Coffee and Eggs

Observed several wet wiping cloths stored on counter next to coffee machine not stored in sani buckets. code:Cloths in-use for wiping counters and other equipment surfaces shall be: (i) Held between uses in a chemical sanitizer solution at a concentration specified under DPH Rule 511-6-1-.05(6)(n); and COS: Kitchen Staff stored cloths inside of sani buckets.

At the start of the inspection, the front door of the facility was open. code:Except as specified in paragraphs 2 through 5 of this subsection, outer openings of a food service establishment shall be protected against the entry of insects and rodents by: (i) Filling or closing holes and other gaps along floors, walls, and ceilings; (ii) Closed, tight-fitting windows; and (iii) Solid, self-closing, tight-fitting doors. 2. The requirements in paragraph 1 of this subsection does not apply if a food service establishment opens into a larger structure, such as a mall, airport, or office building, or into an attached structure, such as a porch, and the outer openings from the larger or attached structure are protected against the entry of insects and rodents. 3. Exterior doors used as exits need not be self-closing if they are: COS:PIC closed front door.

Observed several metal containers stacked wet that were stored clean at the front service area. code: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. COS:PIC rewashed pans and dried them properly.

Observed raw beef stored over raw salmon inside of prep top table at the front service area. code:Packaged and Unpackaged Food - Separation, Packaging, and Segregation. . Food shall be protected from cross contamination by: (i) Except as specified in paragraph (i)(III) of this subsection, separating raw animal foods during storage, preparation, holding, and display from: (I) Raw ready-to-eat food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw ready-to-eat food such as fruits and vegetables, P and (II) Cooked ready-to-eat food; and P (III) Frozen, commercially processed and packaged raw animal food may be stored or displayed with or above frozen, commercially processed and packaged, ready-to-eat food. COS: Kitchen staff fixed storage inside of prep top cooler.

Observed several TCS food items stored on top of the counter being held over 41F. See the temp log for those food items and temperatures. code:Time/Temperature Control for Safety Food, Hot and Cold Holding. 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 135°F (57°C) or above, except that roasts cooked to a temperature and for a time specified in subsection (5)(a)2 of this Rule and reheated using the same temperature and time conditions as cooking may be held at a temperature of 130°F (54°C) or above. P COS:PIC discarded food items and other food items were put in RIC or on ice.

Several working bottles of water and oils without common names were observed through the front service area. In addition, several cups of coffee were observed without proper labels. code:Food Storage Containers, Identified with Common Name of Food. Except for containers holding food that can be readily and unmistakably recognized, such as dry pasta, 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, in English, with the common name of the food. COS: PIC labeled all bottles and containers.

Observed several wet wiping cloths stored on counter not in sani buckets. code:Cloths in-use for wiping counters and other equipment surfaces shall be: (i) Held between uses in a chemical sanitizer solution at a concentration specified under DPH Rule 511-6-1-.05(6)(n); and COS: Kitchen Staff stored cloths inside of sani buckets.

Observed several metal containers stacked wet that were stored clean at the front service area. code: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. COS:PIC rewashed pans and dried them properly.

Facility did not have test strips at time of the inspection. code:(i) Sanitizing Solutions, Testing Devices. A test kit or other device that accurately measures the concentration in mg/L of sanitizing solutions shall be provided. Pf CA: Advised PIC to purchase test strips.

Observed no consumer advisory statement or reminder present on menu. Advised PIC to add a consumer advisory statement to menu and an asterisk beside foods served raw or undercooked.