International Cafe

Inspector notes: Observed the gaskets along the reach-in cooler unclean with food debris. CA: Advised PIC nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues.

Inspector notes: Observed dried up food splatter along the wall in the main kitchen next to the stove. CA: Advised PIC The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products

Inspector notes: Observed employee personal items (bookbags, cellphones) stored mixed in with seasonings in the dry storage area. CA: Advised PIC Lockers or other suitable facilities shall be located in a designated room or area where contamination of food, equipment, utensils, linens and single-service and single-use articles cannot occur. COS: PIC removed items and placed in designated area

Inspector notes: Observed grease and food debris build-up along the sides of the fryer and the grill. CA: Advised PIC nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris

Inspector notes: Observed 3 containers of cooked rice stored inside the walk-in cooler cooked at 11AM inside metal containers stacked on top of each other with the lids secured. CA: Advised PIC Cooling shall be accomplished in accordance with the time and temperature criteria specified under DPH Rule 511-6-1-.04(6)(d) by using one or more of the following methods depending on the type of food being cooled: (i) Placing the food in shallow pans; Pf (ii) Separating the food into smaller or thinner portions; Pf (iii) Using rapid cooling equipment; Pf (iv) Stirring the food in a container placed in an ice water bath; Pf (v) Using containers that facilitate heat transfer; Pf (vi) Adding ice as an ingredient; Pf or (vii) Other effective methods. Pf 2. When placed in cooling or cold holding equipment, food cont...

Inspector notes: Observed heavy grease and food build-up on the cart in front of the grill holding carrots and celery. CA: Advised PIC nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.

Inspector notes: Observed dried up sauce accumulation build-up along the sauce bottle tops held on the prep top cutting board across from the grill. CA: Advised PIC Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues.

Inspector notes: Observed dried up food splatter along the wall in the main kitchen next to the stove. CA: Advised PIC The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products

Inspector notes: Observed heavy grease debris accumulation underneath the cooking equipment underneath the ventilation hood and along the fryer. CA: Advised PIC The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products.

Inspector notes: Observed scoop stored inside a bulk container with the handle in direct contact with the rice during time of inspection. CA: Advised PIC During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: 1.Except as specified under paragraph 2 of this subsection, in the food with their handles above the top of the food and the container; 2.In food that is not time/temperature control for safety food with their handles above the top of the food within containers or equipment that can be closed, such as bins of sugar, flour, or cinnamon; 3.On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized at a frequ...

Inspector notes: Observed metal pans stacked while wet above the 3-compartment sink during time of inspection. CA: Advised PIC Equipment and Utensils, Air-Drying Required. After cleaning and sanitizing, equipment and utensils: 1. Shall be air-dried or used after adequate draining before contact with food; and 2. May not be cloth dried except that utensils that have been air-dried may be polished with cloths that are maintained clean and dry.

Inspector notes: Observed reach-in cooler gaskets with food debris present. CA: Advised PIC Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues.

Inspector notes: Observed racks inside the walk-in cooler heavily rusted during time of inspection. CA: Advised PIC nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues.

Inspector notes: Observed employee cellphone stored on top of box of parchment paper, and an employees drink stored on a rack with dry seasonings during time of inspection. CA: Advised PIC 1. Areas designated for employees to eat, drink, and use tobacco shall be located so that food, equipment, linens, and single-service and single-use articles are protected from contamination. 2. Lockers or other suitable facilities shall be located in a designated room or area where contamination of food, equipment, utensils, linens and single-service and single-use articles cannot occur. COS: PIC complied by removing all items and created an employee personal item shelve to prevent cross contamination during time of inspection

Inspector notes: Observed facility partial cooking chicken wings, Observed chicken wings stored beside the fryer and inside the walk-in cooler partially cooked. CA: Advised PIC Non-Continuous Cooking of Raw Animal Foods. Raw animal foods that are cooked using a non-continuous cooking process shall be: 1. Subject to an initial heating process that is no longer than sixty minutes in duration; P 2. Immediately after initial heating, cooled according to the time and temperature parameters as specified in subsection (6)(d) of this Rule for cooked time/temperature control for safety food; P 3. After cooling, held frozen or cold, as specified for time/temperature control for safety food as specified in subsection (6)(f) of this Rule;P 4. Prior to sale or service, cooked using a process that heats all parts of...

Inspector notes: Observed foil lining equipment under the flat top grill and above the stove in the main kitchen. CA: Advised PIC utensils and food-contact surfaces of equipment shall be made of materials that do not allow the migration of deleterious substances or impart colors, odors, or tastes to food and under normal use conditions, and shall be: P safe P, durable, corrosion-resistant, and nonabsorbent.

Inspector notes: Observed heavy grease debris accumulation underneath the cooking equipment underneath the ventilation hood and along the fryer. CA: Advised PIC The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products.

Inspector notes: Observed food employee drinks stored with facility related items on the dry storage shelf and inside the walk-in cooler. CA: Advised PIC areas designated for employees to eat, drink, and use tobacco shall be located so that food, equipment, linens, and single-service and single-use articles are protected from contamination. COS: PIC removed items and placed in designated area