SUMMIT COFFEE CO

REPEAT 2-401.11 (A) Employees shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food, clean equipment and utensils, and other items needing protection can not result. Observed an employee drinking coffee at the service line where avocado toast is prepared.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed gloves clipped over the side of the back kitchen hand sink. CDI - Items were removed.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed 70 degree butter cream sitting on a shelf. CDI - Items was voluntarily discarded.

REPEAT 2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. 2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed several employees preparing food while wearing jewelry on hands and wrists and no hair restraints.

3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. Observed an ice scoop laying down in the ice of the machine

REPEAT 4-903.11(A)(C) Store single-use and single-service articles in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed boxes of single-service items stored on the floor of the basement.

REPEAT 4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed a “household use only” blender. 4-501.11 Maintain equipment in good repair. Observed heavy ice buildup on the reach-in freezer downstairs. Observed a broken lid for the prep cooler downstairs.

REPEAT 5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed missing lids for the dumpster.

REPEAT 6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed floors throughout facility in need of cleaning. Observed residue on walls behind the ovens and 3-compartment sink. 6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed the floor caving in front of the dish machine.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. No employee present was certified at the beginning of inspection.

2-401.11 (A) Employees shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food, clean equipment and utensils, and other items needing protection can not result. Observed an employee drinking coffee at the service line where avocado toast is prepared.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed 0ppm Quat sanitizer due to bubbles stuck in the tubes. CDI - Sanitizer bottle was changed out and it began to sanitize. Employees stated that they will call for it to be serviced.

REPEAT 2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. 2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed several employees preparing food while wearing jewelry on hands and wrists and no hair restraints.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed soiled wiping cloths stored on prep surfaces.

4-903.11(A)(C) Store single-use and single-service articles in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed boxes of single-service items stored on the floor of the basement.

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed a “household use only” blender.

REPEAT 4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed heavy food/syrup debris on the grill. Observed food debris in the bottoms of both coffee coolers. Observed a heavy dust on the hood screens.

REPEAT 5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed missing lids for the dumpster.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed floors throughout facility in need of cleaning. Observed residue on walls behind the ovens and 3-compartment sink.

2-301.14 (E) Wash hands after handling soiled equipment or utensils. -P Observed an employee recontaminate hands after washing by turning the faucet off with bare hands. CDI - Employee was educated and they rewashed hands.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed open trays of raw bacon stored above ready-to-eat items in the reach-in freezer. CDI - Items were moved to the bottom.

REPEAT 3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed one bin of brown sugar without a label. Improvements made from previous inspection.

REPEAT 2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. 2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed several coffee baristas preparing coffee while wearing jewelry on hands and wrists and no hair restraints.

3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. Observed scoops for sugar without the handles submerged in the product.

4-501.11 Maintain equipment in good repair. Observed rusting shelves in the walk-in cooler.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed dust and food debris on the tops of the ovens. Observed food debris in the bottoms of both coffee coolers.

REPEAT 5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed one missing lid for the dumpster. Improvements from previous inspection and manager has requested lids for both garbage containers.

REPEAT 2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. No employee present is certified.

3-501.17 (A) or (B) Date mark/label all TCS foods that are ready-to-eat once opened or prepared and are to be held for more than 24 hours. -Pf. Establish a date marking system consistent with 3-501.17 (A) or (B). Additional date marking system options are found in 3-501.17 (D). Observed an open bag of feta cheese without a date mark. CDI - Cheese was date marked for the day it was opened.

7-202.12(A) Use poisonous or toxic materials according to manufacturer's label. Use pesticides approved for use in commercial food service only.-P Observed ant bait killer that is not approved for commercial food service establishments. CDI - Product was voluntarily discarded.

4-204.112 (B) Provide and position correctly an air thermometer in cold/hot holding equipment. Observed no ambient air thermometer for the main coffee cooler.

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed large bins of flour and sugar without labels.

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed a light gap at the bottom of the back kitchen door due to the gasket being torn.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. 2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed several coffee baristas preparing coffee while wearing jewelry on hands and wrists and no hair restraints.

3-302.15 Wash fruits and vegetables prior to use. Observed avocado’s in the coffee cooler with stickers still attached.

4-903.11(A)(C) Store single-use and single-service articles in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed boxes of single service items stored less than 6” off of the floor.

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. 4-501.11 Maintain equipment in good repair. 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed a “house hold use only” chest freezer. Observed a broken light above the main hood. Observed the prep table cutting board with deep stains and cuts.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed missing and open lids for the dumpsters.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no certified food protection manager on site at time of inspection.

6-301.11 Provide soap for handwashing at each handsink. -Pf Observed no soap at back hand sink. CDI: PIC provided soap.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed almond milk and oat milk being held above 41F in front reach-in cooler. Product opened 2-3 days prior. CDI: Education provided and product voluntarily discarded.

2-101.11 (A) PIC shall be present during all hours of operation. - PF - Observed no PIC present during inspection. PIC arrived at end of inspection. Ensure a designated PIC is present at all times facility is open.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. - REPEAT - Observed no PIC on site with food protection manager certification. For more information on becoming a certified food protection manager please visit: http://meck.co/FoodSafety

2-301.14 Wash hands before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single service and single use articles. - P - Observed multiple employees enter facility, go behind counter, and begin to prepare beverages without washing hands first. - CDI - Education provided. Employees properly washed hands. Ensure all employees wash hands upon arrival before beginning work. 2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food. - P - Observed employee handle money at register and don gloves to make avocado toast without first washing hands. - CDI - Education provided. Employee properly washed hands. 2-301.14 (A) Wash hands after touching bare human body parts other than clean hands and clean, exposed portions of arms. - P - Observed employee put hair up and then begin making beverages without washing hands in between. - CDI - Education provided. Employee properly washed hands.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. - P - Observed various types of milks, cream cheese, and butter holding above 41F in flip top and lowboy units up front. - CDI - PIC voluntarily discarded all items holding above 41F as they had been in units for more than 4 hours. PIC agreed to not store TCS items in flip top unit until repaired. PIC placed milks in lowboy unit on time until unit can be repaired. Compliance follow up visit required to ensure units have been repaired. For more information, please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

4-204.112 (B) Provide and position correctly an air thermometer in cold/hot holding equipment. - Observed both refrigeration units up front lacking ambient air thermometers. - CDI - PIC provided thermometers for both units.

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. - Observed multiple shakers and squeeze bottles of condiments and spices lacking labels.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. - Observed employees preparing beverages and toast lacking hair restraints. Ensure all food handling employees utilize hair restraints.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. - Observed wet wiping cloth stored on cutting board portion of flip top unit. Ensure wet wiping cloths are stored in sanitizer buckets when not in use.

3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. - REPEAT - Observed metal scoops stored in various frozen food containers (spinach, bananas, strawberries) with handles contacting food.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. - REPEAT - Observed food reside and debris on counters and exterior/interior of refrigeration units throughout facility. Clean and increase cleaning frequency to prevent buildup.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. For more information on becoming a certified food protection manager please visit: http://meck.co/FoodSafety. Observed no manager on duty, no PIC with CFPM certificate during inspection. REPEAT.

2-401.11 (A) Employees shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food, clean equipment and utensils, and other items needing protection can not result. Observed employee drinks stored on shelving above bakery prep area, potential for drinks to spill and contaminate prep surfaces/food in this area. REPEAT.

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed interior of ice machine with black/pink buildup, in need of cleaning.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . Observed chorizo marked 9/22, exceeding 7 day date marking limit. Employees stated these products are typically prepared and frozen. EHS explained that if frozen and removed from freezer, should have a prep date and a date removed from freezer. CDI- products voluntarily discarded.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employees preparing food with wrist jewelry on.

3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. Observed metal scoop stored in container of frozen strawberries with handle contacting food. REPEAT.

4-903.11(A)(C) Store single-use and single-service articles in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed to-go containers and lids stored in boxes on the floor in dry storage closet. Ensure these products are up 6 inches above the floor. REPEAT.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed shelving in walk in cooler with significant buildup, in need of cleaning. Observed interior of front cold holding units with buildup inside, in need of cleaning. REPEAT.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed floors in walk in cooler under shelving in need of cleaning. Observed floors throughout facility in need of cleaning, specifically behind/under refrigeration units and shelving in kitchen.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. For more information on becoming a certified food protection manager please visit: http://meck.co/FoodSafety. Observed PIC with no CFPM certificate during inspection. PIC stated that morning shifts typically have someone with CFPM, none on duty today during inspection.

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf For more information please visit: http://meck.co/FoodSafety. Observed facility with no written procedures for a vomiting or diarrheal event. EHS explained that a written procedure is needed according to newly adopted food code. EHS provided MCHD physical handout. CDI- EHS emailed information including an example plan.

