FLUFFY FLUFFY DESSERTS CAFE

2-2B: .03(5)(k)1&21. Observed employee cup of water stored on top shelf of prep cooler. 2. Observed the person-in-charge drink from the cup of water (single-use cup without a lid or straw). // Employees shall consume food and drink only in approved designated areas separate from food preparation and serving areas, equipment or utensil areas and food storage areas (unless drinking from a single service beverage cup with a secure lid and straw that is handled to prevent contamination of the employee's hands, the container, exposed food, clean equipment, utensils and linens, unwrapped single-service and single-use articles). (C) Corrective Actions: The drink was discarded. The person-in-charge was informed. //

12D: .04(4)(g)Observed employee cutting a banana with a sticker still remaining on peel. The fruit was that was described as washed. The fruit was also removed from its original cardboard container. // Raw fruits and vegetables shall be thoroughly washed in water, in a sink designated for that purpose only, to remove soil and other contaminants before being cut, combined with other ingredients, cooked, served, or offered for human consumption in ready-to-eat form. (Pf) Corrective Actions: The fruit was discarded. //

14C: .05(10)(e)1&31. Observed single-use to-go trays stored less than 6 inches from the floor. 2. The same containers were observed stored with the food contact surface facing upward. // Single-service and single-use articles shall be stored: 1) in a clean, dry location; 2)where they are not exposed to splash, dust or other contamination; and 3) at least 6 inches above the floor. Single-service and single-use articles shall be kept in the original protective package or stored by using other means that afford protection from contamination until used. (C) Corrective Actions: The containers were relocated and reoriented. //

6-1A: .04(6)(f)Observed several containers of time/temperature controled for safety foods being kept cold for safety (cooked mango and strawberry syrups, half and half, cheesecake, and tiramisu cakes) with temperatures above 41°F. // Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P) Corrective Actions: The foods were discarded. //

6-1C: .04(6)(d)Observed cooked strawberry syrup cooling since the previous night with a temperature above 41°F. // Cooked time/temperature control for safety food shall be cooled: 1) from 135°F (57°C) to 70°F (21°C) within 2 hours; and 2) from 70°F (21°C) to 41°F (5°C) or below within 4 hours (provided the food met the first limit). (P) Corrective Actions: The food was discarded. //

15A: .05(6)(a)The pastry display cooler was holding with an ambient air temperature above 41°F. // Equipment shall be maintained in a state of repair and condition that meets the requirements specified under subsections (1) and (2)of this Rule. (C) Corrective Actions: The unit was adjusted and is now holding below 40°F. //

1-2A: .03(2)There was no designated person-in-charge at the beginning of the inspection. // There must be a person in charge on the premises of the food service establishment at all times. (Pf) 2ND CONSECUTIVE VIOLATION OF THIS CODE PROVISION. Corrective Actions: The owner arrived during the inspection. //

2-2A: .03(1)(c)2,3,17The person-in-charge stated only Hepatitis A being reportable to the health department. // Person in charge shall explain their responsibility for preventing the transmission of foodborne disease by a food employee who has a disease or medical condition that may cause foodborne disease and can describe the symptoms associated with the diseases that are transmissible through food. They also shall be able to explain how food employees and conditional employees comply with reporting responsibilities and exclusion or restriction of food employees. (Pf) Corrective Actions: The person-in-charge was educated. //

2-2B: .03(5)(j)1&21. Observed an employee beverage in an appropriate drinking container stored mixed in and above clean equipment. 2. Observed an open single-service bottle of water stored on the vegetable sink. // Employees shall consume food and drink only in approved designated areas separate from food preparation and serving areas, equipment or utensil areas and food storage areas (unless drinking from a single service beverage cup with a secure lid and straw that is handled to prevent contamination of the employee's hands, the container, exposed food, clean equipment, utensils and linens, unwrapped single-service and single-use articles). (C) Corrective Actions: The cup was relocated to a lower shelf away from food and clean equipment. The bottle of water was discarded. //

4-2B: .05(7)(b)After having a discussion with the person-in-charge about cleaning processes of the dining room tables, observed an employee clean a dining room table with only one cloth stored in sanitized. // Dining counters and table-tops shall be cleaned and sanitized routinely after removing all soiled tableware and food trays shall be cleaned and sanitized after each use by one of the following methods: (i) A two step method in which one cloth, rinsed in sanitizing solution is used to clean food debris from the surface and a second cloth in separate sanitizing solution is used to rinse; (ii) Sanitizing solution is sprayed onto the surface and the surface is then wiped clean with a disposable towel; (iii) If used for cleaning and sanitizing, single-use disposable sanitizer wipes shall be used in accordance with EPA-registered label use instructions; or (iv) Other methods approved by the Health Authority. (v) Food trays may be cleaned and sanitized the same as table ware. Corrective Actions: Discussed with the person-in-charge. Ensure tables are cleaned using two cloths stored in separate buckets of sanitizer. //

4-2B: .05(7)(a)1Observed mold-like substances on the interior food contact surfaces of the top of the ice machine. // Equipment food-contact surfaces and utensils shall be clean to sight and touch. (Pf) 2ND CONSECUTIVE VIOLATION OF THIS CODE PROVISION. Corrective Actions: Please clean the equipment. //

10D: .04(4)(d)Observed several food items (e.g., water, sugar, simple syrup) in unlabeled containers. // 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. (C) Corrective Actions: The containers were labeled. //

15A: .05(1)(i)Observed cardboard being used as shelf liners in dry storage by the front handwashing sink, back dry storage, and in the walk-in cooler. // Nonfood-contact surfaces of equipment that are exposed to splash, spillage, or other food soiling or that require frequent cleaning shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material. (C) Corrective Actions: Please remove all cardboard liners. //

8-2B: .07(6)(g)Sanitizer bucket was too strong. Chemical sanitizers used on food contact surfaces shall not exceed stated concentrations (100 ppm for chlorine and 400 ppm for quaternary ammonia). (P) Corrective Actions: Chlorine sanitizer diluted to 100 ppm.

13A: .02(1)(d)Current inspection report not posted. The most current inspection report shall be prominently displayed in public view at all times, within fifteen feet of the front or primary public door and between five feet and seven feet from the floor and in an area where it can be read at a distance of one foot away. (C) Corrective Actions: Printed out new inspection report for Person in charge to post.