GARDEN CAFE

Observed the following foods held as unsafe temperatures: about 3 lbs of cooked riced at 48 F, 2 quarts of cooked pasta at 46 F, 2 blocks of cheese at 46 F, about 4 oz of 4 packs of goat cheese at 49 F, one 8 oz block of cream cheese at 49 F, 1 four inch hotel pan of cooked potatoes at 49 F, about 60 raw shell eggs at 49-50 F. The above listed foods were voluntarily discarded by employees and were observed in the 3-door Traulsen refrigerator measuring an ambient temperature of 52 F. All other potentially hazardous foods below 45 F were relocated to a properly working refrigerator measuring 41 F and below. Staff stated 3-door was serviced due to not holding temperature a few days ago. Observed the following foods stored at room temperature: cooked sausage at 70 F on shelf next to grill, diced cooked potatoes at 70 F in bowl stored on counter, cooked hash browns at 112-117 F in oven that was turned off on sheet pans. All food held at room temperature were discarded. Observed two-door prep refrigerator measuring an ambient temperature of 45-46 F. The following foods were recorded in unit: sliced tomatoes 46 F, pico de gallo 46 F, diced roast beef 46 F. Ensure all potentially hazardous foods are cold held at 41 F or below or hot held at 135 F or above. Immediately repair/adjust 3-door Traulsen refrigerator and two-door prep refrigerator to cold hold at 41 F or below. Discontinue storing potentially hazardous foods in 3-door Traulsen refrigerator until unit repaired. Two-door prep cooler was adjusted and measured 41F ambient temperature after adjustment.

Code CHSC 113996

Observed employee handle raw shrimp with gloved hands, discarded the gloves and went to put new gloves on without washing hands. Observed employee handle dirty dishes and then proceed to handle clean dishes without washing hands. Ensure employees wash hands when switching from handling dirty dishes to clean dishes. Instructed both employees to wash hands. Hands washed.

Code CHSC 113953.3

Ice machine interior panel was observed with mold like residues on the food contact surfaces. To prevent cross-contamination, ensure food contact surfaces are properly cleaned and sanitized as often as necessary. Ice is food, if food comes directly in contact with this residue, cross-contamination can occur. Meat slicer machine was observed with old/dry food soiled residues on the food contact surfaces. Slice machine shall be properly cleaned and sanitized regularly to prevent contamination of ready-to-eat foods. Pooled eggs was observed between the insert container and the cold holding unit in the preparation area. Ensure to prevent cross-contamination from raw eggs and ready-to-eat food and the food inside the unit by preventing overhead contamination. The employee cleaned and sanitized the soiled surface.

Code CHSC 114113

A cell phone was observed to be stored on the cutting board, then without washing, rinsing, and sanitizing the cutting board, an employee started preparing food on the cutting board in the preparation area. To prevent cross-contamination from employee to food, ensure all food contact surfaces are properly cleaned and sanitized prior to food preparation.

Code CHSC 113967