Craft Culinary Concepts LLC at Reid Park Zoo - Zoofari Cafe

Violations (6)

• 73c6baac-6b5a-4d98-93ad-b527c37f23caCriticalCorrected on site

  Hands clean and properly washed

  2-301.14 FOOD EMPLOYEES shall clean their hands and exposed portions of their arms as specified under § 2-301.12 immediately before engaging in FOOD preparation including working with exposed FOOD, clean EQUIPMENT and UTENSILS, and unwrapped SINGLE­SERVICE and SINGLE-USE ARTICLES and: (I) After engaging in other activities that contaminate the hands. Observed food employee touch her hair and clothes multiple times while sweeping. She then started to collect dough to discard. Later she was seen touching her clothes multiple times while sanitizing the counters of the food prep areas.

  Preventing Contamination by Hands

• b1d62620-85c0-4d33-a2f6-edb108e28b21CriticalCorrected on site

  Adequate handwashing sinks, properly supplied and accessible

  5-205.11 (A) A HANDWASHING SINK shall be maintained so that it is accessible at all times for EMPLOYEE use. Observed trash can blocking handwashing sink upon arrival. PIC stated it was to stop people from using the handwashing sink as the mop sink it was draining into was clogged. Second handwashing sink did not have paper towels. Third handwashing sink did not have a functioning paper towel dispenser. PIC called park maintenance to restock handwashing sinks and clear clog that made the first handwashing sink not available.

  Preventing Contamination by Hands

• f7e7d6cd-3470-4c29-b5d0-d815accd2c0aCriticalCorrected on site

  Food-contact surfaces: cleaned and sanitized

  4-501.114 A chemical SANITIZER used in a SANITIZING solution for a manual or mechanical operation at contact times specified under 4-703.11(C) shall meet the criteria specified under §7-204.11 Sanitizers, Criteria, shall be used in accordance with the EPA-registered label use instructions, and shall be used as follows: (C) A quaternary ammonium compound solution shall: (1) Have a minimum temperature of 24°C (75°F), (2) Have a concentration as specified under § 7-204.11 and as indicated by the manufacturer's use directions included in the labeling, and (3) Be used only in water with 500 MG/L hardness or less or in water having a hardness no greater than specified by the EPA-registered label use instructions; Observed dishes being put through the automatic dish machine. Observed chlorine sanitizing automatic dish machine dispense 0 ppm chlorine after first test. PIC primed and ran the dish machine two more times. After being primed twice the machine still did not dispense 50-100 ppm of chlorine. PIC stated the dish machine was dispensing the proper amount earlier in the morning. 3 compartment sink uses QUAT sanitizer and had a range of 200-300 ppm when tested.

  Protection from Contamination

• 14dfbdde-d3cb-4677-ae2a-226bea8b7566Corrected on site

  Proper hot holding temperatures

  3-501.16 (A) Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under §3-501.19, and except as specified under (B) and in (C ) of this section, TIME/TEMPERATURE CONTROL FOR SAFETY FOOD shall be maintained: (1) At 57°C (135°F) or above, except that roasts cooked to a temperature and for a time specified in 3-401.11(B) or reheated as specified in 3-403.11(E) may be held at a temperature of 54°C (130°F) or above; Observed two pizza cooked pretzels being hot held behind the counter. Temperatures taken for both were 104F and 120F. PIC stated that they cook the pretzels every 2 hours after opening. When 2 hours is up they discard the pretzels and make a new batch. No written procedures were available. No timer was present for the pizza pretzels.

  Time Temperature Control for Safety Food (TCS Food)

• c771d664-4402-48c6-9159-5f86ae53598f

  Food and non-food-contact surfaces cleanable, properly designed, constructed and used

  4-501.11 (A) EQUIPMENT shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4-1 and 4-2. Observed chlorine sanitizing automatic dish machine dispense 0 ppm chlorine after first test. PIC primed and ran the dish machine two more times. After being primed twice the machine still did not dispense 50-100 ppm of chlorine.

  Utensils, Equipment and Vending

• b066089f-47ff-442a-b804-595cc8e1de9f

  Non-food-contact surfaces clean

  4-601.11 (C) NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust, dirt, FOOD residue, and other debris. No debris was seen inside the spoon and fork holder next to cook line. Heavy dust accumulation was still observed over both oven in back of kitchen and in cook line. PIC cleaned top area of pizza oven. Leaving violation unresolved so frequency of cleaning can be check at next inspection. This facility has received a repeat violation of a Good Retail Practice item. Four violations of the same Good Retail Practice (GRP) within 6 routine or follow up inspections, may result in a probationary status due to a pattern of non compliance as outlined in PCC 8.08.060(B)(2). This is the second instance of this violation. Ensure all non-food contact surfaces are cleaned as often as needed to prevent the accumulation of dust and debris.

  Utensils, Equipment and Vending