7 Brew Coffee

Violations (10)

• f7e7d6cd-3470-4c29-b5d0-d815accd2c0aCritical

  Food-contact surfaces: cleaned and sanitized

  4-602.11 (E) Except when dry cleaning methods are used as specified under § 4-603.11, surfaces of UTENSILS and EQUIPMENT contacting FOOD that is not TIME/TEMPERATURE CONTROL FOR SAFETY FOOD shall be cleaned: (1) At any time when contamination may have occurred; (2) At least every 24 hours for iced tea dispensers and CONSUMER self-service UTENSILS such as tongs, scoops, or ladles; (3) Before restocking CONSUMER self-service EQUIPMENT and UTENSILS such as condiment dispensers and display containers; and (4) In EQUIPMENT such as ice bins and BEVERAGE dispensing nozzles and enclosed components of EQUIPMENT such as ice makers, cooking oil storage tanks and distribution lines, BEVERAGE and syrup dispensing lines or tubes, coffee bean grinders, and water vending EQUIPMENT: (a) At a frequency specified by the manufacturer, or (b) Absent manufacturer specifications, at a frequency necessary to preclude accumulation of soil or mold. Ice machine Observed a mold-like substance on the chute of the ice machine where ice is made. Ice made by machine is used in consumer drinks.

  Protection from Contamination

• dbcd6be4-db39-409b-b81f-13269e3a44ecCriticalCorrected on site

  Clean-up of Vomiting and Diarrheal Events

  2-501.11 Clean-up of Vomiting and Diarrheal 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 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. During exit interview, PIC stated that facility did not have proper Personal Protective Equipment to clean up vomit/fecal accidents.

  Employee Health

• d9d7eb8a-7c50-4819-9200-d4680e45cacdCriticalCorrected on site

  Management and food employee knowledge, and conditional employee; Knowledge, responsibility and reporting

  2-102.11(C) Responding correctly to the inspector's questions as they relate to the specific FOOD operation. The areas of knowledge include: (17) Explaining how the PERSON IN CHARGE, FOOD EMPLOYEES, and CONDITIONAL EMPLOYEES comply with reporting responsibilities and EXCLUSION or RESTRICTION of FOOD EMPLOYEES. During exit interview with the Person-in-Charge (PIC), PIC stated that employees know not to work when sick but was not able to describe the specific symptoms and illnesses that food employees are not allowed to work with. PIC stated that during orientation, food employees were given a training on what symptoms food employees cannot work with but was not able to show inspector proof that employees were given training during orientation.

  Employee Health

• f0bbcda0-b2b8-40c7-838f-5fd1b9f7918f

  Wiping cloths; properly used and stored

  3-304.14 (B) Cloths in-use for wiping counters and other EQUIPMENT surfaces shall be: (1) Held between uses in a chemical sanitizer solution at a concentration specified under § 4-501.114; and (2) Laundered daily as specified under 4-802.11(D). Observed wiping cloths were damp and were not being stored in chemical sanitizing solution. Wiping cloths were kept on top of the chemical sanitizing solution buckets. PIC stated that the wiping cloths are rarely used and are only used if there is a spill near the drink stations.

  Prevention of Food Contamination

• 6a7a14f6-8188-436d-b926-342ae36e24e8Corrected on site

  Utensils, equipment & linens; properly stored, dried, & handled

  4-903.11 (A) Except as specified in (D) of this section, cleaned EQUIPMENT and UTENSILS, laundered LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES shall be stored: (1) In a clean, dry location; (2) Where they are not exposed to splash, dust, or other contamination; and (3) At least 15 cm (6 inches) above the floor. Observed utensils (measuring cups, stirring rods) that were stored as clean were kept in a container of water.

  Proper Use of Utensils

• 6a7a14f6-8188-436d-b926-342ae36e24e8

  Utensils, equipment & linens; properly stored, dried, & handled

  4-903.11 (B) Clean EQUIPMENT and UTENSILS shall be stored as specified under (A) of this section and shall be stored: (1) In a self-draining position that allows air drying; and (2) Covered or inverted. Observed pooled water in multiple cups and containers that were stored as clean.

  Proper Use of Utensils

• c771d664-4402-48c6-9159-5f86ae53598f

  Food and non-food-contact surfaces cleanable, properly designed, constructed and used

  4-501.11 (A) EQUIPMENT shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4-1 and 4-2. Sanitizer dispenser attached to wall above 3-compartment sink PIC stated that the chemical sanitizer dispenser located above the 3-compartment sink attached to the wall was not working properly. PIC stated that there are times when the sanitizer dispenser works properly, but there are times when the dispenser does not dispense any sanitizer into the 3-compartment sink. PIC stated that someone was coming later today to fix chemical sanitizer dispenser.

  Utensils, Equipment and Vending

• 9a890e57-30b0-458a-914d-d0b2a3c85b55

  Warewashing facilities, installed, maintained, used, test strips

  4-501.116 Concentration of the SANITIZING solution shall be accurately determined by using a test kit or other device. Observed no sanitizer test strips during routine inspection.

  Utensils, Equipment and Vending

• 75aab07f-0ae8-49a3-bde4-1243c25bf1b3

  Proper eating, tasting, drinking, or tobacco use

  2-401.11 (A) Except as specified in (B) of this section, an EMPLOYEE shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed FOOD; clean EQUIPMENT, UTENSILS, and LINENS; unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES; or other items needing protection can not result. Walk-in Refrigerator - top shelf Observed employee food and drinks were stored above drinks that were held in the walk-in refrigerator.

  Good Hygienic Practices

• 97c94d0e-d697-438c-9ad5-a1218d5f6264

  Insects, rodents, and animals not present

  6-202.15 (D) Except as specified in (B) and (E) of this section, if the windows or doors of a FOOD ESTABLISHMENT, or of a larger structure within which a FOOD ESTABLISHMENT is located, are kept open for ventilation or other purposes or a TEMPORARY FOOD ESTABLISHMENT is not provided with windows and doors as specified under (A) of this section, the openings shall be protected against the entry of insects and rodