Froth Coffee Roasters

Inspector notes: Observed egg patties cooling in tall deli containers with the lids shut, with internal temperatures ranging 58*F-62*F. Cook stated that the eggs had been cooked about 45 minutes prior to inspection. Discussed with cook and PIC that TCS foods must be cooled uncovered and in shallow containers less than 4 inches for cooling to be properly facilitated. Eggs were uncovered at time of inspection. PIC will discuss cooling eggs uncovered and in shallow containers or trays with employees. In prep table: Observed container of egg patties covered with plastic, with an internal temperature of 64*F. Cook stated that the eggs were part of the batch cooling in the reach-in unit. Discussed with cook and PIC that TCS foods need to be cooled fully to 41*F before being placed into other storage containers or placed into a prep table. Eggs were placed into reach in uncovered for proper cooling at time of inspection. Provided cooling methods and parameters document to PIC via email. 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. All TCS foods cooling were uncovered to allow for rapid cooling

Inspector notes: Observed quat test strips with expiration date from a year ago and sanitizer dispenser dispensing an unapproved concentration. Discussed the importance of monitoring sanitizer concentration with PIC. PIC stated that they will order test strips. Test strips are required for any sanitizers used with food contact surfaces. Provide sanitizer test strips prior to re-inspection