El Cafezito

Inspector notes: Observed an approximately 6-inch deep round plastic lidded container with cooked round eggs inside of the container inside of a cold holding refrigerator. The internal temperature of the cooked eggs as measured using a probe thermometer ranged from 72°F - 75°F. According to the person in charge, the eggs had been cooked this morning and began cooling in the refrigerator at 10:00 am. Based on the cooling parameters of cooling time and temperature controlled for safety foods from 135°F - 70°F within the first 2 hours, and then from 70°F - 41°F within the next 4 hours for a total cooling period not to exceed 6 hours, the eggs did not cool within the appropriate time frame and were embargoed at time of inspection (see embargo form). Discussed with person in charge to cool the cooked eggs in a single layer on a wide, flat, shallow uncovered metal pan placed up at the top level of the refrigerator so that it can cool thoroughly. Once the food has completely cooled within the appropriate time and temperature range, the cooled eggs can be stored in a deeper, covered container. Cooked TCS foods must be cooled from 135°F to 70°F within 2 hours, and from 70°F to 41°F within 4 hours for a total of 6 hours for cooling

Inspector notes: Observed on the menu that the establishment serves ceviche. Discussed with person in charge and ceviche is served raw marinated in lime. Discussed with person in charge that parasite destruction letter is required for shrimp that is served raw, raw-marinated and/or partially cooked. Parasite destruction records or letter from supplier are required for all non-exempt fish served raw or undercooked at establishment. Must provide parasite destruction letter from supplier prior to re-inspection. A re-inspection will occur within 10 days or no later than May 1st, 2025

Inspector notes: Observed no consumer advisory for shrimp ceviche that is served raw marinated according to the person in charge. Offering and serving undercooked proteins requires an approved consumer advisory at all points of sale; and must contain an approved disclosure method and reminder statement. Must provide approved consumer advisory at all points of sale prior to re-inspection. A re-inspection will occur within 10 days or no later than May 1st, 2025

Inspector notes: Observed crepe wand and coffee whisk stored in containers of water. The temperature of the water as measured using a probe thermometer was at 71°F. Person in charge removed the utensils from the water and placed them at the 3-compartment sink to be washed, rinsed and sanitized. Discussed with person in charge that in-use utensils must be stored in a clean, dry location; in running water; or in hot water above 135°F. If utensils are stored in food, the handles must be stored above the surface of the food. All in-use utensils were properly stored at time of inspection

Inspector notes: Observed fan sitting on top of the handwashing sink in the front of the kitchen. Person in charge promptly removed the fan from the sink. Handwash sinks must be supplied with hot water of at least 100°F, soap and an approved hand drying provision at all times. Facilities must be maintained in a condition that promotes handwashing

Inspector notes: Observed cold brew coffee being stored in used gallon milk jugs. Single-use food containers are intended for single-use and may not be re-used for storage of food. Discussed with person in charge acquiring pitchers or some other durable food storage container that can be properly washed, rinsed and sanitized to store their cold brew coffee

Inspector notes: Observed cooked eggs sitting in a tall stack on a dinner plate cooling in the refrigerator. Discussed with person in charge laying cooked eggs out in a flat, wide, shallow pan without stacking the eggs on each other to facilitate rapid and efficient cooling