R&B Cafe

No proper use of cloth to sanitize the dining table. Dining tables are not properly set with the proper method. Corrective action: Dining tables must be sanitized with sanitizer (chlorine) and proper methods. The person in charge was informed that if clothes are used, they must be submerged in the sanitizer buckets. Two buckets must be used; the first bucket with sanitizer is to clean tables, and the second bucket with sanitizer is to sanitize the table. If a spray bottle is used, ensure the proper concentration is used with a single use of a paper towel.

Observed sanitize step was not done at the 3-compartment sink. CA: Ensure to sanitize utensils and equipment after every manual wash/rinse and sanitize. Always ensure the sanitizer concentration of chlorine is between 50ppm and 200ppm. COS: Dishes were properly sanitized during the inspection.

Observed a chemical spray bottle not identified in the main kitchen area. Corrective action: All chemicals, if transferred, shall be properly identified with a common name. The person in charge was informed and instructed to identify the spray bottle.

Observed chemical spray bottle not identified in main kitchen area. Corrective action: All chemicals, if transferred, shall be properly identified with common name. Person in charge was informed and instructed to identify spray bottle.

Observed serving scoop store in the cook rice (front service area) and sugar container (main kitchen area) with the handle touching the foods. When stored in foods, the handle part of the utensil shall not touch the food. COS: utensils were removed.

Observed certified food safety manager (CSFM) certificate expired since 1/2024 posted in the dining area. Corrective action (CA): The person in charge was informed that every food establishment must have a CSFM certification posted in public view and up to date. Also, the person in charge was informed that they must enroll in an approved food safety training course, pass an approved exam obtain a new certificate within 90 days, and contact the health department when complete and obtention of the certificate.

Observed two bags of cocked foods (chicken and pork) in a 3-door reach-in cooler without the prep date or the discarded date. Also, observed a can of cream open without the date it was open. Corrective action: Refrigerated, ready-to-eat, time/temperature control for safety food prepared and held in the 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. COS: The concerned foods were discarded.

The vent hood was not cleaned, observed with heavy grease accumulation.

Observed two containers of chicken broth in prep cooler at main kitchen not date marking. CA: Refrigerated, ready-to-eat, time/temperature control for safety food prepared and held in the 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 far a maximum of 7 days. COS: the two container of the chicken broth were discarded.

Bulk container of chicken batter flour not labeled to identify contents.