Press Coffee

Inspector notes: Observed sanitizing buckets with 0 ppm quat near coffee prep area at the time of inspection. All wet wiping cloths must be stored in sanitizer buckets with approved sanitizer concentrations. Wiping cloths were placed in sanitizer buckets with approved sanitizer concentrations at time of inspection

Inspector notes: Observed food contact surfaces actively soaking in the sanitizer compartment at time of inspection. The sanitizer had less than 150 ppm of quat. Observed that the sanitizer bottle hooked up to the dispenser was empty. Informed PIC that the bottle needs to be switched out and the sink refilled so that the food contact surfaces can be properly sanitized. PIC replaced the bottle, refilled the compartment, and properly sanitized the food contact surfaces at time of inspection. Discussed the importance of monitoring the sanitizer levels every time when filling the sink to ensure it is at an approved concentration. Discussed the importance of proper sanitizer levels and proper monitoring of sanitizer levels. Food-contact surfaces were properly sanitized at time of inspection

Inspector notes: No Certified Food Protection Manager was available on site at time of inspection. Informed PIC that a CFPM is required to be available on the premise during all hours of operation. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation

Inspector notes: Observed a bussing bin underneath the hand sink at the front counter filled with a brown liquid. Neither employee could identify what the liquid was or the bin's purpose. Discussed with PIC that standing water should not be present in the facility. Discussed with PIC that wastewater or dumped water needs to be disposed of properly through a dump sink or a floor drain. Physical facility must be cleaned frequently enough to prevent accumulation of dirt, organic matter, and food debris. Must clean physical facility prior to next routine inspection