Balompie Cafe No Gets Conditional Pass on Health Inspection

Improper storage allows pest access and temperature abuse. Food on floor contacts contaminated water during cleaning. Expired foods cause illness.

1. Observed one bucket of cheese stored directly on the floor below the hand sink. The lid to the bucket was observed wet. Note: No cheese contamination was not observed.

Dirty cutting boards and utensils cause 76% of cross-contamination. Biofilms protect bacteria from cleaning. One contaminated surface spreads pathogens to dozens of foods.

Measured the 0 ppm of chlorine to the mechanical dishwasher. Employee was observed actively using the mechanical dishwasher.

Dirty wiping cloths spread millions of bacteria across surfaces. Cloths used on raw meat spread Salmonella and E. coli throughout kitchen.

Observed several wiping cloths stored directly on the cutting boards.

Missing handwashing supplies forces employees to skip handwashing. Studies show only 31% of workers wash hands properly when supplies are inadequate. Spreads norovirus to hundreds.

Observed a bucket of cheese blocking the hand sink.

Temperature abuse causes 63% of foodborne outbreaks. Clostridium perfringens multiplies rapidly between 70-120°F. Listeria grows even at refrigeration temperatures.

Measured a bucket of cheese at 77F. Employee stated that the cheese was brought out of refrigeration one hour prior to inspection to soften. Employee ensured that the cheese will be used within 3 hours.

Temperature abuse causes 63% of foodborne outbreaks. Clostridium perfringens multiplies rapidly between 70-120°F. Listeria grows even at refrigeration temperatures.

Measured a bucket of cheese at 77F. Employee stated that the cheese was brought out of refrigeration one hour prior to inspection to soften. Employee ensured that the cheese will be used within 3 hours.