Cafe' Frederica

Observed a sanitizer bucket with a Quat. sanitizer solution below (0ppm) the allowed concentration range of 200ppm to 400ppm at the time of this inspection. COS: Discarded and made new solution. EH reminds staff to check sanitizer concentration using test strips. CA: Quat. sanitizer solutions shall be kept within the allowed concentration range of 200ppm to 400ppm to avoid contamination.

Observed a container with gravy as well as a container with sausages being cold held past 7 days, with dates of 04/14 and 04/15 respectively at the time of this inspection. COS: Items discarded. CA: A food that requires datemarking shall be discarded if it exceeds 7 days.

Observed multiple TCS food items (3 rewrapped unsliced logs of ham, 1 container with salad dressing, 1 container with soup and 1 large container with pasta salad) being cold held throughout the facility without a date label at the time of this inspection. COS: Items discarded. CA: Refrigerated, ready-to-eat, time/temperature control for safety food prepared and or store bought and opened/rewrapped 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.

Observed three pitchers with sweet tea and water being left uncovered on counter in the kitchen area at the time of this inspection. COS: Staff covered items. CA: Food must be stored covered to prevent vertical contamination.

Observed during the course of this inspection that the facility dish machine was not dispensing sanitizer. COS: Management discontinued use of the machine and switched to 3 comp sink. CA: Glynn EH instructs management to have the machine serviced and repaired so that it is appropriately dispensing chlorine sanitizer at a range of 50-100ppm. Glynn EH instructs management to use 3 compartment sink to wash/rinse/sanitize items until repairs are made.

Observed three boxes of veal being stored directly on the floor in walk in cooler at the time of this inspection. COS: Management removed boxes from floor. CA: Food shall be protected from contamination by storing the food at least 6 inches (15 cm) above the floor.

Observed a bag of biscuits and a bag of cinnamon rolls stored uncovered in the walk in freezer at the time of this inspection. COS: Management covered bags. CA: All food must be stored covered to prevent vertical contamination.

Observed during the course of this inspection that the facility dish machine was not dispensing sanitizer. COS: Management discontinued use of the machine and switched to 3 comp sink. CA: Glynn EH instructs management to have the machine serviced and repaired so that it is appropriately dispensing chlorine sanitizer at a range of 50-100ppm. Glynn EH instructs management to use 3 compartment sink to wash/rinse/sanitize items until repairs are made.

Observed two sanitizer buckets being stored on top of shelves by food items (corn beef, cinnamon) and equipment (Coffee machine) in the cooking area and the dessert area at the time of this inspection. COS: Management moved sanitizer buckets to bottom shelves. CA: Poisonous or toxic materials shall be stored so they cannot contaminate food, equipment, utensils, linens, and single-service and single-use articles by locating the poisonous or toxic materials in an area that is not above or around food, equipment, utensils, linens, and single-service or single-use articles.

Observed during the course of this inspection that corned beef and egg wash were being held in an ice brick at temps above 41 deg f on the main cook line. COS: Food items were discarded. CA: Glynn EH instructs management to train staff that all TCS food items must be stored at internal temps of 41 deg f or above.

Glynn EH instructa management to create a temperature monitoring system so that staff is monitoring internal temps of foods throughout the work day and making adjustments and discarding out of temp foods when necessary.

Observed during the course of this inspection that the facility dish machine was not dispensing sanitizer. COS: Management discontinued use of the machine and switched to 3 comp sink. CA: Glynn EH instructs management to have the machine serviced and repaired so that it is appropriately dispensing chlorine sanitizer at a range of 50-100ppm.

Glynn EH instructs management to continue to only use the 3 comp sink for wash/rinse/sanitization of items until repairs are made.

Observed during the course of this inspection that the facility ice machine displayed buildup on internal food contact surfaces. CA: Glynn EH instructed management to not use the ice machine till it has been clean and sanitized internally. Management stated that the service provider is in charge of all maintenance and immediately contacted them.

Glynn EH instructs management to acquire ice for drinks from an approved vendor until the on site unit can be cleaned and sanitized.

Observed food items (Sausage, deli meat, raw chicken) being out of the allowed 41 F on RI cooler by the cooking line and RI cooler on back area by display cooler at the time of this inspection. CA: All temperature control for safety food items must be kept bellow or at 41F to avoid food contamination.

Observed water dripping on boxes of strawberries and blueberries from cooling unit in WI cooler at the time of this inspection. CA: Manager stated that food items will be washed, and disinfected before use and these will be moved as to avoid further contamination. Packaged food may not be stored in direct contact with ice or water if the food is subject to the entry of water because of the nature of its packaging, wrapping, or container or positioning in the ice or water.

Observed during the course of this inspection that the facility had corned beef hash stored on an ice bath at 44/45 deg f as well as cooked potatoes stored without an attempt at refrigeration at 50 deg f. COS: Management discarded the items. CA: Management stated that staff will be trained to keep all cold held tcs foods at 41 deg f or below while in storage awaiting use.

Observed during the course of this inspection that the facility had multiple containers of gravy dated 12/12/2023 that were at 46/45 deg f. COS: Management discarded the containers of gravy. CA: Management stated that staff will be trained that all cooked then cooled tcs foods must be cooled from cook temp to 70 deg f within 2 hrs and then from 70 deg f to 41 deg f or lower within 4 hrs for a total cooling time of 6 hrs.

Observed during the course of this inspection that the facilities CFSM certificate expired on 07/25/2023 more than 60 days ago. CA: Management stated that they are scheduled to take an accredited exam and will display the certification once completed.

Observed a significant amount of buildup on an internal plate of the facility ice machine. Once the plate was removed it exposed a severe amount of buildup on internal surfaces. COS: Management discarded all of the ice and removed the unit from service. CA: Management called the service technicians to have the machine taken apart cleaned and sanitized. Management stated that the internal surfaces will be cleaned and sanitized frequently enough to prevent contamination.

Observed mold-like substance on food contact surface of ice machine in bar area at the time of this inspection. CA: Manager stated ice machine will be drained and cleaned.

Observed ice build-up on boxes of sealed food in the WIF at the time of this inspection. CA: Manager stated ice machine will be drained and cleaned.

Observed wooden shelf with splinters loose in the back inside the dish area at the time of this inspection. CA: Manager stated the shelf would be sanded.

Observed grease build-up on hood filters in main kitchen at the time of this inspection. CA: Manager stated cleaning frequency will be increased.