COFFEE CUP RESTAURANT

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. Operator place time stamps on items. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee open drink on prep table.

High Priority - Operating with an expired Division of Hotels and Restaurants license. 06/01/2024.

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Items held more than 4hrs: squash 76f, brown gravy 75f, Operator voluntarily discarded item.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Items held more than 4hrs: squash 76f, brown gravy 75f. Operator voluntarily discarded item.

Basic - Working containers of food removed from original container not identified by common name.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Egg wash 71f, hash browns 75f less than 4hrs.

Basic - Time/temperature control for safety food thawed in an improper manner. Package sausage on top of prep sink.

High Priority - Operating with an expired Division of Hotels and Restaurants license. 06/01/2022.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Egg wash 81f less than 4hrs, hash browns 83f less than 4hrs

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. All items on front line placed 1.5hrs ago.

Basic - Accumulation of debris on exterior of warewashing machine.

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. Operator has items place for every three hours to be discarded. Forgot to place time stamps.

Basic - Time/temperature control for safety food thawed in an improper manner. Observed ham in standing water in bucket.

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Following items held less than 4hrs reach in cooler next to cook line: ham 55f, cheese 54f, sausage 56f, tomatoes 56f. Warning - From follow-up inspection 2021-07-16: Temperatures for the following items inside reach in cooler next to cook line: Tomatoes 54f Cheese 51f, Sausage 54f, Admin Complaint - From follow-up inspection 2021-07-20: No items inside reach in cooler. Admin Complaint