GUAYOYO COFFEE

6-1A: .04(6)(f)Observed several items that were cold holding above 41. (Flan, milk, cooked chicken, cooked rice, black beans and butter) Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P) Corrective Actions: Butter and milk were moved to cooler to cool to 41. All other foods were discarded.

4-2B: .05(7)(a)1Observed rust or mold like substance in ice machine. Equipment food-contact surfaces must be cleaned at appropriate times and often enough to preclude an accumulation of debris buildup. (C)

6-2: .04(6)(g)Observed Ham, oat milk, and heavy cream with no date markings that were opened more than 24 hrs ago per PIC. 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: Dated items

14A: .04(4)(k)Observed knife being stored between equipment that is hard to clean between. 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: removed knife

2-2B: .03(5)(j)1&2Observed employee drink with no lid or straw stored on prep table. Observed employee drinks stored on top of microwave and ice machine. 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: Drinks removed.

6-1A: .04(6)(f)Observed flan, tres leches cake, milk, carrot cake, passion fruit cake, and pastry cream above 41. Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P) Corrective Actions: Items discarded. Second repeat violation. If this is a repeat on the next routine the permit may be suspended.

4-2A: .04(4)(c)1(iv)Observed empanadas inside reach in cooler not stored covered. Foods are being cold held and not actively cooling, must be protected from contamination. Food must be protected from cross contamination by storing the food in packages, covered containers, or wrappings, except for loosely covered, or uncovered containers in which food is being cooled if protected from overhead contamination. (C) // SECOND CONSECUTIVE VIOLATION Corrective Actions: PIC (Person in charge) added covers on empanadas.

1-2A: .03(1)(a);(b);(c)1,4,5,6,7, 8,9,10,11,12,13,14,15,16Due to today's unsatisfactory score, PIC is unable to demonstrate managerial control 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)

4-1A: .04(4)(n)1Observed food handler touching her glasses and attempt to proceed handling food. Food handler asked to stop, remove gloves, and wash hands before donning a new pair of gloves. If used, single-use gloves shall be used for only one task such as working with ready-to-eat food or with raw animal food, used for no other purpose, and discarded when damaged or soiled, or when interruptions occur in the operation. (P) Corrective Actions: Food handler removed gloves, washed hands, and donned on a new pair before proceeding.

16B: .06(2)(p),(q)Observed direct connection from 3 compartment sink to floor drain with no air gap. Ensure plumbing has air gap to prevent contamination from a backflow event. A plumbing system shall be designed, constructed, and installed according to law. (P)

17C: .07(5)(a),(b)1,2,3Drop in ceiling tile missing from chemical storage closet with single use equipment. Ensure drop in ceiling tile is replaced by 1/24/25. Floors, floor coverings, walls, wall coverings, and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. (C)

6-1A: .04(6)(f)Observed multiple TCS (Time/temperature control for safety) foods cold held at temperatures above 41 deg F. See temperature observations. Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P) Corrective Actions: PIC (Person in Charge) discarded TCS foods out of compliance.

8-2B: .07(6)(c)Expresso machine cleaning chemicals stored next to foods such as coffee drinks and beans. Poisonous or toxic materials shall be stored so they cannot contaminate food, equipment, utensils, linens, and single-service and single-use articles. (P) Corrective Actions: PIC relocated cleaning chemicals to designated chemical storage.

10D: .04(8)(b)Observed milk in reach in cooler with best used by date of 1/12/2025. Prepackaged sandwiches, eggs, infant formula, shucked oysters, milk, and time/temperature control safety foods that are labeled as "keep refrigerated" and that are for sale or service to the consumer or used as an ingredient in other foods shall be immediately discarded and shall not be sold, served, or used after the manufacturer's expiration date or the sell-by date. (P) Corrective Actions: PIC discarded expired milk.

12B: .03(5)(f)PIC has nails that extend past the tip of fingers. Ensure gloves are worn when prepping food/drinks. Employees shall keep their fingernails clean and trimmed to no longer than the tips of the fingers. (Pf) Corrective Actions: PIC informed about having gloves on when preparing foods.

12C: .04(4)(m)Sanitizer bottle and bucket with wiping cloth utilizing quat observed below effective concentration. Ensure concentrations range from 150-400 ppm. 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: PIC discarded solution. Ensure sanitizer solution able to maintain 150-400 ppm in between use. Correct by 1/24/25.

12C: .04(4)(m)Wet wiping cloth observed stored on food counter. 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: PIC placed wiping cloth into used cloth bin.

13A: .02(1)(f)(1)GNR (Gwinnet Newton Rockdale) Food Service Permit not posed in public view. Ensure valid food service permit is posted by 1/24/25 The permit holder shall post the permit as in a location in the food service establishment that is conspicuous to consumers. (C)

14A: .04(4)(k)Handle portion of scoop in contact with various dry drink mixes. 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: PIC placed the handle upright and not in contact with foods.

8-2B: .07(6)(b)Observed multiple chemical spray bottles without labels. Working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material. (Pf) Corrective Actions: Spray bottles were labeled.

12D: .04(4)(g)Observed multiple cut avocados with stickers still on. 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: Avocados were discarded.

17D: .07(4)(b)Observed employee food stored above prep counters and food for restaurant in several reach-in coolers. 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: Employee food was moved to lower shelving.