Golden Rule Cafe

Inspector notes: No Certified Food Protection Manager was available onsite at time of inspection. Informed PIC that a CFPM needs to be available onsite during all hours of operation. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation

Inspector notes: Observed no hand wash sink available in the ware washing room of the facility. The nearest and only hand sink in the establishment is located outside of the doorway, to the right past the prepping area. Observed holes and studs in the wall to the left of the three-compartment sink, as well as a disconnected waterline and unused floor drain. Informed PIC that hand sinks are required to be within 25 feet and within eyesight of the service area. Discussed the importance of hand washing before switching from a dirty to clean task. 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 a large container of cooked rice and a container of macaroni salad stored in refrigerators without a date mark. PIC stated that the rice was cooked the day prior to inspection. PIC stated that the macaroni salad is commercially packaged originally and was opened yesterday. Informed PIC that all items prepped and opened from their commercial package must be date marked for 7 days. PIC placed date marks on respective items at time of inspection. RTE/TCS foods requiring date marking must be date marked within 24 hours and sold or discarded after 7 days (including the day it was made as day 1). All RTE/TCS foods were properly date marked at the time of inspection

Inspector notes: Observed 2 containers of mac and cheese with internal temperatures of 89-91*F sitting out at room temperature. PIC stated that the mac and cheese was cooling down before being moved to the refrigerator. PIC stated that it was prepared about 30 minutes prior to inspection. Informed PIC that cooling starts at 135*F and that TCS foods must be cooled down under refrigeration and uncovered. PIC removed the lids and moved the mac and cheese to the refrigerator to properly cool at time of inspection. Provided cooling methods and cooling document via email. TCS foods must be cooled in: uncovered/loosely covered, shallow containers less than 4 inches deep, in equipment designed to rapidly cool, by using an ice bath, by using ice as an ingredient, or another effective means. All TCS foods cooling were uncovered to allow for rapid cooling

Inspector notes: No Certified Food Protection Manager was available onsite at time of inspection. Informed PIC that a CFPM needs to be available onsite during all hours of operation. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation

Inspector notes: Throughout the establishment, observed cooked beans, cooked oxtail, cooked rice, and cheese sauce not having any date marking. Employees states these foods were made 2-4 days prior to inspection. RTE/TCS foods requiring date marking must be date marked within 24 hours and sold or discarded after 7 days (including the day it was made as day 1). All RTE/TCS foods were properly date marked at the time of inspection

Inspector notes: Observed the walk in cooler having water leaking from the unit. Physical facility must be maintained in good repair at all times. Repair physical facility prior to next routine inspection

Inspector notes: Observed a floor drain that was once used to drain an ice machine collecting water. Nothing gets drained to this floor drain and did not observe it overflowing at the time of inspection. Discussed the importance of having all plumbing in good repair