INTERNATIONAL CAFE

Observed grease and food debris build-up along the sides of the fryer and the grill. CA: Advised PIC nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris

Observed the gaskets along the reach-in cooler unclean with food debris. CA: Advised PIC nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues.

Observed dried up food splatter along the wall in the main kitchen next to the stove. CA: 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 employee personal items (bookbags, cellphones) stored mixed in with seasonings in the dry storage area. CA: Advised PIC Lockers or other suitable facilities shall be located in a designated room or area where contamination of food, equipment, utensils, linens and single-service and single-use articles cannot occur. COS: PIC removed items and placed in designated area

Observed 3 containers of cooked rice stored inside the walk-in cooler cooked at 11AM inside metal containers stacked on top of each other with the lids secured. 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. COS: Lids were turned sideways to allow air flow during time of inspection

Observed heavy grease and food build-up on the cart in front of the grill holding carrots and celery. CA: Advised PIC nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.

Observed dried up sauce accumulation build-up along the sauce bottle tops held on the prep top cutting board across from the grill. CA: Advised PIC Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues.

Observed dried up food splatter along the wall in the main kitchen next to the stove. CA: 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 scoop stored inside a bulk container with the handle in direct contact with the rice during time of inspection. CA: Advised PIC During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored:

1.Except as specified under paragraph 2 of this subsection, in the food with their handles above the top of the food and the container;

2.In food that is not time/temperature control for safety food with their handles above the top of the food within containers or equipment that can be closed, such as bins of sugar, flour, or cinnamon;

3.On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized at a frequency specified under DPH Rule 511-6-1-.05(7)(b) and (8)(a);

4.In running water of sufficient velocity to flush particulates to the drain, if used with moist food such as ice cream or mashed potatoes;

5. In a clean, protected location if the utensils, such as ice scoops, are used only with a food that is not time/temperature control for safety food; or

6. 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 specified under DPH Rule 511-6-1-.05(7)(b)3(vi). COS: PIC complied by removing the scoop from the rice and placing it inside the 3-compartment sink to be washed, rinsed and sanitized during time of inspection

Observed metal pans stacked while wet above the 3-compartment sink during time of inspection. 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; and

2. May not be cloth dried except that utensils that have been air-dried may be polished with cloths that are maintained clean and dry.

Observed reach-in cooler gaskets with food debris present. CA: Advised PIC Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues.

Observed racks inside the walk-in cooler heavily rusted during time of inspection. CA: Advised PIC nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues.

Observed heavy grease debris accumulation underneath the cooking equipment underneath the ventilation hood and along the fryer. CA: 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 employee cellphone stored on top of box of parchment paper, and an employees drink stored on a rack with dry seasonings during time of inspection. CA: Advised PIC 1. Areas designated for employees to eat, drink, and use tobacco shall be located so that food, equipment, linens, and single-service and single-use articles are protected from contamination.

2. Lockers or other suitable facilities shall be located in a designated room or area where contamination of food, equipment, utensils, linens and single-service and single-use articles cannot occur. COS: PIC complied by removing all items and created an employee personal item shelve to prevent cross contamination during time of inspection

Observed facility partial cooking chicken wings, Observed chicken wings stored beside the fryer and inside the walk-in cooler partially cooked. CA: Advised PIC Non-Continuous Cooking of Raw Animal Foods. Raw animal foods that are cooked using a non-continuous cooking process shall be:

1. Subject to an initial heating process that is no longer than sixty minutes in duration; P

2. Immediately after initial heating, cooled according to the time and temperature parameters as specified in subsection (6)(d) of this Rule for cooked time/temperature control for safety food; P

3. After cooling, held frozen or cold, as specified for time/temperature control for safety food as specified in subsection (6)(f) of this Rule;P

4. Prior to sale or service, cooked using a process that heats all parts of the food to a temperature for a time as specified under subsection (5)(a)1-3 of this Rule; P

5. Cooled according to the time and temperature parameters specified for cooked time/temperature control for safety food as specified in 2 of this subsection if not either hot held as specified in subsection (6)(f) of this Rule, served immediately, or held using time as a public health control as specified in subsection (6)(i) of this Rule after complete cooking; P and

6. Prepared and stored according to written procedures that:

(i) Have obtained prior approval from the Health Authority; Pf

(ii) Are maintained in the food service establishment and are available to the Health Authority upon request; Pf

(iii) Describe how the requirements specified in paragraphs 1 through 5 of this subsection are to be monitored and documented by the permit holder and the corrective actions to be taken if the requirements are not met; Pf

(iv) Describe how the foods, after initial heating, but prior to complete cooking, are to be marked or otherwise identified as foods that must be cooked as specified in paragraph 4 of this subsection prior to being offered for sale or service; Pf and

(v) Describe how the foods, after initial heating but prior to cooking as specified in paragraph 4 of this subsection, are to be separated from ready-to-eat foods as specified in subsection (4)(c)1 of this Rule. Pf. COS: PIC fully cooked chicken wings due to holding time

Observed foil lining equipment under the flat top grill and above the stove in the main kitchen. CA: Advised PIC utensils and food-contact surfaces of equipment shall be made of materials that do not allow the migration of deleterious substances or impart colors, odors, or tastes to food and under normal use conditions, and shall be: P safe P, durable, corrosion-resistant, and nonabsorbent.

Observed heavy grease debris accumulation underneath the cooking equipment underneath the ventilation hood and along the fryer. CA: 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 food employee drinks stored with facility related items on the dry storage shelf and inside the walk-in cooler. CA: Advised PIC areas designated for employees to eat, drink, and use tobacco shall be located so that food, equipment, linens, and single-service and single-use articles are protected from contamination. COS: PIC removed items and placed in designated area

Observed several TCS food items stored inside the walk-in cooler measuring temperatures above 41*F(SEE TEMPERATURE LOG). 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 or. COS: PIC placed all items on ice due to holding time and discarded white rice

Observed black substance along the white panel inside the ice machine. CA: Advised PIC Equipment food-contact surfaces and utensils shall be clean to sight and touch. COS: PIC cleaned and sanitized during time of inspection

Observed 2023 food service permit posted during time of inspection. CA: Advised PIC to obtain and post the most current permit in public view

Observed inspection report not visible, posted behind drink station and cooler. CA: Advised PIC The most current inspection report shall be prominently displayed in public view at all times, within fifteen feet of the front or primary public door and between five feet and seven feet from the floor and in an area where it can be read at a distance of one foot away. COS: PIC moved inspection report near cash register during time of inspection

Observed several metal pans stacked wet above the 3-compartment sink on the dish rack. CA: Advised PIC to allow proper air drying before stacking

Observed foil and cardboard used to line equipment in the main kitchen. CA: Advised PIC Utensils and food-contact surfaces of equipment shall be made of materials that do not allow the migration of deleterious substances or impart colors, odors, or tastes to food and under normal use conditions, and shall be: P safe P, durable, corrosion-resistant, and nonabsorbent

Observed several employee drinks stored mixed with facility related items on the dry storage shelves. CA: Advised PIC areas designated for employees to eat, drink, and use tobacco shall be located so that food, equipment, linens, and single-service and single-use articles are protected from contamination. COS: PIC relocated all drinks during time of inspection