IZ CAFE health score and inspection history

Provide a supply of hand cleaning liquid, powder or bar soap at each handwashing sink or group of 2 adjacent handwashing sinks. 6-301.12 Provide paper towels or a continuous towel system that supplies the user with a clean towel at each handwashing sink or group of adjacent sinks.///No soap and paper towels at handwashing sink in prep area.

4-601.11(C) Keep nonfood contact surfaces of equipment (interiors of refrigeration units and cooking equipment, exteriors of equipment, storage shelves, etc.) free of an accumulation of dust, dirt, food residue, and other debris.///Food debris on shelving in WI cooler.

(A)(2) Maintain TCS food at 41 F or below.//Roast beef, ham and turkey in make table cooler at 46-50F degrees.///COS PIC placed in WI freezer to chill.

4-601.11(C) Keep nonfood contact surfaces of equipment (interiors of refrigeration units and cooking equipment, exteriors of equipment, storage shelves, etc.) free of an accumulation of dust, dirt, food residue, and other debris.///Accumulation of food debris and rust on storage shelves in WI cooler and freezer.

Provide access to hand sinks at all times.///Handwashing sink filled with cleaning supplies.///COS PIC removed items.

4-501.114, 4-703.11 Provide a chemical sanitizer used in mechanical ware washing equipment as specified by in 7-204.11. / Repair dish machine and wash, rinse and sanitize in 3-compartment sink until repair is verified by JCDH. (Corrective Action)///0 ppm.

Cease wearing jewelry on the arms and hands (other than a plain ring) while preparing food. 2-401.11 Cease smoking, eating, or drinking in areas where food, utensils, equipment, linens, or unwrapped single service/single use articles may become contaminated. 2-401.11 Store employee food and personal drinks in a designated area below and away from food, utensils, equipment, linens, and unwrapped single service/single use articles.///Drinks stored on prep table and storage shelves. 2-402.11 Wear hair restraints that are designed and worn to effectively keep hair from contacting exposed food, equipment, utensils, linens, and unwrapped single service/single use articles.

Discard RTE/TCS foods that have exceeded 7 days or for which the date of preparation cannot be determined.///Salmon salad prepared on 10/24. Pimento cheese prepared on 10/28.///COS PIC voluntarily discarded.

Prevent the contact of food with non-food contact surfaces, or, with food contact surfaces that are not properly cleaned and sanitized. (ice bins, bev. nozzles or other equipment in continuous use)///Heavy accumulation of black residue on all beverage nozzles at drink station.

Clean facilities (floors, walls, ceilings, ceiling/wall vent covers, fixtures, etc.) as often as necessary to maintain cleanliness.///Food debris on the floor in the ware-washing area. 6-501.11 Maintain physical facilities in good repair (floors, walls, ceilings, ceiling tiles, attached fixtures, etc.).///Repair or replace damaged door in back storage area.