Carolyn's Gourmet Cafe

Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used — Inspector Note: Observed a broken gasket in grill area lowboy CA: Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications.

Nonfood-contact surfaces clean — Inspector Note: Observed dust on vents of ice machine CA: PIC immediately placed vent in dishwasher to clean

Insects, rodents, and animals not present — Inspector Note: Observed bug zapper directly over utensil table CA: PIC immediately moved utensil table

Food-contact surfaces: cleaned & sanitized — Inspector Note: Observed hot water sanitizing mechanical dishwasher unable to reach the required 180*F (several cycles hit a range of 174-178*F). Corrective action - PIC advised to have service technician repair dishwasher so that it meets the required sanitizing temperature. 3-compartment sink will be used until dishwasher is repaired to ensure sanitization of utensils and dishware. Mechanical Warewashing Equipment, Hot Water Sanitization Temperatures. 1. Except as specified in paragraph 2 of this subsection, in a mechanical operation, the temperature of the fresh hot water sanitizing rinse as it enters the manifold may not be more than 194ºF (90ºC), or less than: (i) For a stationary rack, single temperature machine, 165ºF (74ºC); or (ii) For all other machines, 180ºF (82ºC).

Proper date marking and disposition — Inspector Note: Observed ready-to-eat TCS food items held in preptop coolers and reach-in coolers without proper date marking (sour cream and cooked sausage at the pizza cooler; cut tomatoes, boiled eggs, cooked corn in the salad cooler). Corrected on site - PIC had containers properly labeled. 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.