1: Persons in charge have been marked 5th repeat for cold holding violation for having liquid raw eggs at room temperature reading above 41F and no time policy in place. Corrective Action: follow up required with no scheduled date but tentatively within 10days. Notified Person in charge permit may be revoked upon review per 5th repeat. Management will contact Person in charge to schedule meeting with operator if necessary.
20: Container of raw liquid egg on ice bath reading 56F for undetermined amount of time. Embargoed. Employee states they just changed ice, however ice bath is not adequate by not surrounding entire container. Time policy made from last inspection is not on site or implemented. New manager for location, Sadie, contacted over phone is unaware of time policy.
37: Roll of toilet paper stored on top of apples.
41: Observed In use scoop for deli meat in prep cooler stored in container where handle is touching food.
43: Single use small black ramekin observed stored in tomato container as scoop in asber cooler.
43: Several boxes of single use items such paper cups stacked and stored directly on ground near back door.
45: Cutting boards of both prep coolers observed excessively worn with deep knife marks and discoloration.
47: Interior of ice machine at coffee bar area observed excessively dirty with black buildup.
47: Exterior and interior of most coolers observed dirty and sticky with food buildup.
51: Unisex restroom missing a covered waste bin.
53: Gasket on right door of M3 cooler in poor repair coming off of door.
57: Require no smoking sign on all entrances.
Additional Comments
Sadie Wells Sadie@redbicyclecoffee.com
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
IN
6 Hands clean and properly washed
Compliant
Observations
IN
7 No bare hand contact with ready-to-eat foods or approved alternate method properly followed
Compliant
Observations
IN
8 Handwashing sinks properly supplied and adequate
Compliant
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
NA
17 Proper reheating procedures for hot holding
Compliant
Observations
NA
18 Proper cooling time and temperature
Compliant
Observations
NO
19 Proper hot holding temperatures
Compliant
Observations
OUT
20 Proper cold holding temperatures
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
IN
26 Toxic substances properly identified, stored, used
Compliant
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
41 In-use utensil; properly stored
Observations
OUT
43 Single-use/single-service articles; properly stored, used
Observations
OUT
43 Single-use/single-service articles; properly stored, used
Observations
OUT
45 Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used
