Jake Break Cafe

Inspector's notes

Observed several dishes stored as clean at the clean dishes rack that had observable glue residue, stickers and food residues still stuck to numerous pans. Discussed with person in charge to clean dishes such that they are clean to sight and touch. PIC relocated all food-contact surfaces to warewashing area to be washed, rinsed, and sanitized at the time of inspection. All food-contact surfaces must be cleaned to sight and touch. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed a cream cheese packet, liquid eqgs in a carton and a bowl of French toast batter made with eggs in a glass-top reach-in refrigerator next to the flat-top griddle on the cooking line with internal temperatures as measured using a probe thermometer ranging from 54°F - 62°F in the unit. According to the person in charge, the foods had all been in the unit for less than 4 hours and were returned to the walk-in cooler to rapidly chill down to 41°F. Discussed with person in charge to have a technician service the unit. The establishment has sufficient cold holding capacity to maintain safe operation. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 41°F or below. Eggs not treated to destroy Salmonellae can be stored in equipment that maintains an ambient air temperature of 45°F or below. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed wiping cloths stored dry on cutting boards. Discussed with person in charge to store wiping cloths in sanitizer buckets with approved sanitizer concentrations. All wet wiping cloths must be stored in sanitizer buckets with approved sanitizer concentrations. Wiping cloths were placed in sanitizer buckets with approved sanitizer concentrations at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed 2 knives stored between a prep unit and an adjacent table. Discussed with person in charge to store the knives in a clean, dry container. In-use utensils must be stored in a clean, dry location; in running water; or in hot water above 135°F. If utensils are stored in food, the handles must be stored above the surface of the food. All in-use utensils were properly stored at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed a heavy accumulation of organic matter and other soils in the floor drain at the soda fountains. Discussed with person in charge to clean the floor drain at the soda fountains. The PIC will have the floor drain cleaned. Physical facility must be cleaned frequently enough to prevent accumulation of dirt, organic matter, and food debris. Must clean physical facility prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed container of cooked chicken in prep cooler; container of cooked beans and container of prepared salsa in walk-in cooler without date marks. Per kitchen staff, items were prepared on Friday. Also observed container of sliced ham with date mark of 3/25/25 in prep cooler, per manager ham had been sliced and frozen on 3/25 and was thawed out this morning. Discussed proper date marking procedures with manager. All RTE/TCS foods were properly date marked at the time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed accumulation of dust on fan guards in walk-in cooler. Discussed conducting a deep clean with manager and increasing cleaning schedule. Corrective Action: Correct prior to next routine inspection

Inspector's notes

Observed accumulation of debris below racks in dry storage room. Physical facility must be cleaned frequently enough to prevent accumulation of dirt, organic matter, and food debris. Must clean physical facility prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.