COUPA CAFE - LYTTON

In the kitchen area: Observed 3+ flies. [CA] Food facility shall be kept free of non-disease carrying insects, weevils, ants, gnats, and fruit flies. Observed dog in the customer service area jumped up on the side of the front counter. [CA] No live animals may be allowed in a food facility, except in the following situations; decorative fish or shellfish in aquarium, animals intended for consumption if kept separated from other food and food contact surfaces, dogs under the control of on-duty uniformed law enforcement or private patrol, outdoor dining areas, and service animals.

In the prep unit (upper) across from the cook-line: Vegan mayo measured 47F. [CA] PHF shall be kept at or below 41F. Sauce containers shall not be filled above the refrigeration unit's fill-line. [COS] Mayo and ranch-based sauces were relocated to an upright fridge. In the one-door upright at the cook-line: Measured cut tomatoes and assorted vegetables at 45F. [CA] PHF shall be kept at or below 41F. Keep door closed as much as feasibly possible.

In the one-door upright at the cook-line: Shredded beef measured 66F. Per the cook, the beef was cooked yesterday, and placed in the unit for cooling overnight. [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] Shredded beef was VC&D. See VC&D report. ___________ Minor violation: In the two-door upright at the cook-line: Measured shredded beef at 58F and beans at 47F, all of which are actively cooling in small, covered cylindrical plastic containers in layers > 6 inches. Per the PIC, they had been cooked < 2 hours ago. [CA] Properly cool PHF's using shallow containers, using no more than 2 inches for solid foods and no more than 3 inches for liquids. [COS] PHF were relocated to an ice bath for rapid cooling. On the counter: Observed pulled pork cooling in a > 2 inch deep pan on top of a layer of ice. Pork measured in the range of 125F-145F. Per the PIC, it has been cooked less than 15 minutes prior. [CA] When used for cooling processes, ice in ice baths shall come up to the maximum level of the food being cooled. Properly cool PHF's using shallow containers, using no more than 2 inches for solid foods and no more than 3 inches for liquids. [COS] Ice bath was corrected.

In the three door upright adjacent to the cook-line: Raw shell eggs observed to be stored over tortillas. [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.

Multiple soiled wiping cloths left out on the counter. [CA] Wiping towels shall be stored in sanitizing solution of an approved concentration when not in use (100 ppm - chlorine, 200 ppm - quaternary ammonium). In the front service area: Sanitizer in wiping cloth bucket measured < 50 ppm. [CA] Wiping towels shall be stored in sanitizing solution of an approved concentration when not in use (100 ppm - chlorine, 200 ppm - quaternary ammonium).

Above the handwash sink: Observed an open, uncovered employee drink. [CA] Employee drinks shall be covered with a tight fitting lid in a manner that precludes possible contamination. Personal belongings (keys, water bottle, apron) stored above or adjacent to food prep area. [CA] No person shall store clothing or personal effects in any area used for the storage and preparation of food or food contact surfaces. [COS] Personal items were relocated to non-food prep areas.

In a bulk sugar bin across from the cook-line: Small cup is being used a scoop. [CA] Use approved utensils such as scoops or spoons with handles to ensure hands do not come in direct contact with food.

In the caulking above the 3 compartment and hand sink: Observed black, mold-like growth. [CA] Clean regularly to ensure that buildup does not occur. On the top door of the Galaxy Equipment freezer unit: observed paint to be chipping. [CA] Nonfood contact surfaces shall be smooth, easily cleanable, nonabsorbent, durable, and maintained in good repair.

Observed a sheet pan of cooked rice stored directly on top of raw shell eggs within the one door refrigerator. [CA] All food shall be separated and protected from cross-contamination. Store all raw meat or other raw products of animal origin below and away from ready-to-eat food items.

A non-functional two door upright refrigerator is used to store bread within the kitchen. Measured the ambient air temperature of the display refrigerator at 46 F to 49 F. Unit is in use to hold display desserts only. [CA] Refrigeration must be capable of maintaining PHFs at 41°F or below. Ensure units are at 41 F or below prior to using to store PHF's.

Measured black beans at 110 F in a 6 inch pan within the upright refrigerator. Employee stated that the beans were removed from cooking 2.5 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] Beans placed in ice baths to allow for rapid cooling.