LUMINA COFFEE COMPANY

Observation: Observed handwashing sink on main prep line with no soap. CA: Handwashing sinks must be stocked and accessible for employee use at all times. COS: The CFSM refilled the soap at the handwashing sink.

Observation: Observed the most recent inspection report posted in the hallway leading to facility restrooms. CA:The most current inspection report shall be prominently displayed in public view at all times, within fifteen feet of the front or primary public door and between five feet and seven feet from the floor and in an area where it can be read at a distance of one foot away. COS: The facility will post the most current inspection report at the main facility entrance.

Observation: Observed gaskets in multiple coolers in poor repair and in need of replacing. CA: Equipment components must be maintained in a state of good repair. COS: No COS noted at this time. The facility will have the damaged gaskets replaced. This will be rechecked by the Health Department.

Observation: Observed broken shelf in the reach in cooler in the grill area of the main kitchen. CA: Equipment must be maintained in a state of good repair. COS: No COS can be noted at this time. The facility will have the shelf repaired. This will be rechecked by the Health Department.

Observed potentially hazardous TCS foods (heavy whipping cream, half 'n half) cold-holding at a temperature greater than 41 deg F in lower reach-in cooler in front food service area. Per PIC, these items were left on the counter by food service employees between uses. Corrective Action: Discussed proper cold-holding temperatures and procedures with PIC. These items were moved to the walk-in cooler to rapidly cool back down to 41 deg F or below. PIC will retrain food service employees.

Observed potentially hazardous TCS foods (multiple house made dressings) cold-holding at a temperature greater than 41 deg F in prep top coolers in main kitchen. The bottles were taller than the prep top and not able to make direct contact with the sides of the pans. Corrective Action: Discussed proper cold-holding temperatures and procedures for these items with PIC. The sauces were moved to the reach-in freezer to rapidly cool back down to 41 deg F or below. Discussed storing the bottles in lower portion of reach-in, using time as a public health control or using smaller bottles with PIC. PIC will discuss with owner and all food service employees will be retrained for properly cold-holding these items.

The PIC could not provide documentation or otherwise satisfactorily demonstrate during the inspection, that all food employees and conditional employees are informed of their responsibility to report to management information about their health and activities as it relates to diseases that are transmissible through food. Corrective Action: Discussed requirements for documentation or otherwise demonstrating all food employees have been trained and are informed of their responsibility to report illness or symptoms to PIC. PIC will ensure all employees are trained and able to provide documentation or demonstrate this training was completed. This will be rechecked by the Health Department.

Observed potentially hazardous TCS foods (roasted potatoes - 57 deg F, roasted sweet potatoes - 63 deg F) cold-holding at a temperature greater than 41 deg F in lower reach-in cooler. Corrective Action: Discussed proper cold-holding temperatures and procedures for cold-holding with PIC. Per PIC, the potatoes were stored on the counter-top due to volume of orders and reduced cooler capacity. PIC was unsure how long they were out of temperature and chose to discard. PIC will have staff store potatoes in reach-in cooler or temporarily use TPHC until the second large prep-top cooler is repaired and working properly.

Observed wiping clothes stored in multiple sanitizer buckets at a concentration less than 200 ppm in front service area and in small container for espresso machine. The small container for the espresso machine had been remade just prior to checking. The larger container in the main kitchen was labeled to be replaced and discarded at 4:00 PM but was already below the required concentration with visibly soiled towels.
Corrective Action: PIC notified and educated on preparing and testing sanitizer buckets. All sanitizer buckets were replaced and relabeled. All food service employees will be re-trained on preparing and testing sanitizer solution buckets for use.

Observed potentially hazardous TCS food items (large container of shredded mozzarella cheese, roasted sweet potatoes) without date marking. Observed potentially hazardous TCS food item (large container of lemon poppyseed muffin batter) held past 7-days. Corrective Action: Discussed date-marking requirements with PIC. Because PIC was unclear when these items were opened and/or prepared, PIC discarded. PIC to train all staff on date marking and discarding items by discard date.

