CAFE TAZZA

1) Facility lacks sanitizer test strips for chlorine. [CA] Testing equipment and materials shall be provided to adequately measure the applicable sanitization method used during manual or mechanical warewashing. 2) Facility lacks plug or stopper for the 3-compartment sink. Facility is able to temporarily set up the 3-compartment sink using plastic wrapping to fill the sink. [CA] Plugs or stoppers shall be available to fill up the warewashing sink.

Observed soiled wiping cloths stored directly on preparation counters. [CA] Wiping cloths shall be stored in an approved sanitizing concentration when not in active use.

Actively working employees lack food handler cards. [CA] All food handlers shall maintain a valid food handler card for the duration of their employment. Food handler cards shall be available for review.

1) Facility lacks sanitizer test strips for chlorine. [CA] Testing equipment and materials shall be provided to adequately measure the applicable sanitization method used during manual or mechanical warewashing. 2) Facility lacks plug or stopper for the 3-compartment sink. Facility is able to temporarily set up the 3-compartment sink using plastic wrapping to fill the sink. [CA] Plugs or stoppers shall be available to fill up the warewashing sink.

Observed employee washing hands in the preparation sink without the use of soap prior to food preparation. [CA] Properly wash hands with soap, warm water and dry using single use paper towels as required. Handwashing shall take place in designated handwashing sink. [COS] Specialist intervened and directed employee to properly wash hands.

**REPEAT VIOLATION** Observed employee conducting active warewashing without the use of sanitizer at the 3-compartment sink. [CA] Manual warewashing shall be accomplished by using a three-compartment sink where the utensils are first precleaned, washed with hot soapy water, rinsed with hot water, sanitized with an approved method, and air dried. Manual sanitization shall be accomplished in the final sanitizing rinse by contacting a chlorine solution of 100 PPM concentration for at least 30 seconds. [COS] Specialist instructed dishwasher to manually set up the 3-compartment sink with chlorine solution. Tested the chlorine solution at 100 ppm. Dishes were rewashed and sanitized.

In the front display cooler, measured multiple foods and desserts from 50-52F. Per PIC, foods were stocked into the display cooler in the morning (more than 4 hours prior to temperature measurement). [CA] Potentially Hazardous Foods shall be kept at 41F or below or 135F or above. [COS] All food was voluntarily condemned and discarded at the time of inspection.

Measured the ambient temperature of the display cooler at 52F. [CA] Refrigeration units shall maintain foods at 41F or below. Discontinue storage of Potentially Hazardous Foods until the unit is repaired.

Observed employee personal belongings (purse) stored directly above takeout containers. [CA] Employee's personal effects shall be stored in employee lockers or other designated areas for employee storage.

Observed multiple pre-packaged food items for sale are missing labeling information. [CA] Food prepackaged in a food facility shall bear a label with the following: 1) common name of the food, 2) list of ingredients in descending order of predominance by weight, 3) quantity of contents, 4) name and place of business of the manufacturer, packer, or distributor.

Measured cooked jackfruit and paneer in the display steam table from 110-130F. Per staff, foods were cooked less than 30 minutes prior to temperature measurement. [CA] Potentially Hazardous Foods shall be kept at 41F or below or 135F or above. [COS] Specialist instructed employees to reheat jackfruit and paneer to 165F prior to hot holding.

Facility lacks metal probe thermometer for use. [CA] An accurate easily readable metal probe thermometer (accurate to +/- 2°F) that is designed to measure the temperature of thin masses shall be provided and readily available to accurately measure the temperatures of potentially hazardous foods.

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

Observed two induction ranges extend outside of the ventilation hood. [CA] Maintain a minimum of 6 inches overhang of ventilation hood over cooking equipment.

Observed employee conducting active warewashing without the use of sanitizer. [CA] Manual warewashing shall be accomplished by using a three-compartment sink where the utensils are first precleaned, washed with hot soapy water, rinsed with hot water, sanitized with an approved method, and air dried. Manual sanitization shall be accomplished in the final sanitizing rinse by contacting a chlorine solution of 100 PPM concentration for at least 30 seconds. [COS] Specialist instructed dishwasher to manually set up the 3-compartment sink with chlorine solution. Tested the chlorine solution at 100 ppm. Dishes will be rewashed and sanitized.

Actively working employees lack food handler cards. [CA] All food handlers shall maintain a valid food handler card for the duration of their employment.

Observed bowl without handle used as a scoop in the rice cooker. [CA] Provide an approved scoop with handle to minimize hand contact with food.

1) In the hot holding cabinet near registers, measured samosas at 99-104F. Per PIC, samosas were cooked and transferred to hot holding 1 hour prior to temperature measurement. [CA] Potentially Hazardous Foods shall be kept at 41F or below or 135F or above. [SA] PIC stated that samosas will be voluntarily discarded by 3:00 PM, or 4 hours after removal from temperature control. Per PIC, samosas are only out for about 30 minutes before replacement. 2) At the front counter, measured vada pav (deep fried potato sandwich) at 70F and stored at ambient temperature. Per PIC, vada pav was prepared less than 1 hour prior to temperature measurement. [CA] Potentially Hazardous Foods shall be kept at 41F or below or 135F or above. [SA] Vada pav will be discarded within 4 hours from initial preparation. Completed TPHC documentation on-site for vada pav.

Observed only handwash station in the kitchen is partially blocked by hamper. [CA] Handwash station shall be fully stocked, accessible, and unobstructed at all times.