Steve's Corner Cafe

EHS observed milk in the reach in cooler that expired yesterday.

CA-EHS informed PIC and PIC discarded the item.

511-6-1.04(6)(g) - Ready-To-Eat Time/Temperature Control for Safety Food, Date Marking (Pf) (g) Ready-to-Eat Time/Temperature Control for Safety Food, Date Marking

1. Except when packaging food using a reduced oxygen packaging method, and except as specified in paragraphs 5 and 6 of this subsection, refrigerated, ready-to-eat, time/temperature control for safety food prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, when held at a temperature of 41°F (5°C) or below for a maximum of 7 days. The day of preparation shall be counted as Day 1. Pf

2. Except as specified in paragraphs 5 through 7 of this subsection, refrigerated, ready-to-eat, time/temperature control for safety food prepared and packaged by a food processing plant shall be clearly marked, at the time the original container is opened in a food service establishment and if the food is held for more than 24 hours, to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, when held at a temperature of 41°F (5°C) or below for a maximum of 7 days after the original container is opened. The day the original container is opened in the food service establishment shall be counted as Day 1, except, the day or date marked by the food service establishment may not exceed a manufacturer’s use by date if the manufacturer determined the use-by date based on food safety; Pf

3. A refrigerated, ready-to-eat, time/temperature control for safety food ingredient or a portion of a refrigerated, ready-to-eat, time/temperature control for safety food that is subsequently combined with additional ingredients or portions of food shall retain the date marking of the earliest-prepared or first-prepared ingredient. Pf

4. A date marking system that meets the criteria stated in paragraphs 1 and 2 of this subsection may include:

(i) Using a method approved by the Health Authority for refrigerated, ready-to-eat time / temperature control for safety food that is frequently rewrapped, such as lunchmeat or a roast, or for which date marking is impractical, such as soft serve mix or milk in a dispensing machine;

(ii) Marking the date or day of preparation, with a procedure to discard the food on or before the last date or day by which the food must be consumed on the premises, sold, or discarded;

(iii) Marking the date or day the original container is opened in a food service establishment, with a procedure to discard the food on or before the last date or day by which the food must be consumed on the premises, sold, or discarded; or

(iv) Using calendar dates, days of the week, color-coded marks, or other effective marking methods, provided that the marking system is disclosed to the Health Authority upon request.

5. The requirements in paragraphs 1 and 2 of this subsection do not apply to individual meal portions served or repackaged for sale from a bulk container upon a consumer’s request.

6. The requirements in paragraphs 1 and 2 of this subsection do not apply to shellstock.

7. The requirement in paragraph 2 of this subsection does not apply to the following foods prepared and packaged by a food processing plant inspected by a Health Authority:

(i) Deli salads, such as ham salad, seafood salad, chicken salad, egg salad, pasta salad, potato salad, and macaroni salad, manufactured in accordance with 21 CFR 117 Current good manufacturing practice in manufacturing, packing, or holding human food;

(ii) Hard cheeses containing not more than 39% moisture as defined in 21 CFR 133 Cheeses and related cheese products, such as cheddar, gruyere, parmesan and reggiano, and romano;

(iii) Semi-soft cheeses containing more than 39% moisture, but not more than 50% moisture, as defined in 21 CFR 133 Cheeses and related cheese products, such as blue, edam, gorgonzola, gouda, and monterey jack;

(iv) Cultured dairy products as defined in 21 CFR 131 Milk and cream, such as yogurt, sour cream, and buttermilk;

(v) Preserved fish products, such as pickled herring and dried or salted cod, and other acidified fish products defined in 21 CFR 114 Acidified foods;

(vi) Shelf stable, dry fermented sausages, such as pepperoni and Genoa salami; and

(vii) Shelf stable salt-cured products, such as prosciutto and Parma ham.

EHS observed on the back table in the kitchen where flour is stored there were two clear containers with a red lid with no labels.

