Lucy's Fountainhead Cafe

Inspector notes: Observed active warewashing at 3-compartment sink. Dishwasher observed cleaning and rinsing food contact surfaces but no sanitization step after cleaning. Reviewed proper warewashing procedure with PIC at time of inspection. Food-contact surfaces must be properly sanitized after washing and rinsing. Discussed the importance of proper sanitizer levels and proper monitoring of sanitizer levels. Food-contact surfaces were properly sanitized at time of inspection. All food-contact surfaces that contact TCS foods must be cleaned every 4 hours by washing, rinsing, and sanitizing. Food-contact surfaces sanitized using chlorine sanitizer must be sanitized with a contact time of least 10 seconds

Inspector notes: Observed in-house made kimchi (made 08/07) with no datemarking present, stored in reach-in unit located backhouse. PIC stated food items were prepped/opened less than 7 days prior. All RTE/TCS foods were properly date marked at the 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)

Inspector notes: Observed person in charge (PIC), rinse out coffee carafes in the handwashing sink in the front of house at time of inspection. PIC will ensure establishment discontinues use of handwash sink for all activities that are not for handwashing. person in charge was informed that hand sinks must be limited to hand washing only to prevent contamination of food contact surfaces/foods with bacteria from hands. Hand washing facilities must be maintained in a condition that promotes handwashing and restricted for that use

Inspector notes: Establishment does not have a bimetallic stem robe thermometer to verify food holding temperatures. Discussed the importance of utilizing thermometers to verify food temperatures and to ensure equipment is properly functioning. A Properly calibrated probe thermometers are required at all times for monitoring food temperatures. Must provide a probe thermometer for establishment prior to re-inspection