Kaffeology

Inspector notes: Chemicals were stored on the same shelf with food/equipment/single service articles in the kitchen near the cookline.

Inspector notes: The quaternary ammonium concentration in the sanitizing solution of the 3-bay sink was 100 parts per million (ppm). According to the manufacturer's use directions, the concentration of the quaternary ammonium must be 200-400 ppm. Proper sanitizing procedures reviewed with staff at the time of inspection.

Inspector notes: The establishment is lacking an allergen statement for consumer awareness. A general statement "PLEASE INFORM YOUR SERVER OF ANY ALLERGIES" must be posted on all menu's.

Inspector notes: The hand-washing sink in the kitchen was lacking paper towels.

Inspector notes: The steak, burger, carbonara (runny egg) and the egg plate are served raw or undercooked to the customer's request. A written consumer advisory (on the menu, table tent, or placard) is not provided to the consumer informing them of the significantly increased risk associated with certain vulnerable consumers eating such food in a raw or undercooked form.

Inspector notes: Working containers (spray bottles) used for storing chemicals taken from bulk supplies were not marked with the common name of the chemical.

Inspector notes: Proper cooling methods were not used for time/temperature control for safety (TCS) foods. Potatoes were observed cooling in a pan deeper than 4 inches. Proper cooling procedures reviewed with staff. Food was moved to shallow pans before being placed in the walk-in cooler.

Inspector notes: Metal scour pads were observed in the hand-washing sink. A hand-washing sink must not be used for purposes other than hand washing.

Inspector notes: Various foods were observed held at 45-48 degrees Fahrenheit in the flip top prep unit. Flip top prep unit observed to be turned off at the time of inspection. Per PIC, food was put into the unit under 2 hours prior to inspection. Foods moved into proper refrigeration to rapidly cool. Food to not be placed into flip top prep unit until ambient temperature reaches 41 degrees Fahrenheit or below. Time/temperature control for safety (TCS) food must be held at 41 degrees Fahrenheit or below except during preparation, cooking, or cooling.

Inspector notes: The dump sink and hand sink located in the bar area requires a splash guard due to close proximity.

Inspector notes: The wall/surrounding shelf in the bar warewashing area are constructed of dry wall/wood which is not durable, easily cleanable, or non-absorbent. The materials for indoor floors must be durable, easily cleanable and nonabsorbent for areas subject to moisture such as food preparation areas, walk-in refrigerators, ware-washing areas, and toilet rooms.

Inspector notes: 1) Various items were observed held at 52-55 degrees Fahrenheit in the flip top prep unit. The ambient temperature of the unit observed to be at 54 degrees Fahrenheit. 2) Milk in the lowboy cooler located in the barista station observed at 51 degrees Fahrenheit. Ambient temperature of the unit was observed to be at 48 degrees Fahrenheit. - Time/temperature control for safety (TCS) food must be held at 41 degrees Fahrenheit or below except during preparation, cooking, or cooling. PIC voluntarily disposed of items that were kept in the units overnight. Per PIC, most items were placed in the units from the walk-in cooler under 3 hours prior to inspection.

Inspector notes: The hand sink in the bar and kitchen area must have a splash guard to prohibit possible contamination from dump sink and 3-bay sink.

Inspector notes: The facility is lacking thermo-labels or similar internal temperature indicating device for the dish machine at the bar.

Inspector notes: The lowboy cooler in the barista area and the flip top prep unit in the kitchen was observe to be in poor repair (maintaining ambient temperature over 41 degrees Fahrenheit). Units taken out of service at the time of inspection. Units to not be used until it can be replaced/repaired/serviced.

Inspector notes: The wall/surrounding shelf in the bar warewashing area are constructed of dry wall/wood which is not durable, easily cleanable, or non-absorbent. The materials for indoor floors must be durable, easily cleanable and nonabsorbent for areas subject to moisture such as food preparation areas, walk-in refrigerators, ware-washing areas, and toilet rooms.

Inspector notes: Cheese and other items in the prep unit observed held at 50-62 degrees Fahrenheit in the flip top prep unit. The ambient air temperature of the unit observed at 51 degrees Fahrenheit. Potatoes were observed cooling in the prep unit. Cooling foods in the prep units may lead to elevated ambient temperatures. All other food items were prepped under 2 hours prior to inspection. All foods moved to the walk-in cooler to properly cool. Prep unit to not be used until ambient temperature reaches 41 degrees or lower. Chimichurri was observed held at 59 degrees Fahrenheit. Per PIC, chimichurri was stored on the counter during service for over 4 hours. PIC voluntarily disposed of food at the time of inspection. - Time/temperature control for safety (TCS) food must be held at 41 degrees Fahrenheit or below except during preparation, cooking, or cooling.

Inspector notes: (Sanitizer spray) was stored hanging on the same sink with food (ice). 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: Dishes and utensils were observed in the hand-washing sink. A hand-washing sink must not be used for purposes other than hand washing.

Inspector notes: The hand-washing sink in the kitchen was lacking paper towels.

Inspector notes: Reduced oxygen packaged salmon labeled "KEEP FROZEN" was observed thawing with the package in tact above 38 degrees Fahrenheit. ROP fish shall be removed from packaging before thawing. Person in charge disposed of food at the time of inspection.

Inspector notes: Proper cooling methods were not used for time/temperature control for safety (TCS) foods. Per PIC, Potatoes were placed hot in the refrigerator in containers greater than four inches deep. Potatoes moved to sheet pan and into walk-in cooler.

Inspector notes: The hand sink in the bar and kitchen area must have a splash guard to prohibit possible contamination from dump sink and 3-bay sink.

Inspector notes: The facility is lacking thermo-labels or similar internal temperature indicating device for the dish machine at the bar.

Inspector notes: The door to the outside, located in the back, 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: The wall/surrounding shelf in the bar warewashing area are constructed of dry wall/wood which is not durable, easily cleanable, or non-absorbent. The materials for indoor floors must be durable, easily cleanable and nonabsorbent for areas subject to moisture such as food preparation areas, walk-in refrigerators, ware-washing areas, and toilet rooms.

Inspector notes: The facility is lacking thermo-labels or similar internal temperature indicating device for the dish machine at the bar.

Inspector notes: The wall/surrounding shelf in the bar warewashing area are constructed of dry wall/wood which is not durable, easily cleanable, or non-absorbent. The materials for indoor floors must be durable, easily cleanable and nonabsorbent for areas subject to moisture such as food preparation areas, walk-in refrigerators, ware-washing areas, and toilet rooms.

Inspector notes: The door to the outside, located in the back, 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: The hand sink in the bar and kitchen area must have a splash guard to prohibit possible contamination from dump sink and 3-bay sink.

Inspector notes: The bottom door sweep of the walk-in cooler was observed in poor repair (not sealing properly/not tightly fitting). All equipment must be maintained in good repair and proper adjustment.