Ally’s Comfort Cafe

Basic – Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items

nObserved employee bag above food equipment, at the dry storage. Operator removed personal bag from clean equipment. Corrected On-Site

Basic – Employee wearing jewelry other than a plain ring on their hands/arms while preparing food

nObserved manager and employee wearing jewelry, while preparing food. Employee removed watch. Corrected On-Site

Basic – Food stored on floor

nAt the kitchen observed cooked potatoes, stores on the floor for cooling. Operator removed item off the floor, and place 6 inch of the floor. Corrected On-Site

Basic – Soiled cloths, linen, aprons, coats, or other uniform apparel not kept in a suitable container prior to laundering

nObserved several soiled wiping cloths stored on floor. Operator place cloth in a sanitizer bucket . n Corrected On-Site

High Priority – Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly

nObserved dishwasher at 0ppm- Chlorine. Employ set up triple sink. Corrected On-Site

High Priority – Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands

nObserved employee touching bare body part, no gloves, then proceeded to touch ready to eat bacon. Employee washed hands. Corrected On-Site

High Priority – Employee touching ready-to-eat food with their bare hands – food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure

nEstablishment has a incomplete AOP. Observed employee touching ready to eat food with bare hand contact . Provided AOP to operator to properly fill out. Corrective Action Taken

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit

ncoleslaw (51F – cold holding at 10:30am- per operator item was ambient temperature since 1:30am ); Poultry (57F – Cold Holding at 10:30am- per operator item was ambient temperature since 10am );Cut lettuce (51F – Cold Holding at 10:30am- per operator item was ambient temperature since 10am ); pancake butter (53F – Cold Holding at 10:30am- per operator item was ambient temperature since 10am ); bacon butter (53F – Cold Holding at 10:30am- per operator item was ambient temperature since 10am. nnPer operator-all items have less than 4 hours place on ambient temperature- per operator items were on " time as public health control; no written procedures of time marked as a public health control on items, at the time of inspection. Operator made a list of time marked for items as written procedures. nn Corrective Action Taken

Intermediate – Certified Food Manager or person in charge lacks knowledge of employee health policy and health requirements

nManager on site refuse to answer public health policy, no policy poster provided.

Intermediate – Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. nnNo written procedures on establishment.

Intermediate – Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked

nObserved coleslaw salad, not date marked.per operator item was hold cold more than 24 hours. Operator date marked item. Corrected On-Site