PERKS COFFEE AND NOM STATION

OBSERVED FOOD CONTACT SURFACES OF EQUIPMENT NOT BEING SANITIZED BEFORE USE

C/A: Utensils and food-contact surfaces of equipment shall be sanitized before use after cleaning

COS: EQUIPMENT RE-WASHED AND SANITIZED

OBSERVED PIC TOUCH CHEMICAL SANITIZER, RINSE HANDS IN HAND SINK FOR LESS THAN 5 SECONDS, PUT ON GLOVES AND PREPARE CROISSSANTS.

C/A: Food employees shall use the following cleaning procedure in the order stated to clean their hands and exposed portions of their arms, including surrogate prosthetic devices for hands and arms:

(i) Rinse under clean, running warm water; (ii) Apply an amount of cleaning compound recommended by the cleaning compound manufacturer; (iii) Rub together vigorously for at least 10 to 15 seconds while: (I) Paying particular attention to removing soil from underneath the fingernails during the cleaning procedure, and (II) Creating friction on the surfaces of the hands and arms or surrogate prosthetic devices for hands and arms, finger tips, and areas between the fingers; (iv) Thoroughly rinse under clean, running warm water; and (v) Immediately follow the cleaning procedure with thorough drying using disposable paper towels, a continuous towel system, or a heated-air hand drying device.

3. To avoid recontaminating their hands or surrogate prosthetic devices, food employees may use disposable paper towels or similar clean barriers when touching surfaces such as manually operated faucet handles on a handwashing sink or the handle of a restroom door.

COS: PIC RE-WASHED HANDS USING PROPER PROCEDURE

OBSERVED BUILD UP IN BULK ICE MACHINE IN MAIN KITCHEN

C/A: FOOD CONTACT SURFACES SHALL BE CLEAN TO SIGHT AND TOUCH

EHS WILL FOLLOW UP BY 6/13/2025 TO VERIFY ICE MACHINE HAS BEEN CLEANED AND SANITIZED

OBSERVED EMPLOYEE WASH EQUIPMENT WITHOUT SANITIZING

C/A: Utensils and food-contact surfaces of equipment shall be sanitized before use after cleaning

COS: EQUIPMENT PLACED BACK IN WAREWASHING FOR SANITIZING

Observed several TCS food held above 41*F (whole milk, skim milk, pasteurized egg whites, spinach, butter, cream cheese, sliced turkey, Thai tea) CA 511-6-1.04(6)(f) - Time/Temperature Control for Safety; Cold Holding (P) (f) Time/Temperature Control for Safety Food, Hot and Cold Holding. Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C) PIC disposed of the butter, and cream cheese. Owner stated the spinach was purchased from the store earlier but could not provide a receipt.

Observed no air gap at the three-compartment sink nor at the prep sink. CA 511-6-1.06(2)(d) - Backflow Prevention, Air Gap (P) (d) Backflow Prevention, Air Gap. An air gap between the water supply inlet and the flood level rim of the plumbing fixture, equipment or nonfood equipment shall be at least twice the diameter of the water supply inlet and may not be less than 1 inch (25 mm). P Faility needs to install an air gap within 7 days

Observed a non dairy, sugar, granola and grain cereal containers with scoops/cup stored inside and handle touching the food. CA 511-6-1.04(4)(k) - In-Use Utensils, Between-Use Storage (C) (k)Storage of In-Use Utensils. During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: 1.Except as specified under paragraph 2 of this subsection, in the food with their handles above the top of the food and the container; COS PIC removed the scoops and placed on top of the bins