HAYDEE'S CAFE

Observed improper food storage in the following areas: Raw bacon was observed cold-holding above cooked pork and RTE peppers. Raw bacon was observed cold-holding in between RTE hot dogs and cooked tamales. In the 2-door standing reach- in cooler, tortillas were being stored directly on top of raw shelled eggs and raw chicken tenders where next to raw, pulled eggs, 2 containers of mayo and RTE queso dip. Packaged and Unpackaged Food - Separation, Packaging, and Segregation. 1. Food shall be protected from cross contamination by: (i) Except as specified in paragraph (i)(IV) of this subsection, separating raw animal foods during storage, preparation, holding, and display from: (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. COS: Employee rearranged all food items to ensure that cross-contamination is prevented. EHS instructed employees to refer to the "food storage order" sign that is posted in the main kitchen.

EHS observed several food items (check temperature log), in both 2-door standing coolers to have temperatures above 41F. EHS observed eggs to be cold-holding at 55F, on the counter in the main kitchen. Also observed sour cream to be cold-holding at 46F in the reach-in cooler located in the hallway. Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C). COS: All food items were voluntarily disposed of by kitchen staff.

Observed there to be no sanitizer buckets made readily available for sanitizing food-contact surfaces. If used with time/temperature control for safety food, equipment food-contact surfaces and utensils shall be cleaned at least every 4 hours throughout the day. COS: Employees made a sanitizer bucket during the inspection to ensure that food-contact surfaces are being sanitized. Sanitizer concentration was 50-100ppm when tested with testing kit.

Observed there to be no active managerial control during the inspection. The person in charge shall ensure compliance with the following: 2-2D (where to wash), 4-1A (Food separated and protected), 4-2B (food contact surfaces: cleaned and sanitized), and 6-1A (Proper cold holding temperatures).

Observed there to be no active managerial control during the inspection. The person in charge shall ensure compliance with the following: 2-1B Hands clean and properly washed, 2-2D (where to wash), 4-1A (Food separated and protected), 4-2B (food contact surfaces: cleaned and sanitized), and 6-1A (Proper cold holding temperatures).

Observed an employee to washing their hands off in the 3-compartment warewashing sink. Food employees shall clean their hands in a handwashing sink or approved automatic handwashing facility and may not clean their hands in a sink used for food preparation or warewashing, or in a service sink or curbed cleaning facility used for the disposal of mop water and similar liquid waste. COS: PIC verbally counseled employee to only wash their hands in the designated handwashing sink.

Observed the ice machine to have an accumulation of pink slime and black mold-like debris. (7) Cleaning of Equipment and Utensils. (a) Equipment, Food-Contact Surfaces, and Utensils. 1. Equipment food-contact surfaces and utensils shall be clean to sight and touch. COS: Employee actively drained, washed, rinsed and sanitized the ice machine during the inspection.

Observed several squeeze bottles to not be labeled with their common food name. 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. PIC to label all squeeze bottles with their common names.

Observed several food employees to be wearing bracelets while prepping food. 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. Note: PIC voluntarily instructed both food employees to remove the bracelets from wrist during the inspection.

Observed employees with beards, longer than one half inch, to be actively preparing food. 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. COS: Employees were given beard nets during the inspection.

Observed wiping cloths to not be placed back into a sanitizer bucket in between uses. Wiping Cloths, Use Limitation. 2. Cloths in-use for wiping counters and other equipment surfaces shall be: (i) Held between uses in a chemical sanitizer solution at a concentration of 50-100ppm when using chlorine and 150-400ppm when using quaternary ammonium. COS: Management instructed staff to place wiping cloth in the sanitization bucket water, during the inspection.

Observed chorizo, and raw scrambled eggs, sitting by the grill to have a temperature of 67F. Also observed several food items (check temperature log), in/under the prep-top cooler to have temperatures above 41F. Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C). COS: All food items were voluntarily disposed of by the owner. EHS discussed time as a public health control or using an ice bath to ensure that all food items can stay in proper temperature.

Observed the ware-wash machine to not be in proper working order when dispensing the chlorine sanitizer. A chemical sanitizer used in a sanitizing solution for a manual or mechanical operation at contact times should have a concentration between 50-100ppm when testing with testing kit. COS: PIC set up the 3-compartment sink to manually wash the utensils and equipment. PIC contacted the manufacturer, during the inspection, to place a work order.

