CA BY CAFE AMERICANO

Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation.

High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed pico de gallo with an expiration date 9/7/26 inside walk in cooler.

High Priority

Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed sliced tomato (56F - Cold Holding); breaded chicken Parmesan steak (52F - Cold Holding); cut lettuce (56F - Cold Holding); cut kale (57F - Cold Holding); cooked black beans (52F - Cold Holding); sliced ham (56F - Cold Holding); shredded cheese (52F - Cold Holding) half cut tomato (52F - Cold Holding); cooked corn (54F - Cold Holding) half cut tomatoes (56F - Cold Holding); cooked pasta (57F - Cold Holding); second reach in cooler- cooked beef (46F - Cold Holding); shredded cheese (44F - Cold Holding); cooked beef (45F - Cold Holding).

High Priority

No handwashing sign provided at a hand sink used by food employees. At bar area next to smoothie machine.

Basic - No handwashing sign provided at a hand sink used by food employees. At bar area next to smoothie machine.

Basic

50-09-4

Basic - Observed Current Hotel and Restaurant license not displayed.

Basic

12B-07-4

Basic - Observed Employee beverage container on to of food preparation table. Chef removed. **Corrected On-Site**

Basic

21-04-4

Basic - Observed In-use wet wiping cloth/towel used under cutting board at cooking line.

Basic

Time/temperature control for safety food thawed in an improper manner.

Basic - Time/temperature control for safety food thawed in an improper manner. Observed frozen commercially ROP tuna being thawed in an improper manner. Coached chef. **Corrected On-Site**

Basic

Handwash sink used for purposes other than handwashing.

Intermediate - Handwash sink used for purposes other than handwashing. Observed a jar with water inside hand washing sink.

Intermediate

No written procedures available for use of time as a public health control to hold time/temperature control for safety food.

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Observed hollandaise sauce made with fresh egg at 72F. Chef stated that they keep it for 4 hours and then discarded. No written procedures available.Provided form at time of inspection.

Intermediate

Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained.

Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. Observed food handler certificate via email. Advised chef that original documents needs to be provided.

Intermediate

Carbon dioxide/helium tanks not adequately secured.

Basic - Carbon dioxide/helium tanks not adequately secured. Observed at bar area.

Basic

Spray bottle containing toxic substance not labeled.

Intermediate - Spray bottle containing toxic substance not labeled. Observed spray bottle with chlorine with no label.

Intermediate

In-use utensil stored in standing water less than 135 degrees Fahrenheit.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensils in standing water at 75F at prep table.

Basic