Hss121 Cafe Closed by Health Department

Dirty cutting boards and utensils cause 76% of cross-contamination. Biofilms protect bacteria from cleaning. One contaminated surface spreads pathogens to dozens of foods.

1. ALWAYS wash, rinse, and sanitize dirty dishes for at least 30 seconds then air dry. -Observed improper washing of dishes; employee washed dishes in with soap and water below 100F (70F), and rinsed without sanitizing the dishes. Corrected on site - Education provided. 2. MAINTAIN 100 ppm chlorine bleach sanitizing solution to sanitize food contact surfaces. -Observed the sanitizing solution in the sanitizing bucket in the front service area and third compartment of the three compartment sink was 50 ppm chlorine bleach when the facility had been operating for more than 4 hours and 100 ppm chlorine bleach is necessary. 3. ALWAYS use wiping cloth with sanitizing solution to wipe food contact surfaces. -Observed a damp wiping cloth with no measurable sanitizing solution was used to wipe down the milk steamer and then directly inserted into a customer's drink.

-Observed front of the house employee was unable to properly demonstrate how to test the concentration of sanitizer or wash, rinse, and sanitize dishes.

Certified managers reduce critical violations by 60%. They understand temperature control, contamination prevention, and proper hygiene that prevents outbreaks.

-Observed no food handler cards were made available for 2 out of three employees in the kitchen.

Without hot water, dishes cannot be sanitized and hands cannot be properly washed. Allows survival of viruses and bacteria that cause foodborne illness.

1. -Observed the mop sink hot water reaches a maximum temperature of 92F when 120F is required.

1. REPAIR wastewater discharge to discharge into an approved area such as a floor sink. -Observed wastewater is pooling into a container underneath the three compartment sink.

Household equipment cannot withstand commercial use and harbors bacteria in cracks. Latex gloves cause severe allergic reactions in sensitive individuals.

1. REPAIR or REPLACE equipment. -Observed ice machine is not working. 2. PLACE signage that hot water on the second faucet does not work. -Observed the hot water for the second faucet does not work for the warewash sink. Per Person in Charge, the faucet does not work and the primary faucet that reaches all three compartment is used instead.

-Observed an employee eating on a meat slicing machine in the back area where the three compartment sink is. Corrected on site - Education provided.

-Observed an employee eating on a meat slicing machine in the back area where the three compartment sink is. Corrected on site - Education provided.