Dutch Bros Coffee (GA0501)

Observed the person in charge (PIC) could not provide the employee health agreements due to them being stored electronically and the manager is out of town. Food employees and conditional employees shall be informed in a verifiable manner of their responsibility to report in accordance with the Chapter, to the person in charge, information about their health and activities as they relate to diseases that are transmissible through food. Have manager train or designate employees with access to the employee health policies or feel physical copies onsite.

Observed no inspection report on either drive-thru or walk-up windows. Food service establishments with drive-thru windows will post the current inspection report, and also have the inspection report posted so that a minimum of the top one-third of a copy of the current inspection report is visible through each window allowing customers to easily read the score, date of inspection and establishment information. Have the most current inspection reports posted for public view at all times.

Observed shake base dispsner holding the dair based product at 50F. Per person in charge the product has been inside the unit for ten hours. Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F or below. Adjust temperature of the unit or have it serviced. Food discarded.

Person in charge could not answer my questions as it relates to foodborne illness or provide documentation employees are aware of foodborne illness. Food employees and conditional employees are informed in a verifiable manner of their responsibility to report in accordance with the Chapter, to the person in charge, information about their health and activities as they relate to diseases that are transmissible through food. Provided person in charge in an employee health document.

Observed employee's items stored to next customer food items in the dry storage area. Areas designated for employees to eat, drink, or use shall be located so that food, equipment, linens, and single-service and single-use articles are protected from contamination. Move items to designated area away from customer's items.