7 BREW COFFEE

2-2B: .03(5)(k)1&2Observed employee actively drinking from an open cup and placing it on food prep area. Observed employee cups on food prep surfaces. Employees shall consume food and drink only in approved designated areas separate from food preparation and serving areas, equipment or utensil areas and food storage areas (unless drinking from a single service beverage cup with a secure lid and straw that is handled to prevent contamination of the employee's hands, the container, exposed food, clean equipment, utensils and linens, unwrapped single-service and single-use articles). (C) Corrective Actions: Employees were told to remove their cups and not to engage in eating or drinking in food prep areas. All cups were discarded. ***2nd consecutive violation of the same code provision.

4-2B: .05(7)(a)1Observed dishes being sanitized in a quat based sanitizer below the required concentration. ***2nd consecutive violation of the same code provision Equipment food-contact surfaces and utensils shall be clean to sight and touch. (Pf) Corrective Actions: Quat sanitizer was remade to required concentration.

12B: .03(5)(f)Observed employees with acrylic/painted nails and not wearing gloves. ***2nd consecutive violation of the same code provision. Employees shall keep their fingernails clean and trimmed to no longer than the tips of the fingers. Unless wearing gloves in good repair, a food employee may not wear fingernail polish or artificial fingernails when working with exposed food. (Pf) Corrective Actions: Gloves were donned.

12B: .03(5)(h)Observed several employees wearing jewelry ex. bracelets, watches, rings. ***2nd consecutive violation of the same code provision. Food employees may not wear jewelry including medical information jewelry on their arms and hands while preparing food (except for a plain ring such as a wedding band). (C) Corrective Actions: All employees removed jewelry.

12B: .03(5)(j)Observed several employees without hair restraints of any kind. ***2nd consecutive violation of the same code provision. 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: All employees placed hair restraints.

12C: .04(4)(m)Observed several wet wiping cloths being stored in food prep areas. Cloths in-use for wiping counters and other equipment surfaces shall be stored in sanitizer of the appropriate concentration in-between uses and laundered daily. (C) Corrective Actions: All wet wiping cloths were placed in laundry to be washed.

13A: .02(1)(d)Facility not displaying current inspection report. The most current inspection report shall be prominently displayed in public view at all times, within fifteen feet of the front or primary public door and between five feet and seven feet from the floor and in an area where it can be read at a distance of one foot away. (C) Corrective Actions: Today's report will be given for posting.

18: .07(2)(m)Upon arrival all side doors were stuck open consistently. 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) Corrective Actions: Asked PIC to close doors when not coming in and out.

13A: .02(1)(d)Facility not displaying most current inspection report. The most current inspection report shall be prominently displayed in public view at all times, within fifteen feet of the front or primary public door and between five feet and seven feet from the floor and in an area where it can be read at a distance of one foot away. (C) Corrective Actions: Today's report will be given for posting.

14A: .04(4)(k)Observed utensils being stored in stagnant water below 135 degrees. (see temp log) During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: 1. in the food with their handles above the top of the food and the container; 2. in running water of sufficient velocity to flush particulates to the drain, if used with moist food such as ice cream or mashed potatoes; 3. in a clean, dry container; or 4. in a container of water if the water is maintained at a temperature of at least 135°F (57°C) and the container is cleaned at the required frequency. (C) Corrective Actions: Utensils were removed, washed, rinsed and sanitized.

1-2A: .03(1)(a);(b);(c)1,4,5,6,7, 8,9,10,11,12,13,14,15,16Person in charge not able to answer food safety questions such as allergens and employee health. The person in charge must be able to demonstrate their food safety knowledge through full compliance of the food code with no violations, be a Certified Food Safety Manager, or be able to provide correct answers to food safety questions as they relate to the food service operation at hand. (Pf)

2-1B: .03(5)(c)Observed several employees not washing hands after touching their hair, clothes, personal items, and things on floor. Employees must wash hands and exposed portions of arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service articles, and: 1) after touching exposed body parts; 2) after using the restroom; 3) after coughing, sneezing, using tobacco, eating, or drinking; 4) after handling soiled equipment or utensils; 5) during food preparation, as often as needed to remove soil and contamination and to prevent cross contamination when changing tasks; 6) before putting on gloves; 7) after engaging in other activities that contaminate hands; 8) a second time when entering the kitchen from using the restroom. (P) Corrective Actions: All employees were asked to wash hands before proceeding to handle food items.

2-2B: .03(5)(j)1&2Observed 2 employees actively drinking from an open cup and placing it on food prep area. Employees shall consume food and drink only in approved designated areas separate from food preparation and serving areas, equipment or utensil areas and food storage areas (unless drinking from a single service beverage cup with a secure lid and straw that is handled to prevent contamination of the employee's hands, the container, exposed food, clean equipment, utensils and linens, unwrapped single-service and single-use articles). (C) Corrective Actions: Employees were told to remove their cups and not to engage in eating or drinking in food prep areas.

2-2E: .03(6)Person in charge not able to provide procedures for sick incidents. A food establishment shall have procedures for employees to follow 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. (Pf)

4-2B: .05(6)(n)Observed dishes being sanitized in a quat based sanitizer below the required concentration. A chemical sanitizer used in a sanitizing solution for a manual or mechanical operations must meet a specified minimum concentration (for chlorine sanitizer it must be 50-100 ppm; for quat ammonia, it must be used according to the manufacturer's specifications). (P) Corrective Actions: Sanitizer was remade to required concentration.

12B: .03(5)(g)Observed several employees with rings and bracelets. Food employees may not wear jewelry including medical information jewelry on their arms and hands while preparing food (except for a plain ring such as a wedding band). (C)

12B: .03(5)(f)Observed several employees with acrylic/painted nails not wearing gloves. Unless wearing gloves in good repair, a food employee may not wear fingernail polish or artificial fingernails when working with exposed food. (Pf)

12B: .03(5)(i)Observed all employees without a hair restraint. 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)

15B: .05(3)(h),(i)Facility does not have test strips for sanitizer. A test kit or other device that accurately measures the concentration in mg/L (or ppm) of sanitizing solutions shall be provided. (Pf)

17D: .07(4)(b)Observed employee items throughout facility being stored directly in contact with restaurant items ex. phones, purses, drinks, keys, etc. Areas designated for employees to eat, drink, and use tobacco shall be located so that food, equipment, linens, and single-service and single-use articles are protected from contamination. (C) Corrective Actions: All items were relocated to designated employee area.