The Gourmet Coffee Place

Temperature and sanitizer concentration logs were not maintained., , Monitor temperatures such as cold holding, hot holding, cooking and reheating of foods and sanitizer concentrations daily and maintain written records.

There was no splashguard protection between the hand sink and the two compartment sink for dishwashing and food preparation., , Install a washable splashguard with a minimum height of 12 inches between the sinks.

Fruit salad, samosas and watermelon cubes in the display cooler measured 9.2C, 9,6C and 10.0C respectively., , Repair the cooler and ensure that perishable foods are stored at 4C or less under refrigeration., , Perishable foods in this cooler were discarded. , , Do not use this cooler for storing perishable foods until the cooler is at 4C or less.

Sliced cheeses were stored above the fill line of the top insert container in the line cooler. Cheese measured 6.7C., , Cheeses were placed below the fill line of the top insert container during the inspection. Store perishable foods at 4C or less under refrigeration.

The dishwashing sinks were not large enough to accommodate all equipment for proper manual dishwashing. , , Replace equipment so that all items can fit in the dishwashing sinks. Alternatively, install at least a two-compartment sink of sufficient size that enables all equipment and utensils to be submerged in the sinks for proper manual dishwashing.

Due to insufficient sink size, a food container, a rice cooker pot and the 18-quart roasting pan including the cover were not submerged in the sanitizer., , Submerge food equipment and utensils in the sanitizer for minimum 2 minutes.

The single sink in the separate kitchen was being used for dishwashing, handwashing and food preparation., , Designate the sink for handwashing only.

The owner of more than one food establishment did not have a food handler with approved food safety training at this location., , At least one food handler must complete an approved food safety course and provide certification.

1) The drawer front was missing, revealing untreated wood under the cash register., , Seal untreated wood. Surfaces must be smooth, non-absorbent to moisture and easy to clean., , 2) The light fixture inside the display cooler did not have a protective cover. There was no evidence that the light fixture was shatterproof., , Light fixtures in areas with open food must be equipped with protective covers or constructed with shatterproof shields.

1) Chlorine sanitizer in spray bottles measured over 200 ppm., , Chlorine sanitizers were diluted to 100 ppm during the inspection., , 2) Used cleaning cloths were stored on the counter and on a spray bottle., , Keep cleaning cloths immersed in a sanitizer between uses.

Temperature and sanitizer concentration logs were not maintained., , Monitor temperatures such as cold holding, hot holding, cooking and reheating of foods and sanitizer concentrations daily and maintain written records.

There was no splashguard protection between the hand sink and the two compartment sink for dishwashing and food preparation., , Install a washable splashguard with a minimum height of 12 inches between the sinks.

The probe thermometer was not sanitized after taking the temperature of butter chicken when the minimum reheating temperature had not been reached., , The probe thermometer was cleaned and sanitized during the inspection.

Samosas, fruit salad and cheese slices in the display cooler measured between 6.4 and 9C. , , Repair the cooler and ensure that perishable foods are stored at 4C or less under refrigeration.

Butter chicken was not reheated properly. Food handlers were confused between Celsius and Fahrenheit when using the probe thermometer., , Butter chicken was reheated on a stove top to an internal temperature of 74C.

The dishwashing sinks were not large enough to accommodate all equipment for proper manual dishwashing such as the 18-quart roasting pan., , Replace equipment so that all items can fit in the dishwashing sinks. Alternatively, install at least a two-compartment sink of sufficient size that enables all equipment and utensils to be submerged in the sinks for proper manual dishwashing.

The single sink in the separate kitchen was being used for dishwashing, handwashing and food preparation., , Designate the sink for handwashing only.

1) The food slicer was covered with a black garbage bag., , The garbage bag was removed from the food slicer during the inpection. Clean and sanitize the equipment. A food grade bag can be used to cover the food slicer., , 2) Janitorial equipment such as a broom and dustpan was stored in front of the coffee maker., , Store janitorial equipment away from the food handling or food storage areas.

A color chart was not available for sanitizer test strips. , , Provide adequate sanitizer test strips with a color chart as the facility only had two pieces of test strips that were stored in an opened container. Keep test strips in an airtight container/ vial to avoid exposure to moisture.