Observed significant accumulation of water in lower portions of sandwich prep-top cooler and coffee cooler in main kitchen. Both units internal TMD showed the coolers were holding below 40 deg F. Corrective Action: Discussed having both coolers repaired with CFSM. No food items should be stored directly on the bottom in a method that could result in contamination. These coolers must be serviced by a licensed technician. These will be rechecked by the Health Department in two weeks.

PIC was unable to provide an irreversible thermometer or heat sensitive tape for measuring the utensil surface temperature for the heat sanitizing dish machine. Corrective Action: Discussed requirement for testing device with PIC. PIC will order new thermometer or additional Taylor testing strips. This will be rechecked by the Health Department in one week.

Observed several potentially hazardous TCS food items date marked for 8 days instead of 7 days (4/8 - 4/16) including items such as tomato aioli, garlic aioli, house aioli, roasted tomatoes and additional items in the walk-in cooler. Corrective Action: Discussed proper date marking with PIC. PIC relabeled all TCS items with the proper 7 day disposition and will retrain all food service employees.

Observed unlabeled spray bottle of blue chemical (glass cleaner) in main kitchen. CA: Discussed labeling working containers of poisonous or toxic materials with common name. PIC labeled the spray bottle.

Observed wiping clothes stored in sanitizer buckets at a concentration less than 200 ppm in main kitchen and in small container for espresso machine. The small container for the espresso machine had been remade just prior to checking and had a large cloth not fully submerged. The container in the main kitchen was labeled to be replaced and discarded at 4:45 PM but was already below the required concentration.
Corrective Action: PIC notified and educated on preparing and testing sanitizer buckets. All sanitizer buckets were replaced and relabeled. Discussed using smaller cloths in the container for the espresso machine because of the reduced volume of sanitizer in the container and having the cloth fully submerged. Discussed only storing 1 wiping cloth in the main kitchen buckets due to their size.

Observed potentially hazardous TCS food (unsalted butter) cold holding walk-in cooler above 41 degrees F. Corrective Action: Discussed with PIC. Per PIC, the case of butter was taken out of the cooler earlier that morning. PIC did move it back to the walk-in cooler; however, individual blocks of butter were found to be 59-61 deg F. Because it was unclear how long the butter was out, the entire case was discarded. Discussed having PIC train staff to only take out quantity needed and leaving the rest in the walk-in cooler.

Observed potentially hazardous TCS food (half and half) cold holding in reach-in cooler in front service area above 41 degrees F. Per discussion with PIC, these were likely left out on the service counter between use. During the inspection, this was observed multiple times with other items including almond milk and regular milk. Corrective Action: PIC educated on training and reminding employees to put TCS food items back in to cold holding units between use. The half and half containers were brought back to the walk-in cooler to cool back down.

Observed black build-up on the interior surfaces of ice machine in main kitchen. Corrective Action: PIC was notified and educated on proper cleaning procedure and frequency. PIC will designate an employee to drain and properly clean ice machine before use. The Health Department will recheck this.

Observed hot water sanitizing dish machine final rinse not reaching proper temperature at the manifold. After multiple cycles, the digital thermometer on the machine showed a max temperature of 179 deg F and internal waterproof measuring device showed a max temperature of 158 deg F. Corrective Action: Discussed with PIC who reported they have been having problems with the dish washer. The dish washer was placed out of service and the facility will use only their three compartment sink until the machine is serviced by a licensed technician. The Health Department will recheck this.

Observed wiping clothes stored in sanitizer buckets at a concentration less than 200 ppm in main kitchen, front service area and in small container for espresso machine. The sanitizer buckets were labeled to be replaced at 12 PM but were already below the required concentration.
Corrective Action: PIC notified and educated on preparing and testing sanitizer buckets. All sanitizer buckets were replaced and relabeled.

Observed single-use cups being stored and used as scoops in food items on prep-top (green chiles, goat cheese.)
CA: PIC notified and educated on use of single-use items. The single-use cups and food items were discarded.