ANN SATHER'S CAFE ON SOUTHPORT

PREVIOUS SERIOUS VIOLATION CORRECTED, 7-42-090 - Comments: A separate and distinct offense shall be deemed to have been committed for each Serious violation that is not corrected upon re-inspection by the health authority. PREVIOUS SERIOUS VIOLATION FROM REPORT #284996 ON 9/2/10 NOT CORRECTED: 18/01-OBSERVED APPROXIMATELY 20 LIVE FRUIT FLIES ON THE WALLS AND CEILING OF THE REAR STORAGE AREA. SMITHEREEN PEST CONTROL TECHNICIAN IS ONSITE TO MINIMIZE THE FRUIT FLY ACTIVITY. CRITICAL VIOLATION 7-42-090.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. DETAIL CLEAN THE EXTERIOR OF ALL COOKING EQUIPMENT, INTERIOR OF OVEN AND BROILER.

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. DETAIL CLEAN THE FLOOR OF THE PREP AREA UNDER THE STOVE. OBSERVED LOOSE FLOOR TILES IN THE CUSTOMER RESTROOM. MUST RESURFACE AND REPLACE FLOOR TILES.

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: All cold food shall be stored at a temperature of 40F or less. All hot food shall be stored at a temperature of 140F or higher. POTENTIALLY HAZARDOUS FOODS STORED AT IMPROPER TEMPERATURES. OBSERVED EGGS STORED IN THE REACH-IN COOLER AT 59F. OBSERVED HOLLANDAISE SAUCE STORED ON THE COUNTER AT 102F. OBSERVED THE FOLLOWING FOODS IN THE STEAM TABLE: SAUSAGE GRAVY AT 111F, SAUSAGE AT 102F, BROWN GRAVY AT 130F. MANAGEMENT VOLUNTARILY DISCARDED 10# OF FOOD WORTH $40. CRITICAL VIOLATION 7-38-005A.

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. IMPROPER SANITIZING RINSE CONCENTRATION AT THE LOW TEMPERATURE DISHMACHINE (0PPM CHLORINE). DISHMACHINE WAS NOT IN USE AT TIME OF INSPECTION. MANAGEMENT CALLED ECOLAB, AND A TECHNICIAN WAS ONSITE DURING THE INSPECTION. UNIT TAGGED BY CDPH. MANAGEMENT INSTRUCTED TO MAINTAIN MACHINE AT 100 PPM CHLORINE. NO CITATION ISSUED. CRITICAL VIOLATION 7-38-030.

NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS - Comments: All necessary control measures shall be used to effectively minimize or eliminate the presence of rodents, roaches, and other vermin and insects on the premises of all food establishments, in food-transporting vehicles, and in vending machines. OBSERVED LIVE FRUIT FLIES IN THE REAR STORAGE AREA. OBSERVED APPROX. 15 LIVE FRUIT FLIES ON THE CEILING AND WALLS OF THE REAR STORAGE AREA. ADDITIONAL PEST SERVICE IS NEEDED TO ELIMINATE OR MINIMIZE THE PEST ACTIVITY. SERIOUS VIOLATION 7-38-020.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. DETAIL CLEAN THE EXTERIOR OF ALL COOKING EQUIPMENT, INTERIOR OF OVEN AND BROILER, INTERIOR DOORS OF PREP COOLER.

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. DETAIL CLEAN THE FLOOR OF THE PREP AREA UNDER THE STOVE.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: The walls and ceilings shall be in good repair and easily cleaned. DETAIL CLEAN THE WALLS OF THE PREP AREA. OBSERVED AN OPENING IN THE WALL UNDER THE 3 COMPARTMENT SINK. MUST REPAIR AND SEAL THE OPENING. REPAIR THE CEILING ABOVE THE EXPOSED HAND SINK.