Copa Cafe Improves its Sanitary Rating

Basic - Employee drinking from an open beverage container in a food preparation or other restricted area. **Warning**

Basic - Employee with no hair restraint while engaging in food preparation. **Warning**

Basic - No conspicuously located ambient air temperature thermometer in holding unit. Flip top on cook line **Warning**

Basic - Reach-in cooler shelves with rust that has pitted the surface. E series cooler **Warning**

Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Deli meats not date marked in e series cooler **Warning**

Basic - Bowl or other container with no handle used to dispense food. Stored in cheese container. E series cooler. **Warning**

Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Fan **Warning**

Basic - Cleaned and sanitized equipment or utensils stored in dirty containers. **Warning**

Basic - Employee beverage container in a food preparation/clean dishware area does not have a lid and a straw or equivalent dispensing mechanism to prevent hand contact with lip contact area of drink container. Open drinks on top of rear prep area. **Warning**

Basic - Employee drinking from an open beverage container in a food preparation or other restricted area. **Warning**

Basic - Employee with no hair restraint while engaging in food preparation. **Warning**

Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. **Warning**

Basic - Food debris/dust/grease/soil residue on exterior of reach-in cooler/refrigerator. E series cooler **Warning**

Basic - Food storage container/container lid cracked or broken. Shelving below microwave in rear prep area **Warning**

Basic - Food stored in a location that is exposed to splash/dust. Lettuce stored on top of grease interceptor at dishwasher **Warning**

Basic - Food stored in a prohibited area. Lettuce stored on top of garbage can **Warning**

Basic - Food stored in holding unit not covered. Iced tea not covered in drink station. **Warning**

Basic - Food stored on floor. Cooked potatoes, tomatoes, fruits and vegetables in rear prep area **Warning**

Basic - No conspicuously located ambient air temperature thermometer in holding unit. Flip top on cook line **Warning**

Basic - No conspicuously located ambient air temperature thermometer in reach-in cooler. **Warning**

Basic - Old food stuck to clean dishware/utensils. Underneath the microwave. **Warning**

Basic - Reach-in cooler shelves with rust that has pitted the surface. E series cooler **Warning**

Basic - Server scooping/portioning food (other than ice and beverages) has ineffective hair restraint. Two employees without hair restraint one employee hair tied back but has long strand of hair down center of face **Warning**

Basic - Single-service articles not stored inverted or protected from contamination. Single service items not inverted in rear prep area on shelving unit **Warning**

Basic - Soil residue build-up on nonfood-contact surface. Cardboard liner in food storage shelving Containers holding plastic utensils dirty **Warning**

Basic - Standing water in handwash sink/ handwash sink draining very slowly. By dishwashing area. **Warning**

Basic - Storage of tools on shelf above or with food. On shelves near back door **Warning**

Basic - Walk-in cooler gaskets soiled with slimy/mold-like build-up. E series cooler **Warning**

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wiping bucket on floor. No chlorine in solution. **Warning**

High Priority - Butter/butter blend/clarified butter/whipped butter cold held at greater than 41 degrees Fahrenheit. 53° at cook line.placed in cooler. Corrective action taken. **Warning**

High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. 0ppm at 3 compartment sink while ware washing **Warning**

High Priority - Container of medicine improperly stored. Headache medicine on shelf with food items in front cook area **Warning**

High Priority - Dishwasher handled soiled dishes or utensils and then handled clean dishes or utensils without washing hands. **Corrected On-Site** **Warning**

High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Cracked eggs and handled toast with contaminated gloves with egg drippings. **Corrected On-Site** **Warning**

High Priority - Employee drank then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. **Corrected On-Site** **Warning**

High Priority - Employee dried hands on clothes/apron/soiled towel after washing. **Corrected On-Site** **Warning**

High Priority - Employee failed to wash hands before putting on new set of gloves to work with food. **Corrected On-Site** **Warning**

High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. **Corrected On-Site** **Warning**

High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. **Corrected On-Site** **Warning**

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. Pealing potatoes, cutting lettuce **Corrected On-Site** **Warning**

High Priority - Employee washed hands with no soap. **Corrected On-Site** **Warning**

High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Bowls at three compartment sink only washed and rinsed **Warning**

High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Gravy 93°f au jus 98°f at holding table. French fries 113°f. Reheated and holding at 136°f within 1 hour. Fries time marked . Must discard within 4 hours from leaving temperature control. Corrective action taken. **Warning**

