FAMBRINI'S CAFE

*Repeated violation noted on 4/28/25 routine inspection* Flat top griddle observed on three compartment sink drainboard [CA] Provide approved exhaust hood ventilation over all cooking equipment as required to effectively remove cooking odors, smoke, steam, grease, heat, and vapors. Remove griddle or place with the rest of the cookline under hood.

Observed an accumulation of grime on the interior non-food contact portions of the ice machine. [CA] Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.

Observed multiuse wiping cloths stored on the food preparation counters outside of a sanitizer solution. [CA] Wiping towels shall be stored in sanitizing solution of an approved concentration when not in use (100 ppm - chlorine, 200 ppm - quaternary ammonium).

The current health permit was not posted and could not be located at the time of inspection. [CA] The health permit issued by this department shall be posted in a conspicuous place in the food facility.

Measured the sanitizer concentration of chlorine at the three compartment sink above 200 ppm. Active warewashing was not observed at this time. [CA] Manual sanitization shall be accomplished in the final sanitizing rinse by contacting a chlorine solution of 100 PPM concentration for at least 30 seconds or by contacting a quaternary ammonium solution of 200 PPM concentration for at least 60 seconds. [COS] Water was added to the solution to dilute to 100 ppm.

Observed raw shelled eggs stored above vegetables and other ready to eat foods in the three door upright cooler. [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.

1. Observed knives wedged between the preparation cooler and adjacent preparation tables in the front and back service areas. 2. Observed a spatula stored in the basin of the hand washing sink of the front food preparation area. [CA] Clean equipment and utensils shall be stored to prevent contamination of the food contact surface.

Measured one container of pooled eggs at the back preparation area in a shallow ice bath at 48F placed out less than 1 hour prior. [CA] PHFs shall be held at 41°F or below while cold holding. [COS] A food worker added more ice to the bath.

A food handler card for an active food worker was 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.

Observed a food worker wash their hands while gloved. [CA] Properly wash hands with soap, warm water and dry using single use paper towels as required. Gloves shall be properly used and changed when required. [COS] The food worker removed their gloves, properly washed their hands, and donned new gloves.

The menu did not disclose which food items contain raw or uncooked foods. [CA] Provide identification of the animal-derived FOODs marked by an asterisk denoting a footnote that states that the items are served raw or undercooked, or contain or may contain raw or undercooked ingredients.

Observed menu lacks consumer warning for hollandaise sauce (made on-site with raw egg yolk). [CA] Provide the following consumer warning for use of raw shell eggs in uncooked foods: "CONSUMING RAW OR UNDERCOOKED MEATS, POULTRY, SEAFOOD, SHELLFISH, OR EGGS MAY INCREASE YOUR RISK OF FOODBORNE ILLNESS, ESPECIALLY IF YOU HAVE CERTAIN MEDICAL CONDITIONS."

Observed employee drying dishes with a cloth. Dishes were wet stacked on top of each other. [CA] Equipment and utensils must be air dried or properly stored to facilitate drying after sanitizing.

Measured multiple foods out of proper holding temperatures: 1) In the reach-in cooler, measured hollandaise sauce at 52F. Per PIC, hollandaise sauce was prepared more than 4 hours prior to temperature measurement. Hollandaise sauce is placed on top of the poached eggs, which have been cooling. 2) In the preparation unit inserts, measured shelled eggs at 56F and cheese at 59F. Per PIC, shelled eggs was restocked more than 4 hours prior to temperature measurement, and cheese was restocked less than 30 minutes prior. Shelled eggs are placed above the insert cooler line in plastic containers. 3) In the display cooler, measured cheesecakes at 50F. Per PIC, cheesecakes were moved to display cooler 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 foods were voluntarily condemned and discarded. 1) Recommend to place hollandaise sauce in refrigeration unit away from cooling foods, such as poached egg. 2) Recommend to switch to approved metal containers to hold cold foods and ensure foods are stored properly below the insert line. Rearrange the units to place actively cooling foods away from holding foods.

No FSC was provided upon request. [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.

Pasta and onions observed to be stored directly on the floor to the right of handwash sink. [CA] Food shall be stored at least 6 inches above the floor to prevent contamination.

Spatula was stored in handwash sink area at front area. Skewers for food observed to be stored under paper towel dispenser in handwash sink area at front. [CA] Store utensils away from sources of contamination such as handwash sink. [COS] Spatural was moved to 3-comp sink to be washed.

Floors in food prep area observed to have debris, especially behind prep coolers. [CA] Clean floors and maintain in good repair.

Griddle observed to be on 3-comp sink drainboard. Grease build up under shelves griddle observed. [CA] Provide approved exhaust hood ventilation over all cooking equipment as required to effectively remove cooking odors, smoke, steam, grease, heat, and vapors. Remove griddle or place with the rest of the cookline under hood.

Under the counter dishwasher washer measured to have chlorine at 200ppm. [CA] Maintain chlorine for dishwasher at 50ppm - 100ppm.

The following PHFs were measured out of temperature in back prep coolers inserts: -sliced swiss cheese at 58F -Sliced cheddar at 54F Per employee cheese was taken of out walk in about 45 minutes prior. The following PHFs were measured out of temperature in front prep cooler inserts: -Cubbed chicken at 66F -Cut watermelon at 51F -Cut tomatoes at 48F Per employee chicken was just done cooking at 11 (about 1.5 hours prior) and fruit was taken out of other cooler about 1 hour prior. All PHFs out of temperature observed to be stacked on top of the cold holding insert and over the fill line of the prep cooler. [CA] Keep PHFs within fill line of cooler. Ensure PHFs are at 41F and below for cold holding. [COS] Chicken and cut fruit was placed into prep cooler and raw carrots and dried cranberries removed prep cooler insert. Cheese was placed into prep cooler and raw jalapenos and onions were removed from insert to make space for cheese. Extra tomatoes were placed into prep cooler

Cooked chicken measured to be 89F inside walk in. Chicken observed in large covered plastic tub. Per employee cooked chicken was made around 11AM(1.5 hour prior). Black beans measured to be 75F in large metal pot under prep table in back area. Per employee beans were made about 1.5 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] Employee spread chicken onto bake sheets and placed chicken back into cooler. Beans were reheated to 165F and facility will restart cooling process.