Cafe Intermezzo Midtown LLC

Utensils, equipment and linens: properly stored, dried, handled — Inspector Note: Observed food and chemical items on the floor in main kitchen. CA advised PIC that food be chemical items must be stored 6” above the ground. At least 6 inches (15 centimeters) above the floor.

Food separated and protected — Inspector Note: Observed raw seafood over ready to eat foods in WIC. CA advised PIC that seafood must e below ready to eat items. Except when combined as ingredients, separating types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display by Using separate equipment for each type

Wiping cloths: properly used and stored — Inspector Note: observed several wet wiping cloths throughout the establishment (bar and in main kitchen) stored on counter tops. COS: PIC place clothes in sanitizer buckets when violation was point out to him. 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)

Adequate ventilation and lighting; designated areas used — Inspector Note: Observed grill hood with grease build up and formulating droplits. CA: Advised PIC to have grill hood cleaned and serviced. Exhaust ventilation hood systems in food preparation and warewashing areas, including components such as hoods, fans, guards, and ducting shall be designed to prevent grease or condensation from draining or dripping onto food, equipment, utensils, linens, and single-service and single-use articles. Vent hood, filters , and facility vents extremely soiled with grease deposits and dust.

Proper eating, tasting, drinking, or tobacco use — Inspector Note: observed employees (servers) drinking from a reusable drinking container in main kitchen. CA: Employees shall consume food only in approved designated areas separate from food preparation and serving areas, equipment or utensil areas and food storage areas. However, drinking from a single service beverage cup with a secure lid and straw that is handled to prevent contamination of the employee’s hands, the container, exposed food, clean equipment, utensils and linens, unwrapped single-service and single-use articles will be allowed.

Response procedures for vomiting & diarrheal events — Inspector Note: Observed the establishment failed to produce any written procedures or a spill kit to properly address cleaning up bodily fluids (Vomit and or Diarrheal) events. CA: Responding To Contamination Events. A food establishment shall have written procedures for employees to follow and an EPA registered disinfectant effective against Norovirus available on-site at the food service establishment when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the food service establishment. The procedures shall address the specific actions employees must take to minimize the spread of contamination and the exposure of employees, consumers, food, and surfaces to vomitus or fecal matter.Pf

Food stored covered — Inspector Note: observed foods (egg wash, egg whites, and waffles) in the Reach In coolers (RIC) of the main kitchen stored without out a lid. COS: Staff managed to cover the foods in question immediately. storing the food in packages, covered containers, or wrappings, except for loosely covered or uncovered containers in which food is being cooled if protected from overhead contamination;

Food-contact surfaces: cleaned & sanitized — Inspector Note: During the routine inspection EHS observed the soda gun and holster located at the bar was in need of deep cleaning and sanitizing as there was presence of brownish slime in the holster as well as on the nozzle of the soda gun. CA: PIC was advised to decommission the soda gun until they are able to properly clean and sanitize the soda gun as well as the holster. during the inspection PIC contacted his rep to come out and service the unit or replace it if needed. Equipment, Food-Contact Surfaces, and Utensils. 1. Equipment food-contact surfaces and utensils shall be clean to sight and touch