7 BREW COFFEE

Observed TCS foods stored above 41F in reach in coolers and on prep table. (milk 47 and milk 53 at prep top table. Almond milk 51, oat milk 50, and smoothie mix 45 in reach in coolers). PIC stated it was busy and items were out during drink prep less than two hours prior. CA: Cold TCS foods shall be stored at 41F or below. COS: PIC had TCS items on prep table relocated to walk in cooler for cooling to 41F or below. TCS foods in reach in coolers were relocated to walk in cooler for cooling to 41F or below. Discussed utilizing ice baths for items in use requiring cold holding during busy hours.

Observed boxes of milk product and mixes stored directly on floor in walk in cooler. CA: Food product shall be stored at least 6 inches above the ground. COS: PIC had employees relocate product to shelving above the ground.

Observed back door of facility left open. CA: Outer openings of a food service establishment shall be protected against the entry of insects and rodents. COS: Door was closed and employees were instructed to ensure door remains closed when not in use.

Observed several boxes of cups and lids stored directly on the floor in dry goods storage area. CA: All equipment and utensils shall be stored at least 6 inches from the ground. COS: Boxes were relocated to shelving and PIC will speak with management about over ordering product.

Observed handwash sink without hand drying provisions.

CA: All hand wash stations shall be provided appropriate soap and hand drying materials.

COS: PIC provided paper towels for hand drying.

Observed ice and drink in handwash sink.

CA: Handwash sinks shall not be used for any other purpose than to be used for handwashing.

COS: PIC educated employees on ensuring hand wash sinks are used for no other purpose than to wash hands.

Observed sanitizer not reaching the proper parts per million in sanitizer buckets throughout facility.

CA: Sanitizer should reach sufficient parts per million to effectively sanitize utensils and equipment.

COS: PIC had sanitizer remade and instructed employees on the use of sanitizer test strips.

Observed buckets of sanitizer and a bottle of glass cleaner stored on prep surface and above single serve items.

CA: Potentially toxic materials should be stored in a way that avoids potential contamination of food, utensils, linens, or single service items.

COS: PIC removed cleaning materials to shelf below prep tops and away from single service items.

Observed several food service employees making drinks with no hair restraint.

CA: All employees involved in prepping food shall wear hair restraints.

COS: Employees provided with hair restraints.

Observed several boxes of cups stored directly on floor in dry storage area.

CA: Food product and utensils shall be stored 6 inches above the ground.

COS: PIC had boxes relocated to shelving.

Observed chemical spray bottles not labeled with chemical common name. Corrective Action: Employee assigned to label spray bottles.

Observed two half gallons of skim milk with manufacturers use by date of 5/26 and inspection performed on 5/29. Corrective Action: Milk was discarded. Discussed using the FIFO method.

Observed several food service employees making drinks with no hair restraint. Corrective Action: Employees provided with hair restraint.

Observed back door to food service establishment left open with no screening or air curtain. Corrective Action: Door was closed, workorder in placed to have door repaired due to door staying locked.

Observed ice scoops in ice bins not stored with handle above/ off ice. Corrective Action: Ice scoop handles were arranged to have handle stored off of ice.

Observed several items (boxes of to go cups, paper towel rolls) stored directly on floor not 6" off floor. Corrective Action: Paper towel rolls placed on shelf. Workorder placed to have additional dunnage rack installed in dry storage room.