BLUE MOUNTAIN COFFEE ROASTERS

13A: .02(1)(d)Observed that the inspection report that was posted was a previous one that the most recent. 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: Person in charge removed old report and posted new report.

18: .07(2)(m)Observed that the backdoor leading into the kitchen has a gap near the bottom of it. 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)

4-2B: .05(6)(n)Observed sanitizer bucket of quat solution in use with sanitizer solution made too low. 2ND CONSECUTIVE VIOLATION OF THE SAME CODE PROVISION 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: Person in charge remade solution to the correct manufacturers instructions.

6-1A: .04(6)(f)Observed milk, heavy whipping cream, and half & half being stored at a temp above 41 degrees F in upright cooler. Cheesecake being stored at a temp above 41 degrees F in display cooler. Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P) Corrective Actions: Person in charge discarded items.

6-1C: .04(6)(d)Observed whole milk and half & half cooling at a rate too slow to make it to 41 degrees F within the 4 hour time frame. TCS foods being cooled from 135°F to 70°F in 2 hours MUST cool 0.54°F per minute (roughly 32.5°F per hour). TCS foods being cooled from 70°F to 41°F MUST cool 7.25°F per hour (0.121°F per min or 29°F in 4 hours). Corrective Actions: Person in charge moved items to the freezer to get it to cool faster.

11A: .04(6)(e)Observed prep cooler that kept having to be opened being used to cool milk and half & half. Foods shall be cooled using one or more methods approved by the health authority (e.g., smaller batches, thinner portions, using rapid cooling equipment, stirring food in containers placed in an ice water bath, using containers that facilitate heat transfer and ice as an ingredient; placing items in the walk-in cooler or walk-in freezer partially or completely uncovered as long as the food is protected from overhead contamination). (Pf, C) Corrective Actions: Person in charge changed cooling method from prep cooler to freezer.

12C: .04(4)(m)Observed wiping cloths that were wet stored on top of espresso machine and not in sanitizer solution. 2ND CONSECUTIVE VIOLATION OF THE SAME CODE PROVISION 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: Person in charge discarded towels and mad sanitizer solution for new towels to go in.

13A: .02(1)(f)(1)No permit posted in facility. The permit holder shall post the permit as in a location in the food service establishment that is conspicuous to consumers. (C)

15A: .05(6)(q)1&3Observed display cooler with a temp not low enough to keep TCS food items at 41 or below. Utensils shall be maintained in a state of repair or condition that complies with the requirements specified under subsections .05(1) and .05(2) or shall be discarded. (C) Ambient air temperature, water pressure, and water temperature measuring devices shall be maintained in good repair and be accurate within the intended range of use.

18: .07(2)(m)Observed the backdoor of the facility that leads to the outside to have a gap between the door and the frame. 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)

1-2A: .03(2)(a)-(l), (n)No active managerial control. Violations for hand washing, employee health, employee drinks,using a hand wash sink, clean-up of vomiting and diarrheal events requirements, cleaning & sanitizing, storage of chemicals (amongst other good retail practices) were observed today. PIC (Person-in-Charge) was unable to convey knowledge of food allergens & the associated symptoms. // It is the responsibility of the person in charge to ensure compliance with the food code by demonstrating active managerial control within their facility. (Pf)

2-1B: .03(5)(c)Employee did not wash her hands between tasks. Employee was cleaning spilled milk on the counter & floor using Clorox wipes and then handled milk container & clean utensils without washing her hands between tasks. // 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: Employee washed her hands. Utensils were cleaned & sanitized. //

12B: .03(5)(i) Observed employee working with food without proper hair restraint. Her bangs were not restrained. // *** Second Consecutive Violation *** // 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: Employee put a hat on. //

12C: .04(4)(m)Observed 4 wet & soiled cloth towels stored on the prep counters; they were not in sanitizer solution. // 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: Cloths were placed into sanitizer solution. //

14A: .04(4)(k)In-use utensils were stored in 88°F water at the prep area. // 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 moved into 137°F water. //

14B: .05(10)(a)Observed employee drying utensils with a cloth towel. // Soiled tableware shall be removed from consumer eating and drinking areas and handled so that clean tableware is not contaminated. (C) Corrective Actions: Employee then rewashed, rinsed, sanitized & air-dried all items. //

15B: .05(3)(h),(i)Facility does not have sanitizer test kit for their chlorine sanitizer. // Concentration of the sanitizing solution shall be accurately determined by using a test kit or other device. (Pf)

18: .07(2)(m)Employees left the drive-through door open while assisting customers, but the air-curtain was turned off. PIC stated the door is too heavy for a self-closer. // 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)

When windows or doors of a food service establishment are kept open for ventilation, the openings shall be protected against the entry of insects and rodents by:

1. 16 mesh to 1 inch screens; (C)
2. a properly designed and installed air curtain; (C) or
3. other effective means. (C)

2-2A: .03(1)(c)2,3,17Facility did not provide verifiable documentation that employees are aware of their responsibility to report food borne illnesses. Employee Health Reporting Agreement signed during inspection. // 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. (Pf)

2-2A: .03(2)(m)Employee was unable to tell me about their employee health policy in relation to foodborne illnesses including the symptoms, the specific foodborne illnesses, restricting/excluding requirements & reporting requirements. // 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. (Pf)

2-2B: .03(5)(j)1&2Employee was drinking from an unapproved container (multi-use cup) in the coffee roasters area. Employee's drink in an unapproved container (multi-use glass) was stored on the prep counter where they prepare customer's food. // 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: Employee stopped drinking. Employee's drink was put into a single-use cup with a straw & lid & then placed in a designated employee storage area. //

2-2D: .06(2)(o)Employee dumped ice-water into the hand sink. // A handwashing facility may not be used for purposes other than handwashing. (Pf) Corrective Actions: Had employee stop misusing the hand sink; ice melted. //

2-2E: .03(6)PIC was unable to provide procedures for employees to follow to clean up vomit & diarrheal incidents. PIC showed me three different chemicals that they may use for the clean up. // 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)Utensils were being sanitized in chlorine sanitizer that was measured <50ppm. // 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 changed to 50-100ppm. Utensils were sanitized again. //

4-2B: .05(8)(b)Utensils were sanitized in chlorine sanitizer solution for <10 seconds in the dish sink. // After being cleaned, equipment food-contact surfaces and utensils shall be sanitized in sanitizer solution for the minimum contact time, at the required concentration, as stated on the manufacturer label. (P) Corrective Actions: Utensils were placed back into the sanitizer solution for the required time. //

8-2B: .07(6)(c)Clorox wipes stored above single-use containers. // *** Second Consecutive Violation *** // 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: Wipes relocated. //

8-2B: .07(6)(c)Observed clorox wipes and air freshener being stored above food for facility use. 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: Clorox wipes and air freshener were relocated.

12B: .03(5)(g)Observed employees working with food while wearing 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) Corrective Actions: Rings and bracelets were removed.

12B: .03(5)(i)Observed employees working with food without proper 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) Corrective Actions: Employees put on hair restraint.