I Put My Foot N It Cafe

Inspector notes: Observed multiple TCS foods (cooked salmon, white rice, collard greens) cold holding above 41F. CA: 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. PIC stated the food service employees leave reach in cooler doors open when prepping. Which could potentially increase the temp. COS: PIC discarded all TCS foods (cooked salmon, white rice, and collard greens) out of temp. Discussed with operator to always leave reach in cooler doors close for proper air circulation for cold holding TCS foods.

Inspector notes: Observed pork ribs cooking on grill without permanent overhead protection. CA: 511-6-1.04(4)(y) - Outdoor Cooking(P,Pf) (y) Outdoor Cooking and Service of Food. 1. For special events, foods requiring only cooking may be prepared, if served immediately, in an outside area on the premises of a permitted food service establishment. Prior approval must be obtained from the Health Authority. P 2. The presentation of food orders and limited table side finishing, such as tossing salad and flaming desserts, is permissible from a permitted food service establishment in an adjoining outdoor seating area. Outdoor salad bars or unenclosed dessert carts are prohibited. P 3. Outdoor barbeque pits or barbeque cookers may be allowed on the premises of a food service establishment with the approval of t...

Inspector notes: Observed multiple TCS foods (rib tips, whiting, shredded cheese) cold holding above 41F. CA: 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. PIC stated the food service employees leave reach in cooler doors open when prepping. Which could potentially increase the temp. COS: PIC discarded all TCS foods (rib tips, whiting, and shredded cheese) out of temp. Discussed with operator to always leave reach in cooler doors close for proper air circulation for cold holding TCS foods.

Inspector notes: Observed food service employee place unwashed dirty RTE food (lettuce) on a burger for a customer. CA: Except as specified in paragraphs (g)2 and 3 of this subsection and except for whole, raw fruits and vegetables that are intended for washing by the consumer before consumption, raw fruits and vegetables shall be thoroughly washed in water, in a sink designated for that purpose only, to remove soil and other contaminants before being cut, combined with other ingredients, cooked, served, or offered for human consumption in ready-to-eat form. COS: PIC discarded the dirty unwashed RTE food (lettuce) and washed the remaining lettuce in vegetable prep sink.

Inspector notes: Observed the 3 compartment sink not in good repair due to sanitizing compartment not in use due to leak. CA: System Maintained in Good Repair. A plumbing system shall be repaired according to law; P and maintained in good repair. Discussed with PIC for 3 compartment sink to be repaired within 3 days and email documentation to health inspector.