Cafe Lucia

Posted: Permit/Inspection/Choking Poster/Handwashing — Inspector Note: Observed failure of facility to post a valid food service permit for public view in the establishment. Corrective action - PIC advised to obtain a valid food service permit and post it in the establishment for public view. Post the permit in a location in the food service establishment that is conspicuous to consumers

Nonfood-contact surfaces clean — Inspector Note: Observed excess food residue on the exterior and interior of the reach-in cooler in the main kitchen area under the prep-top cooler. gaskets of units have debris found in them. Corrective action - PIC advised to have detailed cleaning performed on unit. Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues.

Physical facilities installed, maintained, and clean — Inspector Note: Observed dust and grease accumulation on vents under hood. Corrective action - PIC advised to perform detailed cleaning on hood vents. (a) Good Repair. All physical facilities shall be maintained in good repair.

Physical facilities installed, maintained, and clean — Inspector Note: The sprayer of the 3 compartment sink with water leaking from the sides and bottom of the devise. the sprayer has been held together with towels that are tied around the parts that has water pouring out of the equipment.

Certified Food Protection Manager — Inspector Note: Observed facility still lacking a certified food safety manager. No food safety management course has been registered for at the time of inspection. Corrective action - PIC advised to have at least one employee with supervisory responsibility to register for and complete an approved food safety management course. 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.

Food-contact surfaces: cleaned & sanitized — Inspector Note: observed discolored and heavily scored cutting board in the main kitchen attached to the prep-top cooler. CA: PIC was instructed to replace the cutting board. Equipment food-contact surfaces and utensils shall be clean to sight and touch

Food-contact surfaces: cleaned & sanitized — Inspector Note: Observed quat chemical sanitizer of the 3 compartment sink under the concentration limit during the time of the inspection. Quat sanitizer must be between 200-400ppm. COS. PIC replaced chemical sanitizer. Currently at 400ppm. Advised PIC to limit usage of too much chemical sanitizer must be between 200-400ppm. Corrected On-Site.

Proper cold holding temperatures — Inspector Note: Observed facility failed to properly hold time/temperature control for safety foods (Milks 55 degrees F) at 41 degrees or below in the front food service RIC. TCS foods shall be held 41 degrees F or below. PIC informed EHS that the TCS foods were in the RIC cooler for over 24hrs. CA: PIC discarded the food and was advised to have the RIC serviced so that it can maintain cold holding temps.

Wiping cloths: properly used and stored — Inspector Note: Observed wiping cloths not stored in sanitizer between uses (several stored dry in bowl in front food service area, one stored dry on countertop in front food service area, one stored dry on shelving in main kitchen area). Corrective action - PIC advised to store wiping cloths between uses in sanitizing solution.

Posted: Permit/Inspection/Choking Poster/Handwashing — Inspector Note: Observed failure of facility to post a valid food service permit for public view in the establishment. Corrective action - PIC advised to obtain a valid food service permit and post it in the establishment for public view. Post the permit in a location in the food service establishment that is conspicuous to consumers

Warewashing facilities: installed, maintained, used; test strips — Inspector Note: Observed no sanitizer test strips available at the facility to test concentration of sanitizer at 3-compartment sink. Corrective action - PIC advised to purchase test strips for the quaternary ammonium sanitizer used in the 3-compartment sink as well as chlorine test strips for the bleach stored in the facility.

Nonfood-contact surfaces clean — Inspector Note: Observed excess food residue on the exterior and interior of the reach-in cooler in the main kitchen area under the preptop cooler. Corrective action - PIC advised to have detailed cleaning performed on unit. Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues.

Physical facilities installed, maintained, and clean — Inspector Note: Observed dust and grease accumulation on vents under hood. Corrective action - PIC advised to perform detailed cleaning on hood vents. (a) Good Repair. All physical facilities shall be maintained in good repair.

Certified Food Protection Manager — Inspector Note: Observed facility still lacking a certified food safety manager. No food safety management course has been registered for at the time of inspection. Corrective action - PIC advised to have at least one employee with supervisory responsibility to register for and complete an approved food safety management course. 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.

Food-contact surfaces: cleaned & sanitized — Inspector Note: Observed ice machine white deflector plate saturated with pink and black organic matter. Equipment food-contact surfaces and utensils shall be clean to sight and touch. Repeat. CA- PIC will clean ice machine to sight and touch.

