Cafe Caeli

*02 Cold Hold (41øF/45øF or below)

LETTUCE 61.3°, CUCUMBER 55.4°

*03 Food products not maintained at 135øF or above

BEANS 113°, RICE 118.2°

*10 Q.A. PPM - follow manufacturer's direction

3 COMP. 0 PPM.

*24 Food packaged in a establishment, shall be labeled as specified in law

LABEL FRUIT / YOGURT CUP WITH ESTABLISHMENT NAME.

*36 Cloths in-use for wiping between uses stored

STORE CLOTH IN SAN. BK BETWEEN USE.

*37 Food protected from cross contamination by storing the food in packages, covered containers, or

COVER FOOD (CROUTONS).

*39 Keep utensils handles upright or protected

USE HANDLE TO SCOOP (RICE).

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

DATE MARK TCS FOOD 7 DAYS (CHEESE, CK, ECT.)

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

LABEL SEASONING.

*47 Other Violations

PROVIDE BODILY FLUID CLEAN UP PROCEDURE.

*38 Thawing. under running water criteria (70 degrees Fahrenheit) or below;

no room temperatures

*42 Dirty nonfood contact surfaces

clean gaskets around cooler doors, also gasket need to be replaced in few months, clean freezer, clean cabinets inside, shelves in walk in cooler

*36 Cloths in-use for wiping between uses stored

store wet cloths in sanitizer bucket

*10 Clean Sight and Touch

clean ice machine

*47 Conditions of Permit-in use of food equipment

provide sign about inspection report

*06 Time as PHC:provide written procedures on site

provide written procedure on site

*35 Jewelry Prohibition

jewelry

*42 Dirty nonfood contact surfaces

clean gaskets around cooler doors

*39 Equipment in good repair and proper adjustment.

non working freezer, gaskets around cooler door, rust shelves

*47 Handwashing signage

provide missing hand wahing sign

*36 Cloths in-use for wiping between uses stored

observed wet cloths on tables

*14 When to wash hands before donning new gloves

wash hands before donning new gloves

*06 Time as PHC: within 4 hours provide written procedures methods of compliance public health contr

provide written procedures for milk

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

provide label for food storage containers

*03 Food products not maintained at 135øF or above

sausages 107 degrees f

*40 Reuse of single service articles

small cups/use utensils with handle

*20 Grease Trap Tickets

*42 Dirty nonfood contact surfaces

clean gaskets around cooler door

*47 Conditions of Permit-in use of food equipment

provide a sign about inspection report

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

provide label for squeeze bottles, food storage containers

*47 Handwashing signage

missing hand washing sign

*42 Dirty nonfood contact surfaces

clean shelves, cabinets inside, gaskets, tables, soda machine (exterior)

*29 Mechanical holding unit, thermometer location

provide thermometers

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

use utensils with handle to scoop food not cups

*43 Light bulbs, light shields provided

replace broken light shield

*32 Approved Food Contact Equip.

provide original drain stopper in 3 com sink

*36 Cloths in-use for wiping between uses stored

wet cloth shall be stored in sanitizer bucket

*21 A establishment shall have written procedures for employees to follow when responding to vomitin

provide written procedure for vomit and diarrhea event

*30 Does Establishment have a current valid permit posted?

owners name do not match. Correct owners name within 7 days. bring sales tax, health permit and money (ash, check, money order no credit or debit cards)

*47 Handwashing signage

provide hand washing sign

*45 Premises shall be maintained in good repair

wall tiles

*10 Q.A. PPM - follow manufacturer's direction

3 com sink qua 0 ppm

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

provide label for salt container

*18 Toxic items labeling-non original container

provide label for sanitizer bucket

*29 Mechanical holding unit, thermometer location

provide thermometer in each unit

*42 Nonfood-contact surfaces material

cabinets, clean shelves in coolers

*37 Storing the food where it is not exposed to splash, dust, or other contamination

*03 Food products not maintained at 135øF or above

gravy 116, sausages 104 degrees f

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

use proper scoop to dispence ric

*18 Toxic items storage adjacent to food/utensils

wd 40 chemical spray can observed stored next to styrofoam containers

*02 Cold Hold (41øF/45øF or below)

chicken salad observed 59 degrees f

*45 Premises shall be maintained in good repair

provide proper drain cover on floor drain by back hand sink in prep area

*20 Grease Trap Tickets

provide current grease trap manifest and maintain on file at establishment to present at time of inspection

*22 Handlers-Certificate Not On Site

all employees shall obtain a food handler certification

*42 Dirty nonfood contact surfaces

dirty fan cover observed inside wic

*01 Cooling -- within 2 hours, 135-70øF

refried beans observed cooling on prep table @95 degrees f

*10 Clean Sight and Touch

mold like substance observed insside ice machine

*32 Maintain in Good Repair

repair or replace broken exposed particle board on right side of front counter hand sink. replace torn gaskets of wic

*02 Cold Hold (41øF/45øF or below)

cold cut chicken 56F need to add ice to cold bar

*36 Cloths in-use for wiping between uses stored

cannot sit wiping cloths at ambient air, keep in sanitizer bucket when not in use

*22 Handlers-Certificate Not On Site

*12 A food employee or conditional employee shall report to PIC the information as specified under (

establishmen needs to have written procedures for employees to knowingly report illness symptoms related to foorbone illnesses

*21 A establishment shall have written procedures for employees to follow when responding to vomitin

Establishment has to have a spill kit OR written instructions for vomit//diarrhea clean up so employees know how to properly clean