SOUL FOOD CAFE

Observed raw chicken being thawed at room temperature. Discussed thawing methods. COS chicken placed inside cooler.

Observed spoons being used to dispense food being stored in stagnant water with temp way below 135F. CA. During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: 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.

COS. Utensils placed in hot water at 148F.

Observed employee shoes and jacket stored on shelf with drinks. CA. Areas designated for employees to eat, drink, use tobacco products and electronic devices shall be located so that food, equipment, linens, and single-service and single-use articles are protected from contamination

Observed raw chicken being thawed in stagnant water. Discussed thawing methods. COS water released from sink and cold-water tap was turned on.

Observed spoons being used to dispense food being stored in stagnant water with temp way below 135F. CA. During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: 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.

Observed food utensils submerged in solution at sanitizer sink with 0ppm sanitizer reading. COS sanitizer solution was remade to a solution of 200ppm quat.

Observed raw shelled eggs stored above ready to eat foods (cranberry sauce, cooked chicken). Foods shall be protected from contamination during storage by storing ready to eat foods above raw foods. Storage poster discussed with PIC. COS Items were rearranged, and eggs were removed and place on lower shelf and ready to eat foods on higher shelf.

Observed beef being thawed in stagnant water. Discussed thawing methods and thawing poster given to PIC. COS Beef was submerged in water in container and place under running water.