NEW DAY CAFE

See cafe/base inspection

Using ice chests to store TCS foods and no thermostatically controlled cooling equipment outside/Must use thermostatically controlled coolers for TCS foods

See cafe/base inspection for details

At time of inspection, observed a jar of tepid water next to the grill holding a pair of tongs. PIC states the tongs are used for the coleslaw container. COS: PIC removed the tongs and replaced with a clean pair of tongs. Rule: "During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: ...in the food with their handles above the top of the food and the container; On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized at a frequency specified under DPH Rule 511-6-1-.05(7)(b) and (8)(a) [(at least every four hours)]; In running water of sufficient velocity to flush particulates to the drain, if used with moist food such as ice cream or mashed potatoes; In a container of water if the water is maintained at a temperature of at least 135°F (57°C) and the container is cleaned at a frequency specified under DPH Rule 511-6-1-.05(7)(b)3.(vi)."

No soap and paper towels at cart hand sink/Replaced

Toppings just prepped and sat out in ice bath for cooling with ice level touching only bottom of plastic containers/Instructed to add more ice and to use water to make ice slurry that will fill bottom container to bring ice level up around individual topping containers at food level so food will cool properly