Gourmet Cafe

"Observed raw chicken wings sitting on counter cold holding above 41F in main kitchen. Observed several TCS foods cold holding above 41F in prep top cooler on main kitchen. C/A: TCS cold holding foods shall be maintained at 41F or below. COS: Discarded | Observed large container of fried rice sitting on the counter below 135F. C/A: Hot holding of TCS food must be maintained at 135 F or higher at all times COS: Discarded."

"Observed employee drinking from plastic tumbler cup in food prep area of main kitchen. C/A: Ensure employees are drinking out of a disposable cup with a lid and straw. COS: PIC instructed employee to drink only from disposable cup with lid and straw. | Observed fried rice and fried chicken wings on TPHC not properly labeled with the discard time (put on TPHC an hour prior). C/A: Except as specified under paragraph 4 of this subsection, if time without temperature control is used as the public health control for a working supply of time/temperature control for safety food before cooking, or for ready-to-eat time/temperature control for safety food that is displayed or held for sale or service, written procedures shall be prepared in advance, maintained in the food service establishment, and made available to the regulatory authority upon request that specify: Pf (i) Methods of compliance with paragraphs 2(i) - (iv) or 3(i) through (v) of this subsection; and (ii) Methods of compliance with the cooling of time/temperature control for safety food that is prepared, cooked, and refrigerated before time is used as a public health control. Pf 2. If time without temperature control is used as the public health control up to a maximum of 4 hours: (i) Except as specified in paragraph 2.(ii) of this subsection, the food shall have an initial temperature of 41°F (5°C) or less when removed from cold holding temperature control, or 135°F (57°C) or greater when removed from hot holding temperature control;P (ii) The food may have an initial temperature of 70°F (21°C) or less if; (I) It is a ready-to-eat fruit or vegetable that upon cutting is rendered a time/temperature control for safety food, or (II) It is a ready-to-eat hermetically sealed food that upon opening is rendered a time/temperature control for safety food, (III) The food temperature does not exceed 70°F (21°C) within a maximum time period of 4 hours from the time it was rendered a time/temperature control for safety food; and (IV) The food is marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is rendered a time/temperature control for safety food as specified in paragraph 2.(ii)(I) and (II). (iii) The food shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is removed from temperature control;Pf (iv) The food shall be cooked and served, served at any temperature if ready-to-eat, or discarded, within 4 hours from the point in time when the food is removed from temperature control;P and (v) The food in unmarked containers or packages, or marked to exceed a 4-hour limit shall be discarded COS: PIC fixed the labels to indicate discard time."

"Observed open container of raw chicken wings sitting directly on top of open container of RTE sliced carrots inside walk-in cooler (main kitchen). C/A: Food shall be protected from cross contamination by separating raw animal foods during storage, preparation, holding, and display from ready-to-eat food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw ready-to-eat food such as fruits and vegetables. COS: PIC rearranged the chicken and carrots. | Observed heavy grease accumulation to a drip under hood, above fryers in main kitchen. C/A: Equipment food-contact surfaces and utensils shall be clean to sight and touch."

"Observed two instances where food employee touches raw shrimp with gloved hands then proceed to prepare ready-to-eat chicken wings and fries without washing hands and changing gloves first. C/A: Employees shall wash hands after touching raw animal proteins and before changing task. COS: Hands washed. | Observed large quantity of raw chicken wings sitting inside 3 compartment sink and on top of counter above 41F. C/A: TCS foods shall be maintained at 41F or below. COS: PIC placed in WIC to rapidly cool. According to PIC, the wings were taken out of the cooler to sit on counter within 2 hours prior to temperatures being taken."

"Observed fryer hood with excessive build up of grease in main kitchen. C/A: Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris | Observed excessive food splatter and residue on walls and floor next to fryer in main kitchen. C/A: The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products."