Colados Coffee

Inspector notes: Observed batter for crepes considered Time/temperature control for safety (TCS) food items made on 7/31/25 and 8/6/25 these food items were found stored in walk-in refrigeration unit and have exceeding the 7-day maximum. Operator was instructed to remove batter that exceeds the 7days. Operator proceeded to discard items at time of inspection. TCS food to be clearly marked to indicate the date or day the food shall be consumed on premises, sold, or discarded when held at a temperature of 41°F or less for a maximum of 7 days. The day of preparation shall be counted as Day 1

Inspector notes: Observed employee handle raw chicken with gloves, remove gloves, and put away sanitized dishes without washing hands. Instructed employee to wash hands at time of inspection. Employee started washing hands in prep sink, instructed employee to wash hands in handwashing sink. Employee properly washed hands at handwash sink at time of inspection. Dish was properly sanitized 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. 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

Inspector notes: Observed two large bags of individually wrapped portions of carne machaca, three gallon size bags of potato/carne machaca mixture, and a small container of potato/carne machaca mixture. Per PIC, carne machaca is received from a distributor in Mexico. Establishment discarded original receiving box prior to inspection. PIC removed all products containing carne machaca from menu and stopped sale of such products at time of inspection. PIC placed a "do not use" sign on all products containing machaca and informed all employees. All food must be obtained from an approved source as defined by law. Discontinue use and sale of carne machaca until it is determined the item comes from an approved source as defined by law

Inspector notes: Observed dish machine with active warewashing dispense chlorine sanitizer at 0ppm. PIC relocated all food-contact surfaces to the three-compartment sink to be properly sanitized at time of inspection. PIC stated dish machine will not be used to sanitize food contact surfaces until repairs can be made. Discussed the importance of proper sanitizer levels and proper monitoring of sanitizer levels

Inspector notes: Observed employee cooking raw chicken with an internal temperature between 124*F and 160*F. Per PIC, chicken is partially cooked, fully cooled, then re-heated on the grill before service. Establishment has no means to verify chicken is fully cooked before service. After discussion with PIC, establishment will discontinue non-continuous cooking and will initially fully cook chicken to 165*F. PIC instructed employee to fully chicken to 165*F at time of inspection, verified by probe thermometer. All raw animal proteins must reach a final cooking temperature based on the cooking parameters in § 3-401.11 of the Food Code. Non-continuous cooking of raw animal proteins requires prior approval of written procedures by department

Inspector notes: Observed no probe thermometer is onsite and accessible. Properly calibrated probe thermometers are required at all times for monitoring food temperatures. Must provide a probe thermometer for establishment prior to re-inspection

Inspector notes: Observed broken soap dispenser at handwash sink near dish machine. Handwash sinks must be supplied with hot water of at least 100°F, soap and an approved hand drying provision at all times. Facilities must be maintained in a condition that promotes handwashing

Inspector notes: Observed no hot water at all handwash sinks, prep sinks, and warewashing area throughout facility. Hot water of: 100°F is required at all handwash sinks; 110°F at all other sinks; 120°F at mechanical warewashing units sanitizing with chemicals; and 140°F at mechanical warewashing units sanitizing with high temperature. Provide adequate hot water at all sink fixtures prior to re-inspection

Inspector notes: Observed tub of cold brew coffee in walk-in unit with no datemarking. PIC stated cold brew was made on 07/04. All RTE/TCS foods were properly date marked at the time of inspection. RTE/TCS foods requiring date marking must be date marked within 24 hours and sold or discarded after 7 days (including the day it was made as day 1)