Cafe Lucia

PIC was unable to provide signed employee illness-reporting agreements or otherwise demonstrate that food employees had been properly informed of their responsibility to report symptoms, exposures, and diagnosed illnesses. When questioned, a food employee was unable to demonstrate knowledge of required reportable illnesses/symptoms.

Food employee was observed preparing a sanitizer solution and then returning directly to coffee service without washing hands after changing tasks.

Multiple TCS foods were observed cold held above 41°F, including cheese at 62°F on the countertop, deli ham at approximately 45°F in a reach-in cooler, whole milk at 55°F in a reach-in cooler, and cut tomatoes at approximately 45°F in a reach-in cooler.

Quaternary ammonium sanitizer solution was prepared in the 3-compartment sink; however, sanitizer concentration measured 0 ppm at the time of inspection.

No current valid CFSM certificate was posted or otherwise available for verification during the inspection. David Jackson, the current owner, was identified as the establishment’s previous CFSM; however, no current ServSafe or other accredited CFSM documentation was available onsite.

Soap was observed at the 3-compartment sink, and an employee directed the inspector to use the 3-compartment sink for handwashing rather than the designated handwashing sink, indicating improper handwashing procedures.

Pink and dark-colored residue/buildup resembling mold-like growth was observed on interior food-contact surfaces of the ice machine.

Multiple ready-to-eat TCS foods requiring date marking, including deli ham and prepared/cut tomatoes stored in zip-top bags and single use containers, were observed without preparation/opening or discard dates.

Multiple working containers and zip-top bags containing foods such as meats and cheeses were observed without labels identifying the common name of the food.

No current food service permit was posted in a location conspicuous to consumers.

Current food service inspection report was not posted for public view.

Observed PIC washing hands in a 3 compartment sink. CA- advised pic that facility employees must use a designated handwashing sink for washing hands only. Also to wash hands more often after a change of duties and touching personal items.

Observed deli turkey meat in RIC of main kitchen that was kept after date to be thrown out.

Observed deli turkey, deli ham, and shelled eggs held at a temperature above 41F or below.

Observed ice machine with built up debris as well as the ice scoop stored in residue water. Ca: All food contact surfaces shall be cleaned to sight and touch.

Observed hand sink with backed water from slow drain with leaking pipes.

Observed CFSM certificate expired. CA - . Certified Food Safety Managers must be designated to one food service establishment only and maintain and renew certification in accordance with the requirements of the examination taken.

Observed PIC inability to present/post current Food service permit inside of establishment.

Observed build up of food soil debris along the exterior of ice machine & in the vicinity of reach in cooler unit.

Observed PIC washing hands in a 3 compartment sink. CA- advised pic that facility employees must use a designated handwashing sink for washing hands only.

Observed ice machine with built up debris as well as the ice scoop stored in residue water. Ca: All food contact surfaces shall be cleaned to sight and touch.

Observed hand sink with backed water from slow drain with leaking pipes.

Observed CFSM certificate expired. CA - . Certified Food Safety Managers must be designated to one food service establishment only and maintain and renew certification in accordance with the requirements of the examination taken.

Observed open bag of English muffins & bagels with what appeared to be gnats, on shelving with other breads. Cos: Employee tossed out food and sealed other food in ziplock bags. Ca: advised PIC that food items should be protected from overhead protection.

Observed wet wiping cloths in main kitchen not stored in sanitizer bucket in between use.

Observed PIC inability to present/post current Food service permit inside of establishment.

Observed build up of food soil debris along the exterior of ice machine & in the vicinity of reach in cooler unit.

Observed deli turkey, deli ham, and sliced tomatoes held at a temperature above 41F or below.

Observed food service establishment lacking a CFSM.

Observed PIC inability to present/post current Food service permit inside of establishment.

Observed no readily available ambient thermometers inside of cooler units during time of inspection.

Observed PIC inability to present/post current Food service permit inside of establishment.

Observed build up of food soil debris along the exterior of ice machine & in the vicinity of reach in cooler unit.

Observed hand sink with backed water from slow drain.

Observed handwashing sink in the main kitchen without paper towels.

Observed hand sink without hand soap in the main kitchen.

Observed floors broken and with debris build up. CA:All physical facilities shall be maintained in good repair. (b) Cleaning, Frequency and Restrictions. 1. The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products. 2. Except for cleaning that is necessary due to a spill or other accident, cleaning shall be done during periods when the least amount of food is exposed, such as after closing.

