CARMELA COFFEE VILLAGE COMMONS

High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee grabbed wiping cloth from sanitary solution clean counter then proceeded to make coffee without washing hands first. Employee washed hands Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sitting outside cooler on top of prep table. raw shell eggs liquid 60F cold holding, cooked chorizo empanadas 60F cold holding Per operator product stored for approximately 30 minutes and not prepared or portioned today. Operator moved to inside of cooler Corrective Action Taken

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. Emailed poster

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. Emailed poster

Basic - Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. Hard boil eggs packaged on customer grab and go cooler. Item is missing name of product and address of establishment

High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee touched hair and face and then handled clean utensils while scooping ice to prepare drinks for customers without washing hands. Operator discussed with employee who then washed hands. Corrected On-Site

High Priority - Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. At steam table; Poached eggs (145F - Reheating). Operator stated eggs reheating in steam table for 2 hours, did not reach 165F within 2 hours. Advised Operator poached eggs should reach 165F within 2 hours.

Intermediate - Establishment conducts non-continuous cooking of raw animal foods without written procedures approved by the division. Establishment is partially cooking/poaching raw shell eggs and then cooling and reheating in steam table to 145F. Advised Operator of proper cooking/non-continuous cooking.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At cook-line reach in cooler; raw shell eggs stored over ready to eat sauces. Operator moved eggs to lower shelf. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At Flip top cooler; diced chicken (46F - Cold Holding); raw salmon (46F - Cold Holding). Operator stated items not prepared or portioned today, being held overfilled in pans less than 4 hours, moved overfilled portion to reach in cooler. Corrective Action Taken Repeat Violation Admin Complaint

Intermediate - Handwash sink used for purposes other than handwashing. At ice machine; handwashing sink used to store sanitizer buckets. Operator removed. Corrected On-Site

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

Basic - Clean equipment/dishware/utensils stored below soap or paper towel dispenser exposing the items to drips from people's hands. At front counter; clean coffee/tea grinders stored below soap/paper towel dispenser. Operator removed. Corrected On-Site

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. At reach in cooler; unwashed mushrooms stored over ready to eat chicken. Operator removed mushrooms. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cook line prep table; Individual butter packets (62F - Cold Holding). Operator stated not prepared or portioned today, being held at room temperature for 1 hour, moved to reach in cooler. Corrective Action Taken

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At steam table; poached eggs (125F - Hot Holding). Operator stated eggs cooked prior to being placed in steam table, being held 2 hours, moved to be reheated to 165F. Corrective Action Taken

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Menu offers smoked salmon, served raw and not identified as being raw. Operator added asterisk next to smoked salmon and consumer advisory. Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. Observe blue substance in unlabeled spray bottle. Operator labeled spray bottle. Corrected On-Site