Coffee 48

Inspector notes: Observed employee use stir rod in contact with dairy milk, wash with detergent, rinse, and store as clean without sanitizing. Food-contact surfaces must be properly sanitized after washing and rinsing. PIC stated food-contact surfaces are normally sanitized at the end of the day. Establishment is open and operational for 9.5 hours. All food-contact surfaces that contact TCS foods (such as dairy milk) must be cleaned every 4 hours by washing, rinsing, sanitizing, and leaving to air dry. PIC had employee set up three-compartment sink at time of inspection. Concentration of chlorine sanitizer was at 200ppm. Observed employee briefly dipping food-contact surfaces into sanitizer water and placing in a water bath, before removing and leaving to air dry. Instructed employee to dilute water to 100ppm of chlorine sanitizer, re-sanitize food-contact surfaces by leaving them in sanitizer for at least 10 seconds, and leave to air dry without rinsing after. Discussed the importance of proper sanitizer levels and proper monitoring of sanitizer levels. Food-contact surfaces sanitized using chlorine sanitizer must be sanitized with a contact time of least 10 seconds. All food-contact surfaces were properly sanitized at time of inspection

Inspector notes: Observed an employee handle paper money and then immediately rinse hands without soap for less than 5 seconds in three-compartment sink prior to making beverages and scooping ice. Also observed employee dry hands using a re-usable wet wiping cloth hanging on front side of three-compartment sink. Discussed the importance of proper hand washing procedures with the person-in-charge (PIC). Proper handwashing procedure is to rinse hands with warm water, scrub with soap for 10-15 seconds, rinse with warm water, dry with approved drying provision, and turn off in a manner to prevent re-contamination of hands. Entire process should take approximately 20 seconds for full and proper handwashing to prevent spread of pathogens and contamination. Also discussed that hands must be washed at any time contamination occurs and when changing tasks. Employee properly washed hands at handwash sink at time of inspection

Inspector notes: Observed water supply to only handsink in establishment turned off at time of inspection. PIC states water to handsink was turned off due to a leak. Informed PIC that at least one functioning handsink is required in order to operate. PIC was able to restore hot water to handsink and employee repaired leak immediately after being notified of requirement at time of inspection. Also observed bottle being stored in handsink and no approved hand drying provision at handsink. PIC removed bottle and provided paper towels to handsink at time of inspection. Discussed with person in charge hand washing facilities must be maintained in a condition that promotes handwashing and restricted for that use. Convenient accessibility of a handwashing facility encourages timely handwashing which provides a break in the chain of contamination from the hands of food employees to food or food-contact surfaces. Hand sinks must be used for handwashing only as they may contaminate food contact surfaces as well

Inspector notes: Person in charge indicated there was no Certified Food Protection Manager onsite at time of inspection. Establishment was open and operating. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation

Inspector notes: Observed an employee was their hands without soap and for less than 20 seconds prior to preparing a drink. Discussed the importance of proper hand washing procedures with the person-in-charge (PIC). Proper handwashing procedure is to rinse hands with warm water, scrub with soap for 10-15 seconds, rinse with warm water, dry with approved drying provision, and turn off in a manner to prevent re-contamination of hands. Entire process should take approximately 20 seconds for full and proper handwashing to prevent spread of pathogens and contamination. Discussed proper hand washing procedure and provided the establishment with a hand wash sticker explaining the process

Inspector notes: Observed metal coffee/tea strainer in hand sink. Discussed with person in charge hand washing facilities must be maintained in a condition that promotes handwashing and restricted for that use. Convenient accessibility of a handwashing facility encourages timely handwashing which provides a break in the chain of contamination from the hands of food employees to food or food-contact surfaces. Hand sinks may contaminate food contact surfaces as well. Strainer was removed from sink and washed, rinsed, and sanitized

Inspector notes: Person in charge indicated there was no Certified Food Protection Manager onsite at time of inspection. Establishment was open and operating. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation

Inspector notes: Observed an employee handle paper money and then immediately without washing hands scoop ice from an ice maker. Employee properly washed hands at handwash sink at time of inspection. Discussed the importance of proper hand washing and when hand washing is required with the person-in-charge (PIC). Hands must be washed at any time contamination occurs and when changing tasks