LIGHTHOUSE CAFE

Observed Turkey sausage(44F), Folded egg(45F) and Cut lettuce(46F) not holding a TCS food temp of 41F or below. C/A: 511-6-1.04(6)(f) - Time/Temperature Control for Safety; Cold Holding (P) (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 COS: TCS food items were discarded by PIC.

Observed dishes being washed without the dish machine reaching a temp of at least 160F. Dish machine temp was 150F at time of inspection. C/A: 511-6-1.05(6)(l) - Mechanical Warewashing, Hot Water Sanitization Temperatures(P) (l) Mechanical Warewashing Equipment, Hot Water Sanitization Temperatures

1. Except as specified in paragraph 2 of this subsection, in a mechanical operation, the temperature of the fresh hot water sanitizing rinse as it enters the manifold may not be more than 194ºF (90ºC), or less than: Pf (ii) For all other machines, 180ºF (82ºC). Pf COS: Dishes were moved to dish pit to be washed and dish machine was placed out of service until it can be serviced. Advised PIC not use dish machine.

Observed reach in cooler in main kitchen not holding a TCS food temp of 41F or below. Ambient for reach in cooler is 45F. C/A: 511-6-1.05(6)(q)1&3 - Good Repair & Calibration (C) (q) Good Repair and Calibration.

1. Utensils shall be maintained in a state of repair or condition that complies with the requirements specified under subsections (1) and (2) of this Rule or shall be discarded.
2. 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. COS: All ready to eat TCS food items were discarded until cooler can be serviced.

Observed inside of reach in coolers and reach in freezers unclean with debris build along the bottom. C/A: 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. Advised to have deep cleaned and increase cleaning frequency.