Crave Well Cafe

Thermometers provided and accurate — Inspector Note: Observed no thermometers in multiple reach in coolers in the front food service area. CA: Advised PIC to obtain ambient air and water temperature measuring devices that are scaled in Celsius or dually scaled in Celsius and Fahrenheit shall be designed to be easily readable and accurate to ±1.5ºC in the intended range of use.

Utensils, equipment and linens: properly stored, dried, handled — Inspector Note: Observed multiple food service containers in the ware washing area of the main kitchen not stacked in a manner that encourages air-flow for drying wet utensils. CA: Advised PIC to stack food containers in a manner that encourages air-flow for drying after washing.

Proper cold holding temperatures — Inspector Note: Observed feta (42F), spinach (43F), and arugula (52F) stored in a front food service RIC. Observed oatmilk (54F) and soymilk (54F) in an ice bath at the front food service. COS PIC correctly prepared an ice bath in a larger pan so that the milks can be adequately held cold. CA: PIC to have RIC maintained.

Approved thawing methods used — Inspector Note: Observed chicken breasts sitting in sink at room temperature without running water. Except as specified in paragraph 4 of this subsection, time/temperature control for safety food shall be thawed: 1. Under refrigeration that maintains the food temperature at 41°F (5°C) or less; PF or 2. Completely submerged under running water: (i) At a water temperature of 70°F (21°C) or below, PF (ii) With sufficient water velocity to agitate and float off loose particles in an overflow PF, and (iii) For a period of time that does not allow thawed portions of ready-to-eat food to rise above 41°F (5°C), or (iv) For a period of time that does not allow thawed portions of a raw animal food requiring cooking to be above 41°F (5°C), for more than 4 hours including: (I) The time the food is exposed to the running water and the time needed for preparation for cooking PF, or (II) The time it takes under refrigeration to lower the food temperature to 41°F (5°C) .

Thermometers provided and accurate — Inspector Note: Observed no thermometers in the RIF of the main kitchen. Also, observed no thermometers in multiple reach in coolers in the front food service area. CA: Advised PIC to obtain ambient air and water temperature measuring devices that are scaled in Celsius or dually scaled in Celsius and Fahrenheit shall be designed to be easily readable and accurate to ±1.5ºC in the intended range of use.

Personal cleanliness — Inspector Note: Observed employees making smoothies and bowls with no hair restraints. CA: Advised PIC that employees preparing or handling food shall use effective and clean, disposable or easily cleanable nets or other hair restraints approved by the Health Authority.

Posted: Permit/Inspection/Choking Poster/Handwashing — Inspector Note: Observed the most recent inspection report not posted for customers to view. CA: Advised PIC that 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

Proper date marking and disposition — Inspector Note: Observed a container of ranch in the front food service RIC with a prep date of 2/23. Also, observed a container of Caesar dressing in the front food service RIC with a prep date of 1/19. Observed Ranch and Caesar Dressing in the main kitchen RIC with manufacturer disposition dates in December and February. CA: Advised PIC to ensure all datemarked food exceeding the manufacturer's labelling or 7 days post preparation date are discarded.