approximately 1hr. Educated and suggested use of Time as a Public Health control to operator. Operator put foods on ice to quick chill. Corrective Action Taken

High Priority – Toxic substance/chemical improperly stored

nObserved cleaning chemicals stored with liquor bottles at bar. Operator removed. Corrected On-Site

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

nObserved accumulation of food debris on deli slicer.