AUGIE'S BREAKFAST BAR

Personal cleanliness — Inspector Note: Except for a plain ring such as a wedding band food employees may not wear jewelry including medical information jewelry on their arms and hands while preparing food. Observed food employees actively preparing and assembling customer food orders in the front preparation area while wearing bracelets and watches on their hands and wrists. Food worker removed said jewelry and washed hands.

Personal cleanliness — Inspector Note: Observed employee with ineffective hair restraint. Food employees shall effectively restrain hair using hairnets, hats, or other effective hair restraints designed and worn to keep hair from contacting exposed food, clean equipment, utensils, linens, and unwrapped single-service articles. Observed a food employee with hair extending beyond 1/2 inch that was not effectively restrained while preparing customer food orders. Corrective Action (COS): Upon notification, the food employee immediately secured their braids into a bun to effectively restrain the hair.

Adequate handwashing facilities supplied & accessible — Inspector Note: Handwashing sinks shall be used only for handwashing and shall not be used for any other purpose. Observed a food employee refilling a sanitizer bucket at the bar handwashing sink. Upon notification, the manager immediately instructed the employee to discontinue the improper use of the handwashing sink and relocate sanitizer bucket filling to an approved utility or designated warewashing sink

Food-contact surfaces: cleaned & sanitized — Inspector Note: Clean equipment and utensils shall be stored in a clean, dry location and may not be stored on absorbent materials Observed clean drinking glasses stored on an unclean absorbent cloth at the bar area, observed clean dishes in the dishwashing area stored on absorbent cloth material, and unclean absorbent cloth was also observed beneath clean to-go containers used for food service. Upon notification, the manager immediately removed the absorbent cloth materials from beneath the clean drinking glasses, clean dishes, and to-go containers and relocated the items to be clean and sanitized and discarded to contaminated to go container

Plumbing installed; proper backflow devices — Inspector Note: System Maintained in Good Repair. A plumbing system shall be repaired according to law; and maintained in good repair. Observed liquid leaking from bottom area of hand wash sink in Kitchen. PIC was advised to have leak repaired by a License plumber and email invoice to inspector by 12/9/25

Physical facilities installed, maintained, and clean — Inspector Note: Good Repair, physical facilities maintained; Cleaning, Frequency & Restrictions, cleaned often enough to keep them clean. Maintenance and Operation.(a) Good Repair. All physical facilities shall be maintained in good repair. The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products. Observed an accumulation of old food particles and debris along the floor wall junction in bar area, behind cooking equipment in front food prep and service, along floor wall junction under three compartment sink and under food storage shelves in rear food prep area. PIC was advised to have said areas cleaned and email pictures to inspector by 12/9.2025.

Adequate ventilation and lighting; designated areas used — Inspector Note: Light bulbs shall be shielded, coated, or otherwise shatter-resistant in areas where there is exposed food; clean equipment, utensils, and linens; or unwrapped single-service and single-use articles. Observed light bulbs missing protective shields in the rear food prep and food storage area. PIC advised to have said shields replaced by 12/09/2025 and email pictures to inspector.

Contamination prevented during food preparation, storage, display — Inspector Note: Food shall be protected from contamination that may result from a factor or source not specified under paragraphs (a) through (y) of this subsection. Observed food worker scooping ice for customer consumption with a plastic cup without handles. COS: Food worker was advised to use ice scoop to scoop ice and to prepare a new beverage for customer and began using the proper scoop.

Personal cleanliness — Inspector Note: Except for a plain ring such as a wedding band food employees may not wear jewelry including medical information jewelry on their arms and hands while preparing food. Observed food worker preparing "To Go " food boxes and beverages for customers in the front food prep and bar area bracelets worn. COS: Food worker removed said jewelry and washed, rinsed and sanitized hands.

In-use utensils: properly stored — Inspector Note: Storage of In-Use Utensils. During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: In a container of water if the water is maintained at a temperature of at least 135°F (57°C) and the container is cleaned at a frequency specified under DPH Rule 511-6-1-.05(7)(b)3(vi). Observed three in use utensils stored in a metal container of still water on top of char broiler and tested at a temperature of 112F (initial) and 127F(Second) and 182F (Third). COS: Food worker maintained water at 182F.

