Cafe Landwer

Inspector notes: Handsink at cooking line without signage. Provide.

Inspector notes: Not in use vent observed on top of a counter at prep area next to equipment/utensils. Remove.

Inspector notes: No Allergen Awarness Certificate posted. Provide.

Inspector notes: Observed paper cup being used to dispense some bulk food items. Discontinue use handled utensils only.

Inspector notes: Shelves at the juice bar area soiled with dust. Remove plastic mat and clean properly. Magnetic strips used for knife storege at the prep area with some rust. Clean to remove.

Inspector notes: There was fried eggplant left on top of an oven in the kitchen that per a staff member the health inspector questioned had been cooked an hour ago. Staff voluntairly discarded the three pieces of eggplant. Hold TCS foods at 135F or above or 41F or below.

Inspector notes: In the cold holding unit on the island in the kitchen the liquid eggs were 56F; the staff stated the eggs had been placed in the cold holding unit around an hour ago. Other items in the cold holding unit: diced onions 32F; tomato sauce 41F; there was a noticable gap from the bottom plate of the cold holding unit and the hotel pan holding the eggs. The staff voluntarily discarded the liquid eggs retrieved more liquid eggs from the walkin refigerator that was 41F and placed the new liquid eggs in a container that made full contact with the bottom of the cold holding unit. In multiple carafes there is milk or cream at elevated temperatures of 49F-56F; the person in charge discarded the dairy in the carafes. Hold cold TCS items at 41F or below.

Inspector notes: Using the location's plate simulator four times in the high temperature dish machine the temperature did not go above 157F. Repair dish machine so that a minimum of 165F is reached at the manifold. A repair call was made during the inspection and should be completed Monday.

Inspector notes: The location's test kit for the three comparment sink is water damaged throughout and no longer works; provide a new test kit for the sanitizer used at the three compartment sink.

Inspector notes: Observed soiled wiping cloths in the hand sink in the kitchen a soiled dish in the other sink in the island at the kitchen and observed an employee wetting a wiping cloth from a hand sink in the kitchen; the health inspector instructed employees to remove the soiled items and sanitize the hand sinks. Hand sinks shall only be used for hand washing and nothing else.

Inspector notes: The person in charge did not answer with the correct minimum internal cooking temperatures of chicken fish ground meats or the proper minimum temperatures for cold or hot holding; the person in charge was unable to name the reportable illnesses. The person in charge must be knowlegable about food safety emplyee health requirements and must be able to take active managerial control.

Inspector notes: The front door to the outdoor seating area was propped open during the entirety of the inspection; doors to the outside must remain closed to prevent pest entry. At the rear entrance there is sunlight visible through gaps in the door and door frame when the door is close; repair or replace so no sunlight is visible.

Inspector notes: At the ice machine in the kitchen across from the walkin freezer there is pink slime in the interior of the ice machine; clean and sanitize.

Inspector notes: There were several empoyees working in the kitchen handling food without effective hair restraints; provide.

Inspector notes: Chemical spray bottles without labels. Label all chemical bottles to prevent contamination.

Inspector notes: Cookline hand sink out of soap. Staff using warewashing hand sink to wash. Ensure all hand sinks have soap and towels at all times.

Inspector notes: Hose attached to sanitizer sink faucet at 3 compartment sink. Disconnect hose and discontinue attaching hose to sink fixture.

Inspector notes: Fish fillets thawed in refrigerator- labeled to remove packaging prior to thawing. Pierce or remove packaging prior to thawing.

Inspector notes: Faucet at sanitizer sink leaks. Slow drip under prep sink. Repair as needed.

Inspector notes: Water and debris under far end of bar. Clean and dry.

Inspector notes: Sanitizer set up in the 3 bay sink tested at 0ppm- Corrected on site Sanitizer test strips provided during the inspection expired May 2020- Replace

Inspector notes: Products prepared less than 2 hours prior to the inspection in the service refrigeration units above 41F Hummus 67F and guacamole 55F in open lift top unit Reviewed procedures for proper cooling of products prior to placing out for service Removedand placed in the walkin at 38F to properly cool

Inspector notes: At the time of the inspection I observed an employee filling a pitcher of water in the handwashing sink for use in food preparation. At this time the prep sink available in the kitchen was blocked Corrected at this time

Inspector notes: Temperature gauge for the high temerature dish machine is not properly workin A temperature within normal limits was verified with a irreversible thermometer at the time of the inspection Repair gauge

Inspector notes: Utensils stored in stagnant water at the front coffee counter- Discontinue

Inspector notes: Sanitizing solution in a bucket being used in the kitchen tested at 0ppm Sanitizer from the automated dispenser at the 3 bay sink measured at 300ppm Corrected on site