Rutledge's Cafe

Inspector notes: Observed employees and PIC cooking and cleaning without sanitizer set up. CA: set up sanitizer according to code. See educational pamphlet on proper methods and frequency, put into practice, and monitor practices.

Inspector notes: Observed lunch rush foods at room temperature. CA: Discard foods found at room temperature and ensure employees are properly cooking, cold/hot holding, and reheating for hot holding time/temperature control for safety food including the use of time as public health control procedures. See educational pamphlet on code requiring a policy and documentation of the time food is held at room temperature.

Inspector notes: Observed ground beef on shelves above fish and pork chops. CA: see storage chart for proper order. Move ground beef below shelves with fish and pork. Code: Ensure food is received and maintained at the required temperatures, protected from contamination, unadulterated, and accurately presented, by routinely monitoring the employees’ observations.

Inspector notes: Cut tomatoes missing cold holding and fried chicken missing hot holding. CA: add additional equipment for cold and hot holding, use time as a public health control, and / or add ice bath set up for cold held food left at room temperature.

Inspector notes: Observed open container of cut tomatoes under corkboard actively used with thumbtacks. CA: only covered food in this area, move board, or prepare foods in location where is protected from possible contamination.

Inspector notes: Observed grease accumulating on cabinets and microwave. Observed food debris on equipment cart and towel staging table. CA: Clean areas. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.