Health Report #104456

Establishment Name: Cafe Marie
Report Date: 12/10/2014
Violation Type Violation Category Violation Items Violation Locations Violation Problems Violation Comments
Critical Potentially Hazardous Food (Ti N/A N/A N/A Some working containers of potentially hazardous food items found at improper temperature on counter at waitress station. Potentially hazardous food shall maintain at 41°F or below or 135°F or above. Corrected at time of inspection by discarding two sour cream based sauces in squeeze bottles and whipped cream. Facility will begin portioning two sour-cream based sauces (cucumber and baha) and store under refrigeration at 41°F or below and use proper ice bath for whipped cream with ice level above food level. Poritoned butter in cups stored in this same area is not potentially hazardous; facility whips margarine and butter blend with air
Critical Potentially Hazardous Food (Ti N/A N/A N/A Potentially hazardous food items in walk-in-cooler found at 46°F - 47°F. Potentially hazardous food shall maintain at 41°F or below or 135°F or above. Temporarily corrected at time of inspection by discarding all potentially hazardous food items in wic. Repair person has been notified; on-site at end of inspection. ,
Critical Segregation and Location N/A N/A N/A No segregated area designated for storage of dented cans and spoiled or recalled food items. Temporarily corrected by placing dented cans on floor under shelving unit for return to supplier. ,
Critical Potentially Hazardous Food (Ti N/A N/A N/A Observed overstocked food items in top section of 3 door prep unit on cook line maintaining at improper temperature. Potentially hazardous food shall maintain at 41°F or below or 135°F or above. Corrected at time of inspection by discarding raw hamburger in package, smoked salmon in plastic portion cups, sliced cheese, pooled eggs found at 47°F - 54°F. Please watch food levels and use accurate food thermometer throughout the day to assure food maintains at 41°F or below. Use deep metal pans for all phf. Facility will begin storing all portioned smoked salmon in cups in bottom section of unit to maintain at 41°F or below. The kitchen air temperature is >85°F directly across from the prep unit
Critical Package Integrity N/A N/A N/A Observed some dented cans on dry storage shelving unit across from wif. Cans shall be monitored for swelling or bulging and dents and set aside as needed prior to placing on shelf. Corrected at time of inspection by setting dented cans aside for return to supplier. Provided pic with copy of can safety poster to review with all staff
Normal Handwashing Signage N/A N/A N/A Handwash sinks in kitchen missing handwash reminder signs. Please provide signs at all handwash sinks notifying food employees to wash their hands
Normal Equipment, Utensils, Linens, a N/A N/A N/A Please invert ice transfer buckets to prevent potential contamination and to allow them to drain properly between uses
Normal Cleaning, Frequency and Restri N/A N/A N/A These areas in need of cleaning: floors under cooking equipment, floor/wall juncture under cooking equipment and under food/prep sink. Please clean now and as often as necessary to maintain in clean condition
Normal Intensity N/A N/A N/A Two light fixtures in kitchen and one light in hood canopy not functioning. Please replace light bulbs to provide adequate lighting in these areas.
Normal Repairing N/A N/A N/A (1) caulk in poor repair in hood canopy. Please recaulk to provide good seal and so smooth and easily cleanable. (2) caulk behind handwash sink near cook line in poor repair. Please recaulk to provide seal between wall and sink and to provide a smooth, easily cleanable surface
Normal Good Repair and Proper Adjustm N/A N/A N/A Walk-in-cooler not maintaining food at proper temperature. Refrigeration shall be capable of maintaining food at 41°F or below at all times. This unit is ordered out of service for the storage of potentially hazardous food until it is repaired and capable of maintaining food at 41°F or below