Te Con Te Cafe Improves its Sanitary Rating

Critical - Observed raw animal food stored over ready-to-eat food. MEATS OVER ICECREAM . Corrected On Site.

Observed employee with no hair restraint. COOK.

Critical - Observed buildup of slime in the interior of ice machine. Corrected On Site.

Critical - Observed soda gun holster encrusted with soil deposits. BAR AREAS.

Observed utensils stored in crevices between equipment. KNIVES AT BAR AREA .

Critical - No Certified Food Manager for establishment. This violation must be corrected by : 02/12/2012.

Critical - No proof of required employee training provided. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment. This violation must be corrected by : 02/12/2012.

Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.

Critical - Observed potentially hazardous food thawed at room temperature.

Critical - Food not stored in a clean/dry location that is not exposed to splash/dust. Open Ice bin next to handsink

Critical - Observed uncovered food in holding unit/dry storage area.

Observed cutting board grooved/pitted and no longer cleanable.

Critical - Food-contact surfaces and utensils not sanitized properly after cleaning.

Critical - Dishmachine chlorine sanitizer not at proper minimum strength.

Critical - Observed cutting board surface encrusted with soil deposits.

Critical - Handwash sink not accessible for employee use at all times. Corrected On Site.

Critical - Observed unlabeled spray bottle.

Critical - Observed dented cans.

Critical - Required consumer advisory for raw/undercooked animal food not provided.

Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.

Critical - Observed potentially hazardous food thawed in standing water.

Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.

Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.

Wet wiping cloth not stored in sanitizing solution between uses.

Carbon dioxide tanks not adequately secured.

Critical - No proof of required employee training provided. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment. Pro