REFLECTIONS CAFE

High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Ham dated 4/24 in reach in cooler.

Basic - Time/temperature control for safety food thawed in an improper manner. Chicken thawing at room temperature in kitchen. Person in charge moved to reach in cooler. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In fliptop cheese, cheese 45-46F. Other items in unit 41-43F. Person in charge turned unit down during inspection, closed lid, moved to reach in freezer. Corrective Action Taken

Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. No written plan for establishment during inspection. Emailed to operator. Corrective Action Taken Repeat Violation

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Rice and spinach cooked Friday with no date mark.

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. rehydrated hashbrowns (47F - Cooling). Hashbrowns prepped prior day at 3pm with hot water of 145F-165F did not cool to 41F within 6 hours. See Stop sale.

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. rehydrated hashbrowns (47F - Cooling). Hashbrowns prepped prior day at 3pm with hot water of 145F-165F did not cool to 41F within 6 hours. Stop sale.

Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Operator unable to provide written procedures for clean up events. Distributed Training material during this inspection. Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Portable cutting board in prep area soiled/stained Repeat Violation

Basic - Raw fruits/vegetables not washed prior to preparation. Cut Avocado on cook line not washed before use. Sticker still adhered to avocado.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw marinated chicken stored over ready to eat soy sauce in reach-in cooler across from triple sink. Operator removed raw chicken to properly store. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board at reach-in cooler behind POS station soiled/ stained

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gasket on reach-in cooler across from POS station soiled

High Priority - Toxic substance/chemical improperly stored. Spray bottle containing toxic substance stored next to single use paper towels in storage closet. Operator removed spray bottle to properly stored. Corrected On-Site

Basic - Raw fruits/vegetables not washed prior to preparation. Cut avocados on cook line still has sticker adhered to it

High Priority - Raw animal food stored in top portion of make table over ready-to-eat food in bottom portion of make table - no complete physical barrier between top and bottom. Raw shelled eggs stored over ready to eat turkey deli meat without a physical barrier between top and bottom. Operator removed shelled eggs and placed in bottom of reach-in cooler Corrected On-Site

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Chlorine sanitize solution 200ppm exceeded the maximum concentration allowed. Operator added more water to sanitize solution and retested at 100ppm Corrected On-Site

Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Container of half and half opened on Friday not date marked. Operator date marked container of half and half Corrected On-Site

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of ice machine soiled