Observed employee preparing multiple raw food orders without washing hands, after walking off. Food employees shall clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles P and: (i) After touching bare human body parts other than clean hands and clean, exposed arms; P (ii) After using the toilet room; P (iii) After caring for or handling service animals or aquatic animals; P (iv) After coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating, or drinking, except for drinking from a closed beverage container and the container is handled to prevent contamination of the hands; P (v) After handling soiled equipment or utensils; P (vi) During food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks; P (vii) When switching between working with raw food and working with ready-to-eat food; P (viii) Before donning gloves to initiate a task that involves working with food; P and (ix) After engaging in other activities that contaminate the hands. P 2. All employees shall wash hands before leaving the restroom. All food employees leaving the restroom shall wash their hands again upon re-entering the food preparation area. P CA- EHS advised employee to wash hands between tasks.

Observed slice deli meats stored on and on top of raw eggs. Food shall be protected from cross contamination by: (i) Except as specified in paragraph (i)(III) of this subsection, separating raw animal foods during storage, preparation, holding, and display from: (I) Raw ready-to-eat food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw ready-to-eat food such as fruits and vegetables, P and (II) Cooked ready-to-eat food; and P (III) Frozen, commercially processed and packaged raw animal food may be stored or displayed with or above frozen, commercially processed and packaged, ready-to-eat food. (ii) Except when combined as ingredients, separating types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display by: (I) Using separate equipment for each type, P or (II) Arranging each type of food in equipment so that cross contamination of one type with another is prevented, P and (III) Preparing each type of food at different times or in separate areas; P (iii) Cleaning and sanitizing equipment and utensils; (v) Cleaning hermetically sealed containers of food of visible soil before opening; (vi) Protecting food containers that are received packaged together in a case or overwrap from cuts when the case or overwrap is opened; (vii) Storing damaged, spoiled, or recalled food being held in the food service establishment separate from food, equipment, utensils, linens a.

Observed mold inside ice machine. All food contact surfaces shall be cleaned to sight and touch. CA-EHSadvised employees to clean machine.

Observed food debris inside and on microwave handle. All food contact surfaces shall be cleaned to sight and touch. CA- EHS advised employees to clean microwave immediately.

Onserved no one in charge or able to demonstrate any food born illness knowledge. Demonstration of Knowledge. Based on the risk of foodborne illness inherent to the food service operation, during inspections and upon request, the person in charge shall demonstrate to the Health Authority knowledge of foodborne disease prevention, application of the Hazard Analysis Critical Control Point principles, and the requirements of this Chapter. The person in charge shall demonstrate this knowledge in one of the following ways: (a) Compliance with Chapter. Complying with this Chapter by having no violations of Priority Items during the current inspection; Pf (b) Certified Food Service Manager. Being a certified food service manager who has shown proficiency of required information through passing a test that is part of an accredited program; Pf or (c) Correct Answers to Food Safety Questions. Responding correctly to the inspector's questions as they relate to the specific food operation. CA- EHS explained the importance of being knowledgeable with food illness.

Observed no date marking being used. when packaging food using a reduced oxygen packaging method, and except as specified in paragraphs 4 and 5 of this subsection, refrigerated, ready-to-eat, time/temperature control for safety food prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, when held at a temperature of 41°F (5°C) or below for a maximum of 7 days. The day of preparation shall be counted as Day 1. Pf CA-EHS left date marking documentation.

Observed no thermometer inside any RIC units. Food temperature measuring devices that are scaled only in Fahrenheit shall be accurate to ±2ºF in the intended range of use. Pf CA-EHS advised to get thermometers inside units.

Observed no sanitizer bucket in facilty. Concentration of the sanitizing solution shall be accurately determined by using a test kit or other device. Pf. CA- EHS advised to get sanitizer buckets.

Observed deli turkey, deli ham, and whole eggs cold held at a temperature above 41F or below.

Observed drinking cup and water bottle on prep counter. 2. Employees shall consume food only in approved designated areas separate from food preparation and serving areas, equipment or utensil areas and food storage areas. However, drinking from a single service beverage cup with a secure lid and straw that is handled to prevent contamination of the employee’s hands, the container, exposed food, clean equipment, utensils and linens, unwrapped single-service and single-use articles will be allowed. CA- EHS advised employees to discard cup and bottle and only use cup with lid and straw in designated area.

