COLOMBIAN COFFEE HOUSE

High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. 1. Cookline employee preparing raw beef with gloved hands, placed items in deep freezer then returned to Cookline changed gloves and began a customers food order. Observed no soap at hand sink as evidence employee had not washed hands before putting on a new pair of gloves. Reviewed hand washing with operator employee washed hands and changed gloves. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. 1. Cookline employee preparing raw beef with gloved hands, placed items in deep freezer then returned to Cookline changed gloves and began a customers food order. Observed no soap at hand sink as evidence employee had not washed hands before putting on a new pair of gloves. Reviewed hand washing with operator employee washed hands and changed gloves. Corrected On-Site Warning

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. 1. Cookline employee washed gloved hands in triple sink. Reviewed hand washing with operator employee washed hands and changed gloves. Corrected On-Site Warning

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. 1. beef empanadas (112F - Hot Holding); chicken empanadas (115F - Hot Holding) observed under no heat, per operator items prepared 1 hour ago at 9am. Operator began reheating to 165F. Corrective Action Taken Warning

Intermediate - Employee washed hands in a sink other than an approved handwash sink. 1. Cookline employee washed gloved hands in triple sink. Reviewed hand washing with operator employee washed hands and changed gloves. Corrected On-Site Warning

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 operator with hand out. Corrected On-Site Warning

Intermediate - No chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine or wiping cloths. Repeat Violation Admin Complaint

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 operator with form, Cookline employee signed. Corrected On-Site Warning

Intermediate - No soap provided at handwash sink. 1. In kitchen, operator provided. Corrected On-Site Warning

Basic - Accumulation of mold-like substance in the interior of the ice bin. Warning

Basic - Current Hotel and Restaurant license not displayed. License dated 12-01-2025 displayed at the front. Warning

Basic - Cutting board has cut marks and is no longer cleanable in kitchen. Warning

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. 1. Employee coffee cup with no lid on table next to salt and spray oil used for customers food orders. Repeat Violation Warning

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

Basic - Single-service articles improperly stored. 1. Storage room; case of single service lids stored on floor. Warning

Basic - Single-service items for customer self-service not properly protected to prevent contamination. 1. Togo plastic containers stored up on shelf in kitchen. Warning

Basic - Wet mop not stored in a manner to allow the mop to dry in kitchen next to stove. Warning

High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee at front counter using cellphone while making coffee. After using cellphone employee began handling limes. Hands not washed in between.

High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Chef cracked raw shell eggs with gloves and began using whisk with the same gloves. Hands not washed and gloves not changed. Operator educated employee on site. Instructed to wash hands and change gloves Corrective Action Taken

High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Employee at front counter rinsed Knife and cutting board in dump sink. Not properly washed rinsed or sanitized. Employee in back kitchen washed and rinsed dishes. No sanitizing procedure observed. Sanitizer not set up in triple sink. Educated on site. Set up sanitizer with chlorine. Dishes sanitized. Corrected On-Site

High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. eggs (71F - Cold Holding); out less than four hours. Placed back in cooler Corrective Action Taken

Intermediate - Handwash sink used for purposes other than handwashing. Meat in bowl in hand sink back kitchen Removed Corrected On-Site

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine Quaternary

Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Serving eggs undercooked

Intermediate - Spray bottle containing toxic substance not labeled. Spray not labeled under hand sink in

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cellphone on prep table Removed Corrected On-Site

Basic - Time/temperature control for safety food thawed in an improper manner. Meat in standing water in hand sink back kitchen Removed 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. Chef cracked raw shell eggs with bare hands and handled utensil to cook eggs immediately after. Hands not washed. Warning

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Chef did not wash hands before putting gloves on after cracking raw shell eggs with bare hands to cook eggs. Warning

High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.chef washed dishes in triple sink and immediately grabbed egg from cooler and started cooking. Hands not washed before handling food. Warning

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. chicken empanadas (93F - cold Holding); beef empanadas (93F - Cold Holding); cheese empanadas (93F - Cold Holding) in plastic case on counter. Out less than four hours. Not prepped or portioned. Instructed operator to place items on TPHC. Procedure emailed to operator. Corrective Action Taken Warning

Intermediate - Handwash sink used for purposes other than handwashing. Chef rinsed rag in hand sink in back kitchen Warning

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