BILL'S CAFE

Warm water at restroom handwash sink measured up to 95F. [CA] Handwashing facilities shall be equipped to provide minimum 100°F water under pressure for a minimum of 15 seconds.

Poached eggs in hot holding measured 103F. Per PIC, they had been cooked 15 min prior. Potatoes in container under flat top measured 55F. Per PIC, they had been out for 20 minutes. Hollandaise sauce in hot holding unit measured 129F-136F. Diced tomato in cold holding insert measured 53F to 55F. Per PIC, the tomatoes had been diced 15 minutes prior to temperature measurement and placed into cold holding insert. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] Poached eggs will be used or discarded within 4 hours. Potatoes were placed back into walk in refrigerator to cool back down. Hollandaise sauce will be time marked to be discarded after four hours. Diced tomatoes in cold holding insert were placed into walk in fridge to cool down. Ensure that preparation unit is used to maintain temperatures not cool items down.

CO2 container in bar was not fastened to a rigid structure. Observed two chained and one unchained CO2 containers in back. [CA] All pressurized cylinders shall be securely fastened to a rigid structure.

Observed employee handle/tie on apron while wearing gloves, employee then went back to cooking/handling utensils and food without washing hands. [CA] Properly wash hands with soap, warm water and dry using single use paper towels as required after handling soiled or personal equipment.

Chlorine measured 0ppm at mechanical warewash. Per PIC, container was empty. [CA] Maintain chlorine in mechanical warewash machine at 50 PPM.

Observed raw shelled eggs stored on top of containers with biscuits and salsa. [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.

Observed employee drink without a lid on food equipment storage shelf. [CA] Ensure that drinks are covered and stored away from food equipment and food to prevent contamination.

Observed many wiping cloths stored on counters throughout preparation area. [CA] Wiping towels shall be stored in sanitizing solution of an approved concentration when not in use (100 ppm - chlorine, 200 ppm - quaternary ammonium).

Observed a bottle of pain killer on the shelf of food prep area. [CA] Personal care items (medication/vitamins) shall bear a legible manufacturer's label and stored in a designated storage area for personal items. [COS] Employee removed pain killer from cookline and store in employee area.

Ventilation is insufficient resulting the elevated temperature for counter fridges across cookline. [CA] Investigate and provide approved exhaust hood ventilation over all cooking equipment as required to effectively remove cooking odors, smoke, steam, grease, heat, and vapors.

Observed a pile of cooked potatoes in a plastic container in walk-in fridge. Internal temperature measured 82F. Exterior temperature measured at 70F. Per cook, potatoes was cooked 3 hours ago and relocated to fridge about half an hour ago. [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.

Toilet tissue paper is stored on top of toilet paper dispenser [CA] Toilet tissue shall be provided in a permanently installed dispenser at each toilet.

Thermometer in open counter fridge across from cookline is located in the back of fridge and not readily accessible to read at the time of inspection. [CA] The thermometer in the reach-in refrigerator shall be placed where it is easily visible while checking refrigerator temperature.

Observed dirty pans were placed in 1 of the 2 compartment food preparation sink. The other compartment of the 2 compartment sink is filled with ice and cooked potatoes for cooling. No active warewash observed in the compartment filled with dirty pans. [CA] Food preparation sink shall be used for food preparation. Warewash shall be conducted at 3 compartment warewash sink. [COS] Employee relocated dirty pans to dishwasher area. Clean and sanitize food prep sink.

Multiple food items across from cookline measured between 45F- 54F. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [SA] PIC contacted maintenance to check fridge. All food located in fridge was discarded as store is closing. No food will be saved for tomorrow. Pooled eggs in ice bath measured 48F. [CA] Use only small portions of food during preparation so that it does not exceed the maximum amount of time allowed for diligent prep.

Observed dish washer employee touched and sprayed dirty dishes, without hand washing, touches clean dishes and put them away. [CA] Properly wash hands with soap, warm water and dry using single use paper towels as required. [COS] Instructed employee to wash hands at hand wash stations. Utensils re-washed.

Observed raw ground pork was stored on top of container of bell pepper in walk-in fridge. [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. [COS] Employee relocated and re-arranged items.