Food Inspections

RABBIT TOWN CAFE

Inpection Notes

2-2B Violation of Code: [511-6-1.03(5)(j)1&2] Employee eating on prep table at front line, employee drink in Styrofoam cup with lid and straw on prep table next to clean and sanitized kitchenware is stored. Employees shall consume food in areas separate from food preparation and serving areas, equipment or utensil areas and food storage areas and drinks in proper containers with lids and straws need to be stored/handled to prevent any possible contamination of clean food equipment, exposed food, utensils, single-service/ single-use articles and linens. COS: Employee removed food items to designated area for eating and drink was discarded. Corrected On-Site. New Violation. 6-2 Violation of Code: [511-6-1.04(6)(g)] Opened containers of commercially prepared chili in walk-in cooler, which manger indicated had been opened for 3 days, without consume/sell by date/label. Commercially prepared time and temperature control for safety foods opened for service and held more than 24 hours must be labeled with date or day by which the food shall be consumed/sold or discarded for a maximum of 7 days - day container opened is considered day one. COS: Manager chose to voluntarily discard the containers of chili. Corrected On-Site. New Violation. 10D Violation of Code: [511-6-1.04(7)(c)] Many bulk food items that are not easily recognizable- MSG, flour, corn starch- in containers unlabeled container. Bulk stored food items that are not easily recognized need to be labeled with the common name of the food item. New Violation. 12C Violation of Code: [511-6-1.04(4)(m)] Many used wiping cloths out on prep surfaces on the cook line. Between uses cloths used to wipe food contact surfaces shall be stored in a container of sanitizer. Several containers of sanitizer in kitchen with large build-up of food debris in the sanitizer solution. Keep sanitizer solution free of food debris build-up. COS: Sanitizer solutions remade and cloths put into sanitizer solution. Corrected On-Site. New Violation.

Back to Food Inspections