Carolyn's Gourmet Cafe

Observed hot water sanitizing mechanical dishwasher unable to reach the required 180F (several cycles hit a range of 174-178F). Corrective action - PIC advised to have service technician repair dishwasher so that it meets the required sanitizing temperature. 3-compartment sink will be used until dishwasher is repaired to ensure sanitization of utensils and dishware. 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:

(i) For a stationary rack, single temperature machine, 165ºF (74ºC); or

(ii) For all other machines, 180ºF (82ºC).

Observed ready-to-eat TCS food items held in preptop coolers and reach-in coolers without proper date marking (sour cream and cooked sausage at the pizza cooler; cut tomatoes, boiled eggs, cooked corn in the salad cooler). Corrected on site - PIC had containers properly labeled. 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.

Observed black matter on inside of ice machine Equipment, Food-Contact Surfaces,& Utensils CA: Equipment food-contact surfaces and utensils shall be clean to sight and touch.

Observed live pests near ice machine Controlling Pests CA: 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.

Observed food debris under front charbroiler Nonfood-Contact Surfaces CA: Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues.

Observed two not working RIC in FOH and BOH Maintaining Premises, Free of unnecessary items/litter CA: The premises shall be free of items that are unnecessary to the operation or maintenance of the establishment, such as litter or equipment that is nonfunctional or no longer used and litter.

Observed food debris along baseboard in main kitchen Cleaning CA: The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products.

Observed several TCS items >41F in WIC (sliced cucumber 47F, Ricotta Cheese 48F,sliced roast beef 45F, whole ham 47F) Cold Holding All items were immediately discarded, held over 24 hours

Observed TCS items in WIC >41F (sliced chicken 47F, sliced ham 46F) Cold Holding PIC immediately placed these items on ice

Observed WIC ambient 45F Good Repair and Proper Adjustment Advised PIC to have unit serviced immediately

Observed broken gaskets in WIC Good Repair and Proper Adjustments CA: Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications.

Observed build up of dust on vents in WIC Cleaning CA: The facility shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products.

Observed failure to note undercooked foods on menu Consumer Advisory provided for raw/undercooked CA: Identification of the animal-derived foods by asterisking them to a footnote that states that the items are served raw or undercooked, or contain (or may contain) raw or undercooked ingredients. The reminder shall include asterisking the animal-derived foods requiring disclosure to a footnote that states: (i) Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness; Pf or (ii) Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions.

Observed knives stored in crevices at prep table In-Use Utensils, Between-Use Storage CA: )Storage of In-Use Utensils. During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized at a frequency specified under DPH Rule 511-6-1-.05(7)(b) and (8)(a);

Observed food debris on the bottom shelf of prep table Nonfood-Contact Surfaces CA: Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues.