Martha & Bros Coffee Co

114002, 114002.1 - Rapidly cool potentially hazardous foods from 135°F to 70°F within 2 hours, then from 70°F to 41°F within 4 hours. Discontinue cooling PHF's at room temperature. Rapid cool by any

114074, 114081, 114119, 114121, 114161, 114178, 114179, 114083, 114185, 114185.2, 114185.3, 114185.4, 114185.5 - All clean and soiled linen shall be properly stored; non-food items shall be stored and

113996, 113998, 114037, 114429, 114429.3, 114429.5 - Keep potentially hazardous foods (PHF) cold at 41°F or below or hot held at 135°F or above. Immediately discontinue storing PHF at room temperature

113984(d), 114097, 114099.1, 114099.4, 114099.6, 114101(b, c, d), 114105, 114109, 114111, 114113, 11415 (a, b, D), 114117, 114125(b), 114141 - Properly wash, rinse and sanitize all food contact surfac

113980, 113984 (a, b, d, e, f), 113986, 114060, 114067 (a, d, e), 114069, 114073, 114077, 114089.1(c), 114143(c) - Ensure all food is separated and protected from potential cross contamination. Store

114157, 114159 - Maintain onsite an accurate, easily readable metal probe thermometer suitable for measuring temperature of food shall be available. A display thermometer +/- 2F shall be provided for

113953, 113953.1, 113953.2, 114067(f) - Provide soap and single-use towels in dispensers, or a drying device at each handwash sink at all times. Maintain all handwash sinks unobstructed and accessible

114067(f, g), 114099, 114099.3, 114099.5, 114101(a), 114101.1, 114101.2, 114103, 114107, 114125) - Provide an approved warewashing facility. Obtain chlorine test strips to monitor chlorine sanitizer s

114143(d), 114266, 114268, 114268.1, 114271, 114272 - Provide walls / ceilings using materials that are durable, smooth, nonabsorbent, light-colored, and washable surfaces. All floor surfaces, other t

114047, 114049, 114051, 114053, 114055, 114069(b) - Elevate all food at least 6 inches off of the floor to prevent contamination. Properly label bulk ingredient/food containers with common name

113947.1-113947.6, 113948 - Obtain a state approved food safety certification course within 60 days of operation or when a Food Safety Manager has left the facility. Maintain copies of food safety cer

114130-114130.5, 114132, 114133, 114137, 114139, 114153, 114163, 114165, 114167, 114169, 114175, 114177, 114180, 114182 - Ensure all equipment is approved, properly installed, clean, and maintained in

Violation noted (details not available)

No insects, rodents, birds or nonservice animals

Proper hot and cold holding temperatures [ date violation corrected: 5/19/2023 ]

Compliance with variance, specialized processes & HACCP [ date violation corrected: 5/19/2023 ]

Equipment approved; clean; installed, good repair; capacity [ date violation corrected: 5/19/2023 ]

Equipment, utensils and linens; storage and use [ date violation corrected: 5/19/2023 ]

Wiping cloths; properly used and stored [ date violation corrected: 5/19/2023 ]

Compliance with variance, specialized processes & HACCP [ date violation corrected: 5/16/2023 ]

No insects, rodents, birds or nonservice animals [ date violation corrected: 5/16/2023 ]

Food contact surfaces: clean and sanitized [ date violation corrected: 5/16/2023 ]

Proper cooling methods [ date violation corrected: 5/16/2023 ]

Equipment, utensils and linens; storage and use [ date violation corrected: 5/16/2023 ]

Nonfood contact surfaces clean [ date violation corrected: 5/16/2023 ]

Compliance with variance, specialized processes & HACCP [ date violation corrected: 9/16/2021 ]

No insects, rodents, birds or nonservice animals [ date violation corrected: 9/16/2021 ]

High risk vermin infestation

Moderate risk food holding temperature

Improper or defective plumbing

Contaminated or adulterated food

Inadequate food safety knowledge or lack of certified food safety manager

Unclean or degraded floors walls or ceilings

No hot water or running water

Moderate risk food holding temperature

Unclean or degraded floors walls or ceilings

Unclean nonfood contact surfaces

Unapproved or unmaintained equipment or utensils

Unclean or degraded floors walls or ceilings