ROUTINE INSPECTION
Heartland Society - Joyheart Cafe routine inspection. Note: Observed facility has a separate beverage preparation area that is currently going through the Plan Check process (it is not being used to prepare foods for customers yet). A pre-final inspection report from DEH was available for review. Provided and discussed TPHC form for cooked cabbage. Provided warewashing sticker.
10 reported violations
- K09: Proper cooling methods
Inside the front glass display refrigerator: observed noodles were cooling inside small closed plastic containers. [CA] Foods must be cooled RAPIDLY in uncovered shallow containers, in ice, etc. Do not cover foods with lids until they have been cooled rapidly to 41F.
- K06: Adequate handwash facilities supplied, accessible
In the back kitchen: observed a pipe/hose was stored inside the handwash sink. [CA] Do not store items inside the handwash sink. Handwash sinks must be easily accessible at all times.
- K39: Thermometers provided, accurate
A metal probe thermometer was not available. [CA] Obtain a metal probe thermometer to measure internal food temperatures.
- K21: Hot and cold water available
Measured warm water at the front handwash sink to be 73F. [CA] Provide warm water (100F) at the handwash sink.
- K07: Proper hot and cold holding temperaturesCritical
1) Inside the glass display refrigerator at the front counter: measured internal temperature of soup and rice to be 49 - 50F. Employees stated food had been held since Jan. 3 (3 days prior). The ambient temperature of the refrigerator fluctuated between 45-52F while a probe thermometer was left inside with the door closed for 30 minutes. [CA] Keep potentially hazardous foods at 41F and below or 135F and above. [COS] Foods were discarded. See VC&D form. 2) In a steam table next to the cooking area: measured internal temperature of cooked cabbage to be 120 - 133F. Employee stated cabbage had been cooked one hour prior, and heating it up higher would make it too soggy. He stated the cabbage is usually finished/served to customers within an hour. [CA] Keep potentially hazardous foods at 135F and above or 41F and below. [SA] Foods were time-labeled to be discarded within the next 3 hours. Discussed TPHC form.
- K01: Demonstration of knowledge; food safety certification
One employee's food handler card was expired. [CA] Obtain a valid food handler card.
- K34: Warewash facilities: installed/maintained; test strips
Sanitizer test strips were not available. [CA] Keep sanitizer test strips at the facility to measure sanitizer concentrations.
- K36: Equipment, utensils, linens: Proper storage and use
Observed flour scoops were stored with handles submerged in the flour. [CA] Store scoops so that the handles are not in contact with the food to prevent contamination.
- K05: Hands clean, properly washed; gloves used properly
Observed employees washed hands at the 3-compartment sink without using soap or paper towels. [CA] Handwashing shall be done only at the handwash sink, with soap and use of paper towels.
- K35: Equipment, utensils: Approved, in good repair, adequate capacity
1) The front glass display refrigerator was not able to keep foods at 41F and below (see violation K07 above). [CA] Repair/adjust refrigerator. 2) The ambient temperature of the small reach-down refrigerator adjacent to the ice machine measured 48F. No potentially hazardous foods were stored inside. [CA] Repair refrigerator so that it can keep foods at 41F and below.