Observed several pans of diced tomatoes to be cooling while fully covered. Cooling shall be accomplished in accordance with the time and temperature criteria specified under DPH Rule 511-6-1-.04(6)(d) by using one or more of the following methods depending on the type of food being cooled: (i) Placing the food in shallow pans; Pf (ii) Separating the food into smaller or thinner portions; Pf (iii) Using rapid cooling equipment; Pf (iv) Stirring the food in a container placed in an ice water bath; Pf (v) Using containers that facilitate heat transfer; Pf (vi) Adding ice as an ingredient; Pf or (vii) Other effective methods. Pf 2. When placed in cooling or cold holding equipment, food containers in which food is being cooled shall be: (i) Arranged in the equipment to provide maximum heat transfer through the container walls; and (ii) Loosely covered, or uncovered if protected from overhead contamination during the cooling period to facilitate heat transfer from the surface of the food. COS: PIC voluntarily uncovered all pans to ensure that cooling would properly occur.

Observed food service establishment to not have any test strips for the QAC sanitizer or for the Chlorine in the ware-wash machine. Sanitizing Solutions, Testing Devices. A test kit or other device that accurately measures the concentration in mg/L of sanitizing solutions shall be provided. PIC ordered test strips during the inspection.

Observed chorizo sitting by the grill to have a temperature of 67F. Also observed several food items (check temperature log), in/under the prep-top cooler to have temperatures above 41F. Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C). COS: All food items were voluntarily disposed of by the owner. EHS discussed time as a public health control or using an ice bath to ensure that all food items can stay in proper temperature.

Observed expired CSFM certificate posted in the food service establishment 11/7/24. A CSFM certificate which has expired, been revoked or suspended shall not be posted in the food service establishment. All licenses, certificates, diplomas, or other similar credentials issued or granted to an owner or operator who has successfully completed an approved or accredited food safety certification course and exam shall expire on the expiration date determined by the credentialing organization. Within 90 days of expiration of the CSFM certificate, the CSFM shall enroll in an approved food safety training course, pass an approved exam, and obtain a new certificate. PIC stated he contacted a proctor, to schedule the exam, during the inspection.

Observed food service establishment to not have any test strips for the QAC sanitizer or for the Chlorine in the ware-wash machine. Sanitizing Solutions, Testing Devices. A test kit or other device that accurately measures the concentration in mg/L of sanitizing solutions shall be provided. PIC ordered test strips during the inspection.

Observed a drinking cup sitting on the prep table while food was being prepped. Also observed a drinking cup being stored underneath the prep-top cooler. Areas designated for employees to eat, drink, use tobacco products and electronic devices shall be located so that food, equipment, linens, and single-service and single-use articles are protected from contamination. COS: PIC voluntarily removed cups during the inspection.

Observed the sanitizer water to be at 110F. A quaternary ammonium compound solution shall have a minimum temperature of 75ºF (24ºC), P have a concentration as specified in DPH Rule 511-6-1-.07(6)(g) and as indicated by the manufacturer’s use directions included in the labeling, P and be used only in water with 500 ppm hardness or less or in water having a hardness no greater than specified by the EPA-registered label use instructions. Note: PIC voluntarily remade sanitizer solution which was tested to be at 200-400ppm. The temperature was taken and temped to be 75F.

Observed several food employees to be wearing bracelets while prepping food. 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. Note: PIC voluntarily instructed both food employees to remove the bracelets from wrist during the inspection.

Observed several food containers to be stored facing up. In a self-draining position that allows air drying; and (ii) Covered or inverted. Note: PIC voluntarily instructed employees to store food containers and equipment in an inverted position.

Observed one employee wearing a ring while actively preparing food. 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. COS: Employee voluntarily removed ring during inspection.

Observed an employee to not have on an approved form of hair restraint, while actively preparing food. 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. COS: Employee voluntarily placed a hairnet on during the inspection.

511-6-1.05(7)(b) - Food Contact Surfaces and Utensils - Cleaning Frequency (P, C)iv) In equipment such as ice bins and beverage dispensing nozzles and enclosed components of equipment such as ice makers, cooking oil storage tanks and distribution lines, beverage and syrup dispensing lines or tubes, coffee bean grinders, and water vending equipment: (I) At a frequency specified by the manufacturer; or (II) Absent manufacturer specifications, at a frequency necessary to preclude accumulation of soil or mold. Note: Inspector observed accumulated mold debris inside the ice making machine. All food contact surfaces should be clean to sight and touch. Manager will clean the ice machine at the end of the day. New Violation.

511-6-1.05(6)(n) - Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration, Hardness (P,Pf). According to regulations chlorine sanitizer should have a concentration of 50-100ppm to adequately sanitize. Note: Inspector observed chlorine concentration of mechanical warewashing machine at 0ppm. PIC stated the were going to put a service request in by end of day.