Cafe Tempo Coffee House

Inspector notes: Food contact surfaces of equipment/utensils (dough mixer) were observed with an accumulation of food and debris. After cleaning and sanitizing, the food contact surfaces of equipment must be clean to sight and touch. Per the PIC, the machine was previously cleaned and no longer in service for the rest of day.

Inspector notes: Several food items were observed 45-49 degrees Fahrenheit in refrigeration (see temps.). Food items that were recently stocked from the walk-in cooler were moved back to the walk-in cooler, food items stocked from earlier or previous day were voluntarily disposed of at time of inspection.

Inspector notes: Deli meats that were sliced prior to inspection were observed stored in the small prep unit in pans greater than 4 inches deep. PIC was made aware deli meats are to be rapidly cooled after slicing in the walk-in cooler prior to being placed in the prep unit for cold holding. Food items were moved to the walk-in cooler for rapid cooling at the time of inspection.

Inspector notes: Cream cheeses prepared on site were observed marked with the date longer than 7 days from the date of preparation. Ready-to-eat time/temperature control for safety (TCS) foods prepared in the establishment and held for more than 24 hours must be marked with the date of preparation and held for no longer than 7 days from the date of preparation unless frozen. Dates were properly adjusted at the time of inspection.

Inspector notes: The following equipment was observed to be in need of repair/adjustment: - The front open-air cooler was observed maintaining an ambient temperature of 42-45 degrees Fahrenheit with food temps observed at 44-49 degrees F. - The back large prep unit was observed maintaining an ambient temperature of 48-49 degrees Fahrenheit with food temps observed at 48-49 degrees F. Use of the units for storage of TCS Foods is to be discontinued until adjusted or serviced and properly maintaining an ambient temperature of 41 degrees Fahrenheit or below. - The cutting board to the large prep unit is very scratched and scored. Cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.

Inspector notes: Several working containers of dry ingredients are not labeled with the common name of the food. Working containers holding food or food ingredients that are removed from their original packages, such as flour, herbs, salt, sugar, and spices must be labeled with the common name of the food.

Inspector notes: The establishment is lacking an allergen statement visible to consumers.

Inspector notes: Food contact surfaces of equipment (ice machine) were observed with an accumulation of biofilm. The food contact surfaces of equipment must be clean to sight and touch. PIC voluntarily disposed of ice and took machine out of service.

Inspector notes: Several food items (baked goods, yogurt cups, cream cheese, etc.) packaged in the food establishment are lacking labels. Food packaged in a food establishment must be labeled with the common name of the food, a list of ingredients, the quantity of the contents, and the business name/address.

Inspector notes: The cutting boards of the flip top prep unit are very scratched and scored. Cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.

Inspector notes: The following non-food contact surfaces were observed with an accumulation of debris: 1) The shelves in the walk-in cooler had food residue and other debris 2) The fan covers in refrigeration units had dust 3) Ledges near racks of dry ingredient storage area had a large amount of food debris

Inspector notes: The following areas of the physical facilities were observed with an accumulation of debris: 1) The floor in the walk-in cooler had food residue 2) The ceiling tiles above the back food prep area had an accumulation of dust and other debris

Inspector notes: Various foods in the top of the prep unit was observed held at 43-44 degrees Fahrenheit. Food was observed to be stored above the cold hold line. All foods below the cold hold line were maintaining adeqaute temperature. Time/temperature control for safety (TCS) food must be held at 41 degrees Fahrenheit or below except during preparation, cooking, or cooling. Food was moved to walk-in to rapidly cool. Establishment to no longer hold food above cold hold line.

Inspector notes: ROP fish was observed thawing in walk-in with package in tact. All vacuum sealed (ROP) seafood must be thawed with package not in tact. Fish was observed at 37 degrees. Fish was sliced open.

Inspector notes: An allergy statement is need at the counter and drive thru window.

Inspector notes: Bagels were stored on the bottom shelf of the storage rack in the prep area. The bagels were stored less than 6 inches on the floor. Food must be stored in a manner to prevent contamination. Bagels were moved from the bottom shelf of the rack. Bottom shelf shall not be used for food storage.

Inspector notes: The non-food contact surfaces of the ice machine was observed with an accumulation of bio-film. Ice machine to be wash, rinsed and sanitized by the end of the day.

Inspector notes: The dumpster outside is located on dirt. The outdoor storage surface for refuse, recyclables, and returnables must be constructed of nonabsorbent material such as concrete or asphalt and must be smooth, durable, and sloped to drain. Dumpster company to be contacted to move dumpster forward onto the pavement.