Elevate Coffee Co

Inspector notes: Observed a spatula located at the crepe/ egg station being stored on the countertop and measuring scoop stored in a container of water at 61*F, both utensils used with TCS liquid egg and cooked egg. Per employee, food contact surfaces had been in use greater than 4 hours. The person in charge (PIC) was notified that all food-contact surfaces such as spatulas, tongs, etc. need to be stored in a safe place where they are not exposed to contamination, and changed out every 4 hours, or in a water bath with a temperature exceeding 135*F or below 41*F in order to reduce the risk of contamination with ready to eat (RTE) food

Inspector notes: Observed cooked potatoes at 53*F held on the top of a cold table at the time of the inspection. Per PIC, potatoes were cooked 4 or 5 hours prior to inspection. TCS foods must be cooled in: uncovered/loosely covered, shallow containers less than 4 inches deep, in equipment designed to rapidly cool, by using an ice bath, by using ice as an ingredient, or another effective means. Instructed employee to cool potatoes down to 41*F or lower with approved cooling methods in equipment designed to cool at the time of inspection

Inspector notes: Observed cottage food being sold at the time of inspection including cookies and muffins. Cottage food items were missing Registered Food Handler’s Name, Registration Number, production date and the departments website. All packaged food labels must include the following items: (1) the common name of the food, or absent a common name, an adequately descriptive identity statement; (2) If made from two or more ingredients, a list of ingredients and sub-ingredients in descending order of predominance by weight, including a declaration of artificial colors, artificial flavors and chemical preservatives, if contained in the food; (3) an accurate declaration of the net quantity of contents; (4) the name and place of business of the manufacturer, packer, or distributor; (5) the name of the food source for each major food allergen contained in the food unless the food source is already part of the common or usual name of the respective ingredient; (6) except as exempted in the Federal Food, Drug, and Cosmetic Act § 403(q)(3) -(5), nutrition labeling as specified in 21 CFR 101 -Food Labeling and 9 CFR 317 Subpart B Nutrition Labeling; and (7) for any salmonid fish containing canthaxanthin or astaxanthin as a color additive, the labeling of the bulk fish container, including a list of ingredients, displayed on the retail container or by other written means, such as a counter card, that discloses the use of canthaxanthin or astaxanthin. Provided PIC with cottage foods labeling handout at the time of inspection