Cafe Efendi

Food properly labeled; original container — Inspector Note: Observed several food items stored outside their original containers without the name of common food. PIC labeled all sauce bottles and food pans with common name of food. 511-6-1.04(4)(d) - Food Storage Containers Identified with Common Name of Food (C) (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.

Contamination prevented during food preparation, storage, display — Inspector Note: Observed food containers stored directly in contact with refrigerator water. COS: PIC removed the food containers and will get the cooler serviced. CA: PIC will ensure that food containers are not stored in direct contact with water. (i) Storage or Display of Food in Contact with Water or Ice. 1. Packaged food may not be stored in direct contact with ice or water if the food is subject to the entry of water because of the nature of its packaging, wrapping, or container or positioning in the ice or water. 2. Except as specified in paragraphs 3 and 4 of this subsection, unpackaged food may not be stored in direct contact with undrained ice. 3. Whole, raw fruits or vegetables; cut, raw vegetables such as celery or carrot sticks or cut potatoes; and tofu may be immersed in ice or water. 4. Raw poultry and raw fish that are received immersed in ice in shipping containers may remain in that condition while in storage awaiting preparation, display, service, or sale.

Physical facilities installed, maintained, and clean — Inspector Note: Observed a gap at the bottom of the backdoor. CA: PIC will close off the gap to prevent pest entering the facility. Maintenance and Operation. (a) Good Repair. All physical facilities shall be maintained in good repair.

Certified Food Protection Manager — Inspector Note: Observed an expired CFSM certificate posted. CA: PIC/someone at the facility will get their Food Safety manager certification within 60 days. 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

Food properly labeled; original container — Inspector Note: Observed several food items stored outside their original containers without the name of common food. PIC labeled all sauce bottles and food pans with common name of food. 511-6-1.04(4)(d) - Food Storage Containers Identified with Common Name of Food (C) (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.

Contamination prevented during food preparation, storage, display — Inspector Note: Observed food products stored on floor in walk in cooler. PIC moved product 6in off the floor. Observed food stored on the floor of the walk in freezer. 1. Except as specified in paragraphs 2 and 3 of this subsection, food shall be protected from contamination by storing the food: (i) In a clean, dry location; (ii) Where it is not exposed to splash, dust, or other contamination; and (iii) At least 6 inches (15 cm) above the floor. 2. Food in packages and working containers may be stored less than 6 inches (15 cm) above the floor on case lot handling equipment if the equipment can be moved by hand or by conveniently available apparatuses such as hand trucks and forklifts. 3. Pressurized beverage containers, cased food in waterproof containers such as bottles or cans, and milk containers in plastic crates may be stored on a floor that is clean and not exposed to floor moisture.

Proper cold holding temperatures — Inspector Note: Observed sliced Tomatoes with a temperature of 45F, raw beef stored in reach in at 43F, and raw Lamb stored at 46 F. PIC discarded out of temp food. 511-6-1.04(6)(f) - Time/Temperature Control for Safety; Cold Holding (P) (f) 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, except that roasts cooked to a temperature and for a time specified in subsection (5)(a)2 of this Rule and reheated using the same temperature and time conditions as cooking may be held at a temperature of 130°F (54°C) or above. P