BAYLANDS CAFE

Holes in the walls of the soda bid storage room and in the ceiling above the cook line freezer. [CA] Repair holes in structure and maintain in good repair to prevent pest harborage. Observed peeling wall paint in the hallway adjacent to the walk in refrigerator. [CA] Repair the wall with a durable, smooth, nonabsorbent, and easily cleanable surface.

Bulk boxes stored on the floor of the storage closet area. [CA] Food shall be stored at least 6 inches above the floor to prevent contamination.

Food safety certificate was not available for review at the time of inspection. [CA] Food facilities that prepare, handle, or serve non-prepackaged potentially hazard foods shall have a valid Food Safety Certificate available for review at all times.

Thawing beef, pork and fish at room temperature at the sink drain board (measured at under 41 F). [CA] Frozen potentially hazardous food shall only be thawed in one of the following ways: 1) under refrigeration that maintains the food temperature at 41°F or below 2) completely submerged under potable running water for a period not to exceed two hours at a water temperature of 70°F or below, and with sufficient water velocity to agitate and flush off loose particles into the sink drain 3) in a microwave oven if immediately followed by immediate preparation 4) as part of a cooking process.

Fly activity within the food preparation sink clean out area. [CA] Food facility shall be kept free of non-disease carrying insects, weevils, ants, gnats, and fruit flies.

Measured sliced ham sandwich at 47 F within the bar 3 door reach in fridge. Ambient temperature of the unit measured at 45 F to 48 F. [CA] PHFs shall be held at 41°F or below or at 135°F or above. Discontinue use of the unit to hold PHF's until it can maintain 41 F or below. [COS] Sandwiches relocated to the walk in refrigerator.

Sliced turkey, beef and whole turkey breast thawing at room temperature. [CA] Frozen potentially hazardous food shall only be thawed in one of the following ways: 1) under refrigeration that maintains the food temperature at 41°F or below, 2) completely submerged under potable running water for a period not to exceed two hours at a water temperature of 70°F or below, and with sufficient water velocity to agitate and flush off loose particles into the sink drain, 3) in a microwave oven if immediately followed by immediate preparation, 4) as part of a cooking process.