Cafe Taureau

Observed outside 2 door reach-in cooler with an ambient temperature of 47F. TCS foods within were found to be at 45F. Observed non-functioning freezer with spinach ricotta croissants, chocolate croissants, almond logs and bread still in freezer, packages had manufacturers directions to not store foods above 5F.

CA: Employees discarded all TCS foods. Cold held foods shall be kept at 41F or below, frozen foods shall be stored frozen and following manufacturers instructions for safety.

Observed handwashing sink being used as a dump sink/dirty dish sink.

COS CA: Educated employee on proper handwashing sink usage, employee removed dishware. A handwashing facility may not be used for purposes other than handwashing.

Observed no TCS foods in facility with date labeling.

RCA: 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.

Did not observe thermometers in cold holding units.

RCA: In a mechanically refrigerated or hot food storage unit, the sensor of a temperature measuring device shall be located to measure the air temperature in the warmest part of a mechanically refrigerated unit and in the coolest part of a hot food storage unit.

Observed a box of single-use cups stored on floor, cups had not been in recent delivery.

COS CA: Employee moved cups off floor. 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. 3. Single-service and single-use articles shall be stored as specified under paragraph 1 of this subsection and shall be kept in the original protective package or stored by using other means that afford protection from contamination until used.

Did not observe testing methods for chemicals used for sanitizing.

RCA: A test kit or other device that accurately measures the concentration in mg/L of sanitizing solutions shall be provided.

Observed employee walk outside of facility on the cell phone and come back inside facility ready to put gloves on to get back to cooking. COS: Employee was stopped and redirected to correctly wash hands in order to continue cooking.

Observed employees using wiping clothes to dry cookware, pots, and pans. RCA: 511-6-1.05(10)(b) - Wiping Cloths, Air Drying Location (b) Wiping Cloths, Air-Drying Locations. Wiping cloths laundered in a food service establishment that does not have a mechanical clothes dryer shall be air-dried in a location and in a manner that prevents contamination of food, equipment, utensils, linens, and single-service and single-use articles and the wiping cloths. This subsection does not apply if wiping cloths are stored after laundering in a sanitizing solution.

Observed quiches and egg sandwiches stored in reach-in cooler at temperatures higher than 41F. Upon further conversation with PIC, quiches were cooked yesterday afternoon and placed in cooler to finish cooling. Quiches were stacked together. CA: PIC discarded all products that were elevated in temperature.

Observed utensils stored in room temperature sanitizer water in between uses. CA: PIC discarded water and will rinse utensils in between uses. Educated PIC on proper in-use utensil storage options.