Palmer's Village Cafe

Observed a prep top cooler in the main kitchen area holding TCS foods at a temperature range of 46F to 54F at the time of this inspection. COS: TCS items discarded. Manager stated they will replace cooler. CA: Time/temperature control for safety food shall be maintained at 41°F (5°C) or below or 135°F (57°C) or above.

Observed two containers with butter being held at room temperature (74F and 80F) in the main kitchen area at the time of this inspection. COS: Butter discarded. CA: Time/temperature control for safety food shall be maintained at 41°F (5°C) or below or 135°F (57°C) or above.

Observed three pitchers with sweet tea and all items in steam wells left uncovered in the main kitchen area at the time of this inspection. COS: Items covered. CA: All food items must be stored covered to avoid vertical contamination.

Observed during the course of this inspection that the facility had a reach in cooler holding milk at 44/45 deg f and butter chips at 50 deg f. COS: TCS food items were discarded. CA: Glynn EH instructs management to monitor the internal temps of TCS food items and ensure that the are properly cold held at temps of 41 deg f or below.

Observed during the course of this inspection that the facility had a container of chili labelled prepped on 12/16 that was in a reach in cooler at 50 deg f. Based on prep date the chili was never properly cooled down. COS: Chili was discarded. CA: Glynn Eh instructs management to ensure that all TCS foods that cooked with the intention of being cooled back down are done so by ensuring the items are cooled from 135 - 70 deg f in 2 hours and then 70 - 41 deg f in 4 hours.

Observed during the course of this inspection that the a facility did not have handwashing signage posted in the restrooms. CA: Glynn Eh instructs management to ensure that all handwashing sinks are supplied signage instructing employees to wash hands.

Observed during the course of this inspection that staff used bare hand contact to move a piece of toasted bread onto a plate to be served. COS: Bread Was discarded. CA: Glynn Eh instructs management to train staff to properly wear gloves or use utensils with ready to eat foods.

Observed during the course of this inspection that burn creams, medicines, & nicotine pods were being stored on food prep surfaces, above equipment and spices. COS: Items were relocated when identified. CA: Glynn EH instructs management to ensure that all chemicals and potentially toxic substances are properly stored in areas where the cannot potentially contaminate food and prep equipment.

Observed mold-like growth within an open carton of half and half creamer at the time of this inspection. COS: Facility discarded the creamer and checked all of the other opened dairy products for mold-like growth. CA: Facility must ensure any foods with mold-like growth/buildup are discarded.

Observed pies stored in two reach in coolers stored uncovered at the time of this inspection. COS: Facility covered the pies. CA: Facility must ensure that stored food remains covered to prevent contamination.

Observed in-use ice scoop sitting in stagnant water at the time of this inspection. CA: Water used for in-use utensil storage must either be running or maintained at 135F.

Observed facility chemical sanitizer test strips out of date at the time of this inspection. CA: Facility will contact ecolab to replace their test strips.

Observed chemical sanitizer concentration in the mechanical dishwasher too low at the time of this inspection. COS: Facility switched to sanitizing in the three compartment sink. CA: Facility will contact ecolab to replace their sanitizer.

Observed facility chemical sanitizer test strips out of date at the time of this inspection. CA: Facility will contact ecolab to replace their test strips.

Observed during the course of this inspection that the facility had no currently certified CFSM as the previous employees certification had expired. CA: Management stated that they will acquire an appropriate CFSM certification and have it posted in public view.

Observed during the time of this inspection that raw shell eggs in the back reach in cooler were being stored above other food items. COS: Management had the cooler rearranged and the eggs properly stored underneath all other food items. CA: Management stated that they will re train staff to properly store raw shell eggs below other food products when in refrigeration.