CAFE DOMINICAN RESTAURANT

4-2A: .04(4)(c)1(iv)Observed multiple items in walk in cooler uncovered Food must be protected from cross contamination by storing the food in packages, covered containers, or wrappings, except for loosely covered, or uncovered containers in which food is being cooled if protected from overhead contamination. (C) Corrective Actions: all items covered

12A: .04(4)(q)Observed buckets of potatoes stored on floor in walk in cooler. Food shall be protected from contamination by storing the food:

1. in a clean dry location; (C)
2. where it is not exposed to splash, dust, or other contamination; (C) and
3. at least 6 inches (15 cm) above the floor. (C) Corrective Actions: items relocated from the floor

15A: .05(1)(a)Observed foil lining shelves Nonfood-contact surfaces of equipment that are exposed to splash, spillage, or other food soiling or that require frequent cleaning shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material. (C) Corrective Actions: foil removed from shelving.

6-1A: .04(6)(f)Time/temperature control for safety foods holding above 41°F in the walk-in cooler. Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P) Corrective Actions: The foods were discarded.

6-1B: .04(6)(f)Time/temperature control for safety foods removed from a non-functioning walk-in cooler and placed in oven for holding. Time/temperature control for safety food shall be maintained at 135°F (57°C) or above. (P) Corrective Actions: The food was discarded.

6-1C: .04(6)(d)Time/temperature control for safety foods cooling, which began yesterday at 11:00 PM, measured above 41°F between 9:41 AM and 9:45 AM on today. Cooked time/temperature control for safety food shall be cooled: 1) from 135°F (57°C) to 70°F (21°C) within 2 hours; and 2) from 70°F (21°C) to 41°F (5°C) or below within 4 hours (provided the food met the first limit). (P) Corrective Actions: The foods were discarded.

11C: .04(6)(c)Raw chicken was thawed in standing water at 78°F for one hour. Time/temperature control for safety food shall be thawed: 1) under refrigeration that keeps the food at 41°F or below; 2) completely submerged in running water with the temperature of the water at 70°F or below, and the no part of the food exceeding 41°F; 3) as a part of the cooking process. (C) Corrective Actions: The chicken was placed in the walk-in cooler.

15C: .05(7)(d)An accumulation of debris on the equipment. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. (C)

16B: .06(2)(d)Air gaps are not installed at the 3-compartment warewashing sinks in the bar and back areas, the ice machine, and the preparation sinks. A plumbing system shall be installed to preclude backflow of a solid, liquid, or gas contaminant into the water supply system at each point of use at the food service establishment, including on a hose bib if a hose is attached or on a hose bib if a hose is not attached and backflow prevention is required by law, by:

1. Providing an air gap; (P) or
2. Installing an approved backflow prevention devices. (P)

17C: .07(2)(a)Floor and wall tiles/panels are missing in the warewashing and preparation areas. Materials for indoor floor, wall, and ceiling surfaces under conditions of normal use shall be:

1. Smooth, durable, and easily cleanable for areas where food service establishment operations are conducted; (C) and
2. Nonabsorbent for areas subject to moisture such as food preparation areas, walk-in refrigerators, warewashing areas, toilet rooms, mobile food service unit servicing areas, and areas subject to flushing or spray cleaning methods. (C)

17C: .07(2)(a)Cove base is missing in the restrooms and certain areas of the preparation areas. In food service establishments in which cleaning methods other than water flushing are used for cleaning floors, the floor and wall junctures shall be coved and closed to no larger than one thirty-second inch (1 mm). (C)

18: .07(5)(k)Live roaches in the dry storage area. The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by:

1. routinely inspection incoming shipments of food and supplies; (C)
2. routinely inspecting the premises for evidence of pest; (C)
3. having a professional treat the facility; (Pf) and
4. eliminating harborage conditions. (C)

18: .07(5)(l)Rodent droppings in the dry storage area. The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by:

1. Routinely inspecting incoming shipments of food and supplies; (C)
2. Routinely inspecting the premises for evidence of pests; (C)
3. Using methods, if pests are found, such as trapping devices or other means of pest control as specified under subsections (6)(e), (6)(m), and (6)(n) of this Rule; (Pf) and
4. Eliminating harborage conditions.(C) Corrective Actions: The droppings were removed.

4-2B: .05(7)(a)1Observed mold like buildup on interior of the ice machine Equipment food-contact surfaces and utensils shall be clean to sight and touch. (Pf) Corrective Actions: Ice machine emptied and sanitized at the time of the inspection.

12B: .03(5)(g)Observed employee wearing watch while prepping food Food employees may not wear jewelry including medical information jewelry on their arms and hands while preparing food (except for a plain ring such as a wedding band). (C) Corrective Actions: watch removed