Gourmet Cafe

Inspector notes: Observed no Person in Charge (PIC) present during the time of inspection. CA:There must be a person in charge on the premises of the food service establishment at all times. The person in charge shall ensure compliance with the following: Advised that a designated Person in Charge must be present at all times during hours of operation to ensure compliance with food safety regulations and proper oversight of food handling practices.

Inspector notes: CFSM not post for public view at the time of inspection. CA: 1. The original CFSM certificate shall be posted in public view in each food service establishment. An additional copy shall be retained on file at the food service establishment at all times, and shall be made available for inspection by the Health Authority. 2. A CFSM certificate which has expired, been revoked or suspended shall not be posted in the food service establishment. 3. All licenses, certificates, diplomas, or other similar credentials issued or granted to an owner or operator who has successfully completed an approved or accredited food safety certification course and exam shall expire on the expiration date determined by the credentialing organization. Within ninety days of the expiration of the CFSM certificate...

Inspector notes: Observed handwashing sink without paper towels during the time of inspection. CA: (b) Hand Drying Provision. Each handwashing sink or group of adjacent handwashing sinks shall be provided with: 1. Individual, disposable towels; Pf 2. A continuous towel system that supplies the user with a clean towel; Pf 3. A heated-air hand drying device; Pf or 4. A hand drying device that employs an air-knife system that delivers high velocity, pressurized air at ambient temperatures.Pf Advised facility to provide approved hand drying provisions, such as single-use paper towels or an air dryer, at all handwashing sinks at all times to ensure proper hand hygiene.

Inspector notes: Observed no hand soap available at one of the handwashing sinks during the time of inspection. CA: (3) Numbers and Capacities. (a) Handwashing Cleanser, Availability. Each handwashing sink or group of two adjacent handwashing sinks shall be provided with a supply of hand cleaning liquid, powder, or bar soap. Pf Advised facility to ensure all handwashing sinks are stocked with hand soap at all times to allow for proper hand hygiene and prevent contamination.

Inspector notes: Observed expired 2022 food service permit posted during the time of inspection. CA: 1. Post the permit in a location in the food service establishment that is conspicuous to consumers Advised facility to ensure the current, valid permit is posted in a location clearly visible to the public at all times and to remove any expired permits.

Inspector notes: Observed most recent inspection report not posted during the time of inspection. CA: 1. 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. 2. Food service establishments with drive-thru windows will post the current inspection report, and also have the inspection report posted so that a minimum of the top one-third of a copy of the current inspection report is visible through each window allowing customers to easily read the score, date of inspection and establishment information. 3. At food service establishments with no primary or public door, the current inspection re...

Inspector notes: Observed personal phone stored on cutting board during the time of inspection. CA: (b) Designated Areas for Employee Activity. 1. Areas designated for employees to eat, drink, use tobacco products and electronic devices shall be located so that food, equipment, linens, and single-service and single-use articles are protected from contamination. 2. Lockers or other suitable facilities shall be located in a designated room or area where contamination of food, equipment, utensils, linens and single-service and single-use articles cannot occur. Advised that personal items, including cell phones, must not be stored on food contact surfaces. Ensure all personal belongings are kept in a designated area away from food, equipment, and clean utensils to prevent contamination.

Inspector notes: Observed pink/ orange buildup in the interior of ice machine. CA: food and nonfood contact surfaces shall be cleaned regularly and by sight and touch to prevent buildup. COS- PIC started melting ice.

Inspector notes: Observed blender stored as clean unclean with an accumulation of dust. CA: Food and non food contact surfaces shall be cleaned regularly and by sight and touch to prevent build up. COS- Blender moved to 3 compartment sink to be washed, rinsed and sanitized.

Inspector notes: Observed dish machine with 0PPM sanitizer. CA: chlorine sanitizer shall be between 50ppm- 100ppm. Quat sanitizer shall be between 200PPM- 400PPM. COS- PIC moved dishes to 3 compartment sink.

Inspector notes: CFSM not available at the time of inspection. CA: 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. Discussed with PIC that facility has 30 days to have food service employee sign up for course to obtain CFSM.

Inspector notes: Employee reporting agreements not available at the time of inspection. CA: Food employees and conditional employees are informed in a verifiable manner of their responsibility to report in accordance with the Chapter, to the person in charge, information about their health and activities as they relate to diseases that are transmissible through food. Employee reporting agreement emailed to PIC.

Inspector notes: Observed 2 hand sinks with no paper towels or hand dry provision. CA:Each handwashing sink or group of adjacent handwashing sinks shall be provided with: 1. Individual, disposable towels; 2. A continuous towel system that supplies the user with a clean towel; 3. A heated-air hand drying device; Pf or 4. A hand drying device that employs an air-knife system that delivers high velocity, pressurized air at ambient. COS- paper towels provided.

Inspector notes: Observed 2 opened bottles of drinks in main kitchen. Observed drinking cup that was not single used stored on prep table. CA: Employees shall consume food only in approved designated areas separate from food preparation and serving areas, equipment or utensil areas and food storage areas. However, drinking from a single service beverage cup with a secure lid and straw that is handled to prevent contamination of the employee’s hands, the container, exposed food, clean equipment, utensils and linens, unwrapped single-service and single-use articles will be allowed. COS- drinks removed from main kitchen.

Inspector notes: Observed CFSM expired. PIC has 30 days to obtain CFSM certificate.

Inspector notes: Observed build up in ice machine. Discussed with PIC to clean ice machine regularly and by sight and touch to prevent buildup. COS- PIC stated to discard ice.

Inspector notes: Observed employee handling food with watch. Discussed with PIC that food handlers shall not wear hand or wrist jewelry/ only single plain band allowed.