Interactive Cafe

Inspector notes: Observed an employee wash single-use gloves after preparing food prior to proceeding to another task. CA: Single-use gloves shall be used for only one task such as working with ready-to-eat food or with raw animal food, used for no other purpose, and discarded when damaged or soiled, or when interruptions occur in the operation. COS: Employee voluntarily removed the gloves, washed hands, and placed new gloves on before proceeding to another task.

Inspector notes: Observed black debris on the can opener blade. CA: Equipment food-contact surfaces and utensils shall be clean to sight and touch. COS: PIC voluntarily placed the can opener blade to the three compartment sink to be washed and sanitized.

Inspector notes: Observed various TCS items being cold-held in a buffet cold holding unit using ice. The dishes included lettuce mix, cabbage salad, mashed potato salad, pasta salad. According to PIC these TCS items have been sitting in the unit since about 9am (for over 4 hours). 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. COS: PIC voluntarily discarded the TCS items.

Inspector notes: Observed TCS foods (lettuce mix, cabbage, mashed potato salad, pasta salad) not cold-holding below 41F in a buffet unit using ice. The ice was placed at the bottom where it was not touching the food containers to keep them cold. CA: Equipment for cooling and heating food, and holding cold and hot food, shall be sufficient in number and capacity to provide food temperatures as specified under DPH Rule 511-6-1-.04. COS: Discussed with PIC to either use deeper food containers so it reaches the ice or add more ice to the cold-holding unit so it reaches the food containers to keep the cold holding temperatures to 41F or below. Since lunch time was over and all the food was voluntarily discarded the PIC will apply one of these cold holding methods for dinner time.

Inspector notes: Observed rice cooling in a turned off rice cooker in ambient air. According to PIC rice has been cooling for approx. 45 mins. CA: Cooling shall be accomplished in accordance with the time and temperature criteria specified under DPH Rule 511-6-1-.04(6)(d) by using one or more of the following methods depending on the type of food being cooled When placed in cooling or cold holding equipment. COS: PIC voluntarily placed rice in smaller tubs and placed it in reach-in cooler to cool properly.