Cafe Brazil

*10 Clean Sight and Touch

CLEAN: Can opener meat Slicer Microwave Mixer

*19 Water & Plumbing in good repair- per code

Slow floor drain have serviced immediately

*09 Food protected cross contamination separating types of raw animal food storage, preparation, hol

Raw chicken over beef

*32 Food-contact surfaces. smooth, non-absorbent and easily cleanable

Can not store utensils on cloth Can not use cloth undercutting board-need cutting board mats Paper in bottom of food containers *must be smooth durable nonabsorbent and easily cleanable

*47 Handwashing signage

AT ALL HAND SINK

*19 Water & Plumbing in good repair- per code

HAND SINK BY WIC- PIPE LEAKING

*41 Food storage containers, identified with common name of food.

LABEL BULK BINS

*31 Handwashing lavatory - allow convenient

HAND SINK NEEDED AT COFFEE BAR

*42 Nonfood-contact surfaces material

NO TOWELS AS LINER

*02 Cold Hold (41øF/45øF or below)

RAW SHELLED EGG 45 DEGREE F, RAW CHICKEN IN GRILL DRAWER 48 DEGREE F, RAW GROUND BEEF IN GRILL DRAWER 47 DEGREE F, COOKED CHICKEN IN GRILL DRAWER 53 DEGREE F

*21 RFSM - Not On Site

*39 Store all equipment & utensil covered or inverted

TO GO CONTAINERS

*09 Food protected cross contamination arrange each type food in equipment so cross is prevented

RAW EGGS OVER RTE FOOD IN RIC

*35 Eating food, chewing gum, drinking beverages, or using tobacco

DESIGNATE AREA FOR PERSONAL ITEMS

*47 Handwashing signage

AT BACK HAND SINK IN DRY STORAGE

*39 Store all equipment & utensil covered or inverted

TO GO CONTAINERS- COS

*18 Toxic items storage adjacent to food/utensils

BLEACH STORED NEXT TO COFFEE BEANS- COS

*14 When to wash hands before donning new gloves

*21 RFSM - Not On Site

*31 Individual, disposable towels

AT HAND SINK

*02 Cold Hold (41øF/45øF or below)

POOLED EGGS AT 51 DEGREE F

*14 When to wash hands before donning new gloves

*10 Clean Sight and Touch

CLEAN MEAT CUTTER TO BE FREE OF FOOD DEBRIS

*42 Nonfood-contact surfaces material

NO TOWELS UNDER CUTTING BOARD

*39 Equipment in good repair and proper adjustment.

RIC AT 50 DEGREE F AMBIENT TEMP

*47 Handwashing signage

AT ALL HAND SINKS

*31 Individual, disposable towels

AT HAND SINKS

*10 Clean Sight and Touch

INSIDE RIF

*39 Store all equipment & utensil covered or inverted

TO GO BOXES

*28 Date marking > 24 hrs,on site,temp 41F

IN RIC

*41 Food storage containers, identified with common name of food.

LABEL BINS

*47 Handwashing signage

*42 Floors/walls/ceiling/nonfood dirty

CLEAN WALLS IN DRY STORAGE, CLEAN CAN HOLDER

*36 Cloths in-use for wiping between uses stored

Dirty towels resting on cutting boards. When not in employees hands, towels should be stored in sanitizing solution.

*32 Maintain in Good Repair

Reach in cooler only reaches 48°F under griddle. Employees do not store potentially hazardous foods and/or provide ice bins.

*10 Clean Sight and Touch

Ice machine infected. Advise that machine be taken out of service, emptied, cleaned, sanitized, and air dried before being brought back into service. Dirty can opener blade. Suggest equipment be

*31 Handwashing lavatory - accessible

Hand wash sink near cook line was not accessible at time of inspection. Hand wash sink near walk in cooler was blocked by mobile rack at time of inspection. Additionally hand towels and waste bin

*39 In-use utensils, between-use storage. During pauses in food preparation or dispensing, food prep

Dry storage area has multiple scoops without handles and/or have handles resting on food.

*10 A chemical sanitizer used: contact times criteria

NO SANITIZER

*14 When to wash hands before donning new gloves

WASH HANDS BEFORE DONNING NEW GLOVES

*47 RFSM Certificate - Not Display

*36 Cloths in-use for wiping between uses stored