BOARDING PASS COFFEE

Observed the ice machine to have heavy mold-like accumulation. 5. Except when dry cleaning methods are used as specified under subsection (7)(e) of this Rule, surfaces of utensils and equipment contacting food that is not time/temperature control for safety food shall be cleaned: (iv) In equipment such as ice bins and beverage dispensing nozzles and enclosed components of equipment such as ice makers, cooking oil storage tanks and distribution lines, beverage and syrup dispensing lines or tubes, coffee bean grinders, and water vending equipment: (I) At a frequency specified by the manufacturer; or (II) Absent manufacturer specifications, at a frequency necessary to preclude accumulation of soil or mold. Note: The facility will need to wash, rinse, and sanitize the ice machine and setup a cleaning schedule to prevent soil accumulation.

Observed wiping cloth in container at the espresso bar not fully submerged in a chemical sanitizer solution. 511-6-1.04(4)(m) - Wiping Cloths, Use Limitation (C) (m) Wiping Cloths, Use Limitation. 2. Cloths in-use for wiping counters and other equipment surfaces shall be: (i) Held between uses in a chemical sanitizer solution at a concentration specified under DPH Rule 511-6-1-.05(6)(n). COS: The PIC immediately had a new sanitation container made with enough sanitizer to fully submerge the wiping cloth.

Observed 2 food employees with smart watches, while engaging in food preparation. 511-6-1.03(5)(g) - Jewelry (C) (g) Jewelry. Except for a plain ring such as a wedding band food employees may not wear jewelry including medical information jewelry on their arms and hands while preparing food. COS: The PIC had all food employees remove smart watches.

Observed wiping cloth in container at the espresso bar not fully submerged in a chemical sanitizer solution. 511-6-1.04(4)(m) - Wiping Cloths, Use Limitation (C) (m) Wiping Cloths, Use Limitation. 2. Cloths in-use for wiping counters and other equipment surfaces shall be: (i) Held between uses in a chemical sanitizer solution at a concentration specified under DPH Rule 511-6-1-.05(6)(n). COS: The PIC immediately had a new sanitation container made with enough sanitizer to fully submerge the wiping cloth.

No chemical effective against Norovirus was observed in facility.

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.

Note: PIC will purchase bleach with 6.0% sodium hypochlorite by COB

Observed employees engaged in food prep without hair restraints.

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.

Note: Employees put on hats as hair restraints.

Observed gallon of 2% milk with use-by date of 1/6/2024, eggnog carton with use-by date of 1/5/2024, & a half gallon of eggnog with use-by date of 1/8/2024. 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. Note: PIC voluntarily discarded the expired foods during the inspection.

Observed food employees with dry wiping cloths hanging from apron between uses. Cloths in-use for wiping counters and other equipment surfaces shall be held between uses in a chemical sanitizer solution at a concentration specified under DPH Rule 511-6-1-.05(6)(n). Note: Food employees voluntarily removed wiping clothes and placed them in sanitizer during the inspection.