BOLIVAR COFFEE

Observed facility is using TPHS but no discard time was on the package. C/A Except as specified under paragraph 4 of this subsection, 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: Pf

(i) Methods of compliance with paragraphs 2(i) - (iv) or 3(i) through (v) of this subsection; and

(ii) Methods of compliance with the cooling of time/temperature control for safety food that is prepared, cooked, and refrigerated before time is used as a public health control. Pf

2. If time without temperature control is used as the public health control up to a maximum of 4 hours:

(i) Except as specified in paragraph 2.(ii) of this subsection, the food shall have an initial temperature of 41°F (5°C) or less when removed from cold holding temperature control, or 135°F (57°C) or greater when removed from hot holding temperature control;P

(ii) The food may have an initial temperature of 70°F (21°C) or less if;

(I) It is a ready-to-eat fruit or vegetable that upon cutting is rendered a time/temperature control for safety food, or COS Manager tossed out the butter

Observed one employee with a dangling bracelet and another one with a watch. CA 511-6-1.03(5)(g) - Jewelry (C) (g) Jewelry. Except for a plain ring such as a wedding band food employees may not wear jewelry including medical information jewelry on their arms and hands while preparing food. COS Employees removed their jewelry

Observed employees putting on gloves without washing hands. CA (viii) Before donning gloves to initiate a task that involves working with food; P and Ovner corrected on site

Observed butter on the counter reaching 72*, Cream cheese 69* Sliced Tomato and lettuce 60*, tomato egg cheese 47* half/Half 46*, whipping cream 47*, almond milk 50* CA Ensure ALL TCS foods are held at 41* and lower Owner disposed of all the items

Observed the ware washing not reaching the right temperature to sanitize the dishes. CA 511-6-1.05(6)(l) - Mechanical Warewashing, Hot Water Sanitization Temperatures(P) (l) Mechanical Warewashing Equipment, Hot Water Sanitization Temperatures.

1. Except as specified in paragraph 2 of this subsection, in a mechanical operation, the temperature of the fresh hot water sanitizing rinse as it enters the manifold may not be more than 194ºF (90ºC), or less than: Pf Will Follow up in 10 days to ensure the ware washing machine is repaired

Observed home-made hollandaise sauce with a date of 10-09. CA 3. A refrigerated, ready-to-eat, time/temperature control for safety food ingredient or a portion of a refrigerated, ready-to-eat, time/temperature control for safety food that is subsequently combined with additional ingredients or portions of food shall retain the date marking of the earliest-prepared or first-prepared ingredient. Pf Must be discarded in 7 days Owner disposed of the sauce

Observed several bottles containing liquid without a name CA Ensue all liquids and spices taken from their original containers are labeled with their common name in order to be identified.