ROCHE CAFE - MAIN KITCHEN

No food safety certificate was available for review. Food handler cards were available and valid at time of inspection. [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.

Handwash sink at front cookline missing soap. Handwash sink in back area missing paper towels. Two other fully stocked handwash sinks available in vicinity. [CA] Ensure all handwash sinks are stocked with soap and paper towels and are easily accessible at all times. [COS] Soap and paper towels were refilled at their respective handwash sinks.

MAJOR: 1) Yogurt and cut melon in 3 door salad bar cooler measured to be 56F and 54F. Per operator items were placed out for breakfast service which ended about 2 hours prior and were placed back in 2 door reach in cooler. Other PHFs in cooler measured to be below 41F, see measured observations. [CA] PHFs shall be kept at 41F and below for cold holding. [COS] Yogurt and cut melons were VC&D, see VC&D report. MIONR: 2)Salad bar measured to have: -Chicken at 43F -Shrimp at 42F -Cut tomatoes at 44F Per operator salad bar is refrigerated if there are left over. Cooler was stocked in the last 30 minutes for lunch. [CA] Keep PHFs at 41F and below for cold holding. [CA] Empty slots in salad bar was sealed with empty trays and temperature fell

Food out for summer camp buffet observed to be missing sneeze guard. [CA] Food on display shall be protected from contamination by the use of packaging, counter, service line, or sneeze guards that intercept a direct line between the consumer's mouth and the food being displayed, containers with tight-fitting securely attached lids, display cases, mechanical dispensers, or other effective means.

Hot water at 3-comp sink measured to fluctuate between 101-105F. Hot water goes down when upright dishwasher is in use. [CA] Provide an adequate supply of hot water at least 120F in 3-comp sink. NOTE: If hot water cannot be maintained at least 100F, facility shall not operate without hot water.

3-comp sink measured to have 105F hot water. [CA] Provide hot water at 120F in 3-comp sink. **REPEAT VIOLATION**

Handwash sink by front area missing soap. Other handwash sink available immediately through door way. [CA] Provide handwashing cleanser in dispenser at handwash stations at all times. [COS] Soap was refilled

Pears observed to be offered for self service without sneeze guard or utensils for service. [CA] Food on display shall be protected from contamination. Provide sneeze guard and utensil/paper to pick up fruit or denote that fruit is not ready to eat and must be washed prior to consumption.

Hot water measured to be 115F at 3-comp sink. [CA] Maintain hot water at 120F at 3-comp sink.

Garlic mayonnaise sauce kept at room temperature at service area. [CA] Maintain sauce at 41F and below for cold holding. [COS] Sauce was placed on ice.