D'CUBAN CAFE 2

[511-6-1.05(6)(n)] Observed chlorine sanitizer being used in sanitizer buckets that is not approved to be used for food contact surfaces and is not EPA registered. CA: If another solution of a chemical is used, the permit holder shall demonstrate to the Health Authority that the solution achieves sanitization and the use of the solution shall be approved. Advised to obtain a sanitizer that is approved to be used for food contact surfaces and is EPA registered by the end of the day.

Observed lids of 2 bulk food containers cracked in half. CA: Equipment shall be maintained in a state of good repair. COS: PIC discarded broken lids and covered both containers with plastic wrap.

Observed chlorine dishwasher measuring 0ppm.

CA: Utensils and food-contact surfaces of equipment shall be sanitized before use after cleaning.

COS: PIC fixed the dishwashing machine. Final measurement at 100ppm chlorine.

Observed employee soaping a container, rinsing it, and placing it on a drying rack without sanitizing it beforehand.

CA: Utensils and food-contact surfaces of equipment shall be sanitized before use after cleaning.

COS: Employee rewashed the containers that were not washed using appropriate manual dish washing methods. PIC made sure employees understand the proper manual dishwashing methods.

Observed an employee prepare food that was ready to be served then pat other employee's shoulder and fail to change the gloves.

CA: If used, 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: Employee washed their hands and changed the gloves.

Observed multiple TCS food items (shredded chicken, pork) in a reach in cooler exceeding 41 degrees Fahrenheit.

CA: 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: PIC voluntarily discarded the TCS food items that were exceeding 41 degrees F. The TCS food items were prepared on April 23rd, therefore, too much time has passed.

Observed shredded chicken that was cooling at 78 degrees F, person in charge stated that it had finished cooking over 2.5 hours prior.

CA: Cooked time/temperature control for safety food shall be cooled: Within 2 hours from 135°F (57°C) to 70°F (21°C); and within a total of 6 hours from 135°F (57°C) to 41°F (5°C) or less.

COS: PIC voluntarily discarded the chicken.

Observed chlorine dishwasher measuring 0ppm.

CA:A chlorine solution shall have a minimum temperature based on the concentration of the solution of 50-100ppm.

Discussed with PIC to have the dishwasher serviced and use three compartment sink until the issue with the dishwasher is resolved.

Observed employee rinse a ladle under the water with detergent and not sanitize the utensil at the end.

CA: Utensils and food-contact surfaces of equipment shall be sanitized before use after cleaning.

COS: Employee properly washed, sanitized and placed the utensil to air dry before using it in the kitchen.

Observed beef dish cooling in very large container in ice bath with not enough ice to sufficiently cool the food. Additionally, observed shredded chicken and pork cooling in reach in cooler in an overcrowded and covered containers allowing no appropriate air flow for food to cool.

CA: 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: Placing the food in shallow pans separating the food into smaller or thinner portions, stirring the food in a container placed in an ice water bath;

2. When placed in cooling or cold holding equipment, food containers in which food is being cooled shall be loosely covered, or uncovered if protected from overhead contamination during the cooling period to facilitate heat transfer from the surface of the food.

COS: Beef dish was placed in more shallow pans and into an ice bath. Shredded chicken and pork were discarded as the food was not cooled down over 24 hours later.

Observed at least seven dead cockroaches on the floor behind a shelf.

CA: Dead insects, rodents, and other pests shall be removed from control devices and the premises at a frequency that prevents their accumulation, decomposition, or the attraction of pests.

COS: PIC voluntarily removed the dead cockroaches.