CAFE HUT

In the kitchen area, above the front counter, observed an uncovered ceiling panel. [CA] Ensure ceilings are sealed to prevent possible harborage and/or access to the facility.

In the storage area, in the 2 door reach in refrigerator, measured a covered container of birria at 140F. [CA] Potentially hazardous foods shall be RAPIDLY cooled from 135F to 70F within 2 hours, and then from 70F to 41F within 4 hours. Cooling foods shall be left uncovered to allow for ventilation of heat. [SA] Operator removed container of birria from refrigeration and left uncovered for cooling.

In the stall for the mop sink, on the top corners of the stall, observed accumulation of cockroach/insect droppings. No live or dead vermin observed. [CA] Ensure facility is kept free of vermin. Clean and sanitize areas with activity. Seal all cracks and crevices to prevent possible harborage. Contact pest control to provide service for facility.

In the kitchen area, observed a wooden piece installed on the wall with crevices all around the piece. In the storage area, on the lower wall along the door into the kitchen area, observed cracks and crevices along the side panels and large holes in the side panels. [CA] Ensure all cracks, crevices, gaps, and holes are sealed to prevent harborage of vermin.

Observed grease/debris on the ceiling released from vent above the hood. [CA] Ensure ventilation is functioning properly and able to adequately ventilate grease, heat, smoke, vapors, steam and odors.

Food safety manager's certificate unavailable upon request. [CA] Ensure a valid food safety manager's certificate is obtained and posted within the facility.

Observed a hole in the wall corner to the left of the steam table. From the entrance into the kitchen area, observed open walls/flooring leading up to the area. [CA] Ensure facility walls are properly sealed to prevent harborage of vermin.

At the 3 compartment sink, measured hot water at 112F. [CA] Ensure hot water at the 3 compartment sink is provided at 120F to allow for proper cleaning and sanitizing of utensils and equipment.

In the kitchen area, at the 2 door prep unit, stored on top of containers in the insert prep top, measured sliced cheese and sliced turkey at 55F. Per operator, sliced cheese and sliced turkey stored for an hour. [CA] Ensure potentially hazardous foods are held cold at 41F and below. [SA] Operator moved sliced cheese and sliced turkey to undercounter compartment of 2 door prep unit to facilitate proper holding temperatures.