MANRESA BREAD CAFE

*REPEAT VIOLATION* Ambient temperature of both drawer coolers at cook line measured at 48F - 49F. [CA]: All cooling units shall be able to properly cold hold Potentially Hazardous Food at 41F or below at all times. Discontinue use of unit for PHFs until it is properly working.

Ventilation stopped working during inspection. [CA]: Mechanical exhaust ventilation shall be provided over all cooking equipment to remove cooking odors, smoke, steam, grease, heat, and vapors. [SA]: PIC stated pre-cooked items such as sausage, bacon, scrambled eggs, cheese will be reheated in the pre-existing ovens underneath type 2 hood as a temporary solution until the type 1 hood is repaired.

*REPEAT VIOLATION* Facility is missing testing equipment for measuring Chlorine sanitizer. [CA]: Testing equipment and materials shall be provided to adequately measure the applicable sanitization method used during manual or mechanical warewashing.

Accumulation of brown grime on the interior surface of ice machine. [CA]: Properly clean and sanitize the interior of ice machine. Food contact surface equipment shall be maintained clean at all times. Ensure ice is protected at all times during cleaning.

Unsecured personal beverage stored on prep table at cook line. [CA]: No person shall store clothing or personal effects in any area used for the storage and preparation of food or food contact surfaces. Employees shall not eat in food preparation areas.

*REPEAT VIOLATION* MAJOR 1. At the drawer cooler at cook line, multiple Potentially Hazardous Food (PHFs) measured between 48F - 67F. Ambient temperature measured at 49F. 2. Caramelized onion placed on top of drawer cooler measured at 57F. 3. At the front line, ham and gruyere croissant, cream spinach danish, and guava cream cheese measured at 67F, 66F, 67F respectively. PIC stated food items were placed out approximately 2 hours prior to measurement. All items have been out 2 hours prior to measurement per PIC. MINOR 1. In the drawer cooler at cook line under prep table at cook line, smoked salmon measured at 47F and aoili dressing measured at 48F. Ambient temperature measured at 48F. 2. In the display case at the front, potato quiche and bacon quiche measured at 49F and 47F respectively. All food items were placed out approximately 2 hours prior to measurement. [CA]: Potentially Hazardous Food shall be cold held at 41F or below. [SA]: All food items were relocated to other functional units to cool down. Per Owner and PIC, ham and gruyere croissant, cream spinach danish, guava cream cheese, and quiche will be cold held. Some pieces of food will be placed out for display only.

At cook line, utensils were stored in stagnant water. [CA]: Scoops and utensils shall be stored in water at 135F or above, in a clean and dry container, or in a dipper well with running water at a rate sufficient to flush away loose particles from utensils when storing in between use.

*REPEAT VIOLATION* 1. At the drawer cooler underneath hood, ham measured at 45F, turkey measured at 48F, cheese measured at 47F, and egg with cheese measured between 43F - 44F. Per Staff, items have been in the unit approximately 3 hours prior to measurement. Ambient temperature of unit measured at 50F. 2. At the front line, milk on prep top table measured at 45F. Per Staff, milk has been out approximately 20 minutes prior to measurement. [CA]: Potentially Hazardous Food shall be cold held at 41F or below. [SA]: PHFs at drawer cooler were relocated to walk in cooler and milk relocated to 3 door cooler to rapidly cool down.

*REPEAT VIOLATION* Drawer coolers underneath the hood are not properly cold holding PHFs at 41F or below. Ambient temperature measured at 50F. [CA]: Repair/assess unit. Ensure all cooling units are able to cold hold PHFs at 41F or below at all times. Discontinue use of units for PHFs until it is able to properly cold hold PHFs.

*REPEAT VIOLATION* Facility is missing testing equipment for measuring Chlorine and Quat sanitizers. [CA]: Testing equipment and materials shall be provided to adequately measure the applicable sanitization method used during manual or mechanical warewashing.

Washed and wet pans stacked on the top of each other at ware-wash station. [CA]: Equipment and utensils must be properly air dried after sanitizing and prior to stacking.

Small flies observed at mop sink. [CA]: Remove small flies using safe, approved and effective methods. Ensure food and food contact surfaces are protected at all times from possible contamination. Remove any standing water in facility.

One food handler training is expired. [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.

Paper towels not stored in dispenser located at the hand sink near ice machine. [CA]: Ensure paper towels are stored in the dispenser to prevent possible contamination. [COS]: Paper towels were relocated into the dispenser.

1. No proof of a valid food safety manager certification on site. [CA]: Provide proof of a valid food safety manager certification. Food facilities that prepare, handle, or serve non-prepackaged Potentially Hazardous Food shall have a valid food safety manager certificate available on site for review at all times. 2. Food handler training not observed on site. [CA]: All employees that handle open food or food contact surfaces shall obtain valid Food Handler Cards within 30 days of employment. Food Handler Cards shall be maintained on site and available for review at all times.

1. Personal cellphone stored on prep table at cook line. [CA]: Personal items shall be stored away from food and food contact surfaces at all times to prevent contamination. 2. Rear door propped open. [CA]: Facility shall be fully enclosed at all times to prevent vermin entrance and harborage.

-Bacon Quiche at front display case measured at 46F. Bacon quiche is stored on an elevated wooden serving tray. Per staff, bacon quiche has been stored in the unit 6 hours prior to measurement. -Tuna salad and mayonnaise sauce at the prep top well unit measured measured at 43F and 52F respectively. Per staff, food items have been in the unit 1 hour prior to measurement. Ambient temperature of unit measured at 59F. -Multiple Potentially Hazardous Food (PHFs) (egg, cheese, sausage, bacon) at drawer coolers at cook line measured between 49F - 53F. Per staff, food items have been in the unit 1 hour prior to measurement. Ambient temperature of unit measured at 50F. [CA]: PHFs shall be cold held at 41F or below at all times. [COS]: tuna salad and mayonnaise sauce were time marked to be discarded on the 4th hour after removal from temperature control. PHFs that were measured greater than 41F for more than 4 hours were voluntarily discarded.

Drawer coolers underneath the grill and prep top well at cook line are not properly cold holding PHFs at 41F or below. [CA]: Repair/assess units. Ensure all cooling units are able to cold hold PHFs at 41F or below at all times. Discontinue use of units for PHFs until it is able to properly cold hold PHFs. Per PIC, technician is scheduled to asses the unit tomorrow.

1. Facility is missing sanitizer testing methods for Quat Ammonium. [CA]: Provide a testing method for Quat Ammonium sanitizer (for example: Quat Ammonium test strip). Ensure 200 ppm of Quat Ammonium is maintained when conducting manual ware-washing and for sanitizer solution in sanitizer buckets. Ensure food contact surfaces are completely submerged in solution for at least 1 minute. 2. Employee was using a cloth to dry sanitized utensils. [CA]: Discontinue use of cloth to dry sanitized utensils. Ensure food contact surfaces are properly air dried after sanitization.