Seph Restaurant & Bakery

The inspector came back, found the problems fixed and allowed the business to reopen.

The inspector came back, but the problems still weren't fixed, so the business stayed closed.

• Thermometers provided and accurate
  • Intermediate: No probe thermometer provided to measure temperature of food products.
• Dishwashing facilities and test kits
  • Intermediate: No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
• Food-contact surfaces clean and sanitized
  • Basic: Reach-in cooler interior/shelves have accumulation of soil residues.
• Insects, rodents, pests and animals
  • High priority: Rodent activity present as evidenced by rodent droppings found. Observed 10+ rodent droppings on the floor under reach in cooler in the kitchen and 4 rodent droppings on the floor behind reach in freezer.
• Floors, walls, ceilings and ventilation
  • Basic: Worn, torn and/or soiled floors/carpeting. Observed floor under reach in cooler soiled.

Conditions were a danger to public health, so the business was ordered to close immediately. It can't reopen until an inspector confirms the problems are fixed.

• Food out of temperature
  • High priority: Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F. Observed legume (98°F - Hot Holding) stored in the steam table for less than 2 hours, as per operator.
• Thermometers provided and accurate
  • Intermediate: No probe thermometer provided to measure temperature of food products.
• Dishwashing facilities and test kits
  • Intermediate: No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
• Food-contact surfaces clean and sanitized
  • Intermediate: Food-contact surface soiled with food debris, mold-like substance or slime. Observed hot holding box in the front counter soiled.
  • Basic: Reach-in cooler interior/shelves have accumulation of soil residues.
• Handwash sinks and supplies
  • Intermediate: Handwash sink not accessible for employee use at all times. Observed front counter handwashing sink blocked by plates.
  • Intermediate: Observed no paper towels provided at kitchen handwash sink.
• Insects, rodents, pests and animals
  • High priority: Rodent activity present as evidenced by rodent droppings found. Observed approximately 50+ rodent droppings on the floor under kitchen handwashing sink, 5+ dropping on top shelves where clean utensils are stored, 10+ rodent droppings on the floor by hot water heater, 3 rodent droppings on the shelves where chemicals are stored, 20+ rodent droppings on the floor under seasoning shelves and 25+ rodent droppings on the floor under the front counter steam table.
  • High priority: Presence of insects, rodents, or other pests. Observed a potato with gnaw bites by the hot water heater.
• Floors, walls, ceilings and ventilation
  • Basic: Worn, torn and/or soiled floors/carpeting. Observed floors under 3 compartment sink, reach in coolers, steam table, fryers and stove heavily soiled.