PUROAST COFFEE

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.

Intermediate - Employee has not received adequate training related to their assigned duties as evidenced by the inability to answer basic food safety questions. Observed staff not knowing how to calibrate at thermometer using the cold method. Coached staff.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed interior of ice machine at front counter soiled with mold-like substance. Repeat Violation

Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.

Basic - Cutting board has cut marks and is no longer cleanable. Observed at white cutting board at kitchen area.

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed staff wearing a watch while doing food preparation. Repeat Violation

Basic - Employee with ineffective hair restraint while engaging in food preparation. Observed at staff doing food preparation at front counter.

Basic - Equipment in poor repair. Observed at RIC gaskets at front counter.

Basic - Exterior door has a gap at the threshold that opens to the outside.

Basic - Food stored in a location that is exposed to splash/dust. Observed at container of granola next to HWS.

Basic - No handwashing sign provided at a hand sink used by food employees. Observed at bathroom used by staff.

Basic - Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Observed at HWS at kitchen.

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Observed CUT LETTUCE (48F - Cooling)at reach in cooler, as per date mark made two days prior.

High Priority - Time/temperature control for safety food removed from cold holding for necessary preparation rose above 41 degrees Fahrenheit during the preparation process and was not cooled back down to 41 degrees Fahrenheit within 4 hours. Observed CUT LETTUCE (48F - Cooling)at reach in cooler, as per date mark made two days prior.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed interior of ice machine at front counter soiled with debris.

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed employee at front counter engaging in food service wearing at watch and bracelet.

Basic - Equipment in poor repair. Observed gasket at reach in cooler at cook line and at front counte torn.

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.

Intermediate - Handwash sink used for purposes other than handwashing. Employee Using hand sink as a dumb sink.

Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Corrected On-Site

Basic - Floor soiled/has accumulation of debris. Clean kitchen floor underneath all kitchen equipment.

Basic - Ice buildup in reach-in freezer and/or walk-in freezer.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. (Oven)

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Clean all kitchen top surfaces of all shelves throughout.

Basic - - From initial inspection : Basic - Equipment in poor repair. Observed gaskets inside reach in cooler at right side of kitchen entrance in disrepair. Repeat Violation - From follow-up inspection 2024-10-22: Time Extended

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 manager. Manager printed and posted. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed interior of ice machine soiled.

Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Provided to manager. Manager printed and staff signed. Corrected On-Site

Basic - Equipment in poor repair. Observed reach in cooler gasket in kitchen in disrepair.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed fan cover in reach in cooler soiled.

Basic - Floor soiled/has accumulation of debris. Observed loose debris underneath kitchen three compartment sink.

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed accumulation of food debris inside kitchen oven.

Basic - No conspicuously located ambient air temperature thermometer in holding unit. Observed no ambient thermometer inside most kitchen coolers. Repeat Violation

Basic - Soiled dry wiping cloth in use. Repeat Violation

Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.

Use of cooking equipment producing grease laden vapors/smoke with no hood suppression system installed. Notified Fire AHJ. For reporting purposes only. Observed cooking eggs producing grease vapors Repeat Violation

Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Corrected On-Site Repeat Violation

Intermediate - No probe thermometer provided to measure temperature of food products.

Basic - Accumulation of debris in three-compartment sink.

Basic - Food stored on floor. Observed boxes of shell eggs on kitchen floor.

Basic - No conspicuously located ambient air temperature thermometer in holding unit. No ambient thermometer to most kitchen coolers throughout.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Food debris to kitchen shelves throughout. Repeat Violation

Basic - Soiled dry wiping cloth in use.

Basic - Wet wiping cloths stored in detergent and sanitizer mixed together.

Use of cooking equipment producing grease laden vapors/smoke with no hood suppression system installed. Notified Fire AHJ. For reporting purposes only. Repeat Violation

Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.

Intermediate - Handwash sink used for purposes other than handwashing. Observed Plastic bottles inside employees hand washing sink. Corrected On-Site Repeat Violation

Intermediate - Probe thermometer not used to ensure proper food temperatures.

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.

Basic - Employee with no hair restraint while engaging in food preparation. Observed cook working with food with no hair restraint.

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed kitchen freezer with ice buildup. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed food debris to kitchen shelves throughout.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed kitchen walls with food spills throughout.

Use of cooking equipment producing grease laden vapors/smoke with no hood suppression system installed. Notified Fire AHJ. For reporting purposes only.

Basic - Floor area(s) covered with standing water.

Basic - Ice buildup in reach-in freezer.

Basic - Wall soiled with accumulated grease, food debris, and/or dust.

Basic - Wet wiping cloth not stored in sanitizing solution between uses.