ZACHARY'S CAFE INC

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Kitchen area. Deep container with Cooked potatoes at 9:12am(83F cooling) since 40 minutes, at 9:45am same temperature. Operator iced product Corrective Action Taken

Basic - Fly sticky tape hanging over food/food preparation area/food-contact equipment. Above bananas on expo window Operator removed Corrected On-Site

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Walk in cooler Cases of tomatoes stored above sauces Operator stored properly Corrected On-Site

Basic - Wall soiled with accumulated grease behind flat top grill

High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee loaded dishwasher with soiled dishes and unloaded clean dishes without changing gloves and washing hands first; manager educated; employee washed hands Corrected On-Site

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Wiping cloth Chlorine solution 0 ppm. Operator corrected to Chlorine 100ppm. Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. cooked home fries (122F - Hot Holding) on cook line. Out less than four hours. Placed on stove top. Reheated to 200F Corrective Action Taken Repeat Violation Admin Complaint

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. homemade hollandaise (94F - Cooling) at 9:45 to 94F at 10 am since 9:15 am on counter. In plastic container covered. Operator placed in walk in cooler. At this rate food will not cool to 41F within 6 hours. Corrective Action Taken

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed Raw fish over blueberries, both products not in commercial packaging at reach in freezer. Operator stored properly. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Walk in cooler: Observed sliced Corned beef dated 4/14.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. potato soup (121F - Hot Holding) Observed under heat lamp. Per operator, out of temperature for approximately 30 minutes. Operator returned to flat top to reheat to 165+F. Corrective Action Taken

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer Bucket (Chlorine 0ppm) Corrected to 100ppm chlorine sanitizer Corrected On-Site

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed raw Tilapia over cooked sliced ham at reach in freezer, all products not in commercial packaging. Operator stored properly. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw Mahi over corn and cooked chicken at walk in cooler. Operator stored properly. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach in by flat top: diced ham (46F - Cold holding ) Operator states out of temperature for 30 minutes, left out on counter. Operator states, not prepared or portioned today. Operator placed on ice and returned to cooler. Corrective Action Taken

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Observed Wiping cloth chlorine sanitizer 200ppm. Operator corrected to 100ppm. Corrected On-Site

High Priority - Container of medicine improperly stored. Eye drops, Aleve pain reliever . Above prep cooler/cook line/corrective action taken/operator store medicine in proper area. Corrective Action Taken

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At flip top cooler at cookline- sliced cheese 45-47F- cold holding- food stored on top of flip top cooler- food out of temperature for 2 hours- operator placed in reach in freezer to quick chill. Corrective Action Taken

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At steam table-hollandaise sauce 120-124F- hot holding- in double pan - operator states product out of temperature for 1.5 hours- operator placed on stove to and reheated to 168F. Corrected On-Site

High Priority - Toxic substance/chemical improperly stored. Large battery - stored over hash browns at dry storage- operator removed. Corrected On-Site

Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Emailed Big 6 poster to operator. Corrective Action Taken

Basic - Hood filter missing from automatic fire suppression/exhaust system. At cookline.

Basic - Walk-in cooler shelves with rust that has pitted the surface.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observe raw beef above cooked ham in walk-in refrigerator. Operator placed raw beef on lower shelf. Corrected On-Site

High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. See stop sale. Walk in cooler - Chicken stock prepared 11 days ago. Tuna salad prepared 8 days ago. Hash prepared 8 days ago. Chili prepared 16 days ago.

High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. See stop sale. Walk in cooler - Chicken stock prepared 11 days ago. Tuna salad prepared 8 days ago. Hash prepared 8 days ago. Chili prepared 16 days ago.

Basic - Ceiling soiled with accumulated food debris, grease, dust, or mold-like substance. Kitchen area.

Basic - Equipment in poor repair. Reach in cooler gaskets.