2-401.11 (A) Employees shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food, clean equipment and utensils, and other items needing protection can not result. Observed employee drink on prep surface near mixer. REPEAT.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed sanitizer bucket at main bar service area registering below 50ppm quat sanitizer when tested. PIC stated that buckets are supposed to be changed at least every 4 hours, sometimes is forgotten in between shift changes. CDI- bucket remade to proper concentration. REPEAT.

3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. Observed metal scoop stored in container of frozen strawberries with handle contacting food.

4-903.11(A)(C) Store single-use and single-service articles in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed to-go boxes stored on the ground behind main bar service area. Ensure these items are kept at least 6 inches above the floor.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris. 4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed microwave with food debris splatter buildup. Ensure cleaning. REPEAT.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee drink stored on prep surface next to mixer in the baking prep area.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice machine near walk in cooler with black buildup on the interior white baffle walls. Ensure more frequent cleaning to avoid buildup.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employees behind main bar area working with food with no hair restraint. REPEAT.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed sanitizer bucket behind bar area registering around 50 ppm. CDI- sanitizer dumped, remade to proper concentration. REPEAT.

3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed small metal scoop stored in large container of sugar with handle contacting sugar.

4-501.11 Maintain equipment in good repair. Observed ice machine not working behind main bar area. PIC stated it has been leaking. Observed shelving in walk in cooler with rust buildup. Note: repeat of 4-501.11 but for different equipment since last inspection. 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed large white cutting board attached to prep unit behind main bar with deep grooves, staining. Cutting board is no longer smooth and easily cleanable. Resurface or replace.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed gaskets in standing reach in units and reach in prep unit with significant black buildup. Ensure more frequent cleaning.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed walls and ceiling behind ice machine with dust buildup. Observed walls behind 3 comp sink with buildup. Ensure more frequent cleaning.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed an employee cell phone stored on prep surface next to baking/cook prep area. Observed employee purse stored below prep table. Designate an area for employee possessions.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed all containers of milk in the RI up front unable to hold at 41F and below. CDI. PIC indicated that the milk was put out about an hour ago and placed all of it on temporary time until unit is fixed.

4-204.112 Provide and position correctly an air thermometer in cold/hot holding equipment. Observed no thermometer in one of the unit. Needs to have one. 4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf Observed no thermometer in the facility at the time of inspection. Will be back in 10days for a visit check,

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employees working with food while a wearing jewelry. CDI. employee removed. 2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employee working with food without a hair cover. Needs to wear one when working with food.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed in use wet wiping cloths in a container with sanitizer concentration of about 10ppm. CDI. PIC changed the solution. RPEAT.

4-501.11 Maintain equipment in good repair. Observed one of the RI unable to hold food at 41F. Needs to be repaired.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf. Observed no test kit in the facility at the time of inspection. will be back in 10days for a check.

5-501.16 Provide waste bins in required areas including at handwash sinks. Observed one of the hand washing sink at the back with no trash can. CDI. PIC provided one.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf. Observed milk in the WI without a date mark on it. CDI. PIC date marked. REPEAT

7-201.11 Store toxic materials to avoid contamination. -P. Observed containers of sanitizers stored directly on prep surfaces. CDI. PIC removed.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed milk stored directly on the floor in the WI cooler. CDI. PIC removed

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed in use wet wiping cloths in a container with sanitizer concentration of about 20ppm. CDI. PIC changed the solution. RPEAT.

3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed sucar scoop stored with handle laying directly on the sugar. CDI. PIC removed.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed build up in RI freezer at the upfront area. Needs to be cleaned. REPEAT.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee food storectly by customer food in the RI cooler. CDI. PIC removed. REPEAT.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed chicken, beef, pork, cheese in WI and RI cold holding at temperatures above 41F. CDI. PIC voluntarily discarded.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf. Observed kimchi in the RI without a date mark on it. CDI. PIC voluntarily discarded. ***All other food was well date marked.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employees putting on jewelry while working with food in the prep area. Needs to remove when working with food. 2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employees working in the kitchen with no hair restraint. Need to wear it when working with food.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed in use wet wiping cloth stored directly on prep table. CDI. PIC removed it to a sanitizer container.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed build up in RI freezer at the kitchen area. Needs to be cleaned. 4-602.13 Nonfood Contact Surfaces - C. Also Observed build up around the shelving areas and cabinets. Needs to be cleaned constantly. REPEAT.

