Cafe' Academy

Observed high temperature dish machine not able to achieve a utensil surface temperature of 160F using an irreversible temperature indicator. After being cleaned, equipment food-contact surfaces and utensils shall be sanitized in: Hot water mechanical operations by being cycled through equipment that is set up according to the Rule and achieving a utensil surface temperature of 160ºF (71ºC) as measured by an irreversible registering temperature indicator or using alternative approved methods. Check dish machine so that it runs according to manufacturer specifications, and sanitize dishes in 3-compartment sink using alternative method if necessary until unit is maintained properly.

Observed dish pans stored wet stacked on top of each other, not allowing equipment to air dry. After cleaning and sanitizing, equipment and utensils: Shall be air-dried or used after adequate draining before contact with food. Employees instructed so the containers/pans can be rearranged to properly air dry. Recommend supplying facility with sufficient storage for their dishes.

Observed meatballs in pasta holding at 110F while pasta was on the steam table. Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C) or below or 135°F (57°C) or above. Facility staff removed meatball pasta from steam table, and had it reheated in the oven.

Observed lack of managerial control with multiple violations of priority items during inspection. Based on the risk of foodborne illness inherent to the food service operation, during inspections and upon request, the person in charge shall demonstrate to the Health Authority knowledge of foodborne disease prevention, application of the Hazard Analysis Critical Control Point principles, and the requirements of this Chapter. The person in charge shall demonstrate this knowledge in one of the following ways: (a) Compliance with Chapter. Complying with this Chapter by having no violations of Priority Items during the current inspection; Pf (b) Certified Food Service Manager. Being a certified food service manager who has shown proficiency of required information through passing a test that is part of an accredited program; Pf or (c) Correct Answers to Food Safety Questions. Responding correctly to the inspector's questions as they relate to the specific food operation. Certified Food Safety Manager will train staff on appropriate food safety rules and procedures in relation to the observed violations. Recommend having a CFSM for each shift.

Observed dish pans with food debris still on them while stored in clean dish area. Utensils and food-contact surfaces of equipment shall be sanitized before use after cleaning. Dishes with food debris taken to be re-washed and sanitized.

Observed dish machine not able to heat food contact surfaces to 160F. After being cleaned, equipment food-contact surfaces and utensils shall be sanitized in: Hot water mechanical operations by being cycled through equipment that is set up as specified under subsections (6)(e), (l), and (m) of this Rule and achieving a utensil surface temperature of 160ºF (71ºC) as measured by an irreversible registering temperature indicator. Recommended to staff to have the dish machine serviced. Until repaired, PIC instructed to use sanitizer compartment of 3-compartment sink to sanitize dishes properly.

Observed containers of buttermilk, milk, and pasta salad with expired "use by" dates on them. Time/temperature control safety foods that are labeled as “keep refrigerated” and that are for sale or service to the consumer or used as an ingredient in other foods shall be immediately discarded and shall not be sold, served, or used after the manufacturer’s expiration date or the sell-by date. These expired items were discarded.

Observed dish pans stored wet stacked on top of each other, not allowing equipment to air dry. After cleaning and sanitizing, equipment and utensils: Shall be air-dried or used after adequate draining before contact with food. Employees instructed so the containers/pans can be rearranged to properly air dry.

Observed dish machine is not operating properly according to the data plate. For example, rinse temperature was not reaching 180F for over 12 seconds. Equipment shall be maintained in a state of repair and condition that meets the requirements of 511-6-1.

Observed multiple time/temperature control for safety foods above 41°F in the walk-in cooler. Time/temperature control for safety food shall be maintained at 41°F (5°C) or below when cold holding. PIC to keep door to walk-in cooler shut as much as possible. TCS items that have been above 41F or above for over 2 hours discarded. Food items needed for today to be re-located to smaller cooler, so walk-in can adjust properly. Repair/adjust auto-closer for walk-in cooler. Contact maintenance for repairs if necessary. PIC discarded leftover food items, and kept door shut.

Observed can opener blade soiled with food debris. Equipment food-contact surfaces and utensils shall be clean to sight and touch. Clean can opener blade as much as possible. PIC placed can opener to be washed, rinsed, and sanitized in ware wash area.

Observed sour cream containers with a manufacture use by date of 10/25/2024. time/temperature control safety foods that are labeled as “keep refrigerated” and that are for sale or service to the consumer or used as an ingredient in other foods shall be immediately discarded and shall not be sold, served, or used after the manufacturer’s expiration date or the sell-by date. PIC discarded sour cream.

Observed container of fish fry seasoning cracked/chipped. Multiuse food-contact surfaces shall be: Smooth; Free of breaks, open seams, cracks, chips, inclusions, pits, and similar imperfections. Replace chipped/cracked containers when necessary.

Observed salads holding on prep top/serving line cooler above 41F. Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. PIC stated salads were prepared 2 hours previously. Salads to be sold or discarded by 12:30om. Either maintain cold hold food items at 41F or below or use a time as a public health control policy.

Observed reach in cooler in main kitchen holding time/temperature control for safety foods above the required temperature of 41F. Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. PIC discarded items like cut tomatoes that have been in the cooler overnight, then adjusted the cooler thermostat, and rearranged items for proper air flow.

Observed shedded cheese in container sitting on counter without temperature control with a temperature of 60F. Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C) or below. PIC added an ice bath under the shredded cheese container. EHS educated PIC about Time as a Public Health Control as an alternative procedure.

Facility has no testing devices for dish washer. In hot water mechanical warewashing operations, an irreversible registering temperature indicator shall be provided and readily accessible for measuring the utensil surface temperature. Supply facility with irreversible registering temperature indicators. Examples shown to PIC.