High Priority - Toxic substance/chemical stored by or with food. Oven cleaner stored with food on front cook line **Warning**

High Priority - Toxic substance/chemical stored in food preparation area with potential to cause cross contamination. Comet cleaner near food on shelf in rear prep area **Warning**

High Priority - Vacuum breaker missing at hose bibb. **Warning**

Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. **Warning**

Intermediate - Commercially processed ready-to-eat, potentially hazardous (time/temperature control for safety) food opened and held more than 24 hours not properly date marked after opening. **Warning**

Intermediate - Handwash sink used for purposes other than handwashing. Observed employee draining vegetables in hand sink in rear prep area. Ladle in hand wash sink by cook line in front area.

Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine. No sanitization observed when washing at 3 compartment sink **Warning**

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Front handsink has no paper towels **Warning**

Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Deli meats not date marked in e series cooler **Warning**

Intermediate - Soil residue in food storage containers. Cheese container in e series cooler **Warning**

Intermediate - Spray bottle containing toxic substance not labeled. Degreaser bottles and cleaning solution bottles not labeled **Warning**

Basic - Employee beverage container in a food preparation area does not have a lid and a straw or equivalent dispensing mechanism to prevent hand contact with lip contact area of drink container.

Basic - Employee personal items stored in or above a food preparation area. Cell phone.

Basic - Equipment in poor repair. Interior of KENMORE white freezer rusted.

Basic - In-use knife/knives stored in cracks between pieces of equipment. At cookline.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Water At 75° F.

Basic - Leaking pipe at plumbing fixture. A 3 compartment sink.

Basic - No handwashing sign provided at a hand sink used by food employees. Front counter area.

Basic - Reach-in cooler shelves with rust that has pitted the surface. At E series 3 door cooler.

Basic - Soiled reach-in cooler gaskets. In rear prep area coolers/ freezer.

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. While cutting cooked potatoes. Establishment has no approved Alternative Operating Procedure. **Corrected On-Site**

High Priority - Raw animal food stored over ready-to-eat food. Raw chicken over dressings at E series cooler.

High Priority - Toxic substance/chemical stored by or with single-service items. Bleach spray bottle cleaner next to takeout lids .

Intermediate - Commercially processed ready-to-eat, potentially hazardous (time/temperature control for safety) food opened and held more than 24 hours not properly date marked after opening. Deli meats.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Front counter area.

Intermediate - Potentially hazardous (time/temperature control for safety) food left at room temperature to cool. Cooked pasta at 84° F and grits at 92° F at cook-line under no temperature control.

Intermediate - Spray bottle containing toxic substance not labeled. Glass cleaner.

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory.

Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked, several items.

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature, chicken over beef in reach in cooler. **Corrected On-Site**

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink, cookline. **Corrected On-Site**

Intermediate - Spray bottle containing toxic substance not labeled.

Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked, throughout.

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit, butter 62 degrees. Employee staged butter taken out at 7:30 am, Establishment Time marked and will discard at 11:30. Corrective Action taken.

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit, sausage 80 degrees.

Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above, potatoes 101 degrees. Corrective Action taken. Reheated, Final temperature 187.

Critical - Observed raw animal food stored over ready-to-eat food raw fish and pork over dressing in reach in cooler.

Critical - Hand wash sink lacking proper hand drying provisions, cookline.

Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked, several items throughout establishment. Repeat Violation.

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit, butter 65 degrees. Discussed using Time as a public Health Control with operater. Repeat Violation.

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit cream cheese 60 degrees, Management volutarily discarded.

Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above, sausage 70 degrees. Repeat Violation.

Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. Employee cutting feta. Corrected On Site.

Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. Employee buttering toast. Discarded toast, employee washed hands and put on gloves.Corrected On Site.

Critical - Dishmachine chlorine sanitizer not at proper minimum strength, 0 ppm. Informed operater 3 compartment sink must be used until dishmachine is maintaining proper minimum sanitizer strength.

Observed residue build-up on nonfood-contact surface, soap dispenser , cookline.

Critical - Hand wash sink lacking proper hand drying provisions, cookline. Corrected On Site.

Critical - Observed unlabeled spray bottle, several. Repeat Violation.

Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening, deli meat in reach in cooler.

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit, butter 70 degrees. Corrected On Site.

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit, ham and turkey 49 degrees. Corrected On Site. Employee moved to deeper pan.

Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above, sausage 71 degrees. Corrected On Site.

Critical - Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure, dropping eggplant into fryer.

Critical - Observed buildup of rusty material on racks in the reach-in cooler.

Critical - Handwashing cleanser lacking at handwashing lavatory, soap.

Critical - Observed unlabeled spray bottle, by 3 compartment sink.

No Violations Were Observed

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. observed cornbeef at 44 degrees Corrected On Site.

Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. observed bacon 73 Corrected On Site.

Critical - No thermometer provided to measure temperature of food product.

Critical - Observed torn packages/bags of food exposing the contents to contamination.

Critical - Observed raw animal food stored over ready-to-eat food. observed raw fish over vegge burger in reachin freezer

Critical - Observed raw animal food stored over ready-to-eat food. observed raw chicken over berries in reachin freezer

Critical - Chlorine sanitizer not at proper minimum strength for manual warewashing. observed sanitizer bucket concentration too strong Corrected On Site.

Wet wiping cloth not stored in sanitizing solution between uses.

Critical - Observed soiled reach-in cooler gaskets.Corrected On Site.

Critical - Observed encrusted material on can opener.

Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.

Observed single-service articles handled, displayed, or dispensed in a manner that allows for contamination.

Unwrapped single-service utensils not presented so that only the handles are touched.

Critical - License expired more than 30 days, but not more than 60 days, after expiration date. This violation must be corrected by : 4-2-11.

Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.

Observed employee with no hair restraint.

Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.

Observed utensils stored in crevices between equipment.

Observed single-service articles handled, displayed, or dispensed in a manner that allows for contamination.

Critical - No handwashing sign provided at a handsink used by food employees.

Critical - License expired more than 30 days, but not more than 60 days, after expiration date. This violation must be corrected by : 4-2-11.

Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.

Critical - Observed raw animal food stored over ready-to-eat food. observed in four draw reachin cooler under stove

Observed gaskets/seals on cold holding unit in poor repair.

Observed cutting board grooved/pitted and no longer cleanable.

Wet wiping cloth not stored in sanitizing solution between uses.

Critical - Observed soiled reach-in cooler gaskets.

Critical - Observed encrusted material on can opener.

Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.

Critical - No handwashing sign provided at a handsink used by food employees.

Critical - Observed unlabeled spray bottle.

No Violations Were Observed

Critical - (A) SHELLSTOCK shall be obtained in containers bearing legible source identification tags or labels that are affixed by the harvester and each dealer that depurates, ships, or reships the SHELLSTOCK, as specified in the National Shellfish Sanitation Program Guide of Operations Part II Sanitation of the Harvesting, Processing and Distribution of Shellfish, and that list: (1) Except as specified under Paragraph (C) of this section, on the harvester's tag or label, the following information in the following order: (a) The harvester's identification number that is assigned by the SHELLFISH CONTROL AUTHORITY, (b) The date of harvesting, (c) The most precise identification of the harvest location or aquaculture site that is practicable based on the system of harvest area designations that is in use by the SHELLFISH CONTROL AUTHORITY and including the abbreviation of the name of the state or country in which the shellfish are harvested, (d) The type and quantity of shellfish, The following statement in bold, capitalized type: This tag is required to be attached until container is empty or retagged and thereafter kept on file for 90 days; (2) Except as specified in (D) of this section, on each dealer's tag or label, the following information in the following order: (a) The dealer's name and address, and the CERTIFICATION NUMBER assigned by the SHELLFISH CONTROL AUTHORITY, (b) The original shipper's CERTIFICATION NUMBER including the abbreviation of the name of the state or country in which the shellfish are harvested, (c) The same information as specified for a harvester's tag under Subparagraphs (A)(1)(b)-(d) of this section, and (d) The following statement in bold, capitalized type: This tag is required to be attached until container is empty and thereafter kept on file for 90 days.

Critical - At the end of each period of operation, all foods and supplies shall be stored in the theme park's commissary or at an approved fixed food service establishment within the park.

Clean EQUIPMENT and UTENSILS shall be stored as specified under Paragraph (A) of this section and shall be stored: (1) In a self-draining position that allows air drying; and (2) Covered or inverted.

Critical - Cleaning Procedure. FOOD EMPLOYEES shall clean their hands and exposed portions of their arms with a cleaning compound in a lavatory that is equipped as specified under Paragraph 5-202.12 by vigorously rubbing together the surfaces of their lathered hands and arms for at least 20 seconds and thoroughly rinsing with clean water. EMPLOYEES shall pay particular attention to the areas underneath the fingernails and between the fingers.

Dispensing EQUIPMENT, Protection of EQUIPMENT and FOOD. In EQUIPMENT that dispenses or vends liquid FOOD or ice in unPACKAGED form: (A) The delivery tube, chute, orifice, and splash surfaces directly above the container receiving the FOOD shall be designed in a manner, such as with barriers, baffles, or drip aprons, so that drips from condensation and splash are diverted from the opening of the container receiving the FOOD; (B) The delivery tube, chute, and orifice shall be protected from manual contact such as by being recessed; (C) The delivery tube or chute and orifice of EQUIPMENT used to vend liquid FOOD or ice in unPACKAGED form to self-service CONSUMERS shall be designed so that the delivery tube or chute and orifice are protected from dust, insects, rodents, and other contamination by a self-closing door if the EQUIPMENT is: (1) Located in an outside area that does not otherwise afford the protection of an enclosure against the rain, windblown debris, insects, rodents, and other contaminants that are present in the environment, or (2) Available for self-service during hours when it is not under the full-time supervision of a FOOD EMPLOYEE; and (D) The dispensing EQUIPMENT actuating lever or mechanism and filling device of CONSUMER self-service BEVERAGE dispensing EQUIPMENT shall be designed to prevent contact with the lip-contact surface of glasses or cups that are refilled.

Critical - Easily cleanable receptacles shall be provided for waste materials and such receptacles in bathrooms for women shall be covered.

Critical - Except when washing fruits and vegetables as specified under Section 3-302.15 or when otherwise approved, FOOD EMPLOYEES may not contact exposed, READY-TO-EAT FOOD with their bare hands and shall use suitable UTENSILS such as deli tissue, spatulas, tongs, SINGLE-USE gloves or dispensing EQUIPMENT.

Critical - FOOD Storage Containers, Identified with Common Name of FOOD. 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 identified with the common name of the FOOD except that containers holding FOOD that can be readily and unmistakably recognized such as dry pasta need not be identified.

Critical - Please see inspection report for more details.

Please see inspection report for more details.

Critical - Please see inspection report for more details.

Please see inspection report for more details.

Please see inspection report for more details.

Critical - Please see inspection report for more details.

Critical - Please see inspection report for more details.

Critical - Storage or Display of FOOD in Contact with Water or Ice. (A) PACKAGED FOOD may not be stored in direct contact with ice or water if the FOOD is subject to the entry of water because of the nature of its PACKAGING, wrapping, or container or its positioning in the ice or water. (B) Except as specified in Paragraphs (C) and (D) of this section, unPACKAGED FOOD may not be stored in direct contact with undrained ice. (C) Whole, raw fruits or vegetables; cut, raw vegetables such as celery or carrot sticks or cut potatoes; and tofu may be immersed in ice or water. (D) Raw chicken and raw FISH that are received immersed in ice in shipping containers may remain in that condition while in storage awaiting preparation, display, service, or sale.

Using Dressing Rooms and Lockers. (A) Dressing rooms shall be used by EMPLOYEES if the EMPLOYEES regularly change their clothes in the establishment. (B) Lockers or other suitable facilities shall be used for the orderly storage of EMPLOYEE clothing and other possessions.

Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.

Floors not maintained smooth and durable.

Critical - Insecticide/rodenticide use not in compliance with regulations.

Critical - No handwashing sign provided at a handsink used by food employees.

Critical - Observed buildup of slime in the interior of ice machine.

Critical - Observed buildup of slime on soda dispensing nozzles.

Observed ceiling in disrepair.

Observed clean utensils/equipment stored on top of raw eggs

Observed cutting board grooved/pitted and no longer cleanable.

Observed employee with no hair restraint.

Critical - Observed encrusted material on can opener.

Critical - Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure.

Critical - Observed food stored on floor.

Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food.

Critical - Observed interior of microwave soiled.

Observed nonfood-grade containers used for food storage.

Observed personal care item stored with food.

Critical - Observed potentially hazardous food thawed at room temperature.

Critical - Observed scorch marks around electrical outlet. For reporting purposes only.

Critical - Observed soiled reach-in cooler gaskets.

Critical - Observed toxic item stored in food preparation area. Corrected On Site.

Unwrapped single-service utensils not presented so that only the handles are touched.

Wet wiping cloth not stored in sanitizing solution between uses.

Critical - Working containers of food removed from original container not identified by common name.