6-202.11 Shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. Observed lights out in the hood of the kitchen cookers. Needs to be replaced.

2-102.12 Certified Food Protection Manager (CFPM)- C Observed no CFPM on site. CFPM should be present during all hours of operation.

2-301.14 Wash hands before donning gloves and between gloves uses. -P Observed both employees take empty boxes outside and return to the kitchen and don gloves to resume food/coffee prep. CDI (corrected during inspection) Instruction provided and employees washed hands. NOTE: front area has a dump sink only so employees need to return to kitchen area to wash hands.

6-301.12 Hand Drying Provision - PF Observed no paper towels at one of the two kitchen hand sinks. CDI by refilling towels. 6-301.14 Handwashing Signage - C Observed one of the two unisex restrooms with no hand wash sign. CDI sign provided.

3-306.11 Food Display-Preventing Contamination by Consumers - P Observed open tray of muffins on the front counter next to the register exposed to possible customer contamination. CDI by placing muffins in a covered pan. A display only muffin(s) may be set out. Muffins are not self-service.

4-501.11 Maintain equipment in good repair. Inside the 2 door freezer a shelf clip is missing and wire rack is supported by a brick and a piece of wood. Replace the clip. Also noted in the other kitchen prep cooler were rusty wire racks. Replace racks.

4-204.115 Warewashing Machines, Temperature Measuring Devices - PF Observed wash temperature and sanitizing temperature not reaching 150F and 180F on several cycles. Machine shut off and drain trough the under conter machine sits inside does not easily drain. VR (verification required) to see that temperature gauges on the dish machine are working properly and the grey water is draining properly.

4-602.13 Nonfood Contact Surfaces - C Observed build up, grease and food debris inside coolers, freezers, on shelving, inside sinks, sides of equipment, under tables, inside cabinets, in and around floor drains and under equipment. More detailed cleaning is needed throughout. Leaves are present in the outside can wash.

General Comment. 3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw shell eggs being stored over ready-to-eat foods inside of walk in cooler. CDI- Eggs were moved to bottom shelf.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed pizza sauce in flip top unit from Monday not date marked. CDI- Pizza sauce was date marked. 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P In walk in cooler observed two containers of black beans, and two containers of salsa from 02/17/19. CDI- Items were voluntarily discarded.

General Comment. 3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. In walk in cooler observed milk in crates that were not 6 inches above the floor. In kitchen observed coffee beans being stored directly on floor.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. No certified food protection manager on site during inspection.

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed gravlax offered on menu without a consumer advisory. Double asterisk beside salmon with a footnote stating: **Item served undercooked. Consuming raw or undercooked MEATS, POULTRY, seafood, shellfish, or EGGS may increase your risk of foodborne illness. Verification required.

3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed scoop handle stored down in ice. REPEAT.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed single service items stored on floor. REPEAT.

6-502.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Cleaning needed on floors throughout especially around floor drains and walls. REPEAT. 6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Repair broken floor tiles. REPEAT

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. No certified food protection manager on site during inspection.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee drink stored on prep surface. REPEAT. Also observed employee eating crackers on top of bag of flour.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed scrub brush stored in handsink. CDI-removed.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed employee sanitizing utensils in 3 compartment sink. Observed quat sanitizer at 0ppm and dispenser empty. CDI-new bottle of sanitizer put into dispenser and registering correct concentration. All utensils re-sanitized.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed bottles labeled incorrectly. CDI-removed from service.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed live roaches in facility. Facility provided receipt of pest control from Arrow from previous day where technician set out bait for German roaches. Technician did not observe any signs of pests.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employees preparing food without hair restraints.

3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed scoops stored in water.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed single service items stored on floor.

6-502.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Cleaning needed on floors throughout especially around floor drains and walls. REPEAT. 6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Repair broken floor tiles. REPEAT Only half points taken as some flooring has been replaced.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee drink stored on prep surface.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw eggs stored over produce in walk in cooler. CDI-moved to proper storage order.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed one container of brown rice above 41F and holding for more than 4 days. CDI-discarded.

3-307.11 Protect food from contamination sources not specifically noted by code. Keep dry good items such as cornstarch, sugar, etc. in sealed containers when not in use to prevent pests.

4-501.11 Maintain equipment in good repair. Observed flip top unit with leaking condenser.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Cleaning needed inside cabinets and on shelving.

5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. Remove some clutter of items stored right outside back door of facility.

