I PUT MY FOOT N IT CAFE

Food stored covered — Inspector Note: Observed pork ribs cooking on grill without permanent overhead protection. CA: 511-6-1.04(4)(y) - Outdoor Cooking(P,Pf) (y) Outdoor Cooking and Service of Food. 1. For special events, foods requiring only cooking may be prepared, if served immediately, in an outside area on the premises of a permitted food service establishment. Prior approval must be obtained from the Health Authority. P 2. The presentation of food orders and limited table side finishing, such as tossing salad and flaming desserts, is permissible from a permitted food service establishment in an adjoining outdoor seating area. Outdoor salad bars or unenclosed dessert carts are prohibited. P 3. Outdoor barbeque pits or barbeque cookers may be allowed on the premises of a food service establishment with the approval of the Health Authority if the following requirements are met: Pf (i) The cooking equipment is used only for cooking bulk volume of meats and poultry such as hams, chicken or beef and not as a grill for cooking individual orders; P (ii) Within the food service establishment, all meats and poultry will be placed within clean and sanitized containers and then covered prior to being carried to the cooking equipment; P (iii) All of the meat and poultry will be placed at one time onto cooking surfaces of cooking equipment that has been preheated and then cooked as required in subsection (5) of this Rule. Once meats have completed the cooking process, they will be placed in a clean and sanitized food grade container, using separate utensils from handling raw meats and poultry and then covered and transported into the food service establishment for further processing and service. No food preparation other than seasoning will be allowed at outdoor barbeque pits or barbeque cookers; P (iv) Utensils and food shall not be left outside of the cooking equipment or outside of the food service establishment; P (vi) Outdoor barbeque pits or barbeque cookers shall be protected with permanent overhead protection and placed on an easily cleanable surface such as smooth finished concrete; Pf (vii) Outdoor barbeque pits or barbeque cookers shall be equipped with closable lids and kept closed except for cleaning and working with food such as turning and seasoning; Pf (viii) The outside cooking area shall be designed and constructed so as to control the presence of vermin; Pf and (ix) The outside cooking area shall be designed and constructed so as to facilitate the ease of routine cleaning and to promote good sanitation. PIC advised he has paid a contractor to build a permanent overhead and starts 4/27/26. PIC will send pictures to inspector once construction is complete.

Proper cold holding temperatures — Inspector Note: Observed multiple TCS foods (cooked salmon, white rice, collard greens) cold holding above 41F. CA: 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. PIC stated the food service employees leave reach in cooler doors open when prepping. Which could potentially increase the temp. COS: PIC discarded all TCS foods (cooked salmon, white rice, and collard greens) out of temp. Discussed with operator to always leave reach in cooler doors close for proper air circulation for cold holding TCS foods.