FARMHOUSE COFFEE

Observed multiple pastries stored in front food service reach-in cooler uncovered. 511-6-1.04(4)(c)1(iv) - Packaged & Unpackaged Food, food stored covered(C) Except as specified under paragraph 2. of this subsection and when cooling as specified in DPH Rule 511-6-1-.04(6)(e)2.(ii), storing the food in packages, covered containers, or wrappings, except for loosely covered or uncovered containers in which food is being cooled if protected from overhead contamination. COS: PIC voluntarily covered all pastries.

Observed the 3-compartment sink and prep sink to not reach peak hot water demands. Please see water temperatures in comments section. 511-6-1.06(1)(g),(h) - Water Supply, Capacity; Pressure (Pf) (g) Capacity.

1. The water source and system shall be of sufficient capacity to meet the peak water demands of the food service establishment. Pf
2. Hot water generation and distribution systems shall be sufficient to meet the peak hot water demands throughout the food service establishment. Pf Note: The facility will use hot water from a hot water dispenser unit on a coffee bunn to properly wash, rinse, and sanitize equipment/utensils. The hot water on the unit measured at 185F. The facility will need to have the hot water generation for all sinks corrected.

Observed mop stored directly in contact with mop sink basin when not in use. 511-6-1.07(5)(f) - Drying Mops (C) Drying Mops. After use, mops shall be placed in a position that allows them to air-dry without soiling walls, equipment, or supplies. Corrective Actions: PIC immediately arranged mop to allow air-drying.

Observed multiple pastries stored in front food service reach-in cooler uncovered. Except as specified under paragraph 2. of this subsection and when cooling as specified in DPH Rule 511-6-1-.04(6)(e)2.(ii), storing the food in packages, covered containers, or wrappings, except for loosely covered or uncovered containers in which food is being cooled if protected from overhead contamination. Corrective Actions: PIC voluntarily covered all pastries.

Observed interior of ice machine with accumulation of mold-like substance. Equipment food-contact surfaces and utensils shall be clean to sight and touch. Corrective Actions: PIC stated ice machine will be drained and then washed, rinsed, and sanitized and COB.

First Consecutive Repeat Violation Observed food employees actively preparing drinks without any hair restraints. Employees preparing or handling food shall use effective and clean, disposable or easily cleanable nets or other hair restraints approved by the Health Authority, worn properly to restrain loose hair including beards and mustaches longer than one half inch. Corrective Actions: PIC immediately obtained hair restraints before continuing to prepare drinks.

Observed food employee wearing a watch while preparing a drink and another employee involved in drink preparation wearing a ring that was not a plain wedding band. Jewelry. Except for a plain ring such as a wedding band food employees may not wear jewelry including medical information jewelry on their arms and hands while preparing food. Corrective Actions: Both employees removed jewelry before continuing with drink preparation.

Observed QAC sanitizing solution currently being used with only chlorine test strips available to test concentration of sanitizing solution. Sanitizing Solutions, Testing Devices. A test kit or other device that accurately measures the concentration in mg/L or ppm of sanitizing solutions shall be provided. Corrective Actions: EHS tested QAC sanitizing solution and observed the concentration to be in compliance. PIC stated QAC test strips will be ordered to ensure sanitizing solution concentration can be measured.

Observed mop stored directly in contact with mop sink basin when not in use. Drying Mops. After use, mops shall be placed in a position that allows them to air-dry without soiling walls, equipment, or supplies. Corrective Actions: PIC immediately arranged mop to allow air-drying.

Observed several employees preparing food without proper hair restraints.

Employees preparing or handling food shall use effective and clean, disposable or easily cleanable nets or other hair restraints approved by the Health Authority, worn properly to restrain loose hair including beards and mustaches longer than one half inch

Note: PIC instructed employees to wear proper hair restraints.

Observed bleach for Norovirus to be at 4.5% sodium hypochlorite. Responding To Contamination Events. A food establishment shall have procedures for employees to follow when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the food service establishment. The procedures shall address the specific actions employees must take to minimize the spread of contamination and the exposure of employees, consumers, food, and surfaces to vomitus or fecal matter. Note: PIC will obtain bleach with at least 6.0% sodium hypochlorite at COB.

Observed bleach for Norovirus to be at 4.5% sodium hypochlorite. Responding To Contamination Events. A food establishment shall have procedures for employees to follow when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the food service establishment. The procedures shall address the specific actions employees must take to minimize the spread of contamination and the exposure of employees, consumers, food, and surfaces to vomitus or fecal matter. Note: PIC will obtain bleach with at least 6.0% sodium hypochlorite at COB.