CAFE MED

Violations (9)

• 03D-02-5Critical

  Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. mash potatoes (47F - Cooling) in deep filled covered container for more than 6 hours overnight in reach in cooler per operator. Operator discarded. See stop sale.

  High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. mash potatoes (47F - Cooling) in deep filled covered container for more than 6 hours overnight in reach in cooler per operator. Operator discarded. See stop sale.

  High Priority

• 01B-02-5Critical

  Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. mash potatoes (47F - Cooling) in deep filled covered container for more than 6 hours overnight in reach in cooler per operator. Operator discarded.

  High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. mash potatoes (47F - Cooling) in deep filled covered container for more than 6 hours overnight in reach in cooler per operator. Operator discarded.

  High Priority

• 03A-02-5Critical

  Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. garlic in oil (76F - Cold Holding) held at room temperature on cook line. Per operator item was prepared less than 2 hours ago. Operator opted to place item on time.

  High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. garlic in oil (76F - Cold Holding) held at room temperature on cook line. Per operator item was prepared less than 2 hours ago. Operator opted to place item on time. **Corrective Action Taken**

  High Priority

• 01C-03-4Repeat

  Clam/mussel/oyster tags not marked with last date served. 2 tags not date marked.

  Intermediate - Clam/mussel/oyster tags not marked with last date served. 2 tags not date marked. **Repeat Violation**

  Intermediate

• 03D-15-4

  Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. cooked broccoli (70F - Cooling for 10 minutes at 11:50, 71F at 12:25) in reach in cooler in deep filled covered container. Operator removed covering to increase cooling rate.

  Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. cooked broccoli (70F - Cooling for 10 minutes at 11:50, 71F at 12:25) in reach in cooler in deep filled covered container. Operator removed covering to increase cooling rate. **Corrective Action Taken**

  Intermediate

• 31B-04-4

  No handwashing sign provided at a hand sink used by food employees at cold prep area.

  Basic - No handwashing sign provided at a hand sink used by food employees at cold prep area.

  Basic

• 16-62-1Repeat

  No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.

  Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. **Repeat Violation**

  Intermediate

• 12B-13-4Corrected on site

  Opened employee beverage container in a cold holding unit with food to be served to customers. Open employee Celsius in cold prep line reach in cooler. Operator removed.

  Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Open employee Celsius in cold prep line reach in cooler. Operator removed. **Corrected On-Site**

  Basic

• 21-08-4Corrected on site

  Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Tested at 0ppm on kitchen cook line. Operator discarded solution.

  Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Tested at 0ppm on kitchen cook line. Operator discarded solution. **Corrected On-Site**

  Basic