CARMELLA JOE'S

EHS observed exterior top of baffle in bulk ice machine with buildup of grease, food debris.

Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.

PIC burned ice on interior as precaution and will add bulk ice machine to next cleaning detail.

EHS observed:

-surface face of espresso bar with buildup of milk, coffee residue.

Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.

PIC to increase cleaning frequency.

Observed yogurt, avocado and guacamole at temperatures of 46F.

511-6-1.04(6)(f) - Time/Temperature Control for Safety; Cold Holding (P) (f) Time/Temperature Control for Safety Food, Hot and Cold Holding. Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C) or below or 135°F (57°C) or above, except that roasts cooked to a temperature and for a time specified in subsection (5)(a)2 of this Rule and reheated using the same temperature and time conditions as cooking may be held at a temperature of 130°F (54°C) or above. P

Corrective action: Items discarded, refrigerator used is only for display of bottled drinks. Suggested placing items within reach in cooler.