Gigi's Place/ Kamari's Coffee

6-1A: .04(6)(f)Observed several Temperature control for safety foods cold holding greater than 41 degrees Fahrenheit. See temp log Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P) Corrective Actions: Items discarded

6-1C: .04(6)(d)Observed several cooked TCS foods cooling longer than 6 hrs that did not reach 41 degrees Fahrenheit or less. See temp log. Cooked time/temperature control for safety food shall be cooled: 1) within 2 hours from 135°F (57°C) to 70°F (21°C); and 2) within a total of 6 hours from 135°F (57°C) to 41°F (5°C) or below. (P) Corrective Actions: Items discarded

5-1B: .04(5)(h)Observed oxtails reheating in hot holding unit for 2+ hours that did not reach 165 degrees Fahrenheit. See temp log. Time/temperature control for safety food that is cooked, cooled, and reheated for hot holding shall be reheated so that all parts of the food reach a minimum temperature of 165°F (74°C) within 2 hours. (P) Corrective Actions: Oxtails discarded.

6-1B: .04(6)(f)Observed hot held food items not being held at the corrected temperature. Time/temperature control for safety food shall be maintained at 135°F (57°C) or above. (P) Corrective Actions: All items were discarded. See temperature log.

15A: .05(2)(a)Observed card board on the floor being used under the fryer. 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: Cardboard was removed.

4-2B: .05(6)(n)Observed dish machine not dispensing the correct amount of sanitizer solution. A chemical sanitizer used in a sanitizing solution for a manual or mechanical operations must meet a specified minimum concentration (for chlorine sanitizer it must be 50-100 ppm; for quat ammonia, it must be used according to the manufacturer's specifications). (P) Corrective Actions: Facility will wash rinse and sanitize all dishes.

6-1A: .04(6)(f)Observed time and temperature control for safety food items not being held at 41°F or below. Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P) Corrective Actions: Food items were discarded.

6-1C: .04(6)(d)Observed multiple time and temperature control for safety foods not cooling at the correct rate. Cooling Rate: TCS foods being cooled from 135°F to 70°F in 2 hours MUST cool 0.54°F per minute (roughly 32.5°F per hour). To successfully cool from 135°F to 70°F within two hours, the food must be cooled at a rate of approximately 0.54°F per minute (135°F -70°F = 65°F total divided by 120 minutes = 0.54°F per minute) or 32.5°F per hour. TCS foods being cooled from 70°F to 41°F MUST cool 7.25°F per hour (29°F in 4 hours). To successfully cool from 70°F to 41°F within 4 hours, the food must be cooled at a rate of 0.121°F per minute (70-41 = 29°F total divided by 240 minutes = 0.121°F per minute) or 7.25°F per hour. Corrective Actions: Foods were discarded.

15A: .05(6)(a)Observed two reach in prep cooling inside the facility not in good repair. 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)

17C: .07(5)(n)Observed multiple cardboard boxes, clutter, and items not being used for the facility stored across from the managers office. 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. (C)

17C: .07(5)(a),(b)1,2,3Observed a hole in the ceiling in the front of the facility. Observed a hole in the ceiling in the rear of the facility. All physical facilities shall be maintained in good repair and shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products. (C)

18: .07(2)(k)Fly curtain is not keeping flies from entering the facility. Fly strips are not attracting flies. Insect control devices that are used to electrocute or stun flying insects shall be designed to retain the insect within the device. (C)

18: .07(5)(k)Observed multiple flies though out the kitchen. 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; (C)
2. Routinely inspecting the premises for evidence of pests; (C)
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.(C)