Food-contact surfaces: cleaned & sanitized — Inspector Note: observed the main kitchens cutting board badly scored and discolored. CA: PIC was informed to replace the cutting board as soon as possible. Equipment food-contact surfaces and utensils shall be clean to sight and touch.

Proper date marking and disposition — Inspector Note: Observed bagged portion of sausage stored in cooler drawer under cooktop dated 5/5 for discard date. Corrected on site - item discarded. Ready-to-Eat, Time/Temperature Control for Safety Food, Disposition.

Wiping cloths: properly used and stored — Inspector Note: Observed wiping cloths not stored in sanitizer between uses (several stored dry in bowl in front food service area, one stored dry on countertop in front food service area, one stored dry on shelving in main kitchen area). Corrective action - PIC advised to store wiping cloths between uses in sanitizing solution. 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.

Posted: Permit/Inspection/Choking Poster/Handwashing — Inspector Note: Observed failure of facility to post a valid food service permit for public view in the establishment. Corrective action - PIC advised to obtain a valid food service permit and post it in the establishment for public view. Post the permit in a location in the food service establishment that is conspicuous to consumers

Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used — Inspector Note: Observed heavily scored and stained cutting board in main kitchen area attached to the preptop cooler. Corrective action - PIC advised to cease use of cutting board and have it replaced. Cutting Surfaces. Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they cannot be resurfaced.

Warewashing facilities: installed, maintained, used; test strips — Inspector Note: Observed no sanitizer test strips available at the facility to test concentration of sanitizer at 3-compartment sink. Corrective action - PIC advised to purchase test strips for the quaternary ammonium sanitizer used in the 3-compartment sink as well as chlorine test strips for the bleach stored in the facility. Sanitizing Solutions, Testing Devices. A test kit or other device that accurately measures the concentration in mg/L of sanitizing solutions shall be provided.

Nonfood-contact surfaces clean — Inspector Note: Observed excess food residue on the exterior of the reach-in cooler in the main kitchen area under the preptop cooler. Corrective action - PIC advised to have detailed cleaning performed on unit. Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues.

Physical facilities installed, maintained, and clean — Inspector Note: Observed dust and grease accumulation on vents under hood. Corrective action - PIC advised to perform detailed cleaning on hood vents. (a) Good Repair. All physical facilities shall be maintained in good repair. (b) Cleaning, Frequency and Restrictions. 1. The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products.

Certified Food Protection Manager — Inspector Note: Observed facility still lacking a certified food safety manager. No food safety management course has been registered for at the time of inspection. Corrective action - PIC advised to have at least one employee with supervisory responsibility to register for and complete an approved food safety management course. 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.

Proper date marking and disposition — Inspector Note: Observed bagged portion of sliced chicken stored in cooler drawer under cooktop dated 10/23. Corrected on site - item discarded. Ready-to-Eat, Time/Temperature Control for Safety Food, Disposition. 1. A food that requires datemarking shall be discarded if it: (i) Exceeds 7 days, not including the time that the product is frozen; P (ii) Is in a container or package that does not bear a date or day; P or (iii) Is inappropriately marked with a date or day that exceeds 7 days . P

Posted: Permit/Inspection/Choking Poster/Handwashing — Inspector Note: Facility failed to post a valid food service permit because they are operating without a valid food service permit. CA: Legal notice was issued and PIC was advised to obtain a valid food service permit. Post the permit in a location in the food service establishment that is conspicuous to consumers

Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used — Inspector Note: Observed cutting board heavily scored and stained. CA- PIC will replace cutting board. 511-6-1.05(6)(b) - Cutting Surfaces (C) (b) Cutting Surfaces. Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they cannot be resurfaced.

Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used — Inspector Note: Observed the RIC under the Prep-top cooler, in the back kitchen area heavily saturated with food that spilled and spattered in the unit. CA: PIC was advised to clean the interior of the unit as well as the exterior. 511-6-1.05(1)(i) - Nonfood-contact Surfaces (C) (i) Nonfood-contact Surfaces. Nonfood-contact surfaces of equipment that are exposed to splash, spillage, or other food soiling or that require frequent cleaning shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.

