Rosie’s Northtown Cafe

Critical Items

1. Dishwasher still not sanitizing – waiting on repair.

Non-Critical Items

Critical Items

1. 4-703.11 Dishwasher is not sanitizing.

Non-Critical Items

1. 4-202.16 Some debris on the can opener blade.
2. 4-602.13 Dead insects in the cabinet below the soda fountain.

Critical Items

1. None

Non-Critical Items

Critical Items

1. 3-501.16 Sausage links above 41 in the prep cooler – repeat.

Non-Critical Items

Critical Items

1. 3-501.16 Sausage links in the prep cooler at 44 F.
2. Ordinance: Need to complete required training.

Non-Critical Items

1. 4-602.13 Water pooled in the bottom of the prep cooler.

Critical Items

1. None

Non-Critical Items

1. 6-301.12 No paper towels available at the hand wash sink.
2. 4-602.13 Water pooled and food debris in the bottom of the prep cooler.
3. 4-204.112 No thermometer observed in the refrigerator.
4. 6-501.12 Dead roaches observed on the floor by the prep cooler.

Critical Items

1. 6-501.111 Live cockroach observed below milk crate in dishwasher area and under shelf – removed.

Non-Critical Items

Critical Items

1. 7-201.11 Can of penetrating oil and spray paint stored on top of the ice machine.
2. 6-501.111 (a) Mouse droppings and dead roaches observed below milk crates near utility room. (b) Live roaches observed underneath prep table and shelf above dishwasher.
3. 7-206.12 Bait block not contained in a covered bait station.
4. 6-501.112 Dead roach observed in the bottom of the Koch reach-in cooler.

Non-Critical Items

1. 4-602.13 Water pooling in the bottom of the prep cooler.
2. 6-202.14 Employee restroom door is propped open.
3. 6-501.12 Rear door propped open without screening.

Critical Items

1. 3-301.11 Individual chopping cabbage for cole slaw using bare hands – corrected.

Non-Critical Items

Critical Items

1. 3-501.16 Prep cooler above 41 F.

Non-Critical Items

1. 4-501.14 Cleaning needed on top surface of dishwasher.
2. 6-202.14 Employee restroom door propped open to the kitchen.

Critical Items

1. None

Non-Critical Items

Critical Items

1. 6-501.111 Still some droppings on the floor in the storage area.

Non-Critical Items

1. 4-204.112 Thermometer is not accurate in the prep cooler.

Critical Items

1. 6-501.111 Mouse dropping observed on the floor along wall in storage room.
2. 3-501.16 Hamburger in bottom of the prep cooler at 45 F.
3. 3-302.11 Fully cooked ham (packaged) stored in tub with raw ground beef.
4. 4-703.11 Dishwasher is not sanitizing.

Non-Critical Items

1. 4-602.13 Water pooled in the bottom of the prep cooler.
2. 6-202.14 Restroom door propped open.
3. 4-901.11 Silverware and cups drying on the towel on table – air dry.
4. Ordinance – Training needs to be completed. 

Critical Items

1. 3-302.11 Container of raw hamburger patties stored above butter in prep cooler – corrected.

Non-Critical Items

1. 4-204.112 No thermometer observed in the McCall reach-in cooler.

Critical Items

1. None

Non-Critical Items

1. None

Critical Items

1. 3-301.11 Employee handling foods with bare hands.
   Ordinance: No one present with manager certification at time of inspection.

Non-Critical Items

1. 6-301.12 No paper towels available at the hand sink.
2. 4-901.11 Employee drying utensils with towel.
3. 4-602.13 Water pooled in the bottom of the prep cooler.
4. 4-602.12 Food debris present in the microwave oven.

Critical Items

1. None

Non-Critical Items

1. 2-402.11 Employee with unrestrained hair over food product (pies).

Critical Items

1. 3-501.16 (a) Sausage gravy on the steam table at 129 F – corrected. (b) Chicken held in pat at 111 F.

Non-Critical Items

1. 6-301.12 No paper towels available at the hand wash sink.
2. 4-602.13 Water pooling in the bottom of the prep cooler.
3. 6-501.11 Dead roaches observed on the floor along the north wall.
4. 3-305.11 Bag of onions stored on the floor of the kitchen.

Critical Items

1. None

Non-Critical Items

1. 4-501.14 Top surface of the dish washer has some soil present.
2. 4-302.14 No sanitizer test strips at dish washer.