Health Report #108197

Establishment Name: Interfirst Cafe/Sodexo
Report Date: 08/29/2012
Violation Type Violation Category Violation Items Violation Locations Violation Problems Violation Comments
Critical Reheating for Hot Holding N/A N/A N/A Some potentially hazardous food items not reheated properly before being placed in hot holding unit on serve line. Food items found at 70°F. Critical corrected: at time of inspection reheated diced chicken, steak, previously cooked peppers and mushrooms to proper temperature >165°F and placed back on hot holding unit to maintain at 135°F or above
Normal Good Repair and Proper Adjustm N/A N/A N/A Two of the drawers on the six drawer refrigerated unit on the cook line do not open and close easily. Please repair and maintain in good repair
Normal Handwashing Signage N/A N/A N/A Please provide sign at handwash sink in employee restroom notifying food employees to wash their hands
Normal Storing Equip./Uten./Lin./Sing N/A N/A N/A Please cover coffee filters near coffee machines to protect against potential airborne contamination
Normal System Maintained in Good Repa N/A N/A N/A Please re-establish air gap for one of the drain lines terminating from the steamer rear kitchen, currently air break. The air gap shall be twice the pipe diameter above the flood rim of the drain
Normal Food Display N/A N/A N/A Washed apples found stored in common bowl uncovered at cash register area. Please store washed fruit to protect from contamination by use of packaging, display cases, or other effective means
Normal Cleaning, Frequency/Restrictio N/A N/A N/A These areas in need of cleaning: handle area 6 drawer unit on cook line, interior floor drain and surrounding floors on cook line closest to wic, underside light fixtures at salad bar and underside large mixer in rear kitchen. Please clean now and as often as necessary to maintain in clean condition
Normal Cooling methods N/A N/A N/A Sausage and ham from breakfast cooling improperly in prep unit on cook line. Cooked potentially hazardous food shall cool within 2 hours from 135°F to 70°F and within a total of 6 hours from 135°F to 41°F using one or more of the following methods listed. Corrected at time of inspection by spreading diced ham and sausage on a sheet tray uncovered and placing in wic to finish cooling properly. Pic will monitor to assure proper cooling