CLOVER BAKERY & CAFE

Gaskets on doors of the upright reach-in coolers are in disrepair. [CA] Replace gaskets on refrigeration doors and maintain in good repair.

Employee observed washing hands at the three compartment sink without the use of soap. [CA] Employees shall properly wash hands using warm water, soap, and single-use paper towels. [COS] Employee was stopped and instructed to properly wash hands.

Observed employee knock a cutting board onto the floor and then proceeded to put the cutting board back on storage shelf without washing and sanitizing. [CA] Food contact surfaces that are unclean shall be properly wash, rinsed, and sanitized prior to storage or use. [COS] PIC took the cutting board back to warewashing.

Only handwash sink located in the back kitchen was partially obstructed with equipment stored in front of the sink. [CA] Handwash sinks shall be kept easily accessible and unobstructed to allow employees to wash their hands when required.

Potentially hazardous foods measured at improper cold holding temperatures. Inside the upright reach-in coolers: raw shell eggs, tuna, potato salad, and milk were measured at 43F to 47F. Inside the display case cooler: unagi and egg sandwich measured at 48F. [CA] Potentially hazardous foods when cold holding shall be held at or below 41F.

Food Safety Certificate for Manager is expired. [CA] Food facilities that prepare, handle, or serve non-prepackaged potentially hazard foods shall have at least one valid Food Safety Certificate available.

Milk stored in the reach-in cooler located by the beverage station is measured at 54F for an unknown period of time. [CA] Potentially hazardous foods when cold holding shall be held at or below 41F. [COS] Employee discarded the milk into the sink. Minor violations: The following potentially hazardous foods was measured at improper cold holding temperatures inside the upright reach-in coolers that are overfilled. Milk (47F), raw shell eggs (48F), tuna 48F, raw chicken (44F), and raw beef (45F). [CA] Potentially hazardous foods shall when cold holding shall be held at or below 41F. Prevent overfilled refrigeration units to allow adequate air flow.

The display case cooler had an ambient temperature measured at 53F. The reach-in cooler located at the beverage station had an ambient temperature measured 55F. [CA] Refrigeration must be capable of maintaining PHFs at 41°F or below.

A person in charge (PIC) was not present during operating hours at the beginning of the inspection.[CA ]A PIC who is responsible for operation of facility shall be present at the food facility during all hours of operation

Potentially hazardous foods (spagetti, curry pan, croquette burger, and pork burger) that are subject to cooling has been left out for 100 minutes and measured at 73-76F. No active cooling method observed. [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. [COS] Employee relocated the items into the reach-in cooler to ensure it reaches 70F within the 2 hour period.