HOBOKEN CAFE

Proper cooling methods used: adequate equipment for temperature control — Inspector Note: Observed two containers of stuffed bell peppers cooling in an ice bath with ice only touching the bottom of the pan and tightly covered with aluminum. C/A-1. Cooling shall be accomplished in accordance with the time and temperature criteria specified under DPH Rule 511-6-1-.04(6)(d) by using one or more of the following methods depending on the type of food being cooled: (i) Placing the food in shallow pans; Pf (ii) Separating the food into smaller or thinner portions; Pf (iii) Using rapid cooling equipment; Pf (iv) Stirring the food in a container placed in an ice water bath; Pf (v) Using containers that facilitate heat transfer; Pf (vi) Adding ice as an ingredient; Pf or (vii) Other effective methods. Pf COS- Containers completely submerged in fresh ice

Food separated and protected — Inspector Note: Observed raw bacon stored on top shelf in 2 door RIC #2 sitting directly above butter also above RTE foods. Observed raw sausage links on middle shelf in 2 door RIC #2 stored above RTE deli meats and cheeses. C/A-Food shall be protected from cross contamination by storing foods based on minimum internal cook temperatures. COS- Raw bacon and sausage links moved to bottom shelf of 2 door RIC #2 in main kitchen.

Proper reheating procedures for hot holding — Inspector Note: Observed fried chicken on counter top at 76F at 11:54F reheated using microwave tempted at 150F at 12:00 and food prep employee placed on bread to use on a sandwich. C/A-reheated in a microwave oven for hot holding shall be reheated so that all parts of the food reach a temperature of at least 165°F (74°C) and the food is rotated or stirred, covered, and then allowed to stand covered for 2 minutes after reheating. COS- Item was reheated to 193F at 12:02

Proper cold holding temperatures — Inspector Note: Observed sliced white cheese in prep top in main kitchen holding above 41F. Observed mixed greens on prep top counter in main kitchen holding above 41F. Observed breaded chicken and cold cut deli meats in prep bottom in main kitchen holding above 41F. Observed hot dog in RIC in main kitchen holding above 41F. Observed potato salad in 2 door RIC cooler#1 in main kitchen holding above 41F. C/A-Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C) or below COS- Sliced cheese, cold cuts, breaded chicken all discarded. Mixed greens placed on ice and dropped to 40F at 1:18

Proper cooling time and temperature — Inspector Note: Observed breaded chicken sitting on counter top in main kitchen initial temp 76F at 11:54 re-tempted again still on counter top at 1:19 at 70F. Observed cold cuts in prep bottom unit in main kitchen tightly wrapped in plastic wrap cooling initial temp 12:25 at 49F re-tempted at 1:22 at 47F. Observed marinara sauces cooling on counter top in main kitchen initial at 12:40 sauce #1 111F sauce #2 106 re-tempted at 1:30 sauce #1 101F sauce #2 at 97F. 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. P 2. Time/temperature control for safety food shall be cooled within 4 hours to 41°F (5°C) or less if prepared from ingredients at ambient temperature, such as reconstituted foods and canned tuna. COS- Breaded Chicken discarded. Cold cuts place in RIF for rapid cooling. Marinara sauces placed on ice baths for rapid cooling.

Toxic substances properly identified, stored, used — Inspector Note: Sanitizer bucket storing wiping cloths x2 front service area tested at 200ppm chlorine. Sanitizer bucket in main kitchen holding at 200ppm chlorine C/A-Chemical sanitizers, including chemical sanitizing solutions generated on-site, and other chemical antimicrobials applied to food-contact surfaces shall: 1. Meet requirements specified in 40 CFR 180.940 Tolerance exemptions for active and inert ingredients for use in antimicrobial formulations (Food-contact surface sanitizing solutions) P COS- All sanitizer buckets remade to 100ppm chlorine