Cafe Momentum

*32 Maintain in Good Repair

Replace torn gasket of WIC door and where needed on RIC units.

*31 Handwashing lavatory - accessible

Maintain hand sinks accessible. Observed rolling tray in front of prep area hand sink

*32 Damaged Equipment

Replace torn gasket of WIC and where needed on RIC

*42 Dirty nonfood contact surfaces

Fan covers inside WIC observed with dust accumulation

*43 Ventilation hood-prevent grease dripping

Clean venthood panels > observed with dust/grease build-up

*38 Thawing. under running water criteria - water velocity

Thaw under running water 70 F or below or from freezer to cooler

*45 Drying Mops-air dry

*39 Store equipment & utensils in a clean, dry place

Provide splash guard to hand sink next to clean equipment storage shelf.

*31 Handwashing lavatory - accessible

Cart was stored in front of sink.

*42 Dirty nonfood contact surfaces

Clean fan covers in WIC.

*31 Handwashing lavatory - accessible

Large pot effecting hand sink acccessbility

*47 Other Violations

Hang mop inverted (air dry)

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

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

*19 Water & Plumbing in good repair- per code

*29 Sanitizing solutions, testing devices

*37 Preventing contamination from other sources. Miscellaneous sources of Contamination

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

*47 Other Violations

INVERT MOP

*45 Premises shall be maintained in good repair

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

provide bulk container with common name (oats)

*42 Dirty nonfood contact surfaces

clean gaskets in RICs

*47 Handwashing signage

no hand wash signage for hand sink

*29 Concentration of the sanitizing solution shall be accurately determined by using a test kit or o

PIC must be ensure proper sanitizing concentration at: 3c sink 200 ppm Quat concentration sanitizer bucket 400 ppm Quat concentration

*42 Floors/walls/ceiling/nonfood dirty

walls and ceiling dirty with food debris, spills and soils accumulations must be clean to avoid contamination

*12 A food employee shall comply with an exclusion or RESTRICTION

missing writing employee health policies

*34 Outer openings:closing holes, gaps

ceiling tile and walls with holes at dish washing area must be close to avoid pest harboring

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

missing date marking on food containers in all areas must be have proper date marking on food containers in all areas

*42 Dirty nonfood contact surfaces

*43 Clean vent syst:Intake/exhaust air ducts

dusty fan covers

*42 Dirty nonfood contact surfaces

dirty gaskets

*32 Damaged Equipment

broken gaskets

*43 Light bulbs, light shields provided

*43 Clean vent syst:Intake/exhaust air ducts

dusty vents in WIC

*42 Dirty nonfood contact surfaces

dirty gaskets

*36 Cloths in-use for wiping between uses stored

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

soup at 165F stored in WIC.

*02 Cold Hold (41øF/45øF or below)

pork, 48.4F, Raw beef in RIC drawer 48.7F

*31 Handwashing lavatory - used for other purpose

food dumped down in Hand washing sink

*32 Maintain in Good Repair

fix broken gaskets in coolers

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

raw chicken on top of tortilla in RIC. Raw chicken in same container as raw beef

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

chewing gum in kitchen prep area

*29 Sanitizing solutions, testing devices

must have test strips available