MIKAYLA'S CAFE AND CATERING

Facility has not repaired the following as cited in the last routine inspection: Gap of greater than two inches observed above the top of the screen door at the back of the kitchen. Circular hole observed in the screen door at the back of the kitchen. [CA] Close gaps to prevent the intrusion of vermin into the facility.

Dead cockroaches observed on the floor underneath the three compartment sink. Dead cockroaches observed on the piping to the right of the Ansul fire suppression system, and on the expanding foam in the same area. Dead cockroaches observed at the base of the water heater. [CA] Clean and sanitize area of dead cockroaches.

Facility has not corrected the following as cited during the last routine inspection: Expanding foam and/or duct tape has been used to seal holes/crevices/pipe connections throughout the facility. [CA] Discontinue the use of duct tape and expanding foam to seal; Use approved materials to re-finish/re-paint surfaces.

1. Gap of greater than two inches observed above the top of the screen door at the back of the kitchen. Circular hole observed in the screen door at the back of the kitchen. *Note: Dumpsters are located approximately 15 feet from the back door of the facility. [CA] Close gaps to prevent the intrusion of vermin into the facility. 2. Employee's half eaten breakfast sandwich maintained on top of the clear-door reach-in cooler at the cook-line. [CA] No person shall store clothing or personal effects in any area used for the storage and preparation of food or food contact surfaces. Employees shall not eat in areas of food preparation. 3. Three unchained CO2 canisters observed in the front of the kitchen area. [CA] Chain or otherwise secure to a rigid structure to prevent accidental discharge.

Several holes/gaps observed in the walls/ceilings throughout the facility. Expanding foam and/or duct tape has been used to seal holes/crevices/pipe connections throughout the facility. [CA] Seal all cracks, gaps, and holes throughout the facility to prevent the harborage of vermin. Discontinue the use of duct tape and expanding foam to seal; Use approved materials to re-finish/re-paint surfaces.

Provided Food Safety Certificate is expired. [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.

Prep sink is incapable of outputting hot water. Hot water faucet handle observed non-functional. Water measured 71F. Hand sink in the employee restroom is incapable of outputting hot water. Hot water faucet handle observed missing. Water measured 76F. [CA] Hot water shall be supplied at a minimum temperature of at least 120°F measured from the faucet throughout facility except at handwash sinks. Handwashing facilities shall be equipped to provide minimum 100°F water under pressure for a minimum of 15 seconds.

One live, adult German cockroach observed on the underside of the wall-mounted shelving above the three compartment sink at the rear of the kitchen. *No other live activity observed* [CA]: The premises of each food facility must be maintained free of vermin. A facility cannot operate if there is a vermin infestation that leads to contamination of food contact surfaces, packaging, utensils, food equipment, or adulteration of food. [COS] Operator abated live cockroach. *Notes: Facility has scheduled a fumigation for tonight, by licensed pest control service provider Rentokill. Facility is self-closed on Tuesdays. A follow-up inspection will be conducted on Wednesday morning (48 hours). Any further evidence of live cockroach activity will result in facility closure.

Several sliced cheeses, cooked onion/bacon, cooked potatoes, and sausages measured between 44F and 47F while maintained in the walk-in cooler. Ambient of the walk-in measured 45F via probe. Per staff, some items had been maintained in the unit overnight, and some had been placed into the unit earlier this morning, approximately 2 hours prior. [CA] Potentially hazardous foods shall be held at 41F or below, or at 135F or above to prevent the growth of bacteria. Raw shell eggs and pasteurized milk products in original, unsealed containers may be held at 45F or below. Ensure that potentially hazardous foods are not stored inside the unit until it is capable of maintaining at 41F or below. [COS] Potentially hazardous foods held in the walk-in cooler since the previous night were voluntarily discarded. All other potentially hazardous foods were relocated to alternate refrigeration units/the walk-in freezer. *Note: Raw shell eggs and pasteurized, unopened milk products measured between 44F and 45F. Owner states that she has scheduled a refrigerator repair technician for tonight.

Steady leak observed in the pipe directly underneath the three compartment sink. Pool of water observed on the floor below. [CA] Repair plumbing and maintain in good repair to prevent the attraction of vermin.

Container of raw chicken stored directly above pancake batter in the clear-door reach-in cooler in the kitchen area. [CA] All food shall be separated and protected from cross-contamination. Store all raw meat or other raw products of animal origin below ready-to-eat food items.

1. Ambient of the walk-in cooler measured 45F via probe. [CA] Refrigeration must be capable of maintaining potentially hazardous foods at 41F or below. 2. Foil observed used to line various prep tables and shelving. [CA] Discontinue the use of foil to line surfaces to prevent the harborage of vermin.

