CHARLIE'S CAFE 40 @ 1600 AMPHITHEAT

Measured sliced cheese at 45 F to 49 F within a double stacked container at the burger station prep fridge. [CA] PHFs shall be held at 41°F or below or at 135°F or above. Store PHF's below the refrigerators fill line. [COS] Sliced cheese added to TPHC.

Old rodent droppings observed on the counter of the unused bakery area. No further activity of vermin observed within the facility. [CA] Clean and sanitize area of old droppings. [COS] Area cleaned and sanitized. Email inspector pest control service reports.

Broken floor tiles behind cooking equipment at the central Indian food station. [CA] Replace broken floor tiles with a smooth and of durable construction and nonabsorbent material that is easily cleanable.

Measured cooked quinoa at 53 F within covered stacked containers within the walk in fridge. Employee stated that the item was removed from cooking at 11am. [CA] Properly store cooling foods in such a way to allow proper air flow. [COS] Quinoa relocated to the blast chiller to be rapidly cooled.

An unprotected rack of apples for used for caramel apples was stored in front of the dessert station in the customer accessible area. [CA] Food shall be protected from contamination by the use of packaging, counter, service line, or sneeze guards that intercept a direct line between the consumer's mouth and the food being displayed, containers with tight-fitting securely attached lids, display cases, mechanical dispensers, or other effective means. [COS] Rack of apples covered and relocated behind the counter.

PHF's subject to time as a public health at the salad station, condiment station and sandwich stations lacked time stickers. PIC stated that the stations were set up at 10:30am to 11am. [CA] When time only, rather than time and temperature is used as a public health control, PHFs shall be time marked to indicate when item is removed from temperature control, discarded if not consumed or served within 4 hours, and written procedures shall be readily available for review. [COS] Stickers placed on each item at the time of inspection.

Measured turmeric fish sauce at 58 F within a deep covered container within the Indian food station walk in refrigerator. Log stated that the sauce began chilling 1.5 hours prior. [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] Sauce divided into shallow containers and placed within the blast chiller.