Kennedy Cafe

Basic – Accumulation of debris inside warewashing machine. Observed interior of dish machine soiled with black substance.

Basic – Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Observed throughout establishment.

Basic – Ceiling/ceiling tile shows damage or is in disrepair. Observed ceiling tiles bulging down at cook line.

Basic – Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed near hand sink at kitchen.

Basic – Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Observed 5 packages of thawed mahi at reach in cooler at storage area. Coached manager on thawing procedures for reduced oxygen packaging.

Basic – Employee with no hair restraint while engaging in food preparation. Observed 3 food employees preparing food with no hair restraint.

Basic – Food stored on floor. Observed plastic container of falafel mix stored on floor at kitchen. Observed plastic containers of sauces stored on floor at walk in cooler.

Basic – Ice buildup in reach-in freezer at cook line.

Basic – In-use knife/knives stored in cracks between pieces of equipment. Observed knife stored between reach in coolers at cook line. Corrected On-Site

Basic – Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Observed at cook line.

Basic – Old food stuck to clean dishware. Employee took bowl to wash,rinse and sanitize. Corrective Action Taken

Basic – Wall soiled with accumulated grease, food debris, and/or dust. Observed walls soiled with food debris throughout kitchen and preparation areas.

High Priority – Employee failed to wash hands before putting on gloves to initiate a task working with food. Manager coached employee on proper hand washing procedures. Corrective Action Taken

High Priority – Stop Sale issued on time/temperature control for safety food due to temperature abuse. Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Observed 5 packages of thawed mahi at reach in cooler at storage area.

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed sliced ham (52F – Cold Holding); potato salad (48F – Cold Holding) at preparation reach in cooler near kitchen entrance. As per employee for less than 2 hours. Employee removed products from double containers and closed unit lid. Corrective Action Taken

High Priority – Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed grits (92F – Hot Holding); cooked potatoes (83F – Hot Holding) at room temperature at cook line. As per employee for less than 2 hours. Advised employee to reheat products to 165F.

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.

Intermediate – No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Printed and provided employee health agreement to manager and some employees reviewed and signed.