*REPEAT VIOLATION* from routine conducted 3 days prior Large, plastic wrap-covered hotel pan of cooked potatoes measured 48F-49F throughout while maintained on a shelf inside of the walk-in. Per the PIC, potatoes had been cooling since yesterday at 3pm. [CA] After heating or hot holding, Potentially Hazardous Foods (PHFs) shall be cooled rapidly from 135°F to 70°F within 2 hours and from 70°F to 41°F within 4 hours. Approved cooling methods include: 1) Placing the food in shallow pans 2) Separating the food into thinner or smaller portions. 3) Using rapid cooling equipment (Ex. blast chiller) 4) Using containers that facilitate heat transfer (ex. stainless steel) 5) Adding ice as an ingredient. 6) Using ice paddles 7) Using an ice bath and stirring frequently 8) Accordance with a HACCP plan. Cooling foods shall have enough space around the containers for cold air to circulate, be loosely covered, or uncovered and stirred as frequently needed to evenly cool. Properly cool PHF's using shallow containers, using no more than 2 inches for solid foods and no more than 3 inches for liquids. When cooling PHF's, leave food uncovered to allow for rapid cooling. [COS] PIC VC&D cooked potatoes. See VC&D report.

Employee was asked to clean a meat slicer that was observed to have a large amount of accumulated, dry meat residue. Employee took part of the disassembled meat slicer to the sink and sprayed it with hot water and soap, after which he scrubbed it with a steel wool. Employee then put it on a shelf above the 3 compartment dishwashing sink to dry, stating that it was now clean, and thereby entirely skipping the sanitizing step. Employee states that they clean the meat slicer once per day. Note: Sanitizer concentration in the three compartment sink measured 0 ppm quaternary ammonium. No active dishwashing utilizing the three compartment sink observed, with the exception of the meat slicer. Three compartment sink is set up as rinse, sanitize, wash, from left to right. [CA] Manual sanitization shall be accomplished in the final sanitizing rinse by contacting a chlorine solution of 100 PPM concentration for at least 30 seconds or by contacting a quaternary ammonium solution of 200 PPM concentration for at least 60 seconds. Meat slicer shall be washed, rinsed and sanitized every 4 hours or less after initial use. Three compartment sink shall be set up as wash, rinse, sanitize (or in reverse order) in order to prevent contamination of clean dishes, as per the sticker on the three compartment sink. [COS] Employee put the meat slicer component in the dishwasher to be properly washed, rinsed, and sanitized (50 ppm chlorine).

Can of Raid (ant + cockroach) observed underneath the 3 compartment dishwashing sink. Per the cook, they occasionally have issues with American cockroaches in/around their outdoor grease trap. No evidence of cockroach activity inside of the facility observed. [CA] Only those insecticides, rodenticides, and other pesticides that are necessary and specifically approved for use in a food facility may be used. Discontinue the use of Raid.

Employee observed leaving the walk-in cooler holding a piece of raw chicken. Employee proceeded to cover the chicken in breadcrumb mix, then walked over, took off gloves, put on new gloves and began handling clean utensils that had just been ran through the mechanical dishwasher. [CA] Employees shall change their gloves AND wash their hands properly with soap, warm water, and paper towels following contamination or handling of raw, potentially hazardous foods. Note: Changing a single layer of gloves on its own does not remove the requirement for handwashing [COS] Employee washed his hands properly and changed his gloves. Utensils were placed back into the mechanical dishwasher to be re-cleaned. ____________ Minor violation: Numerous instances of improper employee handwashing observed, in which employees touched aprons or hair/face and handled food, or touched raw meat and handled other equipment, or returned from various tasks and did not wash hands prior to handling food. [CA] Properly wash hands with soap, warm water and dry using single use paper towels whenever contamination may have occurred. Changing gloves is not a replacement for handwashing. Rather, handwashing must be conducted alongside the changing of gloves.

Employees could not provide test strips for the three compartment sink or the mechanical dishwasher. [CA] Testing equipment and materials shall be provided to adequately measure the applicable sanitization method used during manual or mechanical warewashing.

Facility could not provide a valid FSC. Facility could not provide FHC's for all employees. [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. Each food handler shall maintain a valid food handler card for the duration of his or her employment as food handler. A valid food handler card shall be provided within 30 days of after the date of hire. Facility must be able to provide FSC and FHC's at all times.

Three flies observed landing in a plastic container full of liquid/solid lavender pancake mix maintained on a counter to the left of the cook-line. [CA] Food shall be protected from adulteration via the use of rigid containers, tight fitting lids, and the elimination of pests/vermin within a food facility. [COS] Employee VC&D lavender pancake mix. See VC&D report.