Observed all food bags and containers open in RIC. storing the food in packages, covered containers, or wrappings, except for loosely covered or uncovered containers in which food is being cooled if protected from overhead contamination; CA- Employee sealed bags.

Observed several food items without common name labels. Food Storage Containers, Identified with Common Name of Food. Except for containers holding food that can be readily and unmistakably recognized, such as dry pasta, working containers holding food or food ingredients that are removed from their original packages for use in the food establishment, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be clearly and legibly identified, in English, with the common name of the food. CA-EHS advised to label containers.

Observed no hair restraint being used. Employees preparing or handling food shall use effective and clean, disposable or easily cleanable nets or other hair restraints approved by the Health Authority, worn properly to restrain loose hair including beards and mustaches longer than one half inch. CA- EHS advised to get hair restraints.

Observed cook wearing multiple bracelets. Jewelry. Except for a plain ring such as a wedding band food employees may not wear jewelry including medical information jewelry on their arms and hands while preparing food. CA-EHS advised not to wear.

Observed an excessive leak at the 4 compartment sink located in the main kitchen area. The PIC was advised to repair the leak and advised that all plumbing systems must be maintained and in good repair.

Observed no previous health score. The most current inspection report shall be prominently displayed in public view at all times, within fifteen feet of the front or primary public door and between five feet and seven feet from the floor and in an area where it can be read at a distance of one foot away. CA-EHS advised to hang most previous health score.

Observed in use utensils stored in water 71F. . In a container of water if the water is maintained at a temperature of at least 135°F (57°C) and the container is cleaned at a frequency specified under DPH Rule 511-6-1-.05(7)(b)3(vi). Back to Top Back to Top | This page is being served from: CPDHJWHQ0QCFAA CA-EHS advised to put in hot water.

During the time of the inspection a RIC ambient temperature was not consistent or holding good temperature temp was over 41 deg f at 50 deg f. code: Good Repair and Proper Adjustment. 1. Equipment shall be maintained in a state of repair and condition that meets the requirements specified under subsections (1) and (2)of this Rule. 2. Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications. 3. Cutting or piercing parts of can openers shall be kept sharp to minimize the creation of metal fragments that can contaminate food when the container is opened.

During the time of the inspection, observed on the walls and floor inside of the back kitchen accumulation of debris code:The most current inspection report shall be prominently displayed in public view at all times, within fifteen feet of the front or primary public door and between five feet and seven feet from the floor and in an area where it can be read at a distance of one foot away. 2. Food service establishments with drive-thru windows will post the current inspection report, and also have the inspection report posted so that a minimum of the top one-third of a copy of the current inspection report is visible through each window allowing customers to easily read the score, date of inspection and establishment information. 3. At food service establishments with no primary or public door, the current inspection report shall be prominently displayed at all times where the documents can be read by the public from a distance of one foot away. If requirements of this paragraph are not possible because of physical restrictions, a location will be determined as approved by the Health Authority. 4. The most current inspection report for mobile food service units and extended food service units issued by the local Health Authority having jurisdiction for its inspections shall be prominently displayed in public view during all hours of operation. Such inspection reports shall be prominently displayed at the point of service where the documents can be read by the public from a di.

Onserved failure to store employee items. During the time of the inspection, observed on the walls and floor inside of the back kitchen accumulation of debris code:The most current inspection report shall be prominently displayed in public view at all times, within fifteen feet of the front or primary public door and between five feet and seven feet from the floor and in an area where it can be read at a distance of one foot away. 2. Food service establishments with drive-thru windows will post the current inspection report, and also have the inspection report posted so that a minimum of the top one-third of a copy of the current inspection report is visible through each window allowing customers to easily read the score, date of inspection and establishment information. 3. At food service establishments with no primary or public door, the current inspection report shall be prominently displayed at all times where the documents can be read by the public from a distance of one foot away. If requirements of this paragraph are not possible because of physical restrictions, a location will be determined as approved by the Health Authority. 4. The most current inspection report for mobile food service units and extended food service units issued by the local Health Authority having jurisdiction for its inspections shall be prominently displayed in public view during all hours of operation. Such inspection reports shall be prominently displayed at the point of service where the doc.