COFFEE FOR THE SOUL

High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. -Employee washing dishes in one compartment dump sink front counter. -All dishes must go through a 3 step process of wash rinse and sanitize. Repeat Violation

High Priority - Toxic substance/chemical improperly stored. -espresso cleaner and glass cleaner stored on front counter next to condiments Corrected On-Site

Intermediate - One-compartment sink used for warewashing at front counter. Repeat Violation

Intermediate - Spray bottle containing toxic substance not labeled. - spray bottle with clear liquid stored on front counter next. Corrected On-Site

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. - employee drink on counter next to blenders. Corrected On-Site

Basic - Ice scoop handle in contact with ice. -ice machine on front line Corrected On-Site

Basic - Old labels stuck to food containers after cleaning. Repeat Violation

Basic - Wet mop not stored in a manner to allow the mop to dry. Repeat Violation

High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Employee in kitchen cracked shelled eggs and then went to grab to go boxes for food

High Priority - Employee rubbed hands together for less than 10-15 seconds while washing hands. Kitchen employee

High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Employee washing dishes in one compartment dump sink front counter. All dishes must go through a 3 step process of wash rinse and sanitize.

High Priority - Shell eggs in use or stored with cracks or broken shells. One cracked egg in pan in make table. Operator removed Corrected On-Site

Intermediate - One-compartment sink used for warewashing. One compartment sink used for ware washing front counter area

Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly.

Basic - Employee with no hair restraint while engaging in food preparation. Employee making coffee for guests

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

Basic - Old labels stuck to food containers after cleaning.

Basic - Wet mop not stored in a manner to allow the mop to dry.

High Priority - - From initial inspection : High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. -0ppm Warning - From follow-up inspection 2024-12-26: -line not inside chemical sanitizer bottle at time of inspection -filled and primed sanitizer lineAdmin Complaint -less than 25ppm -operator states DM is almost never used Admin Complaint

High Priority - - From initial inspection : High Priority - Glass cleaner not used in accordance with the manufacturer's recommendations. -class cleaner used during sanitizer and rinse aid step in DM function. DM uses chlorine sanitizer, glass cleaner is ammonia base. Warning - From follow-up inspection 2024-12-26: -glass cleaner used as rinse aid in dish machine Time Extended

Basic - - From initial inspection : Basic - Current Hotel and Restaurant license not displayed. Warning - From follow-up inspection 2024-12-26: Time Extended