The owner of more than one food establishment did not have a food handler with approved food safety training at this location., , At least one food handler must complete an approved food safety course and provide certification.

1) The drawer front was missing, revealing untreated wood under the cash register., , Seal untreated wood. Surfaces must be smooth, non-absorbent to moisture and easy to clean., , 2) The light fixture inside the display cooler did not have a protective cover. There was no evidence that the light fixture was shatterproof., , Light fixtures in areas with open food must be equipped with protective covers or constructed with shatterproof shields.

There was an accumulation of dust on the ceiling of both kitchens., , Clean the ceiling.

1) Chlorine sanitizer in spray bottles measured over 200 ppm., , Chlorine sanitizers were diluted to 100 ppm during the inspection., , 2) Used cleaning cloths were stored on the counters., , Keep cleaning cloths immersed in a sanitizer between uses., , 3) There was an accumulation of food debris on the hard-to-reach areas of the food slicer., , Disassemble equipment to its simplest form. Clean and sanitize all parts of the equipment thoroughly.

Food handler was observed washing her hands without soap several times., , Use soap for handwashing.

Temperature and sanitizer concentration logs were not maintained., , Monitor temperatures such as cold holding, hot holding, cooking and reheating of foods and sanitizer concentrations daily and maintain written records.

There was no splashguard protection between the hand sink and the two compartment sink for dishwashing and food preparation., , Install a washable splashguard with a minimum height of 12 inches between the sinks.

1) Spray bottles that contained sanitizer were not labeled to indicate their contents., , Spray bottles were labeled during the inspection., , 2) An insecticide was sometimes sprayed in the dining room, which shared the same space as the open concept kitchen., , Remove the insecticide spray.

Jamaican patties and samosas in the display cooler measured between 6.7 to 8.8C., , Perishable foods were placed in the bottom of the cooler where temperature measured 4C or less. Repair the cooler and ensure that perishable foods are stored at 4C or less on all shelving levels within the unit.

1) Dishes were cleaned in a solution of dish soap and bleach, rinsed with water then air dried., , Clean dishes with soap, rinse with water, immerse dishes in a sanitizer for minimum 2 minutes then air dry. , The operator sanitized dishes properly during the inspection after instructions were given., , 2) The dishwashing sinks were not large enough to accommodate all equipment for proper manual dishwashing such as the 18-quart roasting pan., , Replace equipment so that all items can fit in the dishwashing sinks. Alternatively, install at least a two-compartment sink of sufficient size that enables all equipment and utensils to be submerged in the sinks for proper manual dishwashing.

The single sink in the separate kitchen was being used for dishwashing, handwashing and food preparation., , Designate the sink for handwashing only.

1) The food slicer was covered with a black garbage bag., , A food grade bag can be used to cover the food slicer., , 2) Janitorial equipment such as a broom and dustpan was stored in front of the coffee maker., , Store janitorial equipment away from the food handling or food storage areas.

A color chart was not available for sanitizer test strips. , , Provide adequate sanitizer test strips with a color chart as the facility only had two pieces of test strips that were stored in an opened container. Keep test strips in an airtight container/ vial to avoid exposure to moisture.

The food handling permit for this food establishment was not posted. , , Display the correct food handling permit in an area for public viewing. Ensure that the facility name and address on the permit corresponds to this food establishment.

1) Newspaper and cardboard were being used as shelf liners in cupboards and on shelves. Cardboards were stained., , Remove newspaper and cardboard. Smooth and washable shelf liners can be used., , 2) The drawer front was missing, revealing untreated wood under the cash register., , Seal untreated wood. Surfaces must be smooth, non-absorbent to moisture and easy to clean., , 3) The light fixture inside the display cooler did not have a protective cover. There was no evidence that the light fixture was shatterproof., , Light fixtures in areas with open food must be equipped with protective covers or constructed with shatterproof shields.

A wooden cutting board was damaged with a deep crack., , Replace the cutting board.

There was an accumulation of dust on the ceiling of both kitchens., , Clean the ceiling.