Yummy Paradise Cafe

Inspector notes: Person in charge (PIC)unable to provide a verifiable manner in which food employees have been informed of their responsibility to report to the person in charge as it relates to foodborne illness. C/A: 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; COS: EHS provided blank copies of the employee health policy to PIC; EHS also discussed code provision with PIC

Inspector notes: Observed PIC use the hand sink located in the front food service prep area as a dump sink. C/A: A handwashing facility may not be used for purposes other than handwashing. COS: sink rinsed out; discussed that hand sinks shall only be used for hand washing

Inspector notes: Observed ice cream scoop and utensil for crepes sitting in stagnant water less than 135F. C/A: During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: 1.Except as specified under paragraph 2 of this subsection, in the food with their handles above the top of the food and the container; 2.In food that is not time/temperature control for safety food with their handles above the top of the food within containers or equipment that can be closed, such as bins of sugar, flour, or cinnamon; 3.On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized at a frequency specified under DPH Rule 511-6-1-.05(...

Inspector notes: Observed food employee accept cash from customer, then rinse hands under water, dry hands off and re-glove to begin food prep. C/A: employees shall clean their hands and exposed portions of their arms, for at least 20 seconds, using soap and warm water COS:EHS discussed that food employees shall wash their hands after handling a cash. After coaching on hand washing procedures, employee washed hands with soap and water for at least 20 seconds.

Inspector notes: Did not observe inspection report posted at facility. C/A: 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.

Inspector notes: Observed no hot water coming out of the 3-compartment sink. C/A: Manual Warewashing Equipment, Wash Solution Temperature. The temperature of the wash solution in manual warewashing equipment shall be maintained at not less than 110°F (43°C) or the temperature specified on the cleaning agent manufacturer's label instructions. Pf