- [5] Potentially hazardous food meets temperature requirements during storage; preparation; display; service; transportation
Observed Alto Sham with chicken at 120F and prime rib at 109F. Product voluntarily discarded. Do not use unit until repaired and holding at 135F or above.Observed portioned shrimp in reach in at 50-60F. Per chef; the procedure is to cool the shrimp to under 41F before portioning. It was determined the shrimp had been portioned less than 2 hours ago - shrimp was removed from portioning and placed in an ice bath to finish cooling. Observed cooked chicken for use in asian line at 81F in covered deep pan in another reach in. Per cook these had just been cooked. Chicken was removed from reach in; uncovered and placed on sheet pans to cool. Review cooling procedures with staff to ensure that foods are cooled entirely before covering and placing in deep pans. Corrected on site.
- General Comments that relate to this Inspection
No other CFPMs at this facilityFacility has not had employee(s) take and fail one of the recognized CFPM exams in the past year.Notes:-This permit covers the asian line and pantry prep area.-hand sinks stocked; reviewed no bare hand contact; do post handwashing signs at all hand sinks (provided)-cold holding checked ok - all make up units; side stations and reach ins at 41F or below; hot holding checked ok - 146F and above-discussed final cook and reheating temperatures; raw thawing procedures with no issues noted-dishes are done in the Cafe Milano support kitchen-food stored ok-chemicals labeled and properly stored-date marking system in place; observed properly dated ROP bags-restrooms stocked and clean-regular pest control by Ecolab; no issues noted at time of inspection-sanitizer buckets at 200 and 400ppm quat-discussed employee health - ensure anyone with gastrointestinal symptoms (vomiting / diarrhea) is excluded for 48 hours after symptoms stop.
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3/11/2016 | Routine Inspection 1st | 95 |
- [4] Facilities to maintain product temperature
The following cold holding temps. recorded:Pre-portioned beef @ 45 F; pre-portioned noodles @ 55 F.* Noodles voluntarily discarded and meat iced down. Do continue to ice down TCS foods on line until units are inspected and repaired by refrigeration on site.
- General Comments that relate to this Inspection
Cold holding temps. recorded: Noodles @ 41 F; salt/pepper pork @ 41 F; raw chicken @ 39 F; pre portioned beef @ 45 F; and pre-portioned chicken @ 39 F.Hot holding temps. recorded:Fried rice @ 135 F; steamed rice @ 154 F; and cooked chicken @ 165-181 F.Final cook temperature of chicken temped at 165-179 F. Final cook temperature at surface of tri-tip temped at 145 F. Reviewed with operator importance of handwashing. Discussed Noro-virus prevention. Review with operator to review with food handlers appropriate times for handwashing.
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4/10/2015 | Routine Inspection 1st | 96 |
- [1] Floors; constructed; drained; clean; good repair; covering installation; dustless cleaning methods
Floors in support kitchen shall be refinished to be smooth and easily cleanable. Observed several large areas with concrete aggregate exposed which are places for bacteria to grow and are not easily cleanable. Floor in need of repair. Repair the following area(s) to maintain a smooth; durable; and easily cleanable surface.
- General Comments that relate to this Inspection
Cold holding units checked OK and within regulations. Food temps at makeup line at chinese station recorded between 40-42 F.Reviewed temperature logs. Do notate corrective action taken when cold holding and hot holding do not meet temperature requirements. Recommend documenting on temperature logs proper holding temperatures and protocol to follow when temperatures are found out of temperature.
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1/31/2014 | Routine Reinspection 1st | 99 |
- [2] Handling of food; ice; minimized
Food temps recorded at reach in units in kitchen area recorded between 36-50 F. PHF foods ice down at time of inspection.Facility shall create temperature logs and temp potentially hazardous food on makeup table once every 2-3 hours for proper cold holding at 40 F or lower. Corrective action must be documented. Ice may be used to cold hold foods at top of line. Do not overfill or overstock hotel pans of food at makeup line to maintain proper cold holding in kitchen that is adjacent to grill/cook line. Logs must be completed daily and retained at facility for review.
- [1] In-use food; ice dispensing utensils properly stored
observed in-use utensils in dipper well without dipper well on. *Corrected on site.
- [1] Floors; constructed; drained; clean; good repair; covering installation; dustless cleaning methods
Floors in support kitchen shall be refinished to be smooth and easily cleanable. Observed several large areas with concrete aggregate exposed which are places for bacteria to grow and not easily cleanable. Floor in need of repair. Repair the following area(s) to maintain a smooth; durable; and easily cleanable surface.
- General Comments that relate to this Inspection
Colld holding temps. recorded: Temperature logs are required to be completed daily for Cafe Milano restaurant and Cafe Milano expansion kitchen. Potentially hazardous foods (PHF) must be cold holding at 40 F or lower and hot holding at 140 F or higher. PHF foods cannot be stored in the temperature danger zone longer than 4 hours. Hot holding temps. recorded: Clam chowder 142-F; Hot and sour 149 F andChicken tortilla 149 F.Time may be used as a public health control and must be time marked for the time the food starts in the temperature danger zone and the time the food will be discarded within 4 hours later. Food held in this manner cannot be reheated or cooled for later use. This restaurant has a 24/7 operation. Foods are high turnover. Please have food handlers temp foods on document temperatures and corrective action daily.A reinspection is required for review of temperature logs.
