GOURMET CAFE

Wiping cloths: properly used and stored — Inspector Note: Observed wet wiping cloth stored on top of prep top cooler in main kitchen area of facility. C/A: Cloths in-use for wiping counters and other equipment surfaces shall be: (i) Held between uses in a chemical sanitizer solution at a concentration specified under DPH Rule 511-6-1-.05(6)(n) COS: Wet wiping cloth was stored in sanitizer bucket at 50ppm.

Physical facilities installed, maintained, and clean — Inspector Note: Observed excessive food splatter and chicken wings on floor near fryer in main kitchen area of facility. C/A: The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products.

Proper eating, tasting, drinking, or tobacco use — Inspector Note: Observed 1 re-usable plastic tumbler cups stored under county in food prep area of main kitchen. Observed 1 re-usable plastic cup stored on counter in food prep area of main kitchen. C/A: Employees shall consume food only in approved designated areas separate from food preparation and serving areas, equipment or utensil areas and food storage areas. However, drinking from a single service beverage cup with a secure lid and straw that is handled to prevent contamination of the employee’s hands, the container, exposed food, clean equipment, utensils and linens, unwrapped single-service and single-use articles will be allowed. COS: Cups were moved away from food prep area.

Proper cold holding temperatures — Inspector Note: Observed several cold-held TCS food items in reach in cooler and on counter in main kitchen holding above 41F. *see asterisks* C/A: Time/Temperature Control for Safety Food, Hot and Cold Holding. 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 or 135°F (57°C) or above, except that roasts cooked to a temperature and for a time specified in subsection (5)(a)2 of this Rule and reheated using the same temperature and time conditions as cooking may be held at a temperature of 130°F (54°C) or above. COS: Items were discarded.

Proper hot holding temperatures — Inspector Note: Observed large container of fried rice sitting on counter near fryer in main kitchen holding below 135F. C/A: Time/Temperature Control for Safety Food, Hot and Cold Holding. 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 or 135°F (57°C) or above, except that roasts cooked to a temperature and for a time specified in subsection (5)(a)2 of this Rule and reheated using the same temperature and time conditions as cooking may be held at a temperature of 130°F (54°C) or above. P COS: Rice was discarded.

Proper cold holding temperatures — Inspector Note: Observed raw chicken wings sitting on counter cold holding above 41F in main kitchen. Observed several TCS foods cold holding above 41F in prep top cooler on main kitchen. C/A: TCS cold holding foods shall be maintained at 41F or below. COS: Discarded

Proper hot holding temperatures — Inspector Note: Observed large container of fried rice sitting on the counter below 135F. C/A: Hot holding of TCS food must be maintained at 135 F or higher at all times COS: Discarded.