WARM WAVES COFFEE

1-2A: .03(2)(a)-(l), (n)No keydrop agreement was on site showing that Saint Germain would be delivering when nobody is at the facility to receive, and taking temperatures of TCS foods. The business entity providing key drop deliveries to the establishment shall certify in writing to the establishment that the products delivered will be under its control throughout the delivery process to the establishment, and that all products will be delivered to the establishment during the key drop delivery hours pursuant to the secured access arrangement set by the food service establishment. (Pf)

2-1B: .03(5)(c)Person in charge (PIC) shook hands with a customer and then prepared their food without washing hands. 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: Hands were washed.

12B: .03(5)(g)Person in charge (PIC) was wearing jewelry on wrist while prepping food. 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: Jewelry was removed.

1-2B: .03(3)(c)No certified food safety manager certificate posted. // The original CFSM certificate shall be posted in public view in each food service establishment. An additional copy shall be retained on file at the food service establishment at all times, and shall be made available for inspection by the Health Authority. (Pf)

2-2A: .03(2)(m)No verifiable documentation on site stating employees have been trained on the required reportable symptoms and diseases. // Food employees and conditional employees shall be 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. SECOND CONSECUTIVE VIOLATION OF CODE PROVISION

2-2A: .03(1)(c)2,3,17Person in charge (PIC) could not communicate the required reportable symptoms and diseases to the Health Authority. // Person in charge shall explain their responsibility for preventing the transmission of foodborne disease by a food employee who has a disease or medical condition that may cause foodborne disease and can describe the symptoms associated with the diseases that are transmissible through food. They also shall be able to explain how food employees and conditional employees comply with reporting responsibilities and exclusion or restriction of food employees. (Pf) Corrective Actions: Trained PIC of the employee health policy. //

2-2B: .03(5)(j)1&2Two employee drinks stored on a prep surface. // 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). SECOND CONSECUTIVE VIOLATION OF CODE PROVISION Corrective Actions: Employee drinks relocated to a designated area and placed in single-use cups with a lid and straw. //

2-2D: .07(3)(b)No paper towels at the front hand washing sink. // 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. SECOND CONSECUTIVE VIOLATION OF CODE PROVISION

3-1B: .04(3)(a)Chia pudding with coconut milk, oats with almond milk, and feta cheese received above 41F (see temperature log). // Refrigerated, time/temperature control for safety food shall be at a temperature of 41°F (5°C) or below when received. (P) Corrective Actions: Foods discarded. //

6-1A: .04(6)(f)Multiple time/temperature control for safety (TCS) foods holding above 41F (see temperature log). // Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P) Corrective Actions: Foods discarded. //

17D: .07(4)(b)Various employee items stored on a shelf above a prep surface. // Areas designated for employee activity shall be located so that food, equipment, linens, and single-service and single-use articles are protected from contamination. (C) Corrective Actions: Items were relocated to a designated area. //