ELAINA'S CAFE

Observed multiple container so f food items stored inside reach in coolers with no tops. Except as specified under paragraph 2. of this subsection and when cooling as specified in DPH Rule 511-6-1-.04(6)(e)2.(ii), storing the food in packages, covered containers, or wrappings, except for loosely covered or uncovered containers in which food is being cooled if protected from overhead contamination; CA: EHS educated on proper food storage procedures.

Observed failure to date-mark food items prepared yesterday and stored in the reach in cooler for more than 24hrs (i.e. cooked chicken, cooked beef). Except when packaging food using a reduced oxygen packaging method, 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.

Facility did not have test strips available for 3 comp sink. Concentration of the sanitizing solution shall be accurately determined by using a test kit or other device. Pf. CA: EHS advised PIC to obtain test strips.

Observed floor inside main kitchen not in good repair. All physical facilities shall be maintained in good repair. CA: EHS advised PIC to have floor repaired.

Observed handwash sink in front with containers inside and back handwash sink with table blocking it. C/A: A handwashing sink shall be maintained so that it is accessible at all times for employee use. A handwashing facility may not be used for purposes other than handwashing. COS: PIC removed containers and removed table.

Observed no hand soap available in back handwash sink. C/A: Handwashing Cleanser, Availability. Each handwashing sink or group of two adjacent handwashing sinks shall be provided with a supply of hand cleaning liquid, powder, or bar soap. COS: PIC placed soap at back handwash sink.

Observed multiple container of flour, and spices without labels. C/A: Food Storage Containers, Identified with Common Name of Food. Except for containers holding food that can be readily and unmistakably recognized, such as dry pasta, working containers holding food or food ingredients that are removed from their original packages for use in the food establishment, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be clearly and legibly identified, in English, with the common name of the food. Label all spices, flours, sugar, salt etc.

Observed TCS Food items cold holding above 41F in reach-in coolers throughout main kitchen area (See temperature log). (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 CA/COS: Advised PIC to have units serviced. PIC placed food items on ice.

Observed heavy build-up of grease on grill hood in main kitchen area. CA: Advised PIC to have grill hood frequently cleaned. Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues.