Angels Cafe

Observed during the course of this inspection that the facility had a box of foam cups on the floor in the storage room. CA: Glynn EH instructs management to ensure that all single use items are stored at least 6 inches off of the floor in a clean, dry location.

Observed during the course of this inspection that the facility prep top cooler lower door handles displayed old dry food residue on them. COS: Management cleaned and sanitized. CA: Glynn EH instructs management to ensure that all non food contact surfaces such as door handles are cleaned often enough to prevent the buildup of residues.

Observed during the course of this inspection that the facility back storage area had a buildup of dirt/debris in corners of the room. CA: Glynn EH instructs management to ensure that the back storage area and the entire physical facility is being cleaned often enough to prevent dirt/debris buildup.

Observed two sanitizer buckets with Quat. sanitizer (Tablets) with a concentration around 600ppm being used in the kitchen area at the time of this inspection. COS: Management diluted sanitizer solutions. EH instructed management to use test strips in order to check the concentration of sanitizer after making the sanitizer solution. CA: Quat. sanitizer solutions must be kept within the allowed concentration range of 200ppm to 400ppm to avoid toxic chemical contamination.

Observed a tray of cooked chicken being stored uncovered in a reach-in cooler in the kitchen area at the time of this inspection. COS: Manager covered chicken. CA: All food must be stored covered to avoid vertical contamination.

Observed that soda fountain nozzles had residual soda buildup in food contact surfaces at the time of this inspection. CA: All food contact surfaces shall be washed and sanitized periodically to avoid contamination.

Observed during the course of this inspection that the facility had a sanitizer bucket stored on top of a counter where it created a contamination risk to single service items. COS: Bucket was place inside of a low cabinet below all other items. CA: Management stated that staff will be trained to store all chemical sanitizer in areas that they do not create a contamination risk.

Observed during the course of this inspection that the facility had multiple areas that displayed significant dirt/debris and old food/grease buildup on walls. CA: Glynn EH instructs management to increase the deep cleaning schedule to address the identified areas and to adjust the facility cleaning schedule so that the buildup does not accumulate.

Observed during the course of this inspection that the facility was thawing frozen chicken breast without the use of cool running water in a sink. COS: Chicken was moved to the appropriate sink and placed under cool running water. CA: Management stated that staff will be trained to properly thaw all frozen meats under cool running water inside of the appropriate sink.

Observed during the course of this inspection that the facility did not have any test strips for the steramine quat solution that were in date. CA: Management stated that in date test strips will be ordered for establishment and staff would be trained to discard expired strips and have new ones ordered.

Observed during the course of this inspection that the inside of cabinets in the dining room and the tops of cooling units in the main kitchen displayed buildup of dust/debris. CA: Management stated that the cleaning frequency of the non food contact surfaces would be increased.

Observed during the course of this inspection that the facility has multiple "cooling fans" oriented to blow over food prep surfaces or stored on top of food prep surfaces that displayed a significant buildup of dust/grease and old food particles. CA: Management stated that the fans will be cleaned before use to prevent the contamination of food prep surfaces.