BREW IT CAFÉ

High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee came from outside then began assisting with making guest coffee orders. Reviewed hand washing with staff and operator. Corrective Action Taken

Intermediate - Employee washed hands in triple sink a sink other than an approved handwash sink.

Intermediate - Nonservice animals in the food establishment or on premises, guest with dog left during inspection. Corrected On-Site

Basic - Food stored on floor. Case of juice stored on floor below microwave.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -2 door reach in lowboy cooler; raw shell eggs stored over cut greens and cheese. Operator stored properly. Corrected On-Site Warning

Intermediate - Observed: No proof provided that one food employee is informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. - Employee signed during inspection. Corrected On-Site Priority: Intermediate

Basic - Observed: Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -Kitchen; employee bag, cup, jacket on prep table. Operator stored properly. Corrected On-Site Priority: Basic

High Priority - Raw animal food stored over or with unwashed produce. In reach in cooler in kitchen, raw smoked salmon stored over unwashed tomatoes and avocados. Operator placed salmon on bottom shelf. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At hand wash sink at front counter, paper towel machine not working. Operator placed paper towels for use. Corrected On-Site

Basic - Single-service articles improperly stored. At front counter, cups stored on floor. Operator put onto shelf. Corrected On-Site

High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Handling croissants to be platted with bare hands. Observed employee handling smoke salmon on bread to be served immediately. Instructed employee to wash hands and put on gloves. Discussed with operator appropriate hand washing procedures. Corrective Action Taken

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. butter (60F) being held on cook line for approximately 2 hours. Discussed TPHC with operator. Provided written procedure. Operator placed back in cooler Corrective Action Taken

Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Provided to operator Corrected On-Site

Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Operator unable to provide at time of inspection

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink in kitchen area. Operator provided Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Smoked salmon over cooked bacon at reach in cooler in the at cook line Operator stored properly Corrected On-Site

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container- handle touching flour Operator stored properly Corrected On-Site

High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Cook washed hands. Corrected On-Site

High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Spatula in standing water removed. Clean spatula replaced in dry container. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. tiramisu (46F)in pastry cooler at front counter. Tiramisu in cooler less than 4 hours per Manager and containers moved to inside cooler in back kitchen Corrective Action Taken

High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Spatulas in water on prep table. Water discarded , spatulas cleaned and placed in dry container. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. milk (47-48) in cooler at front counter. Milk out of cooler in use per Operator. Milk moved to freezer to quick chill and thermostat lowered. Corrective Action Taken

Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle with sanitizer, label added. Corrected On-Site

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. butter (67°F) on prep area of flip top cooler. Butter on prep area less than 2 hours per Manager and time added to board. Corrected On-Site

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. 50ppm. Sanitizer added and retested 200ppm. Corrected On-Site