COURTYARD CAFE

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: FOUND 5 POUNDS OF CHICKEN SALAD AT 47.1F, 3 POUNDS OF CHEESE AT 47.2F, AND 2 POUNDS OF TURKEY AT 46.8F ALL IN THE 2 DOOR COOLER IN THE STORAGE ROOM. OPERATOR VOLUNTARILY DISCARDED AND DENATURED SAID ITEMS. INSTRUCTED FACILITY TO KEEP ANY POTENTIALLY HAZARDOUS FOODS AT 40F OR BELOW OR 140F OR ABOVE. CRITICAL CITATION ISSUED 7-38-005(A).

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: FOUND A SMALL LEAK AT THE FAUCET FOR THE DIPPER WELL. INSTRUCTED FACILITY TO REPAIR AND MAINTAIN.

NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS - Comments: NOTED FRUIT FLIES ON THE WALLS CEILING IN FRONT OF SELLING AREA AND REAR DISHWASHING AREA. APPROXIMATELY 50 LIVE FRUIT FLIES WERE OBSERVED IN THIS AREAS. MUST CLEAN AND SANITIZE AFFECTED AREAS. ADDITIONAL PEST CONTROL SERVICE IS NEEDED TO MINIMIZE OR ELIMINATE THE PEST ACTIVITY. SERIOUS VIOLATIONS 7-38-020.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: MUST CLEAN WALL IN REAR DISHWASHING AREA REMOVE DIRT AND DEBRIS.

NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS - Comments: NOTED FRUIT FLIES ON THE WALLS CEILING IN FRONT SELLING AREA AND REAR DISHWASHING AREA. APPROXIMATELY 50 LIVE FRUIT FLIES WERE OBSERVED IN THIS AREAS. MUST CLEAN AND SANITIZE AFFECTED AREAS. ADDITIONAL PEST CONTROL SERVICE IS NEEDED TO MINIMIZE OR ELIMINATE THE PEST ACTIVITY. SERIOUS VIOLATION ISSUED 7-38-020.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: MUST CLEAN WALL IN REAR DISHWASHING AREA REMOVE DIRT AND DEBRIS.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: FOUND NO BACKFLOW PREVENTION DEVICES AT ICE MACHINE AND COFFEE MACHINES.(CHECK VALVES)

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: FOUND NO BACKFLOW PREVENTION DEVICES AT ICE MACHINE AND COFFEE MACHINES.(CHECK VALVES)

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED - Comments: OBSERVED SEVERAL FOOD CONTAINERS NOT LABEL, INSTRUCTED MGR TO LABEL ALL BULK FOOD CONTAINERS.

CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES - Comments: DISPOSABLE CUPS ARE USED AS A MULTI-USE UTENSILS, INSTRUCTED TO USE PROPER UTENSILS.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: WALL UNDER 3-COMPARTMENT SINK NOT CLEAN, ACCUMMULATED FOOD DEBRIS NOTED, INSTRUCTED TO CLEAN AND MAINTAIN.

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: FOUND POTENTIALLY HAZARDOUS FOOD AT IMPROPER TEMPERATURE: COOKED MIXED VEGETABLES, STORED INSIDE THE REACH-IN COOLER AT TEMP OF 45.4F TO 46.7F. COLD FOOD MUST MAINTAIN TEMP OF 40.0F AND BELOW. PRODUCT DISCARDED AND DENATURED. POUNDS 4, VALUE OF $8, NO PROOF OF TEMPERATURE LOG PROVIDED. CRITICAL VIOLATION 7-38-005(A) H00070335-11

HANDS WASHED AND CLEANED, GOOD HYGIENIC PRACTICES; NO BARE HAND CONTACT WITH READY-TO-EAT FOODS. - Comments: POOR HYGIENIC PRACTICES . OBSERVED EMPLOYEE WORKING BY HERSELF HANDLING MONEY AND HANDLING READY TO EAT FOODS (SANDWICHES)NO HAND WASHING. LATER AFTER OTHER EMPLOYEE REPORT TO THEIR WORK STATION, OBSERVED EMPLOYEE NOT WASHING HANDS PRIOR TO PUT ON FOOD GLOVES. INFORMATION GIVEN ON HANDWASHING. CRITICAL VIOLATION: 7-38-010(A)H000070335-11

SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME - Comments: FOUND HIGH TEMP DISH MACHINE IN USE AT IMPROPER TEMPERATURE. AFTHER RUNNING THE MACHINE FOR 5 CYCLES. HOT WATER TEMP WAS BETWEEN 140F TO 160F. HOUSE ENGINEER ON SITE, ABLE TO FIX UNIT(WATER BOOSTER). PRESENTLY HOT WATER IS REACHING TEMP OF 185F. CRITICAL VIOLATION 7-38-030.H000070336-12.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: NEED TO CLEAN FLOOR UNDER THE SHELVES IN STORAGE AREA.

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: FOUND POTENTIALLY HAZARDOUS FOOD AT IMPROPER TEMPERATURE:COOKED MIXED VEGETABLE,STORED INSIDE THE REACH-IN COOLER AT TEMP OF 45.4F TO 46.7F. COLD FOOD MUST MAINTAIN TEMP OF 40F AND BELOW.PRODUCT DISCARDED AND DENATURED.POUNDS 4, VALUE $ 8.NO PROOF OF TIME AND TEMPERATURE LOG PROVIDED. CRITICAL VIOLATION:7-38-005(A) HOOOO70335-11

HANDS WASHED AND CLEANED, GOOD HYGIENIC PRACTICES; NO BARE HAND CONTACT WITH READY-TO-EAT FOODS. - Comments: All employees who handle food shall wash their hands as often as necessary to maintain a high degree of POOR HYGIENIC PRACTICES.OBSERVED EMPLOYEE WORKING BY HERSELF HANDLING MONEY AND HANDLING READY TO EAT FOOD (SANDWICHES), NO HAND WASHING.LATER AFTER OTHER EMPLOYEE REPORT TO THEIR WORK STATION, OBSERVED EMPLOYEE NOT WASHING HANDS PRIOR TO PUT ON FOOD GLOVES.INFORMATION GIVEN ON HAND WASHING. CRITICAL VIOLATION:7-38-010(a)HOOOO70335-11

SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME - Comments: Equipment and utensils should get proper exposure to the sanitizing solution during the rinse cycle. Bactericidal treatment shall consist of exposure of all dish and utensil surfaces to a rinse of clean water at a temperature of not less than 180F. FOUND HIGH TEMP DISH MACHINE IN USE AT IMPROPER TEMPERATURE.AFTER RUNNING THE MACHINE FOR 5 CYCLES HOT WATER TEMP WAS BETWEEN 140F TO 160F.HOUSE ENGINEER ON SITE, ABLE TO FIX UNIT(WATER BOOSTER),PRESENTLY HOT WATER IS REACHING TEMP OF 185F. CRITICAL VIOLATION(7-38-030 HOOOO70336-12

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. NEED TO CLEAN FLOOR UNDER THE SHELVES IN STORAGE AREA.