IRIE MON CAFE AND COCKTAILS

2-2D: .06(2)(o)Observed employee use handwashing sink to fill up a water bucket for cooking peas. Observed employee use handwashing sink to wash peppers.// A handwashing facility may not be used for purposes other than handwashing. (Pf) Corrective Actions: Instructed employee that the handwashing sink may only be used for handwashing. Peppers were washed in the vegetable sink.//

6-1C: .04(6)(d)Observed three containers of cooked goat that did not cool to 41F from the previous night (more than 6 hours ago).// 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: Food was discarded.//

11A: .04(6)(e)Observed facility cooling goat meat in full metal containers stacked closely together with lids in the walk-in cooler.// Foods shall be cooled using one or more methods approved by the health authority (i.e., small batches, thinner portions, ice wands, blast chillers, ice as an ingredient, placing in the walk-in cooler or walk-in freezer uncovered (or partially uncovered) as long as the food is protected from overhead contamination). (Pf, C) Corrective Actions: Person in charge was advised of proper cooling methods such as storing foods uncovered/loosely covered, using smaller containers, ice baths, and storing containers with adequate space between them.//

12B: .03(5)(g)Observed an employee handling fish while wearing two bracelets.// 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: Employee removed bracelets.//

14A: .04(4)(k)Observed several in-use utensils (tongs, spoons) stored in stagnant room temperature water.// 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 were washed, rinsed, and sanitized. Informed person in charge that if utensils are stored in stagnant water, the water must be 135F or above.//

2-2A: .03(2)(m)Employees working on site did not have any signed verification of acknowledgement of employee health reporting agreement. Food employees and conditional employees shall be informed in a verifiable manner of their responsibility to report to the person in charge information about their health and activities as they relate to diseases that are transmissible through food. (Pf) SECOND CONSECUTIVE VIOLATION Corrective Actions: Employees signed employee health reporting agreement.

6-1A: .04(6)(f)Multiple foods cold-holding above 41F in walk-in cooler (see temp log). Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P) SECOND CONSECUTIVE VIOLATION Corrective Actions: Items were discarded.

12C: .04(4)(m)Cloth towels in kitchen were not stored in sanitizer. Cloths in-use for wiping counters and other equipment surfaces shall be stored in sanitizer of the appropriate concentration in-between uses and laundered daily. (C) Corrective Actions: Cloths were placed into sanitizer.

15A: .05(1)(a)Walk-in cooler had ambient air temperature too high to hold foods below 41F. Equipment shall be maintained in a state of repair and condition that meets the requirements specified under subsections (1) and (2)of this Rule. (C)

2-2B: .03(5)(j)1&2Observed multiple employee drinks in unapproved containers (water bottles) on prep counters throughout kitchen. 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: Water bottles were discarded.

2-2D: .06(2)(c)Hand sink at server station is unable to get hot water. A handwashing sink shall be equipped to provide tempered water at a temperature of at least 100ºF (38ºC) through a mixing valve or combination faucet. (Pf)

14B: .05(10)(e) 1,2,4Observed multiple cups at server station stored uncovered. Clean equipment and utensils shall be stored in a self-draining position that allows air drying and covered or inverted. (C) Corrective Actions: Cups were inverted.