CAFE FLAT

6-1A: .04(6)(f)Observed garlic butter, American cheese, eggs, and cut cabbage cold holding above 41F (see temperature log).// Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P) Corrective Actions: Food was discarded.//

2-2D: .07(3)(a)Observed soap dispenser at kitchen handwashing sink does not provide soap.// Each handwashing sink shall be provided with a supply of hand cleaning liquid, powder, or bar soap. (Pf) Corrective Actions: Soap was placed at handwashing sink.//

2-2D: .06(2)(o)Observed two bread pans and 2 flower bouquets in handwashing sink basin, preventing it from being used. SECOND CONSECUTIVE VIOLATION ON ROUTINE INSPECTION.// A handwashing sink shall be maintained so that it is accessible at all times for employee use. (Pf) Corrective Actions: Items were removed from handwashing sink. Bread pans were washed, rinsed, and sanitized.//

2-2D: .06(2)(c)Observed handwashing sink in restroom that does not provide hot water 85F or above.// A handwashing sink shall be equipped to provide tempered water at a temperature of at least 85ºF through a mixing valve or combination faucet. (Pf)

6-2: .04(6)(g)Observed several time/temperature control for safety foods that were prepared or opened more than 24 hours ago and did not bear a date mark label (American cheese slices, opened canned apple pie filling, several bags and containers of buttercream frosting, cream cheese frosting, pre-cooked chicken, bacon, condensed milk, milk, whipped cream). SECOND CONSECUTIVE VIOLATION ON ROUTINE INSPECTION.// Refrigerated, ready-to-eat time/temperature control for safety foods prepared and held in a food establishment for more than 24-hours shall be clearly marked to indicate the date of prep or the date by with the food shall be used/discarded for a maximum of 7 days. The day of preparation shall be counted as Day 1. (Pf) Corrective Actions: Person in charge knew when foods were prepared or opened. Date marks were added.//

2-2B: .03(5)(j)1&2Observed employee drink without lid or straw stored on prep surface Observed employee drink without lid or straw stored above food and prep area.// Employees shall consume food and drink only in approved designated areas separate from food preparation and serving areas, equipment or utensil areas and food storage areas (unless drinking from a single service beverage cup with a secure lid and straw that is handled to prevent contamination of the employee's hands, the container, exposed food, clean equipment, utensils and linens, unwrapped single-service and single-use articles). (C) Corrective Actions: Drinks were discarded.//

2-2D: .06(2)(o)Observed container of ham and spaghetti sauce stored in handwashing sink.// A handwashing facility may not be used for purposes other than handwashing. (Pf) Corrective Actions: Items were removed from sink.//

6-2: .04(6)(g)Observed multiple time/temperature control for safety foods (4 dessert mixes, red bean paste, hot dogs, kimchi, heavy cream, milk, mozzarella cheese, soy milk, frozen pastries) that were opened or prepared more than 24 hours ago and did not bear a date mark.// Refrigerated, ready-to-eat time/temperature control for safety foods prepared and held in a food establishment for more than 24-hours shall be clearly marked to indicate the date of prep or the date by with the food shall be used/discarded for a maximum of 7 days. The day of preparation shall be counted as Day 1. (Pf) Corrective Actions: Person in charge knew when items were opened and date marks were added.//

14A: .04(4)(k)Observed in-use utensils next to espresso machine in room temperature standing water. Observed scoops stored in chai powder and blueberries with handles touching the food.// During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: 1. in the food with their handles above the top of the food and the container; 2. in running water of sufficient velocity to flush particulates to the drain, if used with moist food such as ice cream or mashed potatoes; 3. in a clean, dry container; or 4. in a container of water if the water is maintained at a temperature of at least 135°F (57°C) and the container is cleaned at the required frequency. (C) Corrective Actions: Utensils in water will now be stored dry. Scoops were removed from containers.//