CA-PIC needs to make sure that employees label any product that is taken out of its original packaging is labeled with its common name.

511-6-1.04(4)(d) - Food Storage Containers Identified with Common Name of Food (C) (d) Food Storage Containers, Identified with Common Name of Food. Except for containers holding food that can be readily and unmistakably recognized, such as dry pasta, working containers holding food or food ingredients that are removed from their original packages for use in the food establishment, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be clearly and legibly identified, in English, with the common name of the food.

EHS observed two SERVSAFE certificates out of date. One expired 3/14/2024 and 11/25/2024.

CA-PIC needs to make sure that the facility has Servsafe certificates posted and that they are in good standing.

511-6-1.03(3)(c) - Certification Documentation (Pf)

1. The original CFSM certificate shall be posted in public view in each food service establishment. An additional copy shall be retained on file at the food service establishment at all times, and shall be made available for inspection by the Health Authority.

2. A CFSM certificate which has expired, been revoked or suspended shall not be posted in the food service establishment.

3. All licenses, certificates, diplomas, or other similar credentials issued or granted to an owner or operator who has successfully completed an approved or accredited food safety certification course and exam shall expire on the expiration date determined by the credentialing organization. Within ninety days of the expiration of the CFSM certificate, the CFSM shall enroll in an approved food safety training course, pass an approved exam and obtain a new certificate.

4. The certification is not transferable between persons.

EHS observed sliced lemons located by the drink machine without any covering.

CA-PIC needs to make sure the lemons are covered to reduce any possible contamination.

511-6-1.04(4)(c)1(iv) - Packaged & Unpackaged Food, food stored covered(C) (iv) Except as specified under paragraph 2. of this subsection and when cooling as specified in DPH Rule 511-6-1-.04(6)(e)2.(ii), storing the food in packages, covered containers, or wrappings, except for loosely covered or uncovered containers in which food is being cooled if protected from overhead contamination;

EHS observed inside of the prep top cooler located in the kitchen. The inside of the unit had food debris inside of it and in the corners of the unit.

CA-PIC needs to make sure that all cold holding units are being cleaned routinely to reduce food build up inside of the units and contaminating items in the unit.

511-6-1.05(7)(a)2,3 - Equipment, Food/Nonfood-Contact Surfaces, and Utensils, food-contact surfaces of cooking equipment & nonfood-contact surfaces free of accumulations (C) 2. The food-contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations.

3. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.

EHS observed at a brown bag and a blue purse at the bar. EHS also observed a cell phone laying against clean containers located on the wall by the grill and prep top cooler.

CA-PIC needs to create a designated area for employees to place their belongings and to not mix their personal items with the items they use for the facility.

511-6-1.07(4)(b) - Designated Areas for Employee Activity, located to prevent contamination of food, equipment, utensils, linens, & single service articles (C) (b) Designated Areas for Employee Activity.

1. Areas designated for employees to eat, drink, and use tobacco shall be located so that food, equipment, linens, and single-service and single-use articles are protected from contamination.

2. Lockers or other suitable facilities shall be located in a designated room or area where contamination of food, equipment, utensils, linens and single-service and single-use articles cannot occur.

EHS observed flour in a containers with its generic name. The location was towards the back under the shelf.

CA-PIC needs to make sure that employees are labeling all items with its generic name once it is taken out of its original container.

511-6-1.04(4)(d) - Food Storage Containers Identified with Common Name of Food (C) (d) Food Storage Containers, Identified with Common Name of Food. Except for containers holding food that can be readily and unmistakably recognized, such as dry pasta, working containers holding food or food ingredients that are removed from their original packages for use in the food establishment, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be clearly and legibly identified, in English, with the common name of the food.

NO pest control.

CA- Make sure to have up to date inspection report from pest control.

