The Coffee Builders

Inspector notes: Observed hard boiled eggs in the bottom of the prep table with an internal temperature of 52*F. PIC stated that the eggs were cooked, cooled, and prepped in the morning over 6 hours prior to start of inspection, and have been in the unit since. Informed PIC that the eggs need to be discarded due to not cooling properly within the parameters. Suggested adding temperature checks to be cooling process to ensure parameters are met. PIC discarded eggs at time of inspection. Eggs were embargoed. Provided cooling parameter and method guidance documents via email. Cooked TCS foods must be cooled from 135°F to 70°F within 2 hours, and from 70°F to 41°F within 4 hours for a total of 6 hours for cooling. All TCS foods improperly cooled were discarded by PIC at time of inspection

Inspector notes: Observed in house cold brew coffee that is also kegged in house being kept past 48 hours in the keg. Person in charge voluntarily disposed of the kegged cold brew coffee at the time of inspection. Discussed how any TCS foods kegged in house or packaged in a Reduced Oxygen state shall be dated and time stamped to ensure it does go over 48 hours. Person in charge states they will ensure they only keep the kegged cold brew no more than 48 hours

Inspector notes: Observed a scoop used for their cooked rice being stored in water that had an internal temperature of 76*F. In-use utensils must be stored in a clean, dry location; in running water; or in hot water above 135°F. If utensils are stored in food, the handles must be stored above the surface of the food. All in-use utensils were properly replaced at time of inspection