Basic - Attached equipment soiled with accumulated grease. Hood
Basic - Employee with no hair restraint while engaging in food preparation.
Basic - Hole in wall. Small holes by dishwasher
Basic - Ice scoop handle in contact with ice. Bulk bin **Corrected On-Site**
Basic - No conspicuously located ambient air temperature thermometer in holding unit. Bar cooler outside that stores whip cream
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. Bar fruit. **Corrected On-Site**
Intermediate - Employee using bare hand contact with nonready-to-eat food (such as raw animal food or flour) unnecessarily without the use of gloves, deli paper, scoops, tongs or other utensils. Bar fruit
Intermediate - Encrusted material on can opener blade.
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