Urban Fraiche

Inspector's notes

Observed no CFPM on site during the inspection. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation. Person in charge (PIC) could not locate their certification at time of inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed bar dishwasher reading at 0ppm chlorine sanitizer concentration after final rinse - dishes were present inside dishwasher and rack/inside of dishwasher were wet, indicating recent use. Informed person in charge (PIC) to use the warewashing machine in the back area, which tested properly for sanitizer levels. PIC relocated dishes to the back area for proper sanitizing. Advised PIC to place signage on the bar dishwasher so employees are refrained from using it. *3rd repeat violation Corrective Action: Corrected at time of inspection.

Inspector's notes

Repeat violation: 2nd. Observed low-temp dish machines in bar and dish pit with 0 ppm chlorine sanitizer in final rinse. Food-contact surfaces must be properly sanitized after washing and rinsing. Discussed the importance of proper sanitizer levels and proper monitoring of sanitizer levels. Person in charge relocated food-contact surfaces to three-compartment sink to be properly sanitized at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed hummus cooling in deep, covered container in walk-in cooler at 74 °F. Hummus had been prepared less than an hour prior at ambient temperature as per person in charge. TCS foods must be cooled in: uncovered/loosely covered, shallow containers less than 4 inches deep, in equipment designed to rapidly cool, by using an ice bath, by using ice as an ingredient, or another effective means. All TCS foods being cooled in deep containers were transferred to shallow, uncovered containers to allow for rapid cooling. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed establishment using quaternary ammonium (quat/QAC) sanitizer in wiping cloth buckets and chlorine sanitizer in dish machines with no appropriate test strips. Test strips are required for any sanitizers used with food contact surfaces. PIC provided Test Strips at end of inspection. Corrected at time of inspection.

Inspector's notes

Mechanical warewashing machine measured 0 ppm available chlorine while in use during inspection. It was determined that the machine was only hooked up to one bottle of white vinegar and no warewashing chemicals. Detergent, rinse aid, and chlorine sanitizer were connected and lines were primed at time. Please ensure chlorine sanitizers are maintained between 50-100 ppm for effective sanitizing of wares. Corrective Action: Corrected at time of inspection.

Inspector's notes

Cooked goat, cooked meatballs, cooked pasta, cooked rice, and cooked octopus in walk-in cooler and prep coolers did not have any date marking. Person in charge said they had been prepared 9/21 and were date marked at time. Please ensure all time/temperature controlled for safety food items are date marked to be discarded 6 days after the date that they have been prepared or removed from packaging (7 days total). Corrective Action: Corrected at time of inspection.

Inspector's notes

Establishment uses both chlorine and QUAT sanitizers, but only had "smartpower" test strips available. Please obtain both QUAT and chlorine sanitizer test strips, and ensure the appropriate sanitizer testing devices are available at all times. Corrective Action: Correct prior to re-inspection.