Three Dollar Cafe Jr.

Adequate ventilation and lighting; designated areas used — Inspector Note: Observed employee drinks, food, and personal items stored in food prep area and food storage area. CA: PIC will create employee designated area for personal belongings. (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.

Adequate ventilation and lighting; designated areas used — Inspector Note: Observed light panel in the main kitchen missing protective cover. CA: PIC will obtain and install proper covering for the light panel. (i) Light Bulbs, Protective Shielding. 1. Except as specified in paragraph 2 of this subsection, light bulbs shall be shielded, coated, or otherwise shatter-resistant in areas where there is exposed food; clean equipment, utensils, and linens; or unwrapped single-service and single-use articles. 2. Shielded, coated, or otherwise shatter-resistant bulbs need not be used in areas used only for storing food in unopened packages, if: (i) The integrity of the packages cannot be affected by broken glass falling onto them; and (ii) The packages are capable of being cleaned of debris from broken bulbs before the packages are opened. 3. An infrared or other heat lamp shall be protected against breakage by a shield surrounding and extending beyond the bulb so that only the face of the bulb is exposed.

Food properly labeled; original container — Inspector Note: Observed multiple prepared foods, seasonings, sauce containers, and water stored in containers removed from their original packaging without proper labels. CA: PIC will ensure all containers removed from their original packaging are labeled with their common names. d) Food Storage Containers, Identified with Common Name of Food. Except for containers holding food that can be readily and unmistakably recognized, such as dry pasta, working containers holding food or food ingredients that are removed from their original packages for use in the food establishment, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be clearly and legibly identified, in English, with the common name of the food.

Wiping cloths: properly used and stored — Inspector Note: Observed wiping cloths stored on countertop in between use. Advised PIC that wiping cloth should be stored in chemical sanitizer between use. COS-wiping cloths placed in chemical sanitizer solution. 2. 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); and (ii) Laundered daily. 3. Cloths in-use for wiping surfaces in contact with raw animal foods shall be kept separate from cloths used for other purposes. 4. Dry wiping cloths and the chemical sanitizing solutions in which wet wiping cloths are held between uses shall be free of food debris and visible soil.

Posted: Permit/Inspection/Choking Poster/Handwashing — Inspector Note: Observed no labels identifying the wash, rinse, and sanitize compartments at the three-compartment sink; and no employee handwashing reminder signs posted in the restrooms. CA: PIC will obtain and post the required labels and handwashing reminder signs. (d) Handwashing Signage. A sign or poster that notifies food employees to wash their hands shall be provided at all handwashing sinks used by food employees and shall be clearly visible to food employees.

Utensils, equipment and linens: properly stored, dried, handled — Inspector Note: Observed clean containers stacked while still wet on the clean storage rack, preventing proper air drying (wet stacking). COS: PIC rearranged the containers to allow proper air drying. (10) Protection of Clean Items. (a) Equipment and Utensils, Air-Drying Required. After cleaning and sanitizing, equipment and utensils: 1. Shall be air-dried or used after adequate draining before contact with food; and 2. May not be cloth dried except that utensils that have been air-dried may be polished with cloths that are maintained clean and dry.

PIC present, demonstrates knowledge, performs duties — Inspector Note: Since the dish-machine is not functioning properly, EHS asked the Person-in-Charge (PIC) to demonstrate the proper warewashing procedure in the three-compartment sink. The PIC was unable to accurately demonstrate the required wash, rinse, and sanitize steps. CA: EHS reviewed and explained the proper three-compartment sink warewashing procedure with the PIC. 1) Demonstration of Knowledge. Based on the risk of foodborne illness inherent to the food service operation, during inspections and upon request, the person in charge shall demonstrate to the Health Authority knowledge of foodborne disease prevention, application of the Hazard Analysis Critical Control Point principles, and the requirements of this Chapter. The person in charge shall demonstrate this knowledge in one of the following ways: (a) Compliance with Chapter. Complying with this Chapter by having no violations of Priority Items during the current inspection; Pf (b) Certified Food Service Manager. Being a certified food service manager who has shown proficiency of required information through passing a test that is part of an accredited program; Pf or (c) Correct Answers to Food Safety Questions. Responding correctly to the inspector's questions as they relate to the specific food operation.

Certified Food Protection Manager — Inspector Note: Observed no Certified Food Protection Manager (CFPM) present during the inspection. Although a CFSM certificate was posted, the PIC and the staffs presented were unable to demonstrate adequate food safety knowledge. CA: Ensure a CFPM is present as required and that the PIC demonstrates proper food safety knowledge. EHS recommended one of the regular staff get the CFP?SM certification. 2. The CFSM shall: (i) Be the person-in-charge while on the premises of the food service establishment and shall designate someone else to be the person in charge when not on the premises; (ii) Supervise and instruct food service employees in the techniques of sanitary food handling and proper maintenance of the facility; (iii) Offer a training program for all food service employees to satisfy employee proficiency in their job responsibilities for food safety; (iv) Communicate with representatives of the Health Authority about the effectiveness of employee training programs; and (v) Assess training needs of the food service employees and request formal training as needed.

Adequate handwashing facilities supplied & accessible — Inspector Note: Observed no paper towels at the handwashing sink in the front/bar area. Observed no soap or paper towels available at the handwashing sink in the kitchen. The kitchen handwashing sink was also blocked by a trash can. COS: PIC provided soap and paper towels at both handwashing sinks and removed the trash can for access. o) Using a Handwashing Sink. 1. A handwashing sink shall be maintained so that it is accessible at all times for employee use. Pf 2. A handwashing facility may not be used for purposes other than handwashing. Pf 3. An automatic handwashing facility shall be used in accordance with manufacturer’s instructions. Pf

Food-contact surfaces: cleaned & sanitized — Inspector Note: Observed the dish machine dispensing no sanitizer while actively in use during the inspection. CA: PIC will discontinue use of the dish machine and utilize the three-compartment sink for warewashing until the dish machine is repaired. n) Manual and Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration, and Hardness. A chemical sanitizer used in a sanitizing solution for a manual or mechanical operation at contact times specified under subsection (8)(b)3 of this Rule shall meet the requirements specified in DPH Rule 511-6-1-.07(6)(g), shall be used in accordance with the Environmental Protection Agency (EPA)-registered label use instructions P.

Proper date marking and disposition — Inspector Note: Observed multiple prepared and ready-to-eat TCS foods in the walk-in cooler and the reach-in coolers near the fryer without proper date marking. CA: PIC will ensure all prepared and ready-to-eat TCS foods are properly date marked with the preparation/opening date and discard date. (g) Ready-to-Eat Time/Temperature Control for Safety Food, Date Marking 1. Except when packaging food using a reduced oxygen packaging method, and except as specified in paragraphs 5 and 6 of this subsection, 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. Pf

Food properly labeled; original container — Inspector Note: Observed food containers that were not in their original container without label

Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used — Inspector Note: Observed dirty can open in kitchen area