THREE DOLLAR CAFE

Hands clean and properly washed — Inspector Note: OBSERVED COOK (WITH GLOVES ON) HANDLE RAW BEEF, REMOVE GLOVES AND RE-GLOVE. HE THEN GRABBED A SINGLE-SERVICE TO-GO BOX AND PLACED RTE FOODS IN BOX WITHOUT WASHING HANDS IN BETWEEN GLOVE CHANGE. C/A: Food employees shall clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles P and: (i) After touching bare human body parts other than clean hands and clean, exposed arms; (ii) After using the toilet room (iii) After caring for or handling service animals or aquatic animals (iv) After coughing, sneezing, using a handkerchief or disposable tissue, using tobacco products or electronic devices that simulate tobacco smoking, eating or drinking, except for drinking from a closed beverage container and the container is handled to prevent contamination of the hands; (v) After handling soiled equipment or utensils; (vi) During food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks; (vii) When switching between working with raw food and working with ready-to-eat food; (viii) Before donning gloves to initiate a task that involves working with food; and (ix) After engaging in other activities that contaminate the hands. COS: TO-GO BOX AND ITEMS INSIDE DISCARDED; COOK REMOVED GLOVES AND WASHED HANDS

Proper date marking and disposition — Inspector Note: OBSERVED THE FOLLOWING FOODS OPENED/COOKED/PREPARED FOR +24 HOURS WITH NO DATE MARKING (MEX RICE 2/14 & FETTUCCINE 2/14, PREP TOP COOLER IN FRONT FOOD SERVICE; CUBAN MEAT, ROAST BEEF, CORNED BEEF 2/14 IN COOLER DRAWERS IN GRILL PREP; PASRA SALAD 2/13 IN PREP TOP COOLER 2 IN FRONT FOOD SERVICE) C/A: Refrigerated, ready-to-eat, time/temperature control for safety food prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, when held at a temperature of 41°F (5°C) or below for a maximum of 7 days. The day of preparation shall be counted as Day 1. COS: DATES WERE PLACED ON FOOD CONTAINERS