US CAFE

Food properly labeled; original container — Inspector Note: Observed several working containers of food items stored for use without labels on a countertop in the main kitchen (chipotle sauce, hot honey, teriyaki sauce, ranch seasoning, and salt mix), next to the grill (margarine, salt mix, and granulated garlic), and inside of the prep top cooler number 1 (ketchup and mustard). C/A: Except for containers holding food that can be readily and unmistakably recognized, such as dry pasta, working containers holding food or food ingredients that are removed from their original packages for use in the food establishment, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be clearly and legibly identified, in English, with the common name of the food. COS: Food containers were labeled with common name of food.

In-use utensils: properly stored — Inspector Note: Observed handles touching lemon pepper and salt mix in main kitchen under countertop in main kitchen area. Observed handle touching sugar in warewashing area. C/A: During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored in food that is not time/temperature control for safety food with their handles above the top of the food within containers or equipment that can be closed, such as bins of sugar, flour, or cinnamon. COS: Handles were placed above food.

Single-use/single-service articles: properly stored, used — Inspector Note: Observed single service trays stored right-side up unprotected from contamination on counter top in main kitchen. Observed cups stored in dispenser exposed to contamination from above in front food service area. C/A: cleaned equipment and utensils, laundered linens, and single-service and single-use articles shall be stored: (i) In a clean, dry location; (ii) Where they are not exposed to splash, dust, or other contamination; and (iii) At least 6 inches (15 centimeters) above the floor. 3. Single-service and single-use articles shall be stored as specified under paragraph 1 of this subsection and shall be kept in the original protective package or stored by using other means that afford protection from contamination until used. COS: single service trays were inverted, cups were covered using saran wrap.

Proper cooling time and temperature — Inspector Note: Observed in the main kitchen in a prep sink near the back door, cooked fries not cooling at a rate to reach 70F in 2 hours or less. C/A: Cooked time/temperature control for safety food shall be cooled: (i) Within 2 hours from 135°F (57°C) to 70°F (21°C); P and (ii) Within a total of 6 hours from 135°F (57°C) to 41°F (5°C) or less. COS: Fries were moved to walk in cooler to cool to 70F.