Plumbing installed; proper backflow devices — Inspector Note: A plumbing system shall be repaired according to law; and maintained in good repair. Observed pipe from the vegetable prep sink missing that extends to the floor drain. Waste water was observed flowing directly onto floor in rear food prep area. PIC was advised to use a food pan/bowl to wash produce in the sink, dispose of water in the 3 comp sink or mop sink until repaired by a licensed plumber by 11/14/2025 and to email inspector when repaired.

Physical facilities installed, maintained, and clean — Inspector Note: Except as specified under subsection (2)(d) of this Rule and except for antislip floor coverings or applications that may be used for safety reasons, floors, floor coverings, walls, wall coverings, and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed area along floor/wall junction behind cooking equipment in front food prep area, behind three compartment sink in bar area, and behind food prep tables, food storage shelves and three compartment sink in rear food prep area with an accumulation of old food debris, grease and dirt. PIC advised to have said areas cleaned and email pictures to inspector by 11/14/2025.

Adequate ventilation and lighting; designated areas used — Inspector Note: Light bulbs shall be shielded, coated, or otherwise shatter-resistant in areas where there is exposed food; clean equipment, utensils, and linens; or unwrapped single-service and single-use articles. Observed light bulbs missing protective shields in the rear food prep and food storage area. PIC advised to have said shields replaced by 11/14/2025 and email pictures to inspector.

Insects, rodents, and animals not present — Inspector Note: The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by:1. Routinely inspecting incoming shipments of food and supplies;2. Routinely inspecting the premises for evidence of pests;4. Eliminating harborage conditions. Observed two fruit flies on indirect waste pipe for hand wash sink in bar area and three fruit flies on indirect waste pipe for three compartment sink in rear food prep area. PIC was advised to wash, rinse and sanitize said areas and contact a licensed pest control company and email invoice to inspector by 11/14/2025.

Certified Food Protection Manager — Inspector Note: The original CFSM certificate shall be posted in public view in each food service establishment. An additional copy shall be retained on file at the food service establishment at all times, and shall be made available for inspection by the Health Authority. Observed documentation for Joseph Thomas , cert# 20649951; exp: 6/6/2026 not posted at the time of inspection. COS: PIC posted current CFSM certificate.

Management knowledge, responsibilities, reporting — Inspector Note: CA: At the time of inspection PIC could not provide documentation or otherwise satisfactorily demonstrate during the inspection, that all food employees and conditional employees are informed of their responsibility to report to management information about their health and activities as it relates to diseases that are transmissible through food. COS: PIC was provided with the Employee Reporting Agreement, onsite staff signed the agreement and was educated on the purpose of each employee reporting an illness to the PIC or CFSM.

Adequate handwashing facilities supplied & accessible — Inspector Note: A handwashing facility may not be used for purposes other than handwashing. Observed hand wash sink in bar area used for dumping drinks returned by customers. Said sink was observed with ice and lemon wedges. COS: Ice and lemons were discarded. Staff was educated on the sole use of the handsink.

Adequate handwashing facilities supplied & accessible — Inspector Note: Each handwashing sink or group of adjacent handwashing sinks shall be provided with:1. Individual, disposable towels; 2. A continuous towel system that supplies the user with a clean towel;3. A heated-air hand drying device; or 4. A hand drying device that employs an air-knife system that delivers high velocity, pressurized air at ambient temperatures. Observed hand wash sink in bar area with out paper towels or any other approved hand drying device. COS: PIC obtained individual disposable hand towels for said sink.

Adequate handwashing facilities supplied & accessible — Inspector Note: Handwashing Cleanser, Availability. Each handwashing sink or group of two adjacent handwashing sinks shall be provided with a supply of hand cleaning liquid, powder, or bar soap. Observed hand wash sink at bar area and rear food prep area without hand soap. COS: PIC obtained hand soap for both sinks.

Food separated and protected — Inspector Note: Food shall be protected from cross contamination by: Arranging each type of food in equipment so that cross contamination of one type with another is prevented. Observed raw shell eggs stored on shelves above prepared cut vegetables in WIC in rear food prep area. COS: Food worked removed eggs and stored on shelves below prepared cut vegetables.