511-6-1.07(5)(k) - Controlling Pests (Pf, C) (k) Controlling Pests. The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by:

1. Routinely inspecting incoming shipments of food and supplies;

2. Routinely inspecting the premises for evidence of pests;

3. Using methods, if pests are found, such as trapping devices or other means of pest control as specified under subsections (6)(e), (6)(m), and (6)(n) of this Rule; Pf and

4. Eliminating harborage conditions.

EHS observed the microwave by the prep table needed to be cleaned. There was green substance on the flooring of the microwave. Inside of the prep top cooler there was food debris on the corner of the unit.

CA- Employees need to make sure they are routinely cleaning inside of the equipment.

511-6-1.05(7)(a)2,3 - Equipment, Food/Nonfood-Contact Surfaces, and Utensils, food-contact surfaces of cooking equipment & nonfood-contact surfaces free of accumulations (C) 2. The food-contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations.

3. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.

EHS observed REF unit near fryer and breading table with foods temping between 44-49 degrees Fahrenheit.

f) Time/Temperature Control for Safety Food, Hot and Cold Holding. Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C) or below or 135°F (57°C) or above, except that roasts cooked to a temperature and for a time specified in subsection (5)(a)2 of this Rule and reheated using the same temperature and time conditions as cooking may be held at a temperature of 130°F (54°C) or above. P

Informed kitchen employee to ice every food item that was prepped today and other items (ribeye, ground beef roll, sliced turkey ham, Monte Cristo sandwiches) left over night to be tossed seeing it has been left overnight. This must be corrected by 1/24/24

EHS observed no one in charge during time of inspection. Upon entering in facility, employee mentioned Servsafe employee. EHS asked again, and another employee informed that a few people were in charge. EHS asked server and was informed that facility just "goes with the flow."

There must be a person in charge on the premises of the food service establishment at all times. The person in charge shall ensure compliance with the following: Informed employees that EHS designates ServSafe person (server) to be the PIC.This was COS.

EHS observed visible light on back door.

Except as specified in paragraphs 2 through 5 of this subsection, outer openings of a food service establishment shall be protected against the entry of insects and rodents by:

(i) Filling or closing holes and other gaps along floors, walls, and ceilings;

(ii) Closed, tight-fitting windows; and

(iii) Solid, self-closing, tight-fitting doors.

Informed PIC to purchase weather strips to seal any visible light. This must be corrected by 1/26/24

EHS observed multiple items stored in ziplock bags in reach in freezer without proper food label.

(c) Food Labels.

1. Food packaged in a food service establishment, shall be labeled as specified in law, including 21 CFR 101- Food labeling, and 9 CFR 317 Labeling, marking devices, and containers.

2. Label information shall include:

(i) The common name of the food, or if there is no common name, an adequately descriptive identity statement;

Informed PIC that any food outside of its original container shall be labeled with common name. This must be corrected by 1/25/24

EHS observed cooler stored on directly on ground with catfish on an icebath near fryers and breading table. Kitchen employee informed EHS that catfish has always been stored directly on floor.

(q) Food Storage.

1. Except as specified in paragraphs 2 and 3 of this subsection, food shall be protected from contamination by storing the food:

(i) In a clean, dry location;

(ii) Where it is not exposed to splash, dust, or other contamination; and

(iii) At least 6 inches (15 cm) above the floor.

Informed kitchen employees that fish will have to be stored at least 6 inches off of ground. This must be corrected by 1/24/24

EHS observed all plates stored on wire shelving racks throughout main kitchen with food contact surface facing upwards(shelving rack in dish washing area, shelving rack near prep top cooler and in fryer area)

(e) Equipment, Utensils, Linens, and Single-Service and Single-Use Articles.

(ii) Covered or inverted.

Informed PIC that all plates either must be inverted or covered to prevent contamination.

EHS observed to-go plates stored on prep top cooler with food contact surface facing upwards.

(e) Equipment, Utensils, Linens, and Single-Service and Single-Use Articles.

