Three Dollar Cafe

Observed food contact surfaces of the interior portion of the microwave stored as clean with staining. Observed ice bin lid near the service station stored as clean with black residue. Also observed food contact surfaces of the interior white panel of the bulk ice machine in the main kitchen stored as clean with black mold-like substance. Advised PIC that equipment food contact surfaces and utensils are cleaned at a frequency at any time during the operation when contamination may have occurred. Advised PIC to increase cleaning frequency ice bin lid and interior of bulk ice machine

Observed cooler drawer #1 in the main kitchen with an ambient temperature of 57F. Also observed cooler drawer #2 in the main kitchen with an ambient temperature of 55F. Advised PIC that The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products. Advised PIC to have cooler drawers in the main kitchen serviced.

Observed nonfood contact surfaces of shelving unit near the dry storage area stored as clean with residue and dust. Advised PIC nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Advised PIC to thoroughly clean shelving unit near the dry storage area.

Observed multiple stains throughout main kitchen area. Observed damaged ceiling tiles at dry storage area. Advised PIC the physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products.

Observed non-food contact surfaces of bowls and plastic lining shelving in need of cleaning. Advised PIC nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.

Observed multiple chicken tenders at heatlamp improperly hot-holding below 135F. Advised PIC Time/Temperature Control for Safety Food, Hot 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 135°F (57°C) or above. COS: Had PIC reheat out of temperature chicken tenders.

Observed no presences of adequate disinfectant for vomit/fecal response at time of inspection. Advised PIC A food establishment shall have procedures for employees to follow when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the food service establishment. The procedures shall address the specific actions employees must take to minimize the spread of contamination and the exposure of employees, consumers, food, and surfaces to vomitus or fecal matter.

Observed residues along interior white panel food contact surface area of ice machine. Advised PIC ice machine shall be cleaned at a frequency specified by the manufacturer.

Observed multiple stains throughout main kitchen area. Also, Observed damaged ceiling tiles at dry storage area. Advised PIC the physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products.

Observed residues on white panel of ice machine. Advised PIC ice machine shall be cleaned at a frequency specified by the manufacturer.

Observed multiple sauce bottles not labeled at cookline. Advised PIC label information shall include: the common name of the food.

Observed cooked chicken wings cooling covered tightly in cooler drawer. Advised PIC when cooling items shall be cooled Loosely covered, or uncovered if protected from overhead contamination during the cooling period to facilitate heat transfer from the surface of the food. COS: Had PIC remove lid from cooked chicken wings.

Observed stains on ceiling at 3-compartment area and at cookline area. Advised PIC the physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products.

Observed absorbent tiling at cookline area. Advised PIC Nonabsorbent for areas subject to moisture such as food preparation areas, walk-in refrigerators, warewashing areas, toilet rooms, mobile food service unit servicing areas, and areas subject to flushing or spray cleaning methods.

Observed TCS foods (sliced cheese, pulled pork, and ham) stored in the temperature danger zone above 41F. Advised PIC TCS foods shall be kept at 41 degrees F or below. COS: Products discarded

Observed pico and sliced tomatoes cooling in the walk in cooler cooling with the lids tightly on. Advised PIC on proper cooling methods. COS: Lid were removed and replaced with saran wrap.