CAFE RIVKAH

Observed employee drinking from coffee cup in main kitchen, next to prep top cooler and shelf. C/A: Employees shall consume food only in approved designated areas separate from food preparation and serving areas, equipment or utensil areas and food storage areas. However, drinking from a single service beverage cup with a secure lid and straw that is handled to prevent contamination of the employee’s hands, the container, exposed food, clean equipment, utensils and linens, unwrapped single-service and single-use articles will be allowed. COS: PIC instructed employee to drink only in approved areas.

Observed breads sitting on the front service counter top (diagonally across from the front door) uncovered and unprotected from contamination. C/A: All food, whether on display, being prepared for service or placed for consumer self-service must be protected from contamination from consumers standing or sitting within eight feet of the food, except that table side finishing as approved by the Health Authority and hibachi grills will be allowed when food preparation is for immediate service. COS: Breads removed

Observed several items inside walk-in cooler (main kitchen) cold holding above 41F. Observed several items inside prep-top cooler 1 (main kitchen) cold holding above 41F. C/A: TCS food shall be maintained at 41°F (5°C) or below at all times COS: Discarded

Observed black mold-like accumulations inside ice machine and on ice scoop (front service). C/A: Equipment food-contact surfaces and utensils shall be clean to sight and touch.

Observed the walk-in cooler not being able to maintain TCS foods at 41F or below (ambient 45F). C/A: Ensure cold holding equipment is in good repair.

Observed large cart holding several dishes completely blocking hand sink next to 3 compartment sink (main kitchen). C/A: A handwashing sink shall be maintained so that it is accessible at all times for employee use. COS: Cart removed.

Observed that menu lacks a consumer advisory for undercooked eggs.

C/A: if an animal food such as beef, eggs, fish, lamb, pork, poultry, or shellfish is served or sold raw, undercooked, or without otherwise being processed to eliminate pathogens, the permit holder shall inform consumers of the significantly increased risk of consuming such foods by way of a disclosure and reminder

2. Disclosure shall include: (i) A description of the animal-derived foods, such as “oysters on the half shell (raw oysters),” “rawegg Caesar salad,” and “hamburgers (can be cooked to order); or (ii) Identification of the animal-derived foods by asterisking them to a footnote that states that the items are served raw or undercooked, or contain (or may contain) raw or undercooked ingredients.

3. The reminder shall include asterisking the animal-derived foods requiring disclosure to a footnote that states:

(i) Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness; or (ii) Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions.

Observed vegetarian chili in walk-in cooler (main kitchen) tightly covered in large pot while cooling. C/A: Food 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: Covered loosely