Toasted Coffee & Kitchen

*10 Q.A. PPM - follow manufacturer's direction

Observed 0 ppm of Quat @ dish machine and sanitizer sinks. COS

*28 Date marking > 24 hrs,on site,temp 41F

Observed not date marking on RTE foods. Shelved cheese date 6-4-23

*32 Food-contact surfaces. smooth, non-absorbent and easily cleanable

Interior of all reach in coolers have food accumulation

*42 Floors/walls/ceiling/nonfood dirty

Observed heavy debris under equipment and on floors in food prep.

*12 A food employee or conditional employee shall report to PIC the information as specified under (

No employee health policy. Copy provide to manager. Employee need to read

*02 Cold Hold (41øF/45øF or below)

Observed several items in WIC held at 45 Degrees F(Cooked Ground Beef, Diced Potatoes, Shredded Cheese). Maintain cold items at 41 Degrees F or lower.

*10 Clean Sight and Touch

Observed black mold like substance inside ice machine. Observed RIF in bar area very dirty and sticky.

*29 Cold/hot hold unit thermometer easily viewable

All coolers/freezers must have easily viewable thermometers.

*37 Food protected from cross contamination by storing the food in packages, covered containers, or

Observed diced fruit in RIF near bar without covers.

*39 Equipment in good repair and proper adjustment.

Observed ice build up inside RIF at bar.

*42 Floors/walls/ceiling/nonfood dirty

Observed dirty floor near back door.

*45 Lockers to be used to store personal items

Store all personal items in appropriate place.

*35 Hair Restraints effective

All employees who working with the food must have hat/hairnet

*02 Cold Hold (41øF/45øF or below)

tomato 49'f avocado 56'f

*10 Clean Sight and Touch

Observed mold in ice machine

*20 Grease Trap Tickets

Provide grease trap ticket

*14 When to wash hands before donning new gloves

Observed employees donning new gloves without washing hand

*28 Date marking > 24 hrs,on site,temp 41F

Provide date marking for all cheeses, fruits bowl

*06 Discard TCS if date marked exceeds temp & time

Cream cheese 8/21, 8/24

*08 Cooked TCS foods received at 135øF or less

bean 130'f

*09 Raw ready to eat - Food protected from cross contamination by separating, storage, preparation,

Observed raw chicken store next to sausages

*36 Cloths in-use for wiping between uses stored

*45 Premises shall be maintained in good repair

RESURFACE FLOORS

*09 Food protected cross contamination separating types of raw animal food storage, preparation, hol

CROSS CONTAMINATION BY ARRANGEMENT R. MEAT STORED WITH VEGGIES

*19 Water & Plumbing in good repair- per code

LEAKING PIPES IN DISH AREA

*35 Hair Restraints effective

PROPERLY RESTRAIN HAIR

*18 Toxic items stored above food/utensils

TOXICS STORED WITH FOOD

*39 In-use utensils, between-use storage. During pauses in food preparation or dispensing, food prep

UTENSILS IMPROPERLY STORED IN WATER

*36 Cloths in-use for wiping between uses stored

SOILED WIPING CLOTHES IMPROPERLY STORED ON FOOD EQUIPMENT

*02 Cold Hold (41øF/45øF or below)

C. MUSHROOM 54.5F

*42 Floors/walls/ceiling/nonfood dirty

CLEAN WALLS & DRAINS

*14 When to wash hands before donning new gloves

DONNING GLOVES WITHOUT WASHING HANDS

*28 Date marking commercially prepared RTE/ TCS food

*37 Food protected from cross contamination by storing the food in packages, covered containers, or

*35 Jewelry Prohibition

*36 Cloths in-use for wiping between uses stored

*45 Premises shall be maintained in good repair

*42 Dirty nonfood contact surfaces

*19 Hand sink water temperature below 110'F

*43 Light bulbs, light shields provided

*21 RFSM - Not On Site

*10 Clean Sight and Touch

*18 Toxic items storage adjacent to food/utensils

*19 One Inch Air Gap

PROVIDE ONE INCH AIR GAP AT ALL FLOOR SINK

*09 Food protected cross contamination separating types of raw animal food storage, preparation, hol

CROSS CONTAMINATION BY ARRANGEMENT SEAFOOD STORED WITH RTE FOOD

*10 Clean Sight and Touch

CLEAN RIC(S)

*36 Cloths in-use for wiping between uses stored

SOILED WIPING CLOTHES IMPROPERLY STORED ON EQUIPMENT AND WEARING

*35 Jewelry Prohibition

NO JEWELRY ALLOWED ( WATCHES & BRACELETS)

*37 Storing the food at least 15 cm (6 inches) above the floor

FOOD STORED ON FLOOR IN WIC

*02 Cold Hold (41øF/45øF or below)

S. CHEESE 46.0, C. TOMATOES 50.5, EGG BATTER 44.2

*39 Cutting surfaces.

RESURFACE CUTTING BOARDS

*07 Food safe, good condition, unadulterated, and honestly presented

Dented cans around rim.

*10 Clean Sight and Touch

Clean inside ice machine.

