THE CAFE

Observed diced tomatoes measuring 44F stored inside the drink cooler next to the coke machined, diced tomatoes at 44F and black beans measuring 55*F stored inside the prep top cooler. CA: Advised PIC 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. COS: Items were discarded during time of inspection

Observed the hand sink blocked by 3 carts. CA: Advised PIC a handwashing sink shall be maintained so that it is accessible at all times for employee use. COS: PIC relocated the carts during time of inspection

Observed cooked chicken cooked in the oven and stored inside a container in the reach-in cooler covered with plastic wrap measuring 71F and 2 containers of salad base stored inside plastic containers just prepared measuring 62F, and cheese grits, regular grits and sausage gravy cooling on the meat sink drain boards cooling at room temperature. CA: Advised PIC . Cooling shall be accomplished in accordance with the time and temperature criteria specified under DPH Rule 511-6-1-.04(6)(d) by using one or more of the following methods depending on the type of food being cooled:

(i) Placing the food in shallow pans; Pf

(ii) Separating the food into smaller or thinner portions; Pf

(iii) Using rapid cooling equipment; Pf

(iv) Stirring the food in a container placed in an ice water bath; Pf

(v) Using containers that facilitate heat transfer; Pf

(vi) Adding ice as an ingredient; Pf or

(vii) Other effective methods. Pf

2. When placed in cooling or cold holding equipment, food containers in which food is being cooled shall be:

(i) Arranged in the equipment to provide maximum heat transfer through the container walls; and

(ii) Loosely covered, or uncovered if protected from overhead contamination during the cooling period to facilitate heat transfer from the surface of the food.

Observed the sandwich prep top unit holding at 44*F. CA: Advised PIC equipment shall be maintained in a state of repair and condition that meets the requirements specified under subsections (1) and (2)of this Rule.

2. Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications.

3. Cutting or piercing parts of can openers shall be kept sharp to minimize the creation of metal fragments that can contaminate food when the container is opened.

Observed side table can open stored as clean with food debris present along the magnetic strip. CA: Advised PIC Equipment food-contact surfaces and utensils shall be clean to sight and touch. COS: Food employee complied and placed the can opener inside the 3-compartment sink to be re-washed and sanitized

Observed chicken stored inside the reach-in cooler measuring 48F cooked at 9AM stored inside a container with the lid secured and 2 salads stored inside the display case next to the drink machine measuring 50F prepared and placed inside plastic containers closed not properly cooling during time of inspection. CA: Advised PIC Cooling shall be accomplished in accordance with the time and temperature criteria specified under DPH Rule 511-6-1-.04(6)(d) by using one or more of the following methods depending on the type of food being cooled:

(i) Placing the food in shallow pans; Pf

(ii) Separating the food into smaller or thinner portions; Pf

(iii) Using rapid cooling equipment; Pf

(iv) Stirring the food in a container placed in an ice water bath; Pf

(v) Using containers that facilitate heat transfer; Pf

(vi) Adding ice as an ingredient; Pf or

(vii) Other effective methods. Pf

2. When placed in cooling or cold holding equipment, food containers in which food is being cooled shall be:

(i) Arranged in the equipment to provide maximum heat transfer through the container walls; and

(ii) Loosely covered, or uncovered if protected from overhead contamination during the cooling period to facilitate heat transfer from the surface of the food.

Observed several dishes stacked while wet in the dish pit. CA: Advised PIC equipment and Utensils, Air-Drying Required. After cleaning and sanitizing, equipment and utensils:

1. Shall be air-dried or used after adequate draining before contact with food

Observed several cutting boards (sandwich prep and individual) with deep with heavy stains in the main kitchen. CA: Advised PIC Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they cannot be resurfaced.

Observed display case next to the drink machine unable to hold TCS food items at 41*F or below (SEE TEMPERATURE LOG). CA: Advised PIC Equipment shall be maintained in a state of repair and condition that meets the requirements specified under subsections (1) and (2)of this Rule.

2. Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications.

3. Cutting or piercing parts of can openers shall be kept sharp to minimize the creation of metal fragments that can contaminate food when the container is opened.

