Basic - No conspicuously located ambient air temperature thermometer in holding unit located at the end of cook line next to kitchen door.
Intermediate - Cutting board(s) stained with deep groves along prep coolers.
1/13/2014
Routine - Food
Inspection Completed - No Further Action
Basic - Wet wiping cloth not stored in sanitizing solution between uses.
High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure.observed employee touching a croissant and sliced fruit with bare hands. **Corrected On-Site**
High Priority - Live flies in kitchen.
7/12/2013
Routine - Food
Inspection Completed - No Further Action
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Corrected On-Site**
Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site**
4/11/2013
Routine - Food
Inspection Completed - No Further Action
Critical - Working containers of food removed from original container not identified by common name.
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