The Cape Restaurant and Beach Bar

Approved thawing methods used — Inspector Note: Observed ready to eat (RTE) tuna thawed in reduced oxygen packing (ROP). Manufacturer instruction indicated that it needs to be removed from ROP packaging before thawing. COS: PIC discarded the tuna packages. 5. Reduced oxygen packaged fish that bears a label indicating that it is to be kept frozen until time of use shall be removed from the reduced oxygen environment: (i) Prior to its thawing under refrigeration that maintains the food temperature at 41°F (5°C) or less; or (ii) Prior to, or immediately upon completion of its thawing, using procedures to completely submerge in running water as specified in paragraph 2 of this subsection.

Proper cold holding temperatures — Inspector Note: Observed multiple Time/Temperature Control for Safety (TCS) foods throughout the kitchen holding at temperatures above 41°F (see temperature log for specific readings). PIC discarded some items and relocated others to the walk-in cooler. TCS foods must be maintained at 41°F or below during cold holding to prevent bacterial growth. 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

Time as a public health control: procedures and records — Inspector Note: Observed rice held at 84F when asked PIC mentioned that they hold rice on time for 4 hours but the rice was not labeled with the prepared and discard times and PIC do not hold any procedures for time holding the rice. PIC labeled the prepared and discard time for the rice and was advised to have the TPHC procedures posted for better information to the employees. (III) The food temperature does not exceed 70°F (21°C) within a maximum time period of 4 hours from the time it was rendered a time/temperature control for safety food; and (IV) The food is marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is rendered a time/temperature control for safety food as specified in paragraph 2.(ii)(I) and (II). (iii) The food shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is removed from temperature control;Pf (iv) The food shall be cooked and served, served at any temperature if ready-to-eat, or discarded, within 4 hours from the point in time when the food is removed from temperature control;P and (v) The food in unmarked containers or packages, or marked to exceed a 4-hour limit shall be discarded.P

Toxic substances properly identified, stored, used — Inspector Note: Observed sanitizer buckets stored next to grill and on the food preparation area. Pic removed the sanitizer buckets and was advised to store chemical substances stored below or away from food and food prep area. 511-6-1.07(6)(c) - Storage, Separation (P) (c) Storage, Separation. Poisonous or toxic materials shall be stored so they cannot contaminate food, equipment, utensils, linens, and single-service and single-use articles by: 1. Separating the poisonous or toxic materials by spacing or partitioning; P and 2. Locating the poisonous or toxic materials in an area that is not above food, equipment, utensils, linens, and single-service or single-use articles. This requirement does not apply to equipment and utensil cleaners and sanitizers that are stored in warewashing areas for availability and convenience if the materials are stored to prevent contamination of food, equipment, utensils, linens, and single-service and single-use articles. P

Plumbing installed; proper backflow devices — Inspector Note: Observed leaking lines above sink in main kitchen. System shall be repaired according to law; P and maintained in good repair.

Hands clean and properly washed — Inspector Note: Observed food employee don gloves to transfer cooked fries to dish, change to new gloves and then touch raw chicken for grilling in main kitchen. 1. Food employees shall clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles P and: (i) After touching bare human body parts other than clean hands and clean, exposed arms; P (ii) After using the toilet room; P (iii) After caring for or handling service animals or aquatic animals; P (iv) After coughing, sneezing, using a handkerchief or disposable tissue, using tobacco products or electronic devices that simulate tobacco smoking, eating or drinking, except for drinking from a closed beverage container and the container is handled to prevent contamination of the hands;P (v) After handling soiled equipment or utensils; P (vi) During food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks; P (vii) When switching between working with raw food and working with ready-to-eat food; P (viii) Before donning gloves to initiate a task that involves working with food; P and (ix) After engaging in other activities that contaminate the hands. P Food employee washed hands after being instructed by kitchen manager.

Proper cold holding temperatures — Inspector Note: Observed several TCS foods that were above 41 F through out the kitchen. See temp log for readings PIC discarded foods. TCS foods cold holding shall maintain a temperature of 41F OR below..

Proper hot holding temperatures — Inspector Note: Observed several TCS foods hot holding below 135F. See temperature observations. Foods discarded by PIC. Ensure TCS foods hot holding are maintained at 135F or above.