Fried Egg Cafe

Equipment and surfaces were dirty.

Inspector’s note: 4-602.13 clean the grease inside of the deep fryer and on the legs and wheels, grill and prep tables beneath the grill.

Equipment and surfaces were dirty.

Inspector’s note: 4-602.13 clean the light shields in the dishwashing area and basement prep area.

Floors, walls, or ceilings were damaged or dirty.

Inspector’s note: 6-501.12 clean the ceiling tiles in the food prep areas and dishwashing areas.

Floors, walls, or ceilings were damaged or dirty.

Inspector’s note: 6-501.11 regrout the wall tiles and corners behind the cooking equipment at the cook's line. Seal all corners in the basement food prep area and cook's line.

Floors, walls, or ceilings were damaged or dirty.

Inspector’s note: 6-501.11 seal all holes and openings in the basement prep area.

Ventilation or lighting was inadequate.

Inspector’s note: 6-303.11 several lights are out in the basement prep area. Management instructed to replace.

Thermometers were missing or inaccurate.

Inspector’s note: Observed no thermometer inside of the 1-door prep cooler in the coffee service station. Management instructed to provide a thermometer inside of all coolers.

Food wasn’t protected from contamination during prep, storage, or display.

Inspector’s note: Must provide a splashguard on both sides of the exposed hand washing sink located between 2 prep tables in the salad prep station. Must provide storage shelves in the walk-in coolers and walk-in freezer to store the food off of the floor.

Dishwashing equipment wasn’t set up, maintained, or used correctly.

Inspector’s note: Observed no irreversible registering temperature indicator provided to measure the surface temperature of the utensils inside of the high temperature dishwashing machine. Management instructed to provide. Priority foundation violation 7-38-005.

Dishwashing equipment wasn’t set up, maintained, or used correctly.

Inspector’s note: Observed the 3-compartment sink behind the bar with a faucet neck that does not allow the middle compartment sink to be filled because it is too long. Observed the 3-compartment sink in the basement food prep area with a faucet neck that is too short to reach the left and right hand compartments. Management instructed to install faucets on both 3-compartment sinks which can reach all 3 compartments. Priority foundation violation 7-38-025.

Equipment and surfaces were dirty.

Inspector’s note: Clean the grease inside of the deep fryer and on the legs and wheels, grill and prep tables beneath the grill, and interior and exterior of the 1-door prep cooler at the coffee station.

Plumbing problems, or missing protection against backflow.

Inspector’s note: Remove the sprayer from the exposed hand washing sink in the 1st floor dishwashing area.

Garbage wasn’t handled or stored properly.

Inspector’s note: Must provide a waste basket at all hand washing sinks or anywhere where waste is generated.

Garbage wasn’t handled or stored properly.

Inspector’s note: Observed excessive garbage on the ground surrounding the outside garbage dumpsters. Management instructed to maintain the outside garbage area clean at all times. Priority foundation violation 7-38-020(b).

Floors, walls, or ceilings were damaged or dirty.

Inspector’s note: Clean the grease on the floor in the corner of the cook's line. Clean the ceiling tiles in the food prep areas and dishwashing areas. Clean the floors in the walk-in coolers and freezer.

Floors, walls, or ceilings were damaged or dirty.

Inspector’s note: Repair the floor behind the bar so that it is smooth and easily cleanable. Seal all holes and openings in the 1st floor dishwashing area, and basement prep area next to the mop sink and wall.