Norma's Cafe

*06 Time as PHC: 4 hours provide written procedures methods of compliance

If using time as public safety measure must have written procedure or time marking for when items were put out & when they will be thrown away

*10 Clean Sight and Touch

Clean/finish cleaning grease filter in back

*32 Damaged Equipment

Replace all burnt utensils in kitchen

*34 Controlling pests. Eliminating harborage conditions

Eliminate harboring conditions in kitchen (encrusted grease on cooking equipment, food debris under/behind equipment

*42 Dirty nonfood contact surfaces

Clean wire racks in walk-in cooler

*45Physical Facilities Floors,Walls,Ceilings

Fix cracks & broken tiles throughout back of house

*47 Handler-Certificate Not on site

Keep most current food handlers certificates available

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

No time stamping on tcs food that wasn't at temperature

*10 Clean Sight and Touch

Clean can opener blade

*21 Outfitter-Certified Food Manager

All RFSM certificate expired

*32 Equipment and Utensils Durability and Strength

Do not wrap equipment with aluminum foil

*37 Food in packages and working containers may be stored less than 15 cm (6 inches) above the floor

Do not leave food in boxes on floor

*42 Dirty nonfood contact surfaces

Clean racks in walk-in cooler

*45Physical Facilities Floors,Walls,Ceilings

Fix broken floor tiles

*39 Equipment in good repair and proper adjustment.

Fix/properly adjust any loose panels/doors on equipment

*42 Floors/walls/ceiling/nonfood dirty

Clean any food debris (egg shells) on kitchen floor

*45Physical Facilities Floors,Walls,Ceilings

Fix any loose/broken floor tiles in kitchen

*42 Dirty nonfood contact surfaces

Detail clean entire food prep line.

*45 Premises shall be maintained in good repair

Repair damaged floor tiles throughout and re-grout where needed.

*10 Clean Sight and Touch

Heavy food build-up on shelves in WIC.

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

personal drinks

*36 Cloths in-use for wiping between uses stored

*38 Thawing. under running water criteria - water velocity

Observed two large turkey breast thawing at room temp.

*03 Food products not maintained at 135øF or above

mashed potatoes holding at 120 F.

*37 Storing the food at least 15 cm (6 inches) above the floor

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

*27 Cooling method, criteria - rapid cooling equipment

Salsa holding on counter at 99 F.

*18 Unnecessary chemicals not allowed

paint containers broken and rust close to WI cooler units must be remove and dispose containers properly

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

unused equipment on all areas closed to single utensils must be dispose or store properly to avoid cross contamination

*45Physical Facilities Floors,Walls,Ceilings

floors cements at back store room area with cracks and rough surfaces must be replace or repair to smooth and easy to clean surfaces

*39 Cooking equipment free of encrusted grease

cooking equipment with encrusted grease must be clean to avoid cross contamination

*34 Outer openings:closing holes, gaps

some gaps opening at ceiling area must be closed all gaps and openings to avoid pest harboring

*39 Cooking equipment free of encrusted grease

cooking equipment encrusted with soils and grease accumulations must be clean to avoid cross contamination

*42 Floors/walls/ceiling/nonfood dirty

ceiling in all areas including WI cooler unit dirty with soils and dust accumulations must be clean to avoid cross contamination

*45Physical Facilities Floors,Walls,Ceilings

floors at back area with rough and cracks surfaces must be replace or repair to smooth and easy to clean surfaces

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

wrong or missing date marking in food containers on all areas must be date mark current dates or changes stickers with current dates on food containers

*43 Clean vent syst:Intake/exhaust air ducts

fan cover vents on Wi cooler unit dirty with soils and dust must be clean to avoid cross contamination a/c vent covers dirty must be clean to avoid cross contamination

*10 Equipment and Utensils Cleaning-contamination

equipment in all areas dirty with food debris and grease accumulations must be clean inside and outside to avoid cross contamination

*22 Nail polish, fake nails, criteria

employees with paint and polish nails must be remove jewelry and nail polish to avoid cross contamination

*18 Equipment and Utensils Multiuse Materials-safe

using recycle containers and meat containers as food containers must be have commercial approved containers as food containers to avoid chemical contamination

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

missing writing employee health policies

*45Physical Facilities Floors,Walls,Ceilings

cement floors at back storage area with cracks and rough surfaces must be repair or replace to smooth and easy to clean non-food surfaces to avoid contamination

*42 Floors/walls/ceiling/nonfood dirty

floors, walls and ceiling dirty with soils, grease accumulations spills, drippings and food debris must be clean when contamination is observed during operational hours

*43 Ventilation systems:no public health hazard

a/c ducts vents exposing fiber plastic material in top of dry food shelving sections must be replace or repair to avoid physical and chemical contamination

*39 Cooking equipment free of encrusted grease

cooking equipment with encrusted grease and soils deposits must be clean to avoid cross contamination

*02 Cold Hold (41øF/45øF or below)

EGG WASH: 61.2 F RAW BEEF: 45.8 F

*14 When to wash hands before donning new gloves

KITCHEN COOKS NOT WASHING HANDS BEFORE DONNING NEW GLOVES

*15 Contact RTE Products w/ Bare Hands

OBSERVED BARE HAND CONTACT WITH READY TO EAT FOOD

*24 Food Labeling- with common name of the food

BULK FOOD INGREDIENT CONTAINER NOT LABELED CORRECTLY

*32 Damaged Equipment

BROKEN REACH IN FREEZER DOOR GASKETS

*10 Clean Sight and Touch

CLEAN THE INTERIOR OF THE KITCHEN MICROWAVES CLEAN THE BOTTOM OF THE REACH IN COOLER ( KITCHEN )