6-502.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Cleaning needed on floors throughout especially around floor drains and walls. 6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Repair broken floor tiles. REPEAT

3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment.-P Observed employee handle bread without gloves. CDI-food discarded and employee instructed to put on gloves.

4-501.112(A)(2) Provide a minimum of 180F rinse water for sanitization when using the dish machine. -Pf Observed hot water sanitizing dish machine not reaching proper final rinse temperature. Temperature gauge on machine registering 114F and thermolabel not turning black. Facility will use single service utensils for customers and 3 compartment set up of wash, rinse, and sanitize until machine is repaired. Verification required. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. Observed build up on interior of ice machine.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed butter and cream cheese stored out at room temperature. Facility is already using TPHC correctly for cooked eggs. EHS suggested using TPHC for these items. CDI-cream cheese put into cooler, butter discarded.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flies and a live roach in facility. PIC states that facility is sprayed monthly and will furnish a receipt to EHS.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employees preparing food without hair restraints.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed rags stored on counters throughout.

6-502.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Cleaning needed on floors throughout especially around floor drains. 6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Repair broken floor tiles.

2-102.12 PIC demonstrates knowledge by being a certified food protection manager. No certified food protection manager on site during inspection.

4-501.112(A)(2) Provide a minimum of 180F rinse water for sanitization when using the dish machine. -Pf Observed hot water water sanitizing dish machine not reaching 180F on digital temperature gauge and thermolabel not turning black. Facility will use single service utensils and use 3 compartment sink setup until dish machine is repaired. Verification required.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed live ants crawling on syrups stored at coffee station. Syrups were sealed and removed from location, washed and stored elsewhere. Employee stated licensed pest control is scheduled to come out today.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet rags stored on counters throughout.

3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed scoop handle stored down in product (orzo). Observed ice scoop stored on top of dusty ice machine lid.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed pans stacked while wet.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Cleaning needed on equipment and surfaces throughout.

4-501.112(A)(2) Provide a minimum of 180F rinse water for sanitization when using the dish machine. -Pf Observed hot water sanitizing dish machine registering 142F on DishTemp Plate Tester. Machine drained and refilled and registering 150F on DishTemp Plate. Final rinse temperature on dish machine gauge reading 130F. CDI-machine run numerous times and final rinse reached 161F on DishTemp Plate tester. Gauge still reading 130F final rinse temperature. Repair gauge. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. Observed build up on interior of ice machine.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed a small pan of kale and spinach with expired dates. PIC stated that these dates were incorrect and labels were not changed to reflect new product. CDI-food voluntarily discarded.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employees preparing food without hair restraints.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed single service items stored on floor in basement.

4-101.11 Food contact surfaces shall be made of safe materials. No odor, color or taste can migrate during multi-use. Materials shall be smooth, cleanable, durable and nonabsorbent. Observed broccoli salad being stored in plastic storage container not approved for food contact.

4-501.15 A warewashing machine and its auxiliary components shall be operated in accordance with the machine's data plate and other manufacturer's instructions. Observed final rinse gauge on hot water sanitizing dish machine not displaying correct temperature.

5-205.15 Maintain a plumbing system in good repair. Observed pipe broken and large leak from pre-wash sink at dish machine.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed flooring in need of repair.

2-102.12 PIC demonstrates knowledge by being a certified food protection manager. CFPM not present for entirety of inspection. Points will be deducted on next inspection if violation is repeated.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed ice in hand sink. Did not observe any dumping. CDI-through instruction to employees present.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed tongs with build up and stored as clean. Observed build up on can opener blade and on roof of micorwave. Also observed heavy food debris in sanitzing compartment of 3 compartment sink. CDI-all items re-washed. Sanitizing compartment emptied, cleaned and refilled.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed a tub of cream cheese stored out at room temperature to soften for spreading on bagels, bread, etc. CDI-PIC will use TPHC for softened cream cheese.

7-201.11 Store toxic materials to avoid contamination. -P Observed toxic chemicals such as stainless steel cleaner, bathroom cleaners and wasp spray stored on shelf above dish machine and drainboard for prep sink. CDI-all items removed and stored properly.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed a box of eggs and a container of cheese stored on floor of walk in cooler.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employees preparing food without a hair restraint.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Heavy cleaning needed on equipmet/shelving throughout facility.

