The Roastery Cafe

Observed four boxes of chips stored on floor next to the reach-in freezer in the prep kitchen.

RCA: Items that are kept in closed packages may be stored less than 6 inches (15 centimeters) above the floor on dollies, pallets, racks, and skids that are designed as specified under subsection (2)(hh) of this Rule.

Observed multiple food items (chicken salad, tomatoes, scrambled eggs, salmon, etc.) inside the reach-in and prep-top units cold holding above 41°F. PIC advised the food items were prepped on 11/15 and 11/16.

Ambient temperature of reach in cooler had been holding temperature at 51F.

CA/COS: PIC discarded all food items found above 41°F.

Observed multiple food items (tomatoes, salmon etc.) that had been prepped this morning around 5:30/6am holding a temperature in the prep top cooler above 41F. Observed chicken salad stored inside of reach in cooler prepped on 3/26 holding a temperature above 47F. Ambient temperature of reach in cooler had been holding temperature at 51F.

CA/COS: PIC discarded all food items above 41F.

RCA: Time/temperature control for safety food shall be maintained at 41°F (5°C) or below.

Observed eggs that had been cooked this morning around 5:30/6am holding in the prep-top cooler above 41F. Upon inquiry, they stated they do ice bath the eggs before storage. Observed mayonaise prepped on 2/15 holding in the reach-in unit above 41F.

CA: PIC had food items discarded. RCA: Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. PIC also educated on proper cooling methods: cool from 135F or above to 70F within 2 hours, then cool from 70F to 41F or below within 4 hours.

Observed in use utensils bein stored on top of food container lids (pulled pork, chicken salad, and tomato based soup/sauce) inside the reach-in cooler. Observed scoops in sugar and flour with handles in food product.

CA: Employee removed utensil for cleaning. Scoops placed with handles up.

RCA: 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); 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).

Observed reach-in cooler reading at an ambient 44F. No food stored in the unit, but prep top being used with foods in ice baths. PIC stated they are waiting on the part to come in so the unit can be repaired.

RCA: Equipment shall be maintained in a state of repair and condition that meets the requirements specified under subsections (1) and (2)of this Rule.