Mike's Coffee Shop Salads And More LLC

EHS observed multiple items in RIC above 41 C.

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) or below or 135°F (57°C) or above, except that roasts cooked to a temperature and for a time specified in subsection (5)(a)2 of this Rule and reheated using the same temperature and time conditions as cooking may be held at a temperature of 130°F (54°C) or above. P

C/A: PIC was informed that out-of-temp food must be discarded.

EHS observed ice build-up on multiple items in reach-in freezer.

511-6-1.04(4)(i) - Storage or Display of Food in Contact with Water or Ice (C) (i) Storage or Display of Food in Contact with Water or Ice.

1. Packaged food may not be stored in direct contact with ice or water if the food is subject to the entry of water because of the nature of its packaging, wrapping, or container or positioning in the ice or water.

C/A: PIC was informed that ice build-up will need to be cleaned off of food items and will need to be kept off in the future.

EHS observed a cutting board with several deep grooves, which could make it difficult to clean.

511-6-1.05(6)(b) - Cutting Surfaces (C) (b) Cutting Surfaces. Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they cannot be resurfaced.

C/A: PIC was informed that the cutting board will need to be resurfaced or replaced.

EHS observed grease build-up in the corner near the fryers, shelves crammed to where cleaning behind may be difficult.

511-6-1.07(5)(n) - Maintaining Premises, free of unnecessary items/litter (C) (n) Maintaining Premises. The premises shall be free of items that are unnecessary to the operation or maintenance of the establishment, such as litter or equipment that is nonfunctional or no longer used and litter.

C/A: PIC was informed that the facility will need to be cleaned and should be organized to allow for easier cleaning.

Observed Raw Bacon and Sausage patties were stored over ready to eat items in the reach in cooler. Arranging each type of food in equipment so that cross contamination of one type with another is prevented. Cooler was rearranged so that items were placed in the correct order.