CAFE 300

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: DISCARD ALL CRACKED FOOD STORAGE CONTAINERS AND LIDS.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: NOTED PEELING FLOORS UNDER THE LARGE DISH MACHINE. MUST REPAIR AND MAKE FLOORS SMOOTH AND EASILY CLEANABLE.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: REPAIR LEAKY FACUETS NOTED AT THE HAND SINK AND THE 1 COMPARTMENT SINK NEXT TO THE WALK IN COOLER IN THE PRODUCE PREP AREA.

FACILITIES TO MAINTAIN PROPER TEMPERATURE - Comments: HOT AND COLD HOLDING EQUIPMENT NOTED AT IMPROPER TEMPERATURES. NOTED A HOT HOLDING UNIT IN THE MAIN KITHCHEN AT 127 DEGREES F. ALSO NOTED A REACH IN COOLER IN THE GRILL PREP AREA AT 50 DEGREES F. MUST REPAIR AND MAINTAIN HOT HOLDING EQUIPMENT AT 140 DEGREES F AND ABOVE AND MAINTAIN COLD HOLDING EQUIPMENT AT 40 DEGREES F AND BELOW. CRITICAL CITATION ISSUED 7-38-005A

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: POTENTIALLY HAZARDOUS FOODS NOTED AT IMPROPER TEMPERATURES. NOTED APPROXIMATELY 2LBS OF COOKED PASTA AT 118 DEGREES F, 2LBS OF CHICKEN TENDERS AT 118-133 DEGREES F, AND 3LBS OF SLICED TOMATOES AT 52 DEGREES F. MUST MAINTAIN POTENTIALLY HAZARDOUS FOODS AT 40 DEGREES F AND BELOW OR 140 DEGREES F AND ABOVE. CRITICAL CITATION ISSUED 7-38-005A

SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME - Comments: THE HIGH TEMPERATURE POT WASHING MACHINE NOT PROPERLY SANITIZING DURING THE FINAL RINSE CYCLE. THE FINAL RINSE MUST REACH 180 DEGREES TO PROPERLY SANITIZE MULTI USE POTS. CRITICAL VIOLATION

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: DISCARD ALL CRACKED FOOD STORAGE CONTAINERS AND LIDS.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: NOTED PEELING FLOORS UNDER THE LARGE DISH MACHINE. MUST REPAIR AND MAKE FLOORS SMOOTH AND EASILY CLEANABLE.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: REPAIR LEAKY FACUETS NOTED AT THE HAND SINK AND THE 1 COMPARTMENT SINK NEXT TO THE WALK IN COOLER IN THE PRODUCE PREP AREA.

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

CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES - Comments: FOUND CLEAN CUTTING BOARD STORED ON FLOOR, INSTRUCTED TO STORE ALL CLEAN UTENSILS OFF FLOOR.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: MINOR CONDENSATION NOTED ON WALK-IN COOLER LINES, INSTRUCTED TO REPAIR AND MAINTAIN.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: REPAIR THE CORNER OF THE WALL NEAR THE HIGH TEMPERATURE DISHMACHINE.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: NO HOT AND COLD RUNNING WATER PROVIDED TO THE TOP LOADING TAYLOR ICE CREAM MACHINES. MUST PROVIDE.

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED - Comments: MISSING LABELS ON BULK FOOD CONTAINERS, INSTRUCTED TO LABEL AND MAINTAIN.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: KNIVES INSIDE BUCKETS ARE KEPT ON FLOOR, INSTRUCTED TO KEEP ALL UTENSILS STORED OF FLOOR.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: INSULATION COVERINGS AT WALK-IN COOLER UNIT NOT CLEAN, WHITE SLIMY SUBSTANCE NOTED, INSTRUCTED TO CLEAN AND MAITNAIN.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: BROKEN RUBBER GASKET AT PREP COOLER DOOLR AT HOT FOOD STATION, INSTRUCTED TO REPAIR AND MAINTAIN.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: FLOOR NOT CLEAN UNDER COOKING LINE AT THE FAR WEST STATION, INSTRUCTED TO CLEAN AND MAINTAIN.

APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN - Comments: FOOD HANDLER NOT WEARING HAIR RESTRAINTS, INSTRUCTED TO HAVE ALL EMPLOYEES IN PREP AREA WITH PROPER HAIR RESTRAINTS.

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED - Comments: ICE SCOOP HOLDER NOT CLEAN AT THE BOTTOM, INSTRUCTED TO CLEAN ADN MAINTAIN.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. MUST INSTALL PROPER SNEEZE GUARD FOR ALL FOOD SELF SERVICE STATIONS, EXISTING GUARDS TOO SHORT NOT PROTECTION FOOD.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. MUST REMOVE OR PAINT ALL RUSTY SHELVES IN WALK-IN COOLERS.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: All utensils shall be thoroughly cleaned and sanitized after each usage. MUST CLEAN ALL SHELVES IN PREP AREA AND WALK-IN COOLERS.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: All utensils shall be thoroughly cleaned and sanitized after each usage. DUST BUILD-UP NOTED ON COOLING UNITS IN WALK-IN COOLERS AND KITCHEN WALLS.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED - Comments: Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities. MUST REPLACE BROKEN LIGHT SHIELDS AND MISSING ONES IN WALK-IN COOLER AND FOOD SERVICE LINES.