DAILY GRIND COFFEE HOUSE

Observed food prep employee wash hands and turn off hand sink with clean bare hands and tried to proceed to food prep. C/A-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- EHS had food prep employee rewash hands and turn off with paper towel.

Observed no written procedures for using TPHC for half and half in front service C/A- if time without temperature control is used as the public health control for a working supply of time/temperature control for safety food before cooking, or for ready-to-eat time/temperature control for safety food that is displayed or held for sale or service, written procedures shall be prepared in advance, maintained in the food service establishment, and made available to the regulatory authority upon request that specify COS- EHS and PIC filled out TPHC procedures together.

Observed 3 Knives stored under tray on food prep table being actively used for food prep. C/A- Food preparation utensils should be stored on a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized at a frequency specified under DPH Rule 511-6-1-.05(7)(b) and (8)(a); COS- Knives washed, rinsed, sanitized and placed on food prep top table

Observed several food items (cream cheese, tomatoes, yogurt, lettuce, sliced cheese, and deli meats) inside prep top cooler in main kitchen holding above 41F. Most items holding above 41F were all filled past fill line. C/A-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) or below COS-Items discarded; replaced with new items that are in temperature from prep unit bottom. Discussed with PIC to fill containers only to fill line.

Observed turkey and cheese flat breads wrapped in saran wrap cooling in RIC#1 at 2:25 at 47F and tempted again at 3:20 at 47F. C/A-Time/temperature control for safety food shall be cooled within 4 hours to 41°F (5°C) or less if prepared from ingredients at ambient temperature, such as reconstituted foods and canned tuna COS- PIC placed sandwiches in WIF for rapid cooling

Observed spray bottle containers (1- yellow,1- purple, 1-blue, and 2-clear) holding continents with bottles not clearly labeled. C/A-Containers of poisonous or toxic materials shall bear a legible manufacturer's label. COS- PIC labeled all bottles