TOP CAFE

In the kitchen area, at the 4 door prep top, measured a container of shredded cheese, fried potatoes, fried taro, raw shelled eggs, and raw beef at 50F. Per operator, shredded cheese, fried potatoes, fried taro, raw shelled eggs, and raw beef stored for 1.5 hours. [CA] Ensure potentially hazardous foods are held cold at 41F or below to prevent bacterial growth. [SA] Operator discarded container of shredded cheese, moved fried potatoes, fried taro, and raw shelled eggs to 2 door reach in refrigerator, and moved raw beef to walk-in refrigerator to facilitate proper holding temperatures. In the 3 door prep unit, measured pooled eggs, and egg whites at 51F. Measured ambient air temperature of the unit at 51F. Per operator, pooled eggs and egg whites stored for 1.5 hours. [CA] Ensure potentially hazardous foods are held cold at 41F or below. Provide repairs to equipment where equipment is able to maintain potentially hazardous foods at 41F or below. [SA] Operator moved pooled eggs and egg whites to nearby 2 door reach in refrigerator to facilitate proper holding temperatures.

In the kitchen area, in the shelving corners underneath the steam table, observed 3 live cockroaches and accumulation of cockroach droppings. By the warewash area, around shelving, observed cockroach droppings in crevices of shelving. In the dry storage room, observed cockroach droppings around a stored steel pipe, and around wall panels by the water heater. [CA] Ensure facility is kept free of cockroach activity to prevent possible contamination of food. Clean and sanitize all areas with activity. Seal all cracks and crevices to prevent continued activity. Contact pest control to provide service for facility. Any live activity observed during follow-up inspection may result in closure of facility. [SA] Operator eliminated live activity around the shelving corners below the steam table. Operator to clean and seal areas to prevent continued harborage and contact pest control for service. Follow-up inspection scheduled for Wednesday, 03/19/2025.

In the kitchen area, measured a container of raw beef thawing at 50F in a pot of cold water. [CA] Frozen potentially hazardous food shall only be thawed in one of the following ways: 1) under refrigeration that maintains the food temperature at 41F or below, 2) completely submerged under potable running water for a period not to exceed two hours at a water temperature of 70F 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. [SA] Operator moved raw beef to walk-in refrigerator to facilitate proper holding temperatures and proper cooling.

Observed unused equipment and clutter/refuse stored in the kitchen areas. [CA] Ensure all unused equipment and refuse are removed from the facility to prevent clutter and possible harborage of vermin.

Observed scissors, knife, and cooking utensils stored on an unclean wall by the cookline. [CA] Ensure equipment is stored in an area and manner that prevents contamination. [COS] Operator moved utensils/equipment to the warewash area for cleaning and sanitizing.

In the dry storage room, observed cracks and crevices around the wooden shelving, and between wall panels. In the kitchen area, observed cracks and crevice around shelving, and in shelving corners below the steam table. At the left side of the cookline, observed a single board/panel installed to the side of the walk-in refrigerator wall. Observed accumulation of grease and debris at the cookline and at the shelving below the steam table. [CA] Ensure facility is frequently cleaned and maintained to prevent harborage of vermin. Seal all cracks and crevices to prevent possible harborage of vermin.

In the kitchen area, measured ambient air temperature of 3 door prep unit at 51F. [CA] Ensure refrigeration is repaired and able to maintain potentially hazardous foods at 41F or below.