Observed several dishes stored as clean with food debris present stored on the dish rack in the main kitchen. CA: Advised PIC Equipment food-contact surfaces and utensils shall be clean to sight and touch. COS: PIC removed dishes and placed at 3-compartment sink to be re-washed and sanitized

observed high heat dish machine not measuring 180*F. CA: Advised PIC Hot Water Sanitization Temperatures. If immersion in hot water is used for sanitizing in a manual operation, the temperature of the water shall be maintained at 171ºF (77ºC) or above. PIC has been advised to discontinue using and wash, rinse, sanitize at the 3-compartment sink until serviced

Observed microwave unclean to sight and touch. CA: Advised PIC Equipment food-contact surfaces and utensils shall be clean to sight and touch. COS: Food employee washed and sanitized during time of inspection

Observed food employee with a long beard handling food on the front service line. CA: Advised PIC Employees preparing or handling food shall use effective and clean, disposable or easily cleanable nets or other hair restraints approved by the Health Authority, worn properly to restrain loose hair including beards and mustaches longer than one half inch.

Observed several dishes stacked while wet in the dish pit and on the dish rack. CA: Advised PIC equipment and Utensils, Air-Drying Required. After cleaning and sanitizing, equipment and utensils:

1. Shall be air-dried or used after adequate draining before contact with food

Observed several cutting boards with deep cut grooves and stains in the main kitchen. CA: Advised PIC Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they cannot be resurfaced.

Observed food employee prepping food with gloved hands pick up a knife on the floor with gloved hands and continue food prep with the same gloves on. CA: Advised PIC single-use gloves shall be used for only one task such as working with ready-to-eat food or with raw animal food, used for no other purpose, and discarded when damaged or soiled, or when interruptions occur in the operation. COS: Food employee discarded food item and removed gloves and washed hands during time of inspection

Observed PIC unable to provide employee health agreement form during time of inspection. CA: Advised PIC The permit holder shall require food employees and conditional employees to report to the CFSM and person in charge, information about their health and activities as they relate to diseases that are transmissible through food.

Observed side table can opener and metal pans stacked stored as clean with food debris. CA: Advised PIC equipment food-contact surfaces and utensils shall be clean to sight and touch. COS: All dishes pulled and placed at the 3-compartment sink for cleaning during time of inspection

Observed expired 2023 food service permit posted in public view. CA: Advised PIC to obtain and post in public view

Observed food splatter along cooking equipment in the front food service area (fryer , grill, oven) in need of cleaning. CA: Advised PIC Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues.

Observed several different cheeses measuring temperatures above 41F (SEE TEMPERATURE LOG) during time of inspection. CA: Advised PIC TCS food items shall be maintained between 41F or below. COS: PIC replaced cheeses during time of inspection

Observed 2 employee beverages stored on the prep table in the main kitchen 1 without a lid and another without a straw and 1 employee beverage cup stored uncovered on the dish drying rack in the main kitchen. CA: Advised PIC drinking from a single-use cup with a lid and straw shall be used and shall be stored properly to avoid cross contamination. COS: PIC removed beverage cups during time of inspection

Observed food employee drop a cooking tray on the floor and rinse it off at the hand sink during time of inspection. CA: Advised PIC the hand sink shall be used for hand washing purposes only. COS: PIC took utensil to the 3-compartmet sink for proper wash, rinse and sanitizing

Observed food employee dump personal drink cups out inside the hand sink and store them there during time of inspection. CA: Advised PIC the hand sink shall only be used for hand washing purposes. COS: Food employee was informed and drink cups were relocated

Observed employee cellphone stored on top of clean metal pan stored on the dish rack during time of inspection.CA: Advised PIC Equipment food-contact surfaces and utensils shall be cleaned at any time during the operation when contamination may have occurred. COS: Food employee removed cellphone and dish was removed and placed inside 3-comparment sink to be rewashed

Observed several sauce bottles without labels during time of inspection. CA: Advised PIC working containers holding food or food ingredients that are removed from their original packages for use in the food establishment, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be clearly and legibly identified

Observed chicken salad tightly closed in the reach-in cooler covered and cooked chicken on the prep top not properly cooled down before service during time of inspection. CA: Advised PIC on proper cooling methods, chicken was removed and placed on ice due to time cooked and chicken salad lid was removed for proper air-flow

Observed chlorine used inside the 3-compartment sink in the main kitchen, facility unable to provide test strips during time of inspection. CA: Advised PIC a testing device shall be provided and used