- Storage and maintenance of wet and dry wiping cloths
Observation:some towels laying around kitchen-store in sanitizer between each use
- Food employees and conditional employees are informed in a verifiable manner of their responsibility to report in accordance with law, to the person in charge, information about their health and activities as they relate to diseases that are transmissible through food, as specified under 2-201.11(A)
Observation:Have employees read and sign, keep on site
- PHF/TCS foods maintained at 41°F or below, except during preparation, cooling, cooling, or when time is used as a public health control
Observation:2 coolers across from wood fire grill area upper portion of both coolers were between 45F and 54F all product from upper portion was disposed of
- equipment food contact surfaces and utensils clean to sight and touch.
Observation:Back side of slicer has food residue on it-retrain staff on cleaning of slicer / upper portion of mixer in bakery area-needs cleaned, ingredient bins in bakery also dirty -replace damaged lids same bins / ice scoop holder dirty,
- Preventing contamination from equipment, utensils, and linens
Observation:Candy topping bins-scoops do not have handles
- Established procedures for responding to vomiting and diarrheal events
Observation:Left info
- Disclosure of menu items offered or served raw or undercooked
Observation:Related items on menu are not identified
- Certified Food Protection Manager with management and supervisory responsibility employed by the establishment
Observation:Must have copies on site
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09/17/2014 | Routine |
- equipment food contact surfaces and utensils clean to sight and touch.
Ice machine was soiled. Ice scoop was sitting in a tray that was soiled. Employee was cracking eggs and, with the same pair of gloves, handling ready to eat foods.
- Roasts held at a temperature of 130°F or above
Items in the kitchen prep area cooler and deli prep area cooler with temps of 44*-50*
- Ice used as exterior coolant not used as a food
Can of Red Bull kept in ice intended for drink service. Container of lemons stored in an ice bin.
- Duties of PIC
Due to the number and nature of violations and repeat violations and the lack of managerial control in regards to bare hand contact procedures.
- Foods are cooled using appropriate methods
Large 5 gallon buckets of pasta cooked on 5/29 with temps of 57*. Sausage gravy placed in the cooler at 152*. Pasta was discarded.
- Cold and hot holding equipment used for PHF/TCS foods are equipped with at least one temperature measuring device that measures temperature in the coldest part of a hot holding unit or the warmest part of a cold holding unit and located and designed to allow for easy viewing.
No thermometers noticed in the reach in coolers.
- Single use glove use
Ice machine was soiled. Ice scoop was sitting in a tray that was soiled. Employee was cracking eggs and, with the same pair of gloves, handling ready to eat foods.
- Discarding ready to eat, PHF/TCS food prepared on-site or opened commercial container held at 41°F for 7 days
Using nitrates to cure capicola and Canadian bacon. Using vinegar to extend the shelf life of various products. A variance and a HACCP plan are required to continue this process. Production of in house made capicola and Canadian bacon shall cease. Items in the walk-in cooler held longer than 7 day shelf life.
- Cooked PHF/TCS food cooled from 135°F to 70°F within 2 hours and from 135°F to 41°F or below in 6 hours
Large 5 gallon buckets of pasta cooked on 5/29 with temps of 57*. Sausage gravy placed in the cooler at 152*. Pasta was discarded.
- Posting of a valid license
Inspection report from 2012 was not posted. Report from 2010 was posted.
- Bare hand contact with ready to eat foods
Bare hand contact noticed in salad prep area. Addressed at time of inspection.
- Variance obtained for specialized processing methods
Using nitrates to cure capicola and Canadian bacon. Using vinegar to extend the shelf life of various products. A variance and a HACCP plan are required to continue this process. Production of in house made capicola and Canadian bacon shall cease. Items in the walk-in cooler held longer than 7 day shelf life.
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05/30/2013 | Routine |
Restaurant representatives - add corrected or new information about The Cafe, 2616 Northridge Pkwy, Ames, IA 50010 »