KENNY'S CAFE

Cooked potatoes held at range measured >41F,<135F,<2hrs. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [SA] Cooked potatoes placed on TPHC for discard at 4hrs.

Knives stored wedged between preparation refrigerator and table. [CA] Properly store utensils and equipment in a clean and sanitary manner.

Restroom door propped open at time of inspection. [CA] Toilet rooms shall be separated by well-fitted, self-closing doors that prevent the passage of flies, dust, or odors.

Unused refrigerators found stored in the facility. Rear storage area is unorganized and cluttered. [CA] The premises of a food facility shall be free of litter and items that are unnecessary to the operation or maintenance of the facility, such as equipment that is nonfunctional or no longer used. Opening in wall larger than 1/4". (near mop sink). [CA] Eliminate gap greater than 1/4" to prevent the entrance and harborage of vermin.

Hand wash sink in restroom lacks single use paper towels. [CA] Single-use sanitary towels shall be provided in dispensers; heated-air hand drying device may be substituted for single-use towels.

Lack of test strips for measuring proper sanitizer concentration. [CA] Testing equipment and materials shall be provided to adequately measure the applicable sanitization method used during manual or mechanical warewashing.

Food handler card is not available for all working employees. [CA] 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.

Grime/buildup found on equipment surfaces throughout the facility. [CA] Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. *Provide daily cleaning schedule for facility

Heavy grease/food debris found under cooking equipment. [CA] Regularly clean under cooking equipment to prevent accumulation of debris. Floor in kitchen shows signs of deterioration. [CA] The floor surfaces shall be smooth, of durable construction, and of nonabsorbent material that is easily cleanable. *Provide daily cleaning schedule for facility

Heavy buildup of grease and food on floors/ walls in kitchen. [CA] Regularly clean under cooking equipment to prevent accumulation of debris.

Grime and buildup found on refrigerator handles and preparation tables. [CA] Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.

Unused equipment found stored in the facility ( 2 refrigerators and range). [CA] Storage room shall be free of litter and items that are unnecessary to the operation or maintenance of the facility, such as equipment that is nonfunctional or no longer used.

Repeat violation: FSC is not available for review at 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.

Restroom doors found propped open at time of inspection. [CA] Toilet rooms shall be separated by well-fitted, self-closing doors that prevent the passage of flies, dust, or odors.

Various PHF stacked above food line in inserts (preparation refrigerator) measured >41F,<135F. [CA] PHFs shall be held at 41°F or below or at 135°F or above. Cooked egg/sausage/ potatoes removed from freezer and placed on range measured >41F,<135F. [CA] Use only small portions of food during preparation so that it does not exceed the maximum amount of time allowed for diligent prep.