*19 Water & Plumbing in good repair- per code

Leak at 3 comp sink.

*32 Approved Food Contact Equip.

Replace residential equipment with commercial units (RIF, RIC).

*41 Food storage containers, identified with common name of food.

*42 Dirty nonfood contact surfaces

Clean fan covers at WIC.

*43 Light - 50 foot : Food and utensils area

vent hood

*45 Premises shall be maintained in good repair

Patch holes in wall where needed.

*09 Food protected cross contamination separating types of raw animal food storage, preparation, hol

Cross contamination during preparation of food

*10 Clean Sight and Touch

clean all food contact surfaces( ice machine& RIC(s)

*02 Cold Hold (41øF/45øF or below)

s. tomatoes 47.9 & r. eggs 47.2

*20 Conveying Sewage

improper disposal of waste water

*39 Cutting surfaces.

*42 Floors/walls/ceiling/nonfood dirty

clean gaskets and fan vent covers

*35 Eating food, chewing gum, drinking beverages, or using tobacco

personal drinks in prep area

*19 Water & Plumbing in good repair- per code

leaking at 3 comp sink

*38 Thawing. under running water criteria - water velocity

improper thawing of frozen food

*03 Food products not maintained at 135øF or above

g. chicken 105.6F

*18 Toxic items stored above food/utensils

Toxics stored with single service items

*37 Food protected from cross contamination by storing the food in packages, covered containers, or

*09 Food protected cross contamination separating types of raw animal food storage, preparation, hol

Cross contamination by arrangement

*02 Cold Hold (41øF/45øF or below)

S. cheese 61.3F, C. avocado 67.6, C. meat 49.6

*28 Date marking > 24 hrs,on site,temp 41F

expired date 5/18/2018

*19 One Inch Air Gap

provide one inch air gap

*35 Hair Restraints effective

*36 Cloths in-use for wiping between uses stored

*42 Floors/walls/ceiling/nonfood dirty

clean walls. gaskets & drains

*36 Cloths in-use for wiping between uses stored

*47 Handwashing signage

Providie hand washing signs

*39 Keep utensils handles upright or protected

Utensil stored in food items

*02 Cold Hold (41øF/45øF or below)

c. veggies 62.30F

*19 One Inch Air Gap

Provide 1 inch air gap

*06 Discard if TCS is in container w/ no date or day

no date marking on vanilla

*35 Hair Restraints effective

Provide hair restraints for kitchen staff

*37 Food protected from cross contamination by storing the food in packages, covered containers, or

cross contamination by covering - cover all food items

*47 Handwashing signage

*31 Handwashing lavatory - used for other purpose

scoop left in hand sink

*14 Wash hands after all other activities

employee touched face and continued to prepare food.

*39 Soda nozzles and ice bin clean to remove soil

nozzle at bar

*19 One Inch Air Gap

provide at 3-compartment sink

*32 Nonfood surfaces-design to be cleaned easily

shelf lined with cardboard

*28 Date marking commercially prepared RTE/ TCS food exceed a manufacturer's use-by date

milks

*10 Chlorine sanitizer concentration, minimum temp.

dishwasher in wash area

*36 Containers of chemical sanitizing solutions stored off the floor and used in a manner that preve

*19 Hand sink water temperature below 110'F

*35 Eating food, chewing gum, drinking beverages, or using tobacco

Employee drink on shelf above prep table.

*18 Toxic items stored above food/utensils

hand sanitizer above prep cooler

*28 Date marking > 24 hrs,on site,temp 41F

Provide date marking on prepared foods. Discard foods past 7 days - tomato paste 6/23/17 in walk-in cooler.

*14 When to wash hands before donning new gloves

*10 Chlorine sanitizer concentration, minimum temp.

dishwasher in back not sanitizing

*09 Food protected cross contamination arrange each type food in equipment so cross is prevented

uncovered ready to eat food next to raw ground beef on bottom shelf in walk-in cooler

*12 Gloves Single Use

Employee wiped down surfaces with sanitizer cloth. Employee then returned to food prep with same gloves.

*31 No soap at handsink

bar hand sink

*39 In-use utensils, between-use storage. During pauses in food preparation or dispensing, food prep

utensils at coffee bar area

*34 Live animals not allowed

must have variance to allow non-service animals

*29 Food thermometers provided and accessible

*36 Containers of chemical sanitizing solutions stored off the floor and used in a manner that preve

*02 Cold Hold (41øF/45øF or below)

cheese spread in ice bath 60 F ice not at food level

*21 RFSM - Not On Site

get all managers registered with the city

*28 Date marking > 24 hrs,on site,temp 41F

7 days max, discard all expired food

*31 Handwashing lavatory - accessible

*37 Food protected from cross contamination by storing the food in packages, covered containers, or

*09 Food protected cross contamination arrange each type food in equipment so cross is prevented

raw chicken over raw ground pork raw chicken and raw pork over cooked sauces french toast mix with raw egg over rte food

*10 Chlorine exposure time table

chlorine too high. turn down to 50 ppm