Robert's Library Cafe

Half & Half and turkey sandwich in reach in cooler on the far right of the front food service area if standing behind the counter. CA: Time/temperature control for safety food being cold held must be maintained at a temperature of 41F or below. COS:Food items in the cooler were determined to not be out for more than 4 hours based on temperature logs available and were moved to another Reach In cooler in the front food service area that was working properly.

Under counter cooler in the back of the front food service area out with multiple items reading at well above 41F. No temperature taken on the logs at usual 8AM time to refer back to, last temperature taken was at 4pm previous Friday. CA: Time/temperature control for safety food being cold held must be maintained at a temperature of 41F or below. Food was voluntarily discarded and a work order placed for cooler. FIx within 72 hours and verify temperature before continued use. DO NOT USW sign affixed to cooler.

No CFSM certification displayed in public view nor avaiable immediately on file at the facility. The original CFSM certificate shall be posted in public view in each food service establishment. An additional copy shall be retained on file at the food service establishment at all times and shall be made available for inspection by the Health Authority. COS: Copy of CFSM certification brought over during inspection and displayed.

Boxes of chips observed sitting directly on the floor in the back storage area. Food shall be stored a minimum of 6 inches off the floor in a clean dry location that prevents contamination. COS: Employee placed boxes onto the shelf.

No food service permit nor inspection was displayed at the time of inspection. CA: Food service permit and inspection, must displayed at all times during operation within 15ft of the main doorway between 4-7ft height. COS: Inspection report was stashed beneath the counter and was promptly put up.

Observed facility without the proper disinfectant onsite to implement their procedure for employees to follow when responding to vomiting or diarrheal events. Proper disinfect shall be maintained onsite to provide in case of one of these events occurring.