Manna House Cafe

Inspector notes: Observed rice (x3) and mac and cheese in WIC holding above 41F. C/A-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 or below COS- Items discarded

Inspector notes: Observed no thermometer on site to check internal food temperatures. C/A-Food temperature measuring devices shall be provided and readily accessible for use in ensuring attainment and maintenance of food temperatures as specified under DPH Rule 511-6-1-.04.

Inspector notes: Observed a container of potato salad and a container of coleslaw in RIC in main kitchen held for more than 7 days, both prepped on 1/15. C/A-food prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, when held at a temperature of 41°F (5°C) or below for a maximum of 7 days. The day of preparation shall be counted as Day 1. COS- Items discarded

Inspector notes: Observed key lime pie (contains milk) holding above 41F at front service rack. C/A-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 COS- PIC discarded items

Inspector notes: Observed two pans of baked chicken out on cooling rack in main kitchen tempted at 12:20 pan 1 @ 101F and pan 2 @ 110F tempted again at 1:32 pan #1 @ 91F and pan #2 @ 98F. Observed raw pork chops prepped in a container covered cooling in RIC tempted at 12:22 @ 54F and tempted again at 1:36 @ 52F. C/A- COS- PIC placed raw pork chops in shallow pan and placed in WIC uncovered for rapid cooling. PIC placed both pans of chicken in WIC and uncovered for rapid cooling

Inspector notes: Observed no certified food safety manager employed at facility. C/A-Food service establishments shall have in its employ a Certified Food Safety Manager (CFSM) as specified in paragraph (b) of this subsection to ensure food safety is being managed within the food service establishment during all hours of operation as specified within paragraph (d) of this subsection. EHS provided next dates CDPH offers ServSafe on August 21-22. Facility received a notice of violation.

Inspector notes: Observed two containers of potato salad and a container of coleslaw in RIC in main kitchen with no date marking; prepped 7/28. Observed hamburgers, salmon, mac and cheese, baked beans prepped 7/28 with no date marking. C/A- food prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, when held at a temperature of 41°F (5°C) or below for a maximum of 7 days. The day of preparation shall be counted as Day 1. COS- PIC placed dated on all items

Inspector notes: Observed no certified food safety manager employed at facility. C/A-Food service establishments shall have in its employ a Certified Food Safety Manager (CFSM) as specified in paragraph (b) of this subsection to ensure food safety is being managed within the food service establishment during all hours of operation as specified within paragraph (d) of this subsection.

Inspector notes: Observed employee blow in glove and then put in on. C/A- Food employees shall keep their hands and exposed portions of their arms clean. COS- Employee washed and dried hands properly and pu tgloves on

Inspector notes: Observed raw salmon above RTE foods and juice in WIC. C/A-Food shall be stored based on minimum internal cook temperature with ready to eat foods being at the top, fish(135F), pork, beef, and raw poultry (min 165f)at the bottom COS- PIC placed raw salmon on bottom shelf and RTE and juice above

Inspector notes: Observed two pans of mixed chicken pieces holding below 135F in main kitchen hot box. Chicken was only in hot box for 30 minutes per PIC. C/A-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 135°F (57°C) or above COS- PIC reheated chicken to higher than 165F within 2 hours * see below for temperatures

Inspector notes: Observed three containers of rice covered cooling on rolling rack in main kitchen tempted at @ 11:22 79F, 67F, and 50F tempted again items moved to WIC at 64F, 55F, and 50F at 12:20. Observed medium sized container of greens on table top counter covered cooling temping at 49F at 11:10 and tempted again (moved to WIC) at 48F at 12:20. Observed large pot of greens covered on stove top cooling tempted 112F at 11:00 and tempted again at 100F at 12:21 (item was not moved). C/A- Cooked time/temperature control for safety food shall be cooled: (i) Within 2 hours from 135°F (57°C) to 70°F (21°C); P and (ii) Within a total of 6 hours from 135°F (57°C) to 41°F (5°C) or less COS-PIC removed lids from rice x3 and greens for rapid cooling. PIC had food employee place greens from large pot on stove t...

Inspector notes: Observed no certified food safety manager employed at facility. C/A-Food service establishments shall have in its employ a Certified Food Safety Manager (CFSM) as specified in paragraph (b) of this subsection to ensure food safety is being managed within the food service establishment during all hours of operation as specified within paragraph (d) of this subsection.

Inspector notes: Observed no paper towels at hand sink in main kitchen C/A- PIC placed paper towels at hand sink COS- Each handwashing sink or group of adjacent handwashing sinks shall be provided with: Individual, disposable towels

Inspector notes: Observed no inspection report posted at facility. C/A-The most current inspection report shall be prominently displayed in public view at all times, within fifteen feet of the front or primary public door and between five feet and seven feet from the floor and in an area where it can be read at a distance of one foot away