1. Except as specified in paragraph 4 of this subsection, cleaned equipment and utensils, laundered linens, and single-service and single-use articles shall be stored:

(i) In a clean, dry location;

(ii) Where they are not exposed to splash, dust, or other contamination; and

(iii) At least 6 inches (15 centimeters) above the floor

EHS flipped over to-go plates. This was COS.

EHS observed missing hood panel in hood system.

(6) Maintenance and Operation.

(a) Good Repair and Proper Adjustment.

1. Equipment shall be maintained in a state of repair and condition that meets the requirements specified under subsections (1) and (2)of this Rule.

Informed PIC to have missing hood panel replaced. This must be corrected by 1/26/24

EHS observed REF near fryers and breading table with an ambient temp of 53 degrees Fahrenheit Kitchen chef informed EHS that REF has not been giving any issues. Chef also informed EHS that when staff arrive in the morning, REF is at 40. Outside thermometer read 60. Staff informed EHS that is constantly opened. EHS explained that since REF is commercial grade it is to compensate for frequent openings and closings. (q) Good Repair and Calibration.

3. Ambient air temperature, water pressure, and water temperature measuring devices shall be maintained in good repair and be accurate within the intended range of use.

Informed PIC that REF is to compensate for frequent openings and closings and to have REF replaced or repaired. This must be corrected by 1/24/24

EHS observed beer cooler in bar not draining properly and draining into pitcher. During initial inspection PIC/Owner informed EHS that that is how REF was constructed. PIC was instructed to send over any information from ultra beer, beer distributor or equipment distributor, however, EHS did not receive any information.

(q) Good Repair and Calibration.

1. Utensils shall be maintained in a state of repair or condition that complies with the requirements specified under subsection Informed PIC to have owner send over information or have REF repaired or replaced. This must be corrected by 1/26/24

EHS observed grease build up on hood vents in hood vent system.

3. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Informed PIC to have hood vents cleaned. This must be corrected by 1/26/24

EHS observed prep sink used to wash vegetable's not meeting 100 degrees Fahrenheit. PIC/Owner informed EHS ,per employees, that previous owner never installed Hot water at that sink.

(g) Capacity.

1. The water source and system shall be of sufficient capacity to meet the peak water demands of the food service establishment. Pf

2. Hot water generation and distribution systems shall be sufficient to meet the peak hot water demands throughout the food service establishment. Pf (h) Pressure. Water under pressure shall be provided to all fixtures, equipment, and nonfood equipment that are required to use water except that water supplied as specified under subsection (1)(k)1 and 2 to a temporary food service operation or in response to a temporary interruption of a water supply need not be under pressure. Pf

PIC is to have hot water installed at prep sink. This must be corrected by 11/30/23

EHS observed broken hood panel in hood system. PIC/owner informed EHS that hood was broken during routine hood cleaning by hood cleaning company on 11/21/23. PIC is waiting for company to return to repair hood panel.

PIC is to have hood panel repaired. This must be corrected by 11/30/23

EHS observed ceiling tiles and a portion of the wall near hood vents heavily stained. EHS also observed FRP sealing near mop and prep sink beginning to crack and become unsealed.

(5) Maintenance and Operation.

(a) Good Repair. All physical facilities shall be maintained in good repair.

(b) Cleaning, Frequency and Restrictions.

1. The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products.

2. Except for cleaning that is necessary due to a spill or other accident, cleaning shall be done during periods when the least amount of food is exposed, such as after closing.

3. If present, playground equipment and associated areas shall be maintained in a clean and sanitary condition. In addition, a cleaning and sanitizing plan along with cleaning and sanitizing records for playground equipment and associated areas shall be maintained within the food service establishment for review upon request by the Health Authority. Further, such cleaning and sanitizing plan for employees to follow in the event of encountering vomitus or fecal matter shall be included and submitted at the time of permit application as specified in DPH Rule 511-6-1-.02(1)(c). Pf

Informed PIC to have FRP sealing repaired. This must be corrected by 11/30/23