Village Bread CafÉ

Basic – Carbon dioxide/helium tanks not adequately secured.

Basic – Employee beverage container on a food preparation table or over/next to clean equipment/utensils

On prep table, front counter, employee moved it Corrected On-Site

Basic – Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items

Cellphone on cutting board, cook line, employee removed it Corrected On-Site

Basic – Food stored on floor

Soda syrup in closet, employee placed them on shelf Corrected On-Site Repeat Violation

Basic – Interior of oven/microwave has accumulation of black substance/grease/food debris

On sandwich press Repeat Violation

Basic – Single-service articles not stored inverted or protected from contamination

Lids not inverted, storage shelf, employee inverted them Corrected On-Site

Basic – Wall soiled with accumulated grease, food debris, and/or dust

Above serving window Repeat Violation

Basic – Wet wiping cloth not stored in sanitizing solution between uses. Front counter for counters, employee placed it in bucket

Basic – Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength

100 ppm quat, front counter, employee made new solution, 200 ppm Corrected On-Site

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

0 ppm, will set up manual sanitation Warning

High Priority – Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands

Employee cracked eggs then grabbed bread, explained to him, discarded eggs and washed hands Corrected On-Site Repeat Violation Admin Complaint

High Priority – Employee failed to wash hands before putting on gloves to initiate a task working with food

Employee handling her phone then she changed gloves and handled chicken, explained to her and she washed hands Corrected On-Site Warning

High Priority – Employee touching ready-to-eat food with their bare hands – food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure

Grabbed cookie to wrap, employee got deli paper, Corrected On-Site Warning

High Priority – Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized

Dish machine not dispensing chl Warning

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

Raw egg whites on shelf above liquid eggs, reach in cooler employee rearranged Corrected On-Site Repeat Violation Admin Complaint

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

Time obtuse for butter chips

High Priority – Time/temperature control for safety food held using time as a public health control not discarded at the end of the 4-hour/6-hour period. See stop sale

Butter chips taken out at 7:30 them employee stated they placed them back in cooler at some point because they were slow, 50f, mgr discarded them Corrective Action Taken

High Priority – Toxic substance/chemical improperly stored

Cleaner by bread, cook line, employee moved it Corrected On-Site

Intermediate – Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer

For dish machine

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

Around nozzles and ice chute n Repeat Violation

Intermediate – Handwash sink used for purposes other than handwashing. nFilling pitches with water

Intermediate – Manager or person in charge lacking proof of food manager certification

Mgr couldn't locate his certificate, a month here

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

For dish washer Repeat Violation

Intermediate – No soap provided at handwash sink

Hand sink at cook line, employee placed one Corrected On-Site

Intermediate – Spray bottle containing toxic substance not labeled

Front counter, cleaner, per employee Corrected On-Site Repeat Violation