D's Cafe & Catering

Inspector notes: Observed inconsistent date marking in kitchen of facility. Ca: all items held for 24 hours or more, shall be labeled with prep date or discard date.

Inspector notes: Observed no labels on food containers in RIC. CA: items removed from original container shall be labeled with common English name.

Inspector notes: Observed hood over stove with buildup. CA: advised PIC to have hood cleaned.

Inspector notes: Observed inconsistent date marking in kitchen of facility. Ca: all items held for 24 hours or more, shall be labeled with prep date or discard date.

Inspector notes: Observed hood over stove with buildup. CA: advised PIC to have hood cleaned.

Inspector notes: Observed no hanging thermometer in RIC. CA: temperature measuring device should be located in warmest part of refrigerator unit.

Inspector notes: Observed debris in bottom of cooler and outside equipment sticky. CA: nonfood contact surfaces shall be free of accumulation of debris.

Inspector notes: Observed TCS foods and ambient temping above 41 F in RIC: Ambient= 53 F, Butter milk= 47 F, Cream cheese= 45 F, Salmon= 48 F, Brisket= 51 F, Ham (Deli Meat)= 49 F, Ground chuck= 52 F, Raw chicken breast= 50 F, Catfish= 47 F, Whiting= 48 F, Eggs= 55 F. COS: PIC dumped all the food items. PIC will get her RIC serviced. 511-6-1.04(6)(f) - Time/Temperature Control for Safety; Cold Holding (P) (f) Time/Temperature Control for Safety Food, Hot and Cold Holding. Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C) or below or 135°F (57°C) or above, except that roasts cooked to a temperature and for a time specified in subsection (5)(a)2 of this Rule and reheated using the sa...

Inspector notes: Observed no labels for sauces, oils, and flour containers stored in main kitchen. CA: Advised PIC to label food items. 511-6-1.04(4)(d) - Food Storage Containers Identified with Common Name of Food (C) (d) Food Storage Containers, Identified with Common Name of Food. Except for containers holding food that can be readily and unmistakably recognized, such as dry pasta, working containers holding food or food ingredients that are removed from their original packages for use in the food establishment, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be clearly and legibly identified, in English, with the common name of the food.

Inspector notes: Observed no thermometer inside of RIC. CA: Advised PIC to store thermometer inside all RIC. 511-6-1.05(2)(x) - TMD, Located in Refrigerators/ Hot Holding (Pf, C) (x) Temperature Measuring Devices. 1. In a mechanically refrigerated or hot food storage unit, the sensor of a temperature measuring device shall be located to measure the air temperature in the warmest part of a mechanically refrigerated unit and in the coolest part of a hot food storage unit. 2. Except as specified in paragraph 3 of this subsection, cold or hot holding equipment used for time/temperature control for safety food shall be designed to include and shall be equipped with at least one integral or permanently affixed temperature measuring device that is located to allow easy viewing of the device's temperature displ...

Inspector notes: Observed no hand washing signage at sink at the bar. CA: Advised PIC to label hand washing sink at the bar. 511-6-1.07(3)(d) - Handwashing Signage (C) (d) Handwashing Signage. A sign or poster that notifies food employees to wash their hands shall be provided at all handwashing sinks used by food employees and shall be clearly visible to food employees.

Inspector notes: Observed condensation inside RIC and ambient temperature of 53 F. Ca: Advised PIC to get RIC serviced. 511-6-1.05(6)(a) - Good Repair & Proper Adjustment (C) (6) Maintenance and Operation. (a) Good Repair and Proper Adjustment. 1. Equipment shall be maintained in a state of repair and condition that meets the requirements specified under subsections (1) and (2)of this Rule. 2. Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications. 3. Cutting or piercing parts of can openers shall be kept sharp to minimize the creation of metal fragments that can contaminate food when the container is opened.

Inspector notes: Observed no covered receptacles in all three restrooms inside the facility. CA: Advised PIC to get covered receptacles. 511-6-1.06(5)(h) - Toilet Room Receptacle, Covered (C) (h) Toilet Room Receptacle, Covered. A toilet room used by females shall be provided with a covered receptacle for sanitary napkins.