Sundae Cafe & Deli

Observed no hot water at the main kitchen handwashing sink at the start of inspection. CA: PIC turned hot water on and hot water was working. RCA: A handwashing sink shall be equipped to provide tempered water at a temperature of at least 85ºF (29.4 ºC) through a mixing valve or combination faucet.

upon entry into the kitchen, observed the rear kitchen door open to the outside without the air curtain turned on. CA: PIC turned on the air curtain.

Observed no chlorine test strips for the mechanical warewashing machine which was using chlorine sanitizer. RCA: A test kit or other device that accurately measures the concentration in mg/L of sanitizing solutions shall be provided.

observed missing ceiling tiles througout the main kitchen and dish pit area. observed walls around the dish pit area to contain food debris build up. RCA: Good Repair. All physical facilities shall be maintained in good repair. The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products.

Observed reach-in cooler below grill not able to maintain temperatures of the food within the 41F or below safe range. The cooler held an ambient temperature of 53F for twenty minutes before dropping to 43F. CA: PIC placed all food on ice as all food was placed within the unit within the hour of inspection. PIC shall have unit inspected to change defrost setting. It is the responsibility of the PIC to ensure all TCS foods remain at 41F or below.

Observed small roll-top cooler that stores sauces not capable of maintaining temperatures of 41F or below. CA: PIC discarded all product.

Observed prime rib not cooling at a rate of 15F per half hour. CA: PIC placed prime rib in the reach-in freezer.

Observed a large cut of prime rib stored in a reach-in cooler actively cooling. Prime rib was 73F and was not adequately cooling at a rate of 15F per half hour. CA: PIC placed prime rib in the freezer to rapidly cool.

Observed several coolers missing thermometers. Observed coolers with thermometers not hanging in the warmest part of the cooler. RCA: 511-6-1.05(2)(x) - TMD, Located in Refrigerators/ Hot Holding (Pf, C) (x) Temperature Measuring Devices.

1. 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.

2. Except as specified in paragraph 3 of this subsection, cold or hot holding equipment used for time/temperature control for safety food shall be designed to include and shall be equipped with at least one integral or permanently affixed temperature measuring device that is located to allow easy viewing of the device's temperature display.

Observed knives stored in water near the dessert reach-in cooler. RCA: 511-6-1.04(4)(k) - In-Use Utensils, Between-Use Storage (C) (k)Storage of In-Use Utensils. During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: 6. In a container of water if the water is maintained at a temperature of at least 135°F (57°C) and the container is cleaned at a frequency specified under DPH Rule 511-6-1-.05(7)(b)3(vi).

Observed multiple pieces of unused equipment stored in back hallway. RCA: All equipment shall be removed, repaired or replaced to remain in good repair.

Upon entry into kitchen, observed rear kitchen door open to the outside without the air curtain turned on. CA: PIC turned air curtain on.

Observed unused plates, silverware and dishes stored in outside cabinets with doors open, covered in debris. RCA: All items within cabinets and cabinets themselves shall be deep cleaned to remove debris. Cabinets shall remained closed when not in use.

Observed heavy water accumulation at bottom of bar reach-in cooler. RCA: Cooler shall be cleaned at a frequency that prevents condensation accumulation.

Observed missing ceiling tiles throughout main kitchen and dish pit area. Observed ceiling tiles with heavy build-up or dust accumulation. Observed insulation showing through ceiling tile. RCA: 511-6-1.07(5)(a),(b) - Good Repair, physical facilities maintained; Cleaning, Frequency & Restrictions, cleaned often enough to keep them clean (C) (5) Maintenance and Operation.

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

Observed food employee touching ready-to-eat shrimp with their bare hands. Observed food employee touching ready-to-eat lettuce with their bare hands. CA: Employees donned gloves prior to plating. RCA: 511-6-1.04(4)(a)1,2,3,4(i) - Preventing Contamination from Hands (P), (Pf), (C) (4) Protection From Contamination After Receiving.

(a) Preventing Contamination from Hands.

1. Food employees shall wash their hands as specified under DPH Rule 511-6-1-.03(5).

2. Except when washing fruits and vegetables or as specified under subsection (a)4, food employees shall not contact exposed, ready-to-eat food with their bare hands and shall use suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment. P

3. Food employees shall minimize bare hand and arm contact with exposed food that is not in a ready- to-eat form.

Observed walk-in cooler not capable of maintaining temperatures of 41F or lower during service. All food items within cooler ranged from 48F-51F. Observed TCS ranch dressing within prep top cooler not capable of maintain temperatures of 41F or below. Observed milk bath not held at 41F or below with ice bath. CA: PIC discarded all TCS items held longer than four hours (see comments for list). Lunch service is only four hours. PIC will utilize one milk bath for lunch service and discard after service. PIC will hold dressings in different cooler or lower the amount of sauces held in unit.