Corner Cafe

Posted: Permit/Inspection/Choking Poster/Handwashing — Inspector Note: Observed the current food permit was not posted. (CA) Advised the PIC that the current food permit must be posted in public view. Post the permit in a location in the food service establishment that is conspicuous to consumers

Proper cold holding temperatures — Inspector Note: Observed TCS foods on the salad bar and in a RIC with internal temps above 41F. (CA) Advised the PIC that TCS foods must be kept at or below 41F. 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

Posted: Permit/Inspection/Choking Poster/Handwashing — Inspector Note: Observed the current inspection report was not posted. (CA) Advised the PIC that the current inspection report must be posted. 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.

Certified Food Protection Manager — Inspector Note: Observed at the time of inspection the CFSM was not on site. (CA) Advised the PIC that a CFSM must be onsite when the facility is open. Food service establishments shall have in its employ a Certified Food Safety Manager (CFSM) as specified in paragraph (b) of this subsection to ensure food safety is being managed within the food service establishment during all hours of operation as specified within paragraph (d) of this subsection. Pf

Proper cold holding temperatures — Inspector Note: Observed several TCS foods on the buffet and in a RIC with internal temps above 41F. (CA) Advised the PIC that TCS foods must be kept at or below 41F. 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

Proper hot holding temperatures — Inspector Note: Observed cooked chicken and potatoes at the buffet with internal temps below 135F. (CA) Advised the PIC that TCS foods must be kept at 135F or warmer when hot held. 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,

Certified Food Protection Manager — Inspector Note: Observed at the time of inspection the CFSM was not on site. (CA) Advised the PIC that a CFSM must be onsite when the facility is open. Food service establishments shall have in its employ a Certified Food Safety Manager (CFSM) as specified in paragraph (b) of this subsection to ensure food safety is being managed within the food service establishment during all hours of operation as specified within paragraph (d) of this subsection. Pf

Proper cold holding temperatures — Inspector Note: Observed several TCS items on the buffet with internal temps above 41F. (CA) Advised the PIC that TCS foods must be kept at 41F or lower. 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