Cafe Nova

THERMOMETERS PROVIDED & ACCURATE

FOUND A COOKING THERMOMETER INSIDE THE TWO DOOR REACH-IN COOLER AT 180F. INSTRUCTED TO REMOVE AND PROVIDED PROPER TERMOMETER FOR COLD HOLDING:41F AND BELOW.

FOOD PROPERLY LABELED; ORIGINAL CONTAINER

STORED FOOD IN CONTAINERS THROUGHOUT THE KITCHEN MUST BE LABELED WITH COMMON NAME OF THE PRODUCT:FLOUR,SUGAR ETC,

INSECTS, RODENTS, & ANIMALS NOT PRESENT

FRONT MAIN DOOR NOT PROTECTED,A GAP OF 1/4" TO 1/2" BETWEEN BOTTOM DOOR.INSTRUCTED TO REPAIR ISSUE TO MINIMIZE PEST/INSECT ENTRY.

CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY

SPLASH GUARD IS NEEDED BETWEEN SPICES TABLE BY THE COOKING EQUIPMENT AND HANDWASHING SINK SURFACE MUST BE SMOOTH,CLEANABLE AND NON-ABSORBENT SURFACE.

WIPING CLOTHS: PROPERLY USED & STORED

OBSERVED USED WIPING CLOTHS ON TOP PREP TABLES AND CUTTING BOARDS.MUST STORE WIPING CLOTHS IN PREP AREAS IN SANITIZER BUCKET BETWEEN USES TO PREVENT CROSS CONTAMINATION. INSTRUCTED TO MAINTAIN.

PLUMBING INSTALLED; PROPER BACKFLOW DEVICES

NO BACK FLOW PREVENTION DEVICE PROVIDED AT NEW INSTALLED ICE MACHINE AND ESPRESSO MACHINE AT FRONT COUNTER IN DINING AREA. MUST INSTALL SO BACK FLOW PREVENTION DEVICE MAY BE LOCATED TO BE SERVICED AND MAINTAIN.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

DEBRIS ON FLOOR UNDER FRONT COUNTER AND NORTH SITE OF THE KITCHEN.CLEAN AND MAINTAIN

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE

HANDWASHING SINK AT REAR DISHROOM AREA NOT ACCESSIBLE FOR FOR HANDWASHING. IN FRONT OF IT A LARGE SHELF WITH STORED CHEMICALS. UNABLE TO WASH HANDS. ALL HANDWASHING SINKS MUST BE ACCESSIBLE FOR USE AND USED FOR THE PURPOSE OF HAND WASHING. PRIORIT...

ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING

ADDITIONAL FOOD HANDLER TRAINING CERTIFICATE IS REQUIRED ON SITE,INSTRUCTED TO PROVIDE

ALLERGEN TRAINING AS REQUIRED

NO ALLERGEN TRAINING CERTIFICATES PROVIDED ON SITE. INSTRUCTED TO PROVIDE FOR ALL CERTIFIED FOOD SERVICE MANAGERS

CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY

FRONT SMOOTHIE STATION AREA DOES HAVE A SPLASH GUARD BETWEEN PREP-TABLE AND FRONT HAND SINK. FACILITY MUST PROVIDE SPLASH GUARD WHERE SMOOTIE STATION AREA IS NOT EXPOSED TO SPLASH OR OTHER CONTAMINATION.

NON-FOOD/FOOD CONTACT SURFACES CLEAN

PREP-LINE UNIT GASKET IS SOILED IN FRONT SMOOTHIE STATION AREA. FACILITY MUST CLEAN AND MAINTAIN.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

UNNECESSARY ITEMS / NONFUNCTIONAL EQUIPMENT ARE STORED IN THE COOKLINE AND AREA NEAR DISH AREA. THE PREMISES SHALL BE FREE OF ITEMS UNNECESSARY TO THE OPERATION OR MAINTENANCE OF THE ESTABLISHMENT. THIS INCLUDES EQUIPMENT THAT IS NONFUNCTIONAL OR NO ...

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

OBSERVED RAW WOOD UNDER FRONT HOT HOLDING STATION---HOLES IN WALL NEAR HAND SINK IN DISH AREA, DRYWALL IN BACK COOLER AREA---FACILITY MUST PROVIDE A SMOOTH, EASILY CLEANABLE SURFACE, AND NON-ABSORBENT.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

OBSERVED SOILED FLOORS AND WALLS THROUGHOUT KITCHEN PREP-AREA-----OBSERVED DIRTY DRAIN AREA UNDER 3COMPARTMENT SINK. THE FACILITY MUST BE CLEAN AND MAINTAINED.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

SINK FIXTURES THROUGHOUT THE FACILITY HAS A GAP BETWEEN WALL THAT CAN EASILY BE EXPOSED TO MOISTURE AND DEBRIS. THE FACILITY MUST PROVIDE CAULK WITH SINK FIXTURES ADJACENT TO THE WALL TO PROVIDE A SMOOTH AND EASILY CLEANABLE SURFACE.