RANYS COFFEE

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. Observed Time/Temperature Control for Safety Food cold held at greater than 41 degrees Fahrenheit.See *** in temp log. All food were observed in undercounter reach in refrigerator in front food prep and service area and as per person in charge statement food items were in said unit for six days. Ambient temperature was 47F. COS: All food items were voluntarily discarded and person in charge was advised to have said unit serviced by a licensed refrigeration technician and send invoice to inspector via email by 3/25/26 .

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. Observed Time/Temperature Control for Safety Food not held at 135 degrees Fahrenheit or above. See *** in Temp Log. All food items were observed in the steam table for one hour prior to inspection in the front food prep and service area.COS: Person in charge reheated all food items to 165F and them placed them back on the steam table.

Responding To Contamination Events. A food establishment shall have written procedures for employees to follow and an EPA registered disinfectant effective against Norovirus available on-site at the food service establishment when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the food service establishment. The procedures shall address the specific actions employees must take to minimize the spread of contamination and the exposure of employees, consumers, food, and surfaces to vomitus or fecal matter.Facility failed to provide clean-up procedures for vomit/fecal events but observed disinfectant(Chlorox) for vomit/fecal events.COS : Provided documentation for written clean-up procedures for vomit/fecal events for Chlorox.

Food Temperature Measuring Devices.Food temperature measuring devices shall be provided and readily accessible for use in ensuring attainment and maintenance of food temperatures as specified under DPH Rule 511-6-1-.04. Observed there was not a suitable thermometer provided and/or readily accessible to measure the internal temperatures of food product. Person in charge was advised to obtain a suitable thermometer to measure the internal temperature of time/temperature controlled food items.

Storage of In-Use Utensils. During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored:in the food with their handles above the top of the food and the container;In food that is not time/temperature control for safety food with their handles above the top of the food within containers or equipment that can be closed, such as bins of sugar, flour, or cinnamon. Observed bowls without a handle stored inside bulk containers of dried food items on food storage shelves. Person In Charge was advised to provide scoops with handles to prevent cross contamination.

Upon arrival, observed employee's open water bottle stored next to brown sugar used for customer's coffee/tea. CA: Employees shall consume food only in approved designated areas separate from food preparation and serving areas, equipment or utensil areas and food storage areas. However, drinking from a single service beverage cup with a secure lid and straw that is handled to prevent contamination of the employee’s hands. COS: Employee relocated water bottle to designated area.

Observed spices removed from original packaging placed into bulk and working containers without it bearing a label with its common name. CA: The common name of the food, or if there is no common name, an adequately descriptive identity statement.

Observed bowls and lids without a handle stored inside bulk containers. CA: Utensils shall be stored in food that is not time/temperature control for safety food with their handles above the top of the food within containers or equipment that can be closed, such as bins of sugar, flour, or cinnamon.

Facility selling homemade pound cake that is not being prepared at facility. A woman is baking it at house, then brought to establishment to be sold. CA: Home prepared foods or condiments may not be sold or served. COS: Cake discarded.

No person-in-charge of establishment. Person-in-charge arrived after being notified via telephone of inspection. CA: There must be a person in charge on the premises of the food service establishment at all times to ensure compliance of food safety rules and regulations.

Person-in-charge lacks knowledge of the five symptoms and six foodborne illnesses. CA: Food employees and conditional employees are informed in a verifiable manner of their responsibility to report, to the person in charge, information about their health and activities as they relate to diseases that are transmissible through food. Provided employee decision tree with employee health agreements (English & Spanish).

Upon arrival, observed handwashing cleanser not available at hand sink in main kitchen. CA: Each handwashing sink or group of two adjacent handwashing sinks shall be provided with a supply of hand cleaning liquid, powder, or bar soap. COS: Liquid hand soap placed at hand sink.

Upon arrival, observed blender stored inside hand sink basin located in main kitchen. CA: handwashing sink shall be maintained so that it is accessible at all times for employee use. COS: Blender removed.

Upon arrival, observed hand drying provisions not available at hand sink in main kitchen. CA: Each hand sink shall provide a hand drying provisions. COS: Paper towels provided above paper towel dispenser.

Facility failed to provide clean-up procedures for vomit/fecal events but observed disinfectant(Chlorox) for vomit/fecal events. CA: A food establishment shall have procedures for employees to follow when responding to vomiting or diarrheal events. Provided clean-up procedures for vomit/fecal events for Chlorox.

Observed unclean knives(6) stored as clean on knife magnet. Observed unclean equipment and utensils unclean to sight and touch. CA: Equipment food-contact surfaces and utensils shall be clean to sight and touch. COS: Items washed, rinsed, and sanitized.

Observed holes in walls and ceilings in dry storage area. CA: Outer openings of a food service establishment shall be protected against the entry of insects and rodents by filling or closing holes and other gaps along floors, walls, and ceilings

Upon arrival, observed raw chicken and rice soaking in water stored directly on the floor in front near hand sink. CA: Food shall be At least 6 inches (15 cm) above the floor. COS: Chicken and rice placed on stove to cook.

Observed floors and walls unclean with debris. CA: The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products.