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1/29/2014 | Routine Inspection 1st | 96 |
- General Comments that relate to this Inspection
No violations oberved at time of inspection. Thank you. This health permit is the inspection for the Cafe Milano restaurant.Hot holding temperatures recorded:Chicken @183 F beef @ 171 F and taco meat @ 153 F.Cold holding units checked Ok. Discussed with operator to move non-potentially hazardous foods closer to the ends of the makeup table where hot holding is located. Store the PHF potentially hazardous foods toward the cooler or middle end of the makeup table to promote proper cold holding. Health inspector reviewed handwashing with staff. Employees know when to wash hands and for the appropriate time. Observed good handwashing. Quat sanitizers recorded @ 200 ppm. Reviewed reportable illnesses and recognition of illness symptoms with operators. Operators know when to report a food borne illness and when to call when a food borne outbreak may be occurring.* Please patch holes in FRP board at hand sink next to salad station area. This will provide a smooth and easily cleanable surface and prevent the possibility of vermin harborage.
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5/10/2013 | Routine Inspection 1st | 100 |
- [1] Wiping clothes: clean; use restricted
Facility shall maintain a sanitizer solution of 200-400ppm quatinary ammonia or 50-100ppm chlorine at all food preparation station; no sanitizer bucket on main line.
- [2] Toilet rooms: self closing doors; fixtures maintained; clean; hand soap/drying devices provided; proper waste receptacle
Facility shall install a sanitary towel dispenser at far end of expansion area counter. Sanitary towels and soap are required for effective handwashing.
- General Comments that relate to this Inspection
The following was observed at the time of inspection:Hot-holding checked good; pork at 151 degrees; barbecue brisket at 158 degrees; chicken breast at 137 degrees; barbecue beef at 147 degrees.Cold-holding checked good; cheesecake at 35 degrees; mixed fruit at 36 degrees; dressings at 33-44 degrees; milk dispensing unit at 35 degrees.All refrigeration and freezer systems holding within regulation at 32F-43F.Areas of expansion kitchen observed clean and sanitary (good job)****High temperature dishwasher sanitizing at >180F; unit is shared with all three coffee shop Health Permits.Reviewed handwashing and employee illness protocols.
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2/1/2012 | Routine Inspection 1st | 97 |
- [1] In-use food; ice dispensing utensils properly stored
090) Store ice/food scoops within separate clean container or in product with handle up to minimize hand contact with product.Observed tongs and scoop in food product at salad station.
- [1] Non-food contact surfaces: designed; constructed; maintained; installed; located
Facility shall re-attach handsink to walk and caulk near salad station refrigeration system.
- [1] Walls; ceilings: attached equipment constructed; good repair; clean surfaces; dustless cleaning methods
360) Wall in need of repair. Repair following area(s) to maintain a smooth; durable; and easily cleanable surface.ceiling area expansion kichen over food preparation****
- [1] Lighting provided as required; fixtures shielded
370) Lights not shielded. Provide light shields or use shatterproof bulbs to prevent potential glass contamination of food.(desert case expansion kitchen)
- General Comments that relate to this Inspection
The following was observed at the time of inspection:Hot-holding checked good; tortilla soup at 163 degrees; oatmeal at 174 degrees; hot-sour soup at 169 degrees.Cold-holding checked good; tomatoes at 41 degrees; dressing at 38-41 degrees; turkey at 38 degrees.All reach-in refrigeration operating within acceptable ranges.Handsinks stocked with sanitary towels and soap.Quatinary ammonia sanitizer bucket at food preparation area with 200-300ppm quatinary ammonia.
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2/2/2011 | Routine Inspection 1st | 96 |
- General Comments that relate to this Inspection
No violations observed at the time of inspection:(primarily salad station preparation)Highly recommend filling containers at salad stations half full to maintain temperatures below 40 degrees.Hot-holding checked good; hot-sour soup checked at 161 degrees; tortilla soup at 163 degrees; taco meat at 152 degrees.Handsinks stocked with sanitary towels and soap.Refrigeration and freezer temperatures checked within acceptable ranges.
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2/10/2010 | Routine Inspection 1st | 100 |
- [1] Wiping clothes: clean; use restricted
250) Moist wiping cloths must be kept in sanitizing solution between uses to prevent bacteria growth.Facility may also use spray bottles with approved quatinary ammonia or chlorine levels. (200ppm quatinary ammonia or at least 50ppm chlorine) All spray bottles shall be labeled.
- General Comments that relate to this Inspection
The following was observed at the time of inspection:All handsinks properly stocked with sanitary towels and soap.All refrigeration and freezer temperatures checked within acceptable ranges.Taco meat at 162 degrees; beans at 178 degrees.Dressings at 36-38 degrees. (please fill containers half full when volume is low)Dishwasher in coffee shop support kitchen at 182 degrees on final rinse.Observed handwashing and glove use.
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4/1/2009 | Routine Inspection 1st | 99 |
- General Comments that relate to this Inspection
NOTES:NO VIOLATIONS NOTED AT TIME OF INSPECTION.GOOD COLD HOLDING TEMPS. 36-39FGOOD HOT HOLDING TEMPS 144-160PROPER FOOD STORAGEHANDSINKS AVAILABLE AND STOCKEDMONITOR COLD HOLDING DRAWERS ON LEFT SIDE OF COOKLINE ON CHINESE SIDE. LOWER PRODUCT LEVEL TO ENSURE PROPER TEMPS. FOOD WAS MOVED TO DRAWER ON RIGHT SIDE)
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10/23/2008 | Routine Inspection 1st | 100 |
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