GOURMET CAFE

Posted: Permit/Inspection/Choking Poster/Handwashing — Inspector Note: Observed expired 2022 food service permit posted during the time of inspection. CA: 1. Post the permit in a location in the food service establishment that is conspicuous to consumers Advised facility to ensure the current, valid permit is posted in a location clearly visible to the public at all times and to remove any expired permits.

Posted: Permit/Inspection/Choking Poster/Handwashing — Inspector Note: Observed most recent inspection report not posted during the time of inspection. CA: 1. The most current inspection report shall be prominently displayed in public view at all times, within fifteen feet of the front or primary public door and between five feet and seven feet from the floor and in an area where it can be read at a distance of one foot away. 2. Food service establishments with drive-thru windows will post the current inspection report, and also have the inspection report posted so that a minimum of the top one-third of a copy of the current inspection report is visible through each window allowing customers to easily read the score, date of inspection and establishment information. 3. At food service establishments with no primary or public door, the current inspection report shall be prominently displayed at all times where the documents can be read by the public from a distance of one foot away. If requirements of this paragraph are not possible because of physical restrictions, a location will be determined as approved by the Health Authority. 4. The most current inspection report for mobile food service units and extended food service units issued by the local Health Authority having jurisdiction for its inspections shall be prominently displayed in public view during all hours of operation. Such inspection reports shall be prominently displayed at the point of service where the documents can be read by the public from a distance of one foot away. 5. A food service establishment inspection report addendum need not be displayed, but shall be made available by the food service establishment to the public upon request. Advised that the most current inspection report must be posted in a location clearly visible to the public at all times.

Adequate ventilation and lighting; designated areas used — Inspector Note: Observed personal phone stored on cutting board during the time of inspection. CA: (b) Designated Areas for Employee Activity. 1. Areas designated for employees to eat, drink, use tobacco products and electronic devices shall be located so that food, equipment, linens, and single-service and single-use articles are protected from contamination. 2. Lockers or other suitable facilities shall be located in a designated room or area where contamination of food, equipment, utensils, linens and single-service and single-use articles cannot occur. Advised that personal items, including cell phones, must not be stored on food contact surfaces. Ensure all personal belongings are kept in a designated area away from food, equipment, and clean utensils to prevent contamination.

PIC present, demonstrates knowledge, performs duties — Inspector Note: Observed no Person in Charge (PIC) present during the time of inspection. CA:There must be a person in charge on the premises of the food service establishment at all times. The person in charge shall ensure compliance with the following: Advised that a designated Person in Charge must be present at all times during hours of operation to ensure compliance with food safety regulations and proper oversight of food handling practices.

Certified Food Protection Manager — Inspector Note: CFSM not post for public view at the time of inspection. CA: 1. The original CFSM certificate shall be posted in public view in each food service establishment. An additional copy shall be retained on file at the food service establishment at all times, and shall be made available for inspection by the Health Authority. 2. A CFSM certificate which has expired, been revoked or suspended shall not be posted in the food service establishment. 3. All licenses, certificates, diplomas, or other similar credentials issued or granted to an owner or operator who has successfully completed an approved or accredited food safety certification course and exam shall expire on the expiration date determined by the credentialing organization. Within ninety days of the expiration of the CFSM certificate, the CFSM shall enroll in an approved food safety training course, pass an approved exam and obtain a new certificate. Advised PIC to post CSFM for public view at all times

Adequate handwashing facilities supplied & accessible — Inspector Note: Observed handwashing sink without paper towels during the time of inspection. CA: (b) Hand Drying Provision. Each handwashing sink or group of adjacent handwashing sinks shall be provided with: 1. Individual, disposable towels; Pf 2. A continuous towel system that supplies the user with a clean towel; Pf 3. A heated-air hand drying device; Pf or 4. A hand drying device that employs an air-knife system that delivers high velocity, pressurized air at ambient temperatures.Pf Advised facility to provide approved hand drying provisions, such as single-use paper towels or an air dryer, at all handwashing sinks at all times to ensure proper hand hygiene.

Adequate handwashing facilities supplied & accessible — Inspector Note: Observed no hand soap available at one of the handwashing sinks during the time of inspection. CA: (3) Numbers and Capacities. (a) Handwashing Cleanser, Availability. Each handwashing sink or group of two adjacent handwashing sinks shall be provided with a supply of hand cleaning liquid, powder, or bar soap. Pf Advised facility to ensure all handwashing sinks are stocked with hand soap at all times to allow for proper hand hygiene and prevent contamination.