Large, plastic wrap-covered hotel pan of cooked and cut potatoes measured 46F-47F throughout while inside of the walk-in. Per employees, it had been cooling since yesterday. [CA] After heating or hot holding, Potentially Hazardous Foods (PHFs) shall be cooled rapidly from 135°F to 70°F within 2 hours and from 70°F to 41°F within 4 hours. Approved cooling methods include: 1) Placing the food in shallow pans 2) Separating the food into thinner or smaller portions. 3) Using rapid cooling equipment (Ex. blast chiller) 4) Using containers that facilitate heat transfer (ex. stainless steel) 5) Adding ice as an ingredient. 6) Using ice paddles 7) Using an ice bath and stirring frequently 8) Accordance with a HACCP plan. Cooling foods shall have enough space around the containers for cold air to circulate, be loosely covered, or uncovered and stirred as frequently needed to evenly cool. Properly cool PHF's using shallow containers, using no more than 2 inches for solid foods and no more than 3 inches for liquids. When cooling PHF's, food may be left uncovered or loosely covered to allow rapid cooling. [COS] Potatoes were VC&D. See VC&D report.

Two tubs of partially cooked and raw bacon measured 84F and 86F respectively while maintained in metal containers on top of a shelf above the cook-line. Raw shell eggs measured 58F-68F while maintained in cartons placed on top of the prep inserts of the prep cooler directly across from the cook-line. Per the cook, bacon had been taken out of refrigeration 30 minutes prior, and eggs had been taken out 10-20 minutes prior. Several potentially hazardous foods (sausage, cheeses, etc.) measured 54F-58F while filled over the fill limit in the upper prep inserts of the prep unit across from the cook-line. Per the cook, items had been taken out of refrigeration less than 2 hours prior. [CA] Potentially hazardous food shall be held at or below 41F to prevent the growth of bacteria. [COS] Bacon relocated to lower prep unit. Eggs located to lower prep unit. PHF's in the upper inserts to be used or discarded within 4 hours of initially leaving refrigeration. ____________ Minor violation: Various PHF's (cut tomatoes, cheese, ham, etc.) measured 45F-49F in the upper prep inserts on the left side of the prep unit across from the cook-line. Per the cook, items had been taken out of refrigeration less than 2 hours prior. [CA] Potentially hazardous food shall be held at or below 41F to prevent the growth of bacteria. [COS] PHF's in the upper inserts to be used or discarded within 4 hours of initially leaving refrigeration. Recommend calling a fridge tech if the unit is unable to maintain PHF's at or below 41F in its upper inserts during times of activity at the cook-line.

Hot water handle for the sink in the employee bathroom is missing, and thus sink is unable to provide hot water. Water output from the handwash sink measured 76F at the time of inspection. [CA] Handwashing facilities shall be equipped to provide minimum 100F, and a maximum of 108F water under pressure for a minimum of 15 seconds.

Handle of the ice scoop in the ice chest behind the front counter in contact with ice. [CA] Keep handle out of ice to prevent contamination.

1. Two unchained CO2 tanks observed in the kitchen area. [CA] Chain/secure tanks to a rigid object/structure. 2. Three employee phones stored directly above food prep areas in the kitchen. [CA] Store employee belongings elsewhere to prevent potential contamination. 3. Front doors maintained open. [CA] Keep doors closed to prevent the entrance of flies. 4. Uncovered employee personal drink observed next to the cook-line. [CA] Employees shall drink from containers with tight fitting lids and straws in order to prevent contamination.

15+ flies observed throughout the entirety of the kitchen area. [CA] Food facility shall be kept free of non-disease carrying insects, weevils, ants, gnats, and fruit flies. Use any and all approved methods to abate flies.

Mechanical dishwasher drains directly into floor-sink. [CA] All equipment that discharges liquid waste shall be drained by means of indirect waste pipes, and all wastes drained by them shall discharge through a minimum one-inch airgap into a floor sink or other approved type of receptor.

Measured raw eggs at 48F in prep cooler. Eggs were stored in a container on top of inserts in prep cooler. Per employee, eggs have been out for less than two hours. Measured whole cooked potato at 43F, raw chicken at 46F, cheese at 44F, cubed cooked potatoes at 44F, ham at 44F, and sausage at 44F. Per manager, walk in cooler was opened frequently the last hour. [CA] PHFs shall be held at 41°F or below or at 135°F or above.

Accumulation of debris on meat slicer. Meat slicer was not in use at time of inspection. [CA] The food-contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations. Accumulation of black mold-like substance on inner panel of ice machine. [CA] Clean and sanitize interior of ice machine regularly.

Cardboard used to line shelves in prep area. [CA] Discontinue the use of cardboard boxes to line shelves, use approved equipment made of materials that is easily cleanable, durable, smooth, and nonabsorbent.

Raw chicken stored above cooked potatoes in walk in cooler. [CA] All food shall be separated and protected from cross-contamination. Store all raw meat or other raw products of animal origin below ready-to-eat food items.

Three fruit flies present throughout prep area. [CA] Food facility shall be kept free of insects, weevils, ants, gnats, and fruit flies.

Accumulation of grease and debris on hood and hood filters. [CA] Clean mechanical exhaust hood and filters of accumulations. Accumulation of debris on shelving and exterior of equipment. [CA] Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.

Accumulation of debris in floor sink for prep sink. Floor sink for prep sink is draining slowly. [CA] Clean floors sinks to ensure that liquid waste is disposed into an approved system.