FOUR WAY CAFE

Observed potentially hazardous TCS foods improperly cold holding in two RICs (see temp log). CA: All TCS foods must be properly cold held at 41 degrees F or below. COS: PIC turned coolers to lower setting to allow items to cool (see temp log)

Observed employee drinks being stored in front section of kitchen/service area in reusable tumbler cups. CA: Employee drinks shall be stored in disposable cups with a lid and straw, pulled clean each day.

Observed outside storage room in need of cleaning and potential repairs of flooring. CA: Physical facilities shall be maintained and clean.

Observed head of lettuce stored on same shelf behind pans of raw beef in RIC; raw shell eggs stored in RIC door on same shelf as orange juice. CA: All RTE and raw animal foods must be stored according to minimum internal cook temp. COS: PIC relocated orange juice and lettuce.

Observed reusable tumbler cup and open water bottle stored on prep surface (coffee, tea station). Observed employee drink with no lid. CA: All employee drinks must be stored in a disposable lid and straw, in an area to prevent contamination of food or equipment. COS: Employee put lid on disposable cup.

Observed hot dogs, steaks in gravy, and chili stored uncovered in steam well. CA: All food unless actively cooling or actively being used must be covered to prevent contamination. COS: PIC placed lids on all pans.

Observed prepped food items not being actively monitored during cooling. Observed pans of food being cooled with plastic wrap and lids covering pans. CA: Proper cooling methods include having pans of food uncovered to allow rapid cooling to occur, and to actively monitor to ensure critical control points are being met within time parameters. COS: PIC uncovered pans of food. Will monitor food closely to ensure time parameters are being met. Slice cheese had been cooling for 30 mins, raw beef had been prepped 1 hour prior.

Observed wet wiping cloths stored on cart above clean dishes, and on prep surfaces. CA: Wiping cloths shall be stored submerged in sanitizer. COS: PIC placed wiping cloths in dirty laundry area.

Observed employee drinks improperly stored in RICs, personal items (cellphones, tablets, jackets) improperly stored on prep top surfaces at tea/coffee station, employee food improperly stored in RIC. CA: All employee personal items must be stored in a designated area in order to prevent contamination of facility food or equipment. COS: PIC designated area and will place all employee items.

Observed raw shell eggs stored on shelf in RIC above RTE foods (sliced cheese, cooked steak); raw shell eggs stored directly on top of RTE foods (shredded cheese, butter) in RIC). CA: All raw and RTE foods must be stored according to minimum internal cook temp. COS: PIC reorganized RIC to follow proper storage order. Poster for storage order provided to facility.

Observed potentially hazardous TCS foods improperly cold holding in two RICs (see temp log). CA: All TCS foods must be properly cold held at 41 degrees F or below. COS: Sliced cheese in front counter RIC was held out of cooler for breakfast rush (2 hours or less) and was held in cooler to rapidly cool. All items in white RIC were in cooler for longer than 4 hours and were discarded (butter, sliced ham, sliced bologna, gravy, shredded cheese, yogurt).

Observed pans of gravy on counter sitting at 130 degrees F in tightly lidded containers. Per discussion with PIC, PIC was not actively monitoring cooling of gravy and did not know cooling CCP. CA: Proper cooling methods include actively monitoring the entire cooling process and critical control points, and have knowledge of cooling parameters, and containers cannot be tightly sealed. COS: PIC stated gravy had finished cooking less than 2 hours prior to inspection, and was within proper cooling parameters. PIC uncovered pans, and placed in freezer to rapidly cool.

Observed employee on cook line prepping food and employee handling dishes (dirty and clean) with no hair restraint. CA: Employees preparing or handling food shall use effective and clean, disposable or easily cleanable nets or other hair restraints approved by the Health Authority, worn properly to restrain loose hair including beards and mustaches longer than one half inch.

Observed employee handling clean dishes and prepping food with permanent bracelet on. CA: Hands and wrists shall be free of jewelry (exception of single banded ring) while handling, prepping, or plating food.

Observed several pans wet stacked. CA: All dishes must be completely air dried prior to stacking. COS: PIC unstacked dishes to air dry.

Observed dry wiping cloths used as liners on food contact surfaces. CA: All food and non food contact surfaces must be constructed of smooth, cleanable materials. COS: PIC removed cloths.

Observed multiple areas of front under counter storage containers with accumulations and food splatters; observed walls with grease build up behind/beside cooking equipment. CA: All non food contact areas must remain free of accumulations of food debris, grease.

Observed several employee personal drinks improperly stored in RIC. CA: All employee personal items must be stored properly in order to prevent potential contamination. COS: PIC removed personal drinks.

Observed employee on cook line prepping food and employee handling dishes (dirty and clean) with no hair restraint. CA: Employees preparing or handling food shall use effective and clean, disposable or easily cleanable nets or other hair restraints approved by the Health Authority, worn properly to restrain loose hair including beards and mustaches longer than one half inch

Observed employee items store on back counter top with clean linens and pans of food cooling. CA: PIC had employee items moved to designated area Discussed labeling designated area in fridge "employee items"

Observed potentially hazardous TCS food (raw shell eggs) improperly coke holding above 41 degrees Fahrenheit in an ice bath (see temp log). CA: discussed with PIC. Eggs had been out of temp for less than 4 hours and were moved to the cooler to rapidly cool. Discussed proper ice bath setup.

Observed food contact surface (soda nozzles) not clean to sight and tough; nozzles had significant black build up. CA: discussed increasing frequency of routine cleaning/sanitizing with the PIC. PIC pulled nozzles for cleaning.

Observed time/temperature control for safety (TCS) foods (sliced tomatoes, cut lettuce) stored in in-use reach-in coolers in closed containers while cooling. Observed TCS food (raw hamburger meat) stored in rear area reach-in cooler while cooling. CA: Educated PIC that foods should be cooled in shallow containers with lids removed, and/or in freezers, to 41° F or below before being moved to coolers. PIC moved items to freezer and removed lids to cool properly.