THE COFFEE BY HAND

6-1D: .04(6)(i)Milk in bingsoo (shaved ice) machine on time control missing start and discard time indicator. When using time without temperature control (Time Control, TPHC) for a maximum of 4 hours:

1. hot foods shall start at 135°F (57°C) or above and cold foods shall start at 41°F (5°C) or below when removed from temperature control; (P)
2. the food items shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time the food was removed from temperature control; (Pf)
3. foods not cooked and served or consumed within 4 hours of being removed from time control shall be discarded; (P)
4. food in unmarked containers or packages, or marked to exceed a 4-hour limit shall be discarded; (P)
5. written procedures for TPHC (including methods of compliance with cooling foods is prepared, cooked, and refrigerated) shall be created in advance, kept in the food service establishment, and made available upon the Health Authorities request. (Pf) Corrective Actions: PIC (Person in charge) added start and discard time indicator.

18: .07(2)(m)Observed back door slightly open at time of inspection. Outer openings of a food service establishment shall be protected against the entry of insects and rodents by:

1. filling or closing holes and other gaps along floors, walls, and ceilings; (C)
2. closed, tight-fitting windows; (C) and
3. solid self-closing, tight-fitting doors. (C) //THIRD CONSECUTIVE ROUTINE VIOLATION// Corrective Actions: PIC closed door.

8-2B: .07(6)(o)Observed multiple bottles of vitamins stored above ready to eat food items in the walk in cooler. 1. Only those medicines that are necessary for the health of employees shall be allowed in a food service establishment. (Pf) 2. Medicines that are in a food service establishment for the employee's use shall be labeled with a legible manufacturer's label and located to prevent the contamination of food, equipment, utensils, linens, and single-service and single-use articles; and located so they are inaccessible to children. (P) Corrective Actions: PIC relocated medicine bottles to the bottom shelf.

18: .07(2)(m)Observed back door slightly open at time of inspection. Pet dogs may be allowed in outside dining areas of a food service establishment that are accessed from the outside of the establishment under the following conditions:

1. The food service establishment prepares written procedures that include: (I) A diagram of the outdoor area to be designated as available to consumers with pet dogs; (Pf) (II) The establishment's procedure for assuring that employees do not touch, pet or otherwise handle pet dogs and for immediately cleaning accidents involving dog waste. The procedure must also describe the location of materials and equipment necessary to clean up accidents involving dog waste; (Pf) and (III) The establishment's procedure for notifying employees and consumers of the requirements of this paragraph. (Pf)
2. Pet dogs may not come into contact with serving dishes, utensils and tableware. Pet dogs are also not allowed on chairs, tables and other furnishings. (Pf)
3. Employees and consumers may not provide food to pet dogs. (Pf)
4. Pet dogs must be on a leash and under control of the consumer at all times. (Pf)
5. At no time may pet dogs be permitted to travel through the indoor or non-designated outdoor portions of the food establishment. (Pf) //SECOND CONSECUTIVE ROUTINE REPEAT VIOLATION// Corrective Actions: PIC closed rear door.

12B: .03(5)(i)Person in charge not wearing a hair restraint at the beginning of the inspection. // Employees preparing or handling food shall use effective and clean, disposable or easily cleanable nets or other hair restraints approved by the Health Authority, worn properly to restrain loose hair including beards and mustaches longer than one half inch (1/2"). (C) Corrective Actions: Person donned hair restraint. //

2-2D: .07(3)(b)Handwashing sink did not have paper towels at the beginning of the inspection. // Each handwashing sink shall be provided with individual, disposable towels, a continuous towel system that supplies the user with a clean towel, or a hand drying device. (Pf) Corrective Actions: Paper towels were placed at the hand washing sink. //

4-1A: .04(4)(c)1(i)(ii)(iii)(v) (vi)(vii)(viii)Container of unwashed strawberries sitting on top of ready to eat food items in prep cooler. ***2ND CONSECUTIVE REPEAT VIOLATION. // Must display, store, prepare, and hold foods so they are protected from cross contamination. (P) Corrective Actions: Strawberries were removed from on top of the ready to eat food items and placed in another container. //

6-2: .04(6)(g)Observed several containers of cut watermelon not labeled with the date it was prepared. Several containers had the incorrect date on it (5/30). // Refrigerated, ready-to-eat time/temperature control for safety foods prepared and held in a food establishment for more than 24-hours shall be clearly marked to indicate the date of prep or the date by with the food shall be used/discarded for a maximum of 7 days. The day of preparation shall be counted as Day 1. (Pf) Corrective Actions: Melons were date marked. //

12D: .04(4)(g)Observed bananas and mangoes that had been washed still had stickers on them. ***2ND CONSECUTIVE REPEAT VIOLATION. // Raw fruits and vegetables shall be thoroughly washed in water, in a sink designated for that purpose only, to remove soil and other contaminants before being cut, combined with other ingredients, cooked, served, or offered for human consumption in ready-to-eat form. (Pf) Corrective Actions: Stickers were removed and fruit were rewashed. //