Warewashing facilities: installed, maintained, used; test strips — Inspector Note: Observed facility unable to present testing equipment for 3 compartment sink. CA- PIC will obtain testing equipment for three compartment sink. 511-6-1.05(3)(h),(i),(j) - Temperature Measuring Device, Manual Warewashing; Sanitizing Solutions, Testing Device (Pf) (h) Temperature Measuring Devices, Manual and Mechanical Warewashing. 1. In manual warewashing operations, a temperature measuring device shall be provided and readily accessible for frequently measuring the washing and sanitizing temperatures. Pf 2. In hot water mechanical warewashing operations, an irreversible registering temperature indicator shall be provided and readily accessible for measuring the utensil surface temperature. Pf (i) Sanitizing Solutions, Testing Devices. A test kit or other device that accurately measures the concentration in mg/L of sanitizing solutions shall be provided. Pf j) Cleaning Agents and Sanitizers.

Physical facilities installed, maintained, and clean — Inspector Note: Observed excessive dust in vent hoods. CA- PIC will maintain floors and clean vents. 511-6-1.07(5)(a),(b) - Good Repair, physical facilities maintained; Cleaning, Frequency & Restrictions, cleaned often enough to keep them clean (C) (5) Maintenance and Operation. (a) Good Repair. All physical facilities shall be maintained in good repair. (b) Cleaning, Frequency and Restrictions. 1. The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products. 2. Except for cleaning that is necessary due to a spill or other accident, cleaning shall be done during periods when the least amount of food is exposed, such as after closing. 3. If present, playground equipment and associated areas shall be maintained in a clean and sanitary condition. In addition, a cleaning and sanitizing plan along with cleaning and sanitizing records for playground equipment and associated areas shall be maintained within the food service establishment for review upon request by the Health Authority. Further, such cleaning and sanitizing plan for employees to follow in the event of encountering vomitus or fecal matter shall be included and submitted at the time of permit application as specified in DPH Rule 511-6-1-.02(1)(c). Pf

Physical facilities installed, maintained, and clean — Inspector Note: observed the 3 compartment sink leaking water from the spraying nozzle. CA: PIC was advised to inform owner that it is in need of repair 511-6-1.07(5)(a),(b) - Good Repair, physical facilities maintained; Cleaning, Frequency & Restrictions, cleaned often enough to keep them clean (C) (5) Maintenance and Operation. (a) Good Repair. All physical facilities shall be maintained in good repair.

Certified Food Protection Manager — Inspector Note: During routine inspection facility failed to provide an employee ServSafe manager certification. 511-6-1.03(3)(a) - Food Safety Manager Certification (Pf) 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

Management knowledge, responsibilities, reporting — Inspector Note: The PIC could not provide documentation or otherwise satisfactorily demonstrate during the inspection, that all food employees and conditional employees are informed of their responsibility to report to management information about their health and activities as it relates to diseases that are transmissible through food.

Response procedures for vomiting & diarrheal events — Inspector Note: Establishment does not have established procedures for employees to follow when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the food establishment. COS- EHS provided establishment with emailed clean up procedures using bleach. PIC will create and obtain vomit and fecal matter clean up kit, also create procedures for clean up and disposition. 511-6-1.03(6) - Clean-up of Vomiting and Diarrheal Events(Pf) (6) 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-contact surfaces: cleaned & sanitized — Inspector Note: Observed ice machine white deflector plate saturated with pink organic matter. Equipment food-contact surfaces and utensils shall be clean to sight and touch. Repeat. CA- PIC will clean ice machine to sight and touch. 511-6-1.05(7)(a)1 - Equipment, Food-Contact Surfaces,& Utensils (Pf) (7) Cleaning of Equipment and Utensils. (a) Equipment, Food-Contact Surfaces, and Utensils. 1. Equipment food-contact surfaces and utensils shall be clean to sight and touch. Pf.

Food-contact surfaces: cleaned & sanitized — Inspector Note: Observed the microwave had repeatedly used parchment paper in the unit. PIC was advised to use a new parchment paper with each use of reheating and to clean the microwave out from spatter of food.

Proper cold holding temperatures — Inspector Note: Observed facility failed to properly hold time/temperature control for safety foods (Milks 55 degrees F) at 41 degrees or below in the front food service RIC. TCS foods shall be held 41 degrees F or below. PIC informed EHS that the TCS foods were in the RIC cooler for over 24hrs. CA: PIC discarded the food and was advised to have the RIC serviced so that it can maintain cold holding temps.