7 Brew Coffee

Observed a half-gallon of fat-free milk and a half-gallon of whole milk stored uncovered in the reach-in units. Unless food is cooling all packaged and unpackaged food need to be stored covered to protect from overhead contamination. Put the caps on the milk gallons when not in use.

Observed a container of sugar that was removed from it's original packaging without a label. Except for containers holding food that can be readily and unmistakably recognized, such as dry pasta, working containers holding food or food ingredients that are removed from their original packages for use in the food establishment, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be clearly and legibly identified, in English, with the common name of the food. Place a label on the food ingredient.

Observed the dumpster lids open with trash being stored inside. Receptacles and waste handling units for refuse, recyclables, and returnables shall be kept covered: With tight-fitting lids or doors if kept outside the food service establishment. Close the dumpster lids.

Observed the handsink completely blocked off by blenders and a step ladder. A handwashing sink shall be maintained so that it is accessible at all times for employee use. Remove all the items in front of the handsink for easy employee access.

Observed a gallon of milk and a gallon of chocolate milk stored uncovered in the main reach-in unit. Unless food is cooling all packaged and unpackaged food need to be stored covered to protect from overhead contamination. Put the caps on the milk gallons when not in use.

Observed several wet wiping cloths being stored on prep tables throughout the kitchen. Wiping cloths shall be held in chemical sanitizer in between use. Only dry cloths are allowed on counter tops. Ensure each work station has a sanitizer bucket with wiping cloths instead of wet cloths on the counters.

Observed the back door propped open with no overhead air curtain or any means to protect the facility from pests entering in. Outer openings of a food service establishment shall be protected against the entry of pests by having closed, tight-fitting windows; and solid, self-closing, tight-fitting doors. Keep back door closed at all times unless if air curtain or other means of protection from pests are available.

Observed no hot water in the establishment. Hot water generation and distribution systems shall be sufficient to meet the peak hot water demands throughout the food service establishment. Call a plumber and have the system checked out as soon as possible.

Observed a pipe under the three-compartment sink leaking water. A plumbing system shall be repaired according to law and maintained in good repair. Call a plumber to come and repair the leak under the sink.

Observed numerous chemical bottles throughout the kitchen unlabeled. 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. Label chemical bottles with their common name.

Observed spray bottles stored next to customer's lids on the prep table. Poisonous or toxic materials shall be stored so they cannot contaminate food, equipment, utensils, linens, and single-service and single-use articles by: Separating the poisonous or toxic materials by spacing or partitioning. Remove bottles from prep table.

Observed heavy condensation dripping onto the dessert dispensers. Food may not be stored in the following areas: Under leaking water lines, including leaking automatic fire sprinkler heads, or under lines on which water has condensed or Under other sources of contamination. Have the condensation issue repaired.

Observed coffee grounds and debris scattered besides the dumpster.All physical facilities shall be maintained. Clean area around dumpster to prevent attrction of pest and rodents.

Observed no hand soap at the hand sink. All hand sinks must be supplied with soap to wash hands. Corrected on Site (COS): Hand soap was placed at the hand sink to use to wash hands.

Observed no paper towels at the hand washing sink in the main kitchen. Each handwashing sink or group of adjacent handwashing sinks shall be provided with individual, disposable towels. Replace paper towels at the hand washing sink.

Observed a spray bottle with chemicals inside without a label near the 3 compartment sink in the main kitchen. 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. Place a label on the spray bottle.

Observed several wet wiping cloths being stored on prep tables throughout the kitchen. Wiping cloths shall be held in chemical sanitizer in between use. Only dry cloths are allowed on counter tops. Person in charge (PIC) moved cloths to a sanitizer bucket.

Observed both ice bins with the scoop handle touching the ice. Ice scoops can be kept in the ice in between use but the handle needs to be above the ice to avoid contamination. Find a sanitized location for the ice scoops or ensure that the handles are above the ice when stored inside of the ice bin.