Alainas Coffee and Kitchen

Inspector notes: The food-contact surfaces of the deli slicer are no longer easily cleanable. The blade was observed chipped and the meat gripper and blade guard had deep scratches and cracks on it. Equipment must be free of breaks, open seams, cracks, chips, inclusions, pits, and similar imperfections. Deli slicer must be repaired/replaced.

Inspector notes: The cutting boards on the prep units are very scratched and scored. Cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.

Inspector notes: Food was observed not marked with the date of preparation. Ready-to-eat time/temperature control for safety (TCS) foods prepared in the establishment and held for more than 24 hours must be marked with the date of preparation.

Inspector notes: Turkey sausage was observed held at 48 degrees Fahrenheit in the large prep unit. Time/temperature control for safety (TCS) food must be held at 41 degrees Fahrenheit or below except during preparation, cooking, or cooling. Per person in charge, turkey sausage had been in the unit for more than 4 hours. Turkey sausage was voluntarily disposed of (see attached disposal form). Container of turkey sausage was observed stacked on another container and stored over the fill line. Establishment must discontinue stacking and storing food over the fill line.

Inspector notes: The condensate from the air conditioning unit is draining into a container. Condensate drainage and other nonsewage liquids must drain into a drain.

Inspector notes: Homemade dressings were observed expired. Dressings were voluntarily disposed of (see attached disposal form).

Inspector notes: Deli meat was observed not marked with the date of preparation. Ready-to-eat time/temperature control for safety (TCS) foods prepared in the establishment and held for more than 24 hours must be marked with the date of preparation.

Inspector notes: Baked goods (cookies & scones) packaged in the food establishment are lacking labels. Food packaged in a food establishment must be labeled with the common name of the food, a list of ingredients, the quantity of the contents, and the business name/address. Baked goods were relocated behind the counter at time of inspection.

Inspector notes: The food-contact surfaces of the deli slicer are no longer easily cleanable. The blade was observed chipped and the meat gripper and blade guard had deep scratches and cracks on it. Equipment must be free of breaks, open seams, cracks, chips, inclusions, pits, and similar imperfections. Deli slicer must be repaired/replaced.

Inspector notes: Single-service articles were observed stored on the floor. Single-service articles must be stored at least 6 inches off the ground.

Inspector notes: Containers of food were observed stacked on top of each other with the bottom of the container touching the food in the container below it. Containers must not be stacked on top of each other without a barrier between them to prevent contamination.

Inspector notes: Food was observed stored on the floor in the walk-in freezer. Food must be stored at least 6 inches above the floor.

Inspector notes: The cutting boards on the prep units are very scratched and scored. Cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.

Inspector notes: Food was observed held at 43-46 degrees Fahrenheit in the large prep unit. Time/temperature control for safety (TCS) food must be held at 41 degrees Fahrenheit or below except during preparation, cooking, or cooling. Per person in charge, food had been in the prep unit for a couple hours. Food was relocated to another refrigeration unit during time of inspection. Affected food was in close proximity of table top oven. Inspector instructed person in charge not store food in close proximity to the oven.

Inspector notes: The expresso machine is lacking an air gap. A direct connection must not exist between the sewage system and a drain originating from equipment in which food is placed.

Inspector notes: Pasta salad and broccoli salad packaged in the food establishment are lacking labels. Food packaged in a food establishment must be labeled with the common name of the food, a list of ingredients, the quantity of the contents, and the business name/address. Food was relocated behind the counter during time of inspection. Per person in charge, food will not be packaged and made available for customers until labels are made.

Inspector notes: Food was observed held at 45-50 degrees Fahrenheit in the refrigerator. Time/temperature control for safety (TCS) food must be held at 41 degrees Fahrenheit or below except during preparation, cooking, or cooling. Per person in charge, food had been in the refrigerator since the day prior. Food was voluntarily disposed of (see attached disposal form). All time/temperature control for safety foods (TCS) were relocated to the 2-door refrigerator. The ambient air temperature was observed at 41 degrees Fahrenheit during time of inspection. Refrigerator was taken out of service for storage of TCS foods and must not be used until it can maintain an internal food temperature of 41 degrees Fahrenheit or below. Refrigerator must be repaired/replaced/adjusted.

Inspector notes: The condensate from the air conditioner, expresso machine, and ice well are draining into a container. Condensate drainage and other nonsewage liquids must drain into a drain.

Inspector notes: A sanitizing bucket was stored with food, equipment, utensils, or single service items. Chemicals must be stored to prevent the contamination of clean equipment, utensils linens, and/or single service by spacing or partitioning and locating them in an area that is not above food, equipment utensils, linens, and single service articles.

Inspector notes: Food was observed held at 44-54 degrees Fahrenheit in the large prep unit. Time/temperature control for safety (TCS) food must be held at 41 degrees Fahrenheit or below except during preparation, cooking, or cooling. Per person in charge, food had been in the prep unit for more than 4 hours. Food was voluntarily disposed of (see attached disposal form). All food items that had not been in the prep unit for more than 4 hours were relocated to the 2-door refrigerator. The ambient air temperature was observed at 57 degrees Fahrenheit during time of inspection. Prep unit was taken out of service and must not be used until it can maintain an internal food temperature of 41 degrees Fahrenheit or below. Prep unit must be repaired/replaced/adjusted.

Inspector notes: Food contact surfaces of equipment/utensils (can opener) were observed with an accumulation of food and debris. The food contact surfaces of equipment must be clean to sight and touch.

Inspector notes: Menus are lacking an allergy statement notifying customers of their obligation to notify staff if they have a food allergy.

Inspector notes: An employee was observed washing their hands at the 3-bay sink. Food employees shall clean their hands in a designated hand-washing sink and not in a food preparation, mop, or ware-washing sink.

Inspector notes: Thermometers are lacking in the refrigeration units. Cold holding equipment used for time/temperature control for safety (TCS) foods must have at least one thermometer that is located to allow easy viewing of the temperature display.

Inspector notes: The door to the outside, located in the kitchen, is not tight-fitting. Outer openings of a food establishment must be protected against the entry of insects and rodents by tight-fitting doors.

Inspector notes: An insect control device was observed installed over a rack of bagels. Insect control devices must not be stored over food. Bagels must be relocated or insect control device must be relocated.

Inspector notes: Almond milk was observed stored on the floor in the kitchen. Food must be stored at least 6 inches above the floor.

Inspector notes: Single-use articles were observed stored on the floor next to the handwashing sink. Single-use articles must be stored at least 6 inches off the ground.