Landmark Cafe

Food observed in coolers on front porch area. No locks. Anyone can open and adulterate product. CA: Managerial control must be obtained. Cooler can be moved to a protected area or remained locked.

Observed shelving lined with paper towels. (Cups at the salad bar, plates in the kitchen, cooking pans and pots) CA: Remove paper towels and clean and sanitize all plates, cups, spoons, cook wears in contact with paper towels.

Sanitizing bucket observed with no sanitizer. Employee did not kn0w to use sanitizer. CA: All cloth buckets must contain sanitizer. COS: Taught employee how to prepare sanitizer bucket and use test strips.

Observed grill cleaner stored with food. CA: keep cleaners and food separated. COS: Grill cleaner moved.

Observed multiple refrigeration units with no thermometers. CA: obtain and maintain thermometers in all refrigeration and freezer units.

Observed bowls being used as scoops. CA: use non-breakable scoops with handles. Store so scoops are not laying on the food.

Observed particle board shelving. CA: all shelving shall be non-absorptive, smooth and easily cleanable.

Out front cooler has a layer of food/blood or another item at the bottom of cooler. Strong odor. CA: Clean cooler with greater frequency.

Floors observed in poor condition (physical) and soiled. CA: Repair/clean floors. Do not multi-layer floors.

Observed multiple food items stored at temperatures above 40 degrees f. CA: maintain all cold foods @ 41 degrees or less. Discussed daily refrigeration checks and charting.

Observed on shelving lined with cardboard dirty pots and pans. CA: do not line shelves with cardboard. Clean and sanitize the pots and pans.

Observed slime mold on the lip of the ice machine. CA: Clean and sanitize the Ice machine.

Observed coke machine broken and leaking causing excess debris build up in the filling area. CA: Repair/ replace the coke machine as soon as possible. Clean and sanitize with greater frequency.

Observed no thermometers in refrigeration units. CA: all cold holding units shall have thermometers.

Hand sink observed leaking from the plumbing. CA: clean and repair hand sink- make sure it is sure on the wall.

Observed scoops stored with handles in contact/buried in chicken seasoning. CA: dispensing utensils shall be stored in the food with their handles above the top of the food and the container.

Observed vents heavily soiled. CA: clean the vents.

Observed employees not washing hands between tasks. Food employees shall clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles, After handling soiled equipment or utensils. During food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks.

Observed multiple food items on countertops, in buss tubs on floor, and salad bar holding at temperatures greater than 41 degrees f. CA: 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)

No paper Towels stocked at hand sink in main kitchen. CA: Each handwashing sink or group of two adjacent handwashing sinks shall be provided with a supply of hand cleaning liquid, powder, or bar soap.

Observed open bags of fish stored near back door of facility. CA: CA: Food shall be stored in packages, covered containers, or wrappings.

Observed Partially dissolved cough drop/lozenges behind plates on prep line surface. CA: Maintain cleaning frequency of all food contact surfaces and maintain proper concentration of all sanitizers COS: items cleaned and refreshed.

Observed improper thawing methods in prep sink (no running water and after frozen items stacked too high in running water) and items thawing in bus tubs on floor by back door. CA: (c) Thawing. Except as specified in paragraph 4 of this subsection, time/temperature control for safety food shall be thawed: Under refrigeration that maintains the food temperature at 41°F (5°C) or less; or Completely submerged under running water: At a water temperature of 70°F (21°C) or below, With sufficient water velocity to agitate and float off loose particles in an overflow, and For a period of time that does not allow thawed portions of ready-to-eat food to rise above 41°F (5°C),

Observed Missing sneeze guard on left side of salad buffet. Miscellaneous Sources of Contamination. Food shall be protected from contamination that may result from a factor or source not specified under paragraphs (a) through (y) of this subsection

Riser on ATU broken. CA: Have riser lid replaced.

Observed scoops stored with handles in contact/buried in chicken seasoning. CA: dispensing utensils shall be stored in the food with their handles above the top of the food and the container.

Observed multiple TCS foods holding in warmer below 135 degrees f. Observed Large bin of cooked macaroni and cheese holding near stove at 126 degrees f. CA: 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

No soap provided in kitchen hand sink. CA: Each handwashing sink or group of two adjacent handwashing sinks shall be provided with a supply of hand cleaning liquid, powder, or bar soap.

Observed large, uncovered barrel of cabbage being stored in reach in cooler. CA: Food shall be stored in packages, covered containers, or wrappings.

No date marking procedure. CA: 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

Observed various cleaners stored with singe use items. CA: Storage, Separation. Poisonous or toxic materials shall be stored so they cannot contaminate food, equipment, utensils, linens, and single-service and single-use articles

Observed no common food labels on any food containers. CA: Label information shall include the common name of the food, or if there is no common name, an adequately descriptive identity statement;

Observed food service permit not displayed. CA: Post the permit in a location in the food service establishment that is conspicuous to consumers

Observed scoops stored with handles in contact/buried in chicken seasoning. CA: dispensing utensils shall be stored in the food with their handles above the top of the food and the container.

Observed heavy Buildup of debris in hot holding units under main kitchen steam table. Observed buildup of debris in kitchen and storage areas under equipment and shelving. CA: Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues.

Observed multiple holes in walls and floor. Observed missing/unfinished walls with exposed insulation and Mutiple missing ceiling tiles in both facilities. CA: All physical facilities shall be maintained in good repair.