Cafe Au-Lait

Observed combined ready-to-eat potentially hazardous food held more than 24 hours not date marked according to earliest date of opening/preparation (Chicken salad, Tuna salad, sliced tomatoes, opened cheese etc). CA: Educated PIC on proper date marking procedures. xcept when packaging food using a reduced oxygen packaging method, and except as specified in paragraphs 4 and 5 of this subsection, refrigerated, ready-to-eat, time/temperature control for safety food prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, when held at a temperature of 41°F (5°C) or below for a maximum of 7 days. The day of preparation shall be counted as Day 1. Pf

Observed wet cloth on prep table in front kitchen area COS: pic placed in sanitizer bucket. 1. Cloths in-use for wiping food spills from tableware and carry-out containers that occur as food is being served shall be: (i) Maintained dry; and (ii) Used for no other purpose. 2. 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 (ii) Laundered daily. 3. Cloths in-use for wiping surfaces in contact with raw animal foods shall be kept separate from cloths used for other purposes.

Observed ice machine in disrepair. Good Repair. All physical facilities shall be maintained in good repair. CA: Advised pic to have fixed.

Observed combined ready-to-eat potentially hazardous food held more than 24 hours not date marked according to earliest date of opening/preparation (Chicken salad, Tuna salad, sliced tomatoes, opened cheese etc). CA: Educated PIC on proper date marking procedures. xcept when packaging food using a reduced oxygen packaging method, and except as specified in paragraphs 4 and 5 of this subsection, refrigerated, ready-to-eat, time/temperature control for safety food prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, when held at a temperature of 41°F (5°C) or below for a maximum of 7 days. The day of preparation shall be counted as Day 1. Pf

Observed fountain nozzle with a build-up of mold-like debris. CA: Advised PIC to frequently clean nozzles. 3. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.

During the time of the inspection, observed a lid container in the sink and croissants placed on top of the sink. CA: advised PIC to only use hand sink for handwashing only. A handwashing facility may not be used for purposes other than handwashing. Pf

Observed several items such as the cutting board, microwave, and grill hood with build up of debris. CA: PIC will establish new cutting boards and educate staff on cleaning weekly. Equipment food-contact surfaces and utensils shall be clean to sight and touch. Pf.

Observed no handwashing sign provided at hand sink. CA: Advised PIC to provide signs at both hand sinks. Handwashing Signage. A sign or poster that notifies food employees to wash their hands shall be provided at all handwashing sinks used by food employees and shall be clearly visible to food employees.

Observed failure to provide inspection report at drive-thru window. CA: Advised PIC to post most recent inspection report at drive-thru window. Food service establishments with drive-thru windows will post the current inspection report, and also have the inspection report posted so that a minimum of the top one-third of a copy of the current inspection report is visible through each window allowing customers to easily read the score, date of inspection and establishment information.