SOPRAFFINA MARKETCAFFE

PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL - Comments: OBSERVED FRONT SERVICE AREA 3-DOOR LINE COOLER IN POOR REPAIR, INTERNAL AMBIENT AIR TEMPERATURE OF 68.0F AT TIME OF INSPECTION. PERSON-IN-CHARGE AWARE OF COOLER IN POOR REPAIR AND DISCARDED ALL TCS FOOD ITEMS FROM COLD-HOLDING UNIT PRIOR TO START OF INSPECTION. TAGGED EQUIPMENT WITH INSTRUCTIONS TO CONTACT CDPH ONCE EQUIPMENT IS REPAIRED OR REPLACED AND PRIOR TO USE. PRIORITY VIOLATION. 7-38-005 NO CITATION ISSUED.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: OBSERVED FRONT SERVICE LINE STEAM TABLE IN POOR REPAIR, LEG/WHEEL MISSING AND HELD UP BY EMPTY FOOD CONTAINER. INSTRUCTED TO REPAIR OR REPLACE FRONT SERVICE LINE STEAM TABLE LEG/WHEEL AND MAINTAIN ALL EQUIPMENT IN GOOD REPAIR AND PROPER ADJUSTMENT.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: OBSERVED FLOOR BENEATH DISH MACHINE IN THE WAREWASHING AREA TO BE SOILED WITH MINERAL BUILD UP AND DRIED FOOD DEBRIS. INSTRUCTED TO CLEAN FLOORS BENEATH EQUIPMENT AT ADEQUATE FREQUENCY TO PREVENT BUILD UP OF DRIED FOOD DEBRIS AND OTHER SOILS AND MAINTAIN.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: Spray sanitizer bottles not labeled, Instructed to label and maintain.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: Missing grout at kitchen/ dish area floor tiles. Instructed to grout and maintain.

PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL - Comments: Food is covered tightly during the cooling down process, Instructed to uncover or cover loosely to facilitate cooling down.

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: OBSERVED NO HAND SIGNAGE IN THE PUBLIC/STAFF MEN AND WOMEN'S TOILET ROOMS. INSTRUCTED TO PROVIDE AND MAINTAIN.

PROPER COLD HOLDING TEMPERATURES - Comments: OSERVED INTERNAL TEMPERATURES OF THE FOLLOWING TIME/TEMPERATURE CONTROL FOR SAFETY FOOD ITEMS INSIDE THE TWO-DOOR REFRIGERATOR TO BE IMPROPER: SPECIAL SOUP 56.4F, 55.2F, 53.7F, 56.0F, 55.3F, 57.2F. MANAGER IMMEDIATELY AND VOLUNTARILY DISPOSED OF 6 CONTAINERS OF 48 QUARTS OF PRODUCTS WORTH $128.64 THROUGH DENATURING PROCESS DURING THE INSPECTION. PRIORITY VIOLATION #7-38-005. CITATION ISSUED.

FOOD PROPERLY LABELED; ORIGINAL CONTAINER - Comments: OBSERVED NO LABELS FOR BULK STORAGE CONTAINERS (FLOUR AND SALT) IN THE REAR PREP AREA. INSTRUCTED PERSON IN CHARGE OF ALL BULK AND WORKING FOOD INGREDIENT CONTAINERS MUST BE LABELED WITH THE CONTENTS NAME.

INSECTS, RODENTS, & ANIMALS NOT PRESENT - Comments: OBSERVED A 1/4" GAP IN THE MIDDLE OF THE STREET ENTRANCE DOOR. MUST PROVIDE A TIGHT-FITTING SEAL AT ALL OUTER OPENINGS TO PREVENT PESTS ' ENTRY.

ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED - Comments: OBSERVED THE VENTILATION HOOD ABOVE THE HOT TEMPERATURE DISH MACHINE WITH GREASE AND DUST DEBRIS. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN AT ALL TIMES.

PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS - Comments: OBSERVED CLEAN-UP OF VOMITING AND DIARRHEA PROCEDURE ON SITE BUT CLEAN-UP KIT ON PREMISES DURING INSPECTION OBSERVED TO BE BLOOD BORNE PATHOGEN CLEAN UP KIT WITH OUT PROPER SANITIZING SOLUTION AND NO MOP FOR VOMIT CLEAN UP . INSTRUCTED TO HAVE SAID PROCEDURE ALONG WITH REQUIRED EQUIPMENT FOR CLEAN-UP. PRIORITY FOUNDATION VIOLATION. NO CITATION ISSUED. 7-38-005

PROPER DATE MARKING AND DISPOSITION - Comments: OBSERVED READY TO EAT, TEMPERATURE CONTROL FOR SAFETY FOODS (CHICKEN, HUMUS, SLICED DELI, )NOT PROPERLY DATED , STORED LONGER THAN 24 HOURS IN COOLERS. INSTRUCTED TO PROVIDE PROPER DATE MARKING WITH DISPOSITION DATE FOR RTE FOODS PREPARED ON SITE AND HELD OVER 24 HOURS IN COLD HOLDING UNIT. PRIORITY FOUNDATION VIOLATION. NO CITATION ISSUED. 7-38-005

THERMOMETERS PROVIDED & ACCURATE - Comments: NOTED NO THERMOMETERS INSIDE HOT HOLDING UNIT CONSPICUOUSLY POSTED TO MONITOR THE AMBIENT TEMPERATURE OF EQUIPMENT. INSTRUCTED TO PROVIDE ACCURATE AMBIEN MEASURING THERMOMETERS IN ALL HOT HOLDING EQUIPMENT AND ALL REFRIGERATION UNITS

PERSONAL CLEANLINESS - Comments: OBSERVED THAT SEVERAL EMPLOYEE WORE BRACELETS ON HANDS WHILE WORKING WITH EXPOSED FOOD.MUST REMOVE ALL JEWELRY EXCEPT PLAIN WEDDING BAND FROM HANDS WHILE WORKING WITH EXPOSED FOOD

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: NOTED TORN RUBBER GASKET INSIDE THE PREP SERVICE COOLER. INSTRUCTED TO REPAIR OR REPLACE AND MAINTAIN

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: OBSERVED TWO CUTTING BOARDS IN THE FRONT FOOD PREP AREA DISCOLORED AND DEEP CUTS. INSTRUCTED TO RE-PLACE AND MAINTAIN.

WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS - Comments: OBSERVED STEM SOUP KETTLE TO BE BIGGER THAN 3 COMPARTMENT SINK AND CANT BE SUBMERGED IN WASH WATER IN SINK.MUST PROVIDE CLEANING PROCEDURE ON SITE FOR EACH SEPARATE PIECE OF FOOD-CONTACT EQUIPMENT WITH DESCRIPTION HOW TO BE CLEANED IN PLACE AND/OR MUST SUBMIT THE PROCEDURES TO CDPH AT [email protected] FOR APPROVAL .

NON-FOOD/FOOD CONTACT SURFACES CLEAN - Comments: MUST CLEAN AND MAINTAIN CLEAN MINERAL DEPOSITS FROM INTERIOR OF DISH MACHINE

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: MUST CLEAN FOOD DEBRIS BUILD UP FROM FLOOR THROUGHOUT PREMISES ESPECIALLY STANDING WATER AND FOOD DEBRIS IN MOP SINK-DISH WASHING AREA AND UNDER WATER HEATER

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: FLOORS NEED RE-GROUTING FRONT PREP AREA AT PIZZA/ SALAD PREP AREAS. INSTRUCTED TO REPAIR.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: WALLS NOT CLEAN OF DEBRIS IN FRONT AND REAR PREP, DISH WASHING AREAS. INSTRUCTED TO CLEAN/MAINTAIN.

FACILITIES TO MAINTAIN PROPER TEMPERATURE - Comments: OBSERVED SMALL COOLER BEING USED WITH FOOD MAINTAINING IMPROPER AIR TEMPERATURE OF 50.0F. COOLER MUST MAINTAIN 40.0F OR BELOW. INSTRUCTED NOT TO USE COOLER. MUST USE ADDITIONAL COOLER ON PREMISES THATS 40.0F OR BELOW ON PREMISES,-CDI. MUST CONTACT HEALTH DEPT FOR TAG REMOVAL. CRITICAL VIOLATION 7-38-005A.

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: OBSERVED 2- LARGE CONTAINERS, APPROX 100LBS OF CUT LEAFY GREENS( ROMAINE/ MIXED GREENS) AT IMPROPER TEMPERATURES RANGING FROM 65.0F-66.0F IN PREP AREA ON STORAGE SHELF NOT REFRIGERATED IN COOLER FOR USE.APPROX 10-LS OF COOKED PASTA INSIDE COOLER AT IMPROPER TEMPERATURES RANGING FROM 45.8F-48.0F PREPARED ( 6-7 & 6-8), APPROX 10-LBS OF ROASTED SALMON IN TOP PORTION OF PREP COOLER AT 68.0F,2-LBS CHICKEN BREAST AT 71.0F, 8-LBS OF SLICED ROAST BEEF AT 50.0F, 3-LBS OF BLACKEN SALMON AT 58.0F. ALL FOODS REMOVED AND DISCARDED BY MANAGER AT COST APPROX $ 200.00.INSTRUCTED TO MAINTAIN COLD FOODS AT 40.0F OR BELOW. CRITICAL VIOLATION 7-38-005A

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: FLOORS NEED RE-GROUTING FRONT PREP AREA AT PIZZA/ SALAD PREP AREAS. INSTRUCTED TO REPAIR.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: WALLS NOT CLEAN OF DEBRIS IN FRONT AND REAR PREP, DISH WASHING AREAS. INSTRUCTED TO CLEAN/MAINTAIN.

SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME - Comments: HIGH TEMPERATURE DISH MACHINE BEING USED AT TIME OF INSPECTION SANITIZING AT IMPROPER TEMPERATURE OF 147.F. INSTRUCTED THAT FINAL RINSE TEMPERATURE MUST BE 180.0F OR HIGHER. INSTRUCTED TO USE THE 3- COMPARTMENT SINK TO WASH,RINSE AND SANITIZE FOOD EQUIPMENT AND UTENSILS. DISH MACHINE WILL BE TAGGED HELD FOR INSPECTION. DO NOT USE UNTIL MACHINE IS SERVICED/ REPAIRED AND HEALTH DEPT REMOVES TAG,CDI. CRITICAL VIOLATION 7-38-030.

ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, DESIGNED, AND MAINTAINED - Comments: EXPOSED HAND SINK NOT ACCESSIBLE FOR EMPLOYEES USE.OBSERVED LARGE KNIFE AND POTATO MASHER INSIDE OF HAND SINK, MAKING IT NOT CONVENIENT AND ACCESSIBLE FOR EMPLOYEES USE, ( PREPING SANDWICHES).INSTRUCTED TO REMOVE,CDI. INSTRUCTED THAT HAND SINK MUST ALWAYS BE ACCESSIBLE, NOTHING IN,ON OR IN FRONT OF SINK. CRITICAL VIOLATION 7-38-030.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: OBSERVED COOLING LETTUCE WITH ICE . INSTRUCTED TO REFGERATE LETTUCE AFTER LETTUCE HAS BEEN CHOPPED AND CLEANED.