2-102.11 PIC demonstrates knowledge by being a certified food protection manager. Observed PIC not a CFPM.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw ground beef stored above RTE foods including frozen fruits, dough, etc. in 2 door reach-in freezer. CDI - ground beef relocated to bottom shelf.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf. Observed red sauce at 110F in walk-in cooling with foil on. CDI - foil removed and covered half way. Observed a pan of scrambled eggs at 107F stored on counter. PIC stated that eggs are constantly being used for breakfast sandwiches. Recommended that he place eggs on TPHC (time as a public health control) and fill out procedures. Discard eggs if not used in 4 hours. CDI - eggs placed at bottom of prep unit to cool; procedure sheet e-mailed to PIC.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employees wearing jewelry and a watch while handling food.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed single service straws, sleeves for cups, and trays stored on floor in downstairs storage room. (Removed on site).

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed build-up on hoods over conveyor oven and stove area.

2-301.14 Wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles.-P. Observed employee washing dishes then transitioned to prep area to make sandwiches without changing gloves or washing hands. CDI - directed to remove gloves and wash hands properly. Education provided. 2-301.14 Wash hands before donning gloves and between gloves uses.-P. Observed employee not washing hands in between glove changes. CDI - discussion with PIC about glove changes.

4-501.114 Maintain sanitizer at correct concentrations. -P. Observed 0ppm quat sanitizer at 3-compartment sink. Observed sanitizer container @ dispenser empty. CDI - sanitizer container was changed out and sanitizer refilled at 200ppm. Repeat.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed cups unprotected @ front register area. Sleeves need to be pulled all the way up to protect lip of cups.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed panini press in need of detailed cleaning to remove heavy carbon and grease build-up. Observed all hood filters in need of cleaning to remove dust.build-up.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed handsink at back door blocked by stool and compost bin. CDI - items relocated.

4-501.114 Maintain sanitizer at correct concentrations. -P Observed quat sanitizer at 3-comp sink at 0ppm. Observed sanitizer container from dispenser empty and needed to be ordered. CDI - sanitizer dumped and refilled with bleach sanitizer at 50ppm until more quat could be ordered.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed several foods in top of prep cooler > 45F (see temp chart). Switch was flipped off. All items moved to walk-in to quick chill. CDI - switch to cooler was turned back on and cooler now measuring 37F.

7-201.11 Store toxic materials to avoid contamination. -P Observed glass cleaner bottle stored on table next to single service items. CDI - bottle removed and relocated.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Obs one employee handling food w/o hair restraint. .

2-401.11 Properly store employee drinks to prevent contamination. Observed coffee stored on cutting on counter and coffee stored on shelf with dry good items. CDI, drinks relocated.

5-205.11 Maintain handsinks accessible at all times and used for no other purpose other than handwashing. Observed empty spray bottles stored inside handsink basin at back door. CDI, bottles removed.

4-601.11 (A) Ensure equipment food contact surfaces are clean to sight and touch. Observed inside ice machine with black residue remaining. CDI. cleaned during inspection. Observed plastic containers stored as clean with sticker and sticker residue remaining. CDI, cleaning process started.

7-102.11 Ensure all working containers of chemicals are properly labeled with common name. Observed several spray bottles not labeled and one mislabeled chemical bottle. CDI, labeled during inspection.

3-305.11 Properly store food to prevent contamination. Observed open bag of dry goods stored on shelf. Once opened transfer to container with lid or zip lock bag.

6-403.11 Designate areas for employee belongings away from clean dishes, food, single service items, etc. Observed book bag, jacket, purse etc. stored on top of clean linens.

2-201.11 (A), (B), (C), & (E) Responsibility of Permit Holder, Person in Charge, and Conditional Employees. Observed no employee health policy in place yet. CDI, by instruction to have in place by next inspection.

2-401.11 Eating, Drinking, or Using Tobacco. Observed an employee drink on counter next to food prep. CDI, drink relocated.

3-301.11 Preventing Contamination from Hands. Observed employee handling bagels out of the toaster with bare hands. CDI, by instruction to discard bagels and use tongs, deli paper, or gloves.

5-205.11 Using a Handwashing Sink-Operation and Maintenance. Observed handsink in kitchen blocked by trash can. Keep all handsinks accessible for proper handwashing. CDI, trash can relocated.

3-305.11 Food Storage-Preventing Contamination from the Premises. Observed a box of chicken stored on the floor of walk-in cooler.

4-903.11 (A) and (C) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing. Observed cups unprotected at front counter. Keep sleeves pulled all the way up to the top.

6-202.11 Light Bulbs, Protective Shielding. Observed lights at bar not shielded or shatterproof. Owner reported that shatterproof bulbs have been ordered but not arrived yet.