Red Owl Coffee Company

Observed time/temperature control for safety (TCS) foods inside the prep top cooler above 41F: cream cheese 47F, Strawberry Cream Cheese 49F, Sliced Cheddar 44F, Sliced Turkey 45F. Ambient air temperature of the unit is 41F. Should be noted, there are two toaster ovens above the unit that are producing a lot of heat, that may be affecting the unit. 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. Food discarded.

Observed frappe base inside dispenser holding time/temperature control for safety milk products at 45F. 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. Have the unit adjusted. Food discarded.

Observed grits inside the crock pot at 86F. 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 135°F or above. Employee discarded the grits.

Observed no person in charge during operation. There must be a person in charge on the premises of the food service establishment at all times. The person in charge shall ensure compliance with the following: Food safety. Ensure there is a person in charge at all times.

Employee could not provide in a verifable method that all food service employees are aware of foodborne illnesses. 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 employee with an employee health document to discuss with staff.

Facility lacks clean-up procedure/kit in the event of a bodily fluid situation. . A food establishment shall have written procedures for employees to follow and an EPA registered disinfectant effective against Norovirus available on-site at the food service establishment 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. I provided employee with a body fluid cleanup procedure.

Observed unlabeled chemical bottles in the main kitchen.Working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material. Label chemical bottles with the common name.

Observed chemical bottles stored near customer's food items and single service items throughout the facility. Poisonous or toxic materials shall be stored so they cannot contaminate food, equipment, utensils, linens, and single-service and single-use.

Observed the front door near the road not closing completely and an air gap at the back door. Outer openings of a food service establishment shall be protected against the entry of insects and rodents by: Filling or closing holes and other gaps along solid, self-closing, tight-fitting doors. Have the doors repaired.

Observed flies inside the main kitchen, maybe due to drive thru door being open. If the windows or doors of a food service establishment, or of a larger structure within which a food service establishment is located, are kept open for ventilation or other purposes or a temporary food service establishment is not provided with windows and doors as specified under paragraph 1 of this subsection, the openings shall be protected against the entry of insects and rodents by: Properly designed and installed air curtains to control flying insects. Install an air curtain.

Observed employee's items stored near customer items in different areas of the facility. Lockers or other suitable facilities shall be located in a designated room or area where contamination of food, equipment, utensils, linens and single-service and single-use articles cannot occur. Employee will relocate the items.