*36 Containers of chemical sanitizing solutions stored off the floor and used in a manner that preve

SANITIZING BUCKET RESTING DIRECTLY ON FLOOR

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

PERSONAL EMPLOYEE CELL PHONE RESTING ON FOOD PREPARATION TABLE

*42 Floors/walls/ceiling/nonfood dirty

CLEAN FLOORS THROUGHOUT KITCHEN

*47 Handwashing signage

PROVIDE A HAND WASH SIGN FOR THE MEN'S RESTROOM

*06 Discard TCS if date marked exceeds temp & time

hash puppy 2/19/19

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

observed raw eggs store next to milk and above drink raw chicken above the onion

*15 Bare hands contact with ready-to-eat foods

sandwich

*10 Clean Sight and Touch

provide cleaning for the prep area, coolers, food containers

*18 Toxic items storage adjacent to food/utensils

observed sanitizer bucket store next to utensils

*31 Handwashing lavatory - used for other purpose

observed utensils in the hand sink

*45Floor, wall, ceiling - Exposed material

Fix all the holes on the floor (standing water in the holes) fix the open wall

*42 Floors/walls/ceiling/nonfood dirty

provide cleaning for the floor

*37 Storing the food at least 15 cm (6 inches) above the floor

all drinks must above floor 6 ins

*07 Food safe, good condition, unadulterated, and honestly presented

food container put directly on lettuce

*36 Cloths in-use for wiping between uses stored

*15 Bare hands contact with ready-to-eat foods

tomato

*14 When to wash hands before donning new gloves

*10 Clean Sight and Touch

provide cleaning at prep- area , coolers , food containers, ice machine

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

cannot, meat

*42 Floors/walls/ceiling/nonfood dirty

standing water on the floor

*32 Damaged Equipment

the handle of cooler was broken

*14 When to wash hands before donning new gloves

Employees observed donning gloves without first washing hands. Advise adding a hand wash sink in production areas of kitchen. Current hand wash sinks are some distance away from where employee wor

*31 Handwashing lavatory - accessible

Hand wash sink for main production areas of kitchen blocked by equipment. Container stored inside hand wash sink. Hand wash sinks must be accessible at all times and used for no other function than

*45Floor, wall, ceiling - Exposed material

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

Food in walk in cooler left uncovered (RTE Carrots, pickles, lettuce, etc).

*32 Equipment & Utensils smooth easily cleanable

Dirty can opener blade. Suggest equipment be disassembled, cleaned, sanitized, air dried, and reassembled before being brought back into service. Replacing blade is recommended.

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

Raw shell eggs over ready to eat lettuce in walk in cooler. Prepared corned beef stored over ready to eat lettuce. Roma tomatoes stored in and amongst packages of corned beef.

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

Some items in walk in cooler were not date marked.

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

Sanitizing solution coming out of dispenser tested at less than 100ppm Quaternary Ammonium. Sanitizing buckets tested at less than 100ppm Q.A. at all 4 locations tested. Corrected on site.

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

RAW CHICKEN OVER COOKED MEATLOAF COS- REMOVED PRODUCT FROM UNDER THE RAW CHICKEN

*32 Package integrity

DENTED CANS (2) COS- REMOVED DENTED CANS OFF THE SHELF

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

ENSURE PROPER DATE MARKING ON FOOD ITEMS IN RIC DISCARD AFTER 7 DAYS FOR PREPPED ITEMS

*39 Keep utensils handles upright or protected

UTENSIL HANDLE MUST BE UP RIGHT

*31 Handwashing lavatory - accessible

HAND SINK BLOCKED BY SERVING LINE

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

DESIGNATE AREA FOR EMPLOYEE ITEMS

*02 Cold Hold (41øF/45øF or below)

RAW EGG 74, GROUND BEEF 52 DEGREE F COS- DISCARD

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

PROTECT FOOD PRODUCTS IN THE WIC AND WIF COS- DISCARD PRODUCT

*03 Food products not maintained at 135øF or above

PEACH COBBLER 73, BLUEBERRY COBBLER 72 DEGREE F COS- REHEAT

*45 Premises shall be maintained in good repair

ADDRESS CEILING TILES THAT ARE BUCKLING IN THE DRY STORAGE AREA OF THE ESTABLISHMENT

*14 When to wash hands before donning new gloves

OBSERVED FOOD PREPARATION WORKERS PLACING ON GLOVES WITHOUT WASHING HAND PRIOR

*42 Dirty nonfood contact surfaces

CLEAN THE DIRTY GASKETS AROUND THE DOOR OF THE WALK IN COOLER

*36 Cloths in-use for wiping between uses stored

SEVERAL SANITIZING WIPING CLOTHS TOWELS NOT BEING STORED IN SANITIZING BUCKETS AFTER AND IN BETWEEN USE

*10 Clean Sight and Touch

VISIBLE MOLD SPORES ON THE INTERIOR SURFACES OF THE ICE MACHINE CLEAN THE GASKETS OF THE REACH IN DESSERT REFRIGERATOR

*32 Damaged Equipment

BROKEN DOOR GASKETS OF THE SCHEPPS COOLER

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

OPEN DRINK OF COFFEE IN THE FOOD PREPARATION AREA (ON A FOOD CONTACT SURFACE)

*46 Physical Facilities Premises

FECAL REMNANTS IN THE TOILET BOWL OF THE MEN'S RESTROOM