SANDY'S CAFE

Observed scoops on handles in bulk dry food storage containers in contact with food. [CA] Store scoop handle in such a way that the handle does not come in direct contact with food to prevent contamination. Pressurized cylinders in dry storage area are not fastened to a rigid structure. [CA] All pressurized cylinders shall be securely fastened to a rigid structure.

1. Observed Vermin: Documented in the following areas: Observed two live cockroaches behind wooden sliding doors on cookline, observed one dead cockroach on counter of handwash sink and several deal cockroaches in cabinets with sliding doors. Observed many rodent droppings in cabinet with sliding wooden doors and under drink preparation area in cabinets. 2. Photographs: Taken for documentation purposes. 3. Supervisor Notified: S. Lew 4. Notification: The person in charge during inspection, Sandy, has been informed that the facility must close immediately. [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. The facility is required to cease operations immediately and must remain closed until all corrective actions on the provided checklist are completed. Requirements Before Reopening: 1. Email the signed and completed Reopening Checklist to the assigned inspector. 2. Submit a copy of the pest control report from a licensed provider.

Raw shelled eggs on counter measured 68F placed out 3.5 hours prior to temperature measurement. Breakfast sausage measured 101F to 135F next to flat top and raw shelled eggs measured 88F for 1.5 hours and then pooled raw eggs measured 56F on ice bath with ice only on the bottom. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] Raw shelled eggs measuring 68F will be discarded by 10am. Breakfast sausage reheated to 165F and then will be placed in refrigeration to cool down, Raw shelled eggs and pooled eggs placed into refrigeration to cool down. Minor- Sliced turkey in cold holding insert measured 49F on top and 33F on bottom of container. Container was filled past the fill line. [CA] PHFs shall be held at 41°F or below or at 135°F or above. Ensure that cold holding inserts are filled to the fill line of the containers.

Observed missing/broken tile around the two compartment sink and handwash sink. [CA] Repair holes in structure and maintain in good repair to prevent pest harborage.

Containers used to store bulk food items in dry storage area are not approved for use in a food facility. [CA] Food equipment shall be certified or classified for sanitation by an American National Standards Institute (ANSI) accredited certification program (e.g. NSF, UL EPH, UL Sanitation, CSA Sanitation, or ETL Sanitation).

Chlorine sanitizer concentration measured > 200 ppm in wiping cloth bucket by the cook-line. [CA] Wiping towels shall be stored in sanitizing solution of an approved concentration when not in use (100 ppm - chlorine, 200 ppm - quaternary ammonium).

1. Bowl is being used as a scoop for unlabeled white substance in the food storage area. [CA] Scoops with handles shall be used in order to prevent potential contamination of food. 2. Observed large amount of ice buildup in walk-in freezer under the condenser unit. [CA] Equipment shall be maintained in good repair.

Large amount of old rodent droppings (50+) observed in large storage cabinet across from the cook-line. No other evidence of rodent activity observed within the facility. [CA] Clean and sanitize affected area. Patch any holes/gaps. *REPEAT VIOLATION* Failure to comply may result in enforcement action.

1. Scoop observed to be stored on top of the ice machine. [CA] Multi-use utensils will be stored in a way that the working part of the utensil may not become contaminated. 2. Scoop handle observed to be in direct contact with sugar in the bulk sugar bin. [CA] Scoop handle shall not be stored in direct contact with the food in order to prevent potential contamination.

Observed a hole in the wall to the right of the dishwasher. [CA] Repair holes in structure and maintain in good repair to prevent pest harborage.

Blade of the table-mounted can opener observed to have debris buildup. [CA] Food contact surfaces shall be kept clean and free of accumulations.

Bulk container of white substance observed to not be labeled in the food storage room. [CA] Containers of food shall be labeled when the food inside is not easily distinguishable when taken out of its original packaging.

In an ice bath adjacent to the grill, pooled eggs measured 48F. [CA] PHF shall be held at or below 41F to prevent the growth of potentially harmful microorganisms.

1. Large amount of black mold-like substance observed in the silicon between the sink and wall adjacent to the dishwasher. 2. Dust buildup observed on fan guard in the walk-in. [CA] Nonfood-contact surfaces shall be kept free of an accumulation of dust, dirt, mold, food residue, and other debris.

1. Multiple personal belongings (phones x3) left out on counters in or adjacent to food prep areas. [CA] No person shall store personal effects in any area used for the storage and preparation of food or food contact surfaces. 2. Bottle of CO2 adjacent to soda syrup storage is not secured. [CA] Chain or secure CO2 bottle to rigid structure.

Chlorine sanitizer level in the mechanical warewash machine measured 0ppm during active use. [CA] Maintain chlorine in mechanical warewash machine at 50 PPM. [SA] Food employee was instructed to use mechanical warewash machine to wash the dishes then sanitize using the 2 compartment sink. Chlorine sanitizer measured 100ppm in the 2 compartment sink. Note: Owner stated that Ecolab should be arriving by 1pm to service dishwasher.

Large amount of old rodent droppings observed in the large storage cabinet in between prep coolers. [CA] The premises of each food facility shall be kept free of vermin. A food facility shall not operate when there is a vermin infestation that has resulted in the contamination of food contact surfaces, food packaging, utensils, food equipment, or adulteration of food(s). The food facility shall cease operation of the food facility immediately. The food facility shall remain closed until: there is no longer evidence of a vermin infestation; all contaminated surfaces have been cleaned and sanitized; and contributing factors such as cleaning, repairs, and the elimination of harborages have been resolved. Clean and sanitize areas with old rodent droppings.

Food safety manager certificate not available for review. Employee food handler certificates not available for review. [CA] At least one person in the facility shall maintain a food safety manager certificate. Food handlers shall maintain a valid food handler certificate. Ensure food safety certificates and food handler certificates are readily available for review at all times.

Large amount of old rodent droppings observed in the large storage cabinet in between prep coolers. [CA] The premises of each food facility shall be kept free of vermin. A food facility shall not operate when there is a vermin infestation that has resulted in the contamination of food contact surfaces, food packaging, utensils, food equipment, or adulteration of food(s). The food facility shall cease operation of the food facility immediately. The food facility shall remain closed until: there is no longer evidence of a vermin infestation; all contaminated surfaces have been cleaned and sanitized; and contributing factors such as cleaning, repairs, and the elimination of harborages have been resolved. Clean and sanitize areas with old rodent droppings.

Chlorine sanitizer measured at 0ppm in mechanical warewash machine. Not actively in use. [CA] Maintain chlorine in mechanical warewash machine at 50 PPM. Note: Per operator, work order will be placed by mother (owner). Food employees were instructed to not use mechanical warewash machine until serviced.

By the waffle maker, 2 door preparation cooler door(left side) appears to be damaged and gets stuck when closing. [CA] Repair preparation cooler and maintain in good condition.

Facility is lacking chlorine sanitizer test strips. [CA] Testing equipment and materials shall be provided to adequately measure the applicable sanitization method used during mechanical warewashing.

Sanitizer concentration in wiping cloth bucket measured at 0ppm. [CA] Wiping towels shall be stored in sanitizing solution of an approved concentration when not in use (100 ppm - chlorine, 200 ppm - quaternary ammonium).

Multiple boxes of food stored on floor of walk in cooler and walk in freezer. [CA] Food shall be stored at least 6 inches above the floor to prevent contamination.