Omelette Cafe

Observed food items in the sandwich cooler closet to the grill holding above 41 degrees F. Upon conversation with PIC, she stated they are having issues with the cooler and are expecting repairs to be made today.

RCA: Items were placed in the unit around 8am this morning and are still in SAFE zone. PIC advised to use TPHC for all TCS items in the cooler until the unit is repaired. PIC shall contact the inspector once the unit is fixed to confirm repairs have been made. Time/temperature control for safety food shall be maintained at 41°F (5°C) or below.

Observed TCS food items stored in the glass merchandiser creach-in unit being held above 41F. Per date marking and discussion with PIC itmes were prepped/placed into the unit at 6:00AM. COS CA: Items remvoed from unit and placed into the walk-in cooler for rapid cooling. 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.

Observed TCS food items being held below 135F in the steam well. See temp observations. Per PIC items placed into the the unit at 7:00AM from the walk-in cooler. COS CA: Items remvoed from unit and rapidly reheated to 165F+. 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

No proper chemical test kit provided for measuring the concentration of the sanitizer solution used for wiping cloths.

Observed a box of spoiled cucumber with white mold-like growth on it. COS/CA: PIC discarded. RCA: Food shall be safe, unadulterated, and honestly presented.

Observed ice machine interior to have a pink and black build up on where ice is dispensed. RCA: Facility shall increase the cleaning frequency of the ice machine such that it is clean to sight and touch. Equipment food-contact surfaces and utensils shall be clean to sight and touch.

Observed TCS items in prep top and reach in cooler under the microwave ovens to be above 41F (refer to temperature, cheese, eggs, ham, turkey and tomatoes). COS/CA: Facility placed all food items on ice to bring the temperature down to 41F. RCA: Food Service Rule: 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.

Observed dish machine to not be distributing adequate amounts of sanitizer. Facility was actively using dish machine. The sanitizer bucket was tested and read above 500 ppm of chlorine and the lines for the sanitizer was moving. Sanitizer was not dispensing within the machine. RCA: Facility shall use three compartment sink until the dish machine is serviced to adequately dispense the correct amount of sanitizer (chlorine minimum of 50-100-ppm)