CHEFF CHE CAFE

Cold water handle at 3 compartment warewash sink is missing. [CA] Repair plumbing fixture and maintain in clean and good repair.

Raw eggs stored above salad mix in walk-in refrigerator. [CA] All food shall be separated and protected from cross-contamination. Store all raw meat or other raw products of animal origin below ready-to-eat food items.

Water temperature measured a maximum of 110F at food preparation sink. [CA] Hot water shall be supplied at a minimum temperature of at least 120°F measured from the faucet throughout facility except at handwash sinks.

Food in containers stored directly on the floor of the walk-in freezer. [CA] Food shall be stored at least 6 inches above the floor to prevent contamination.

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. Food handler cards are not available for review at time of inspection [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.

Cheese and potatoes held at cook line measured >41F,<135F. [CA] PHFs shall be held at 41°F or below or at 135°F or above.

Buildup/debris under/between equipment at cook line [CA] Regularly clean under cooking equipment to prevent accumulation of debris.

Ambient temperature of preparation refrigerator #1 measured 50F [CA] Refrigeration must be capable of maintaining PHFs at 41°F or below.

Raw meat stored above ready to eat food in walk-in refrigerator. [CA] All food shall be separated and protected from cross-contamination. Store all raw meat or other raw products of animal origin below ready-to-eat food items.

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. Food handler cards are not available for review at time of inspection. [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.

Single use paper towels are not installed in dispensers at hand wash station. [CA] Single-use sanitary towels shall be provided in dispensers; heated-air hand drying device may be substituted for single-use towels.

Drain line (at ice machine) empties into the food preparation sink. [CA] Liquid waste shall be disposed of through the approved plumbing system and shall discharge into the public sewerage or into an approved private sewage disposal system. Remove drain line from food preparation sink

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.

Single use paper towels are not placed in approved dispensers (hand wash stations).[CA] Single-use sanitary towels shall be provided in dispensers; heated-air hand drying device may be substituted for single-use towels.

Employee personal effects placed on preparation table. [CA] Employee's personal effects (cell phone, car keys, and jackets) shall be stored in employee lockers or other designated areas for employee storage.

FSC has expired. [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.

pooled eggs stacked in preparation refrigerator measured >41F,<135F,<2hrs. [CA] PHFs shall be held at 41°F or below or at 135°F or above.

Co2 thanks are not secured to a rigid structure. [CA] All pressurized cylinders shall be securely fastened to a rigid structure.

Cooked foods found uncovered in walk-in refrigerator and standing refrigerator. [CA] Store open bulk foods in approved NSF containers with tight fitting lids. Food in containers and bagged food found stored directly on the floor of the walk-in refrigerator and dry storage room. [CA] Food shall be stored at least 6 inches above the floor to prevent contamination.

Employee cell phone found on preparation refrigerator. [CA] Employee's personal effects (cell phone, car keys, and jackets) shall be stored in employee lockers or other designated areas for employee storage.

Raw beef stored above ready to eat food in the walk-in refrigerator. [CA] All food shall be separated and protected from cross-contamination. Store all raw meat or other raw products of animal origin below ready-to-eat food items.

Deep containers of cooked meat found cooling on food preparation tables. [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.

Single use paper towels are not available at both hand wash sinks in food preparation areas. [CA] Single-use sanitary towels shall be provided in dispensers; heated-air hand drying device may be substituted for single-use towels. [COS] hand wash sink in kitchen obstructed by stored container. [CA] Handwashing facility shall be clean, unobstructed, and accessible at all times.

Boxed food stored directly on the floor of the walk-in freezer. [CA] Food shall be stored at least 6 inches above the floor to prevent contamination.

Wet/soiled wiping towels found stored on food preparation tables. [CA] Wiping towels shall be stored in sanitizing solution of an approved concentration when not in use (100 ppm - chlorine, 200 ppm - quaternary ammonium).

Open employee beverages found on food preparation tables. [CA] No employee shall eat or drink in the food prep, food contact storage, or food storage areas, use designated area.

Raw shrimp stored above ready to eat food in the 2 door standing refrigerator. [CA] All food shall be separated and protected from cross-contamination. Store all raw meat or other raw products of animal origin below ready-to-eat food items.