1: Managerial control not established due to number of priority violations observed. Will return dor follow up inspection.
6: Observed employees change tasks such as running register or drive thru window and resume prepping food and drinks without washing hands multiple times during inspection. Additionally, both hand sinks had no paper towels throughout inspection until I advised pic to stock them once inspection had concluded.
8: No paper towels at either hand sink upon arrival to establishment. Neither sink had been restocked by the end of inspection.
20: Observed open container of Almond milk unattended on counter upon arrival and temped 52 F. Container says to keep refrigerated after opening. After 10 minutes, had not observed employees using milk and asked what it was used for. Pic stated it was used to make drinks and is supposed to be stored in ric directly underneath it. Ric below it temped 36 F where other almond milks are stored. Cos by pic putting almond back in ric.
26: Open canister of sanitizing wipes and bottle of coffee pot cleaner tablets present on counter in immediate vicinity of customer coffee cups. See pic. Cos by pic relocating cleaning supplies.
26: Sani bucket reading 200 ppm Qa stored in shelf next to opened bag of coffee beans. Cos by pic relocating bucket away from food product intended for public consumption. See pic.
37: Employee drink and cell phone present on surface next to coffee cups intended for public. Cos by pic relocating drinks and phone.
53: Floors are dirty with stains and black shoe prints throughout. Ceiling panels dirty. Light fixture near 3 comp sink not secured to ceiling in one corner.
Additional Comments
Third consecutive inspection priority violation 26 has been observed. An attempt to schedule a food safety meeting with Environmental Health will be made via email provided.
Hrheydasch@gmail.com
Will return within 10 days for follow up inspection. Priority violations need to be addressed before then.
Observations
OUT
1 Person in charge present, demonstrates knowledge, and performs duties
Observations
IN
2 Management awareness, policy present
Compliant
Observations
IN
3 Proper use of reporting, restriction & exclusion
Compliant
Observations
IN
4 Proper eating, tasting, drinking, or tobacco use
Compliant
Observations
IN
5 No discharge from eyes, nose, and mouth
Compliant
Observations
OUT
6 Hands clean and properly washed
Observations
IN
7 No bare hand contact with ready-to-eat foods or approved alternate method properly followed
Compliant
Observations
OUT
8 Handwashing sinks properly supplied and adequate
Observations
IN
9 Food obtained from an approved source
Compliant
Observations
NO
10 Food received at proper temperature
Compliant
Observations
IN
11 Food in good condition, safe, and unadulterated
Compliant
Observations
NA
12 Required records available: shell stock tags, parasite destruction
Compliant
Observations
IN
13 Food separated and protected
Compliant
Observations
IN
14 Food-contact surfaces: cleaned and sanitized
Compliant
Observations
IN
15 Proper disposition of unsafe food, returned food not reserved
Compliant
Observations
NO
16 Proper cooking time and temperatures
Compliant
Observations
IN
17 Proper reheating procedures for hot holding
Compliant
Observations
IN
18 Proper cooling time and temperature
Compliant
Observations
NO
19 Proper hot holding temperatures
Compliant
Observations
OUT
20 Proper cold holding temperatures
COS
Observations
IN
21 Proper date marking and disposition
Compliant
Observations
NA
22 Time as a public health control: procedures and records
Compliant
Observations
NA
23 Consumer advisory provided for raw and undercooked food
Compliant
Observations
NA
24 Pasteurized foods used; prohibited foods not offered
Compliant
Observations
NA
25 Food additives: approved and properly used
Compliant
Observations
OUT
26 Toxic substances properly identified, stored, used
COSRepeat
Observations
OUT
26 Toxic substances properly identified, stored, used
COSRepeat
Observations
NA
27 Compliance with variance, specialized process, and HACCP plan
Compliant
Observations
OUT
37 Contamination prevented during food preparation, storage and display
Observations
OUT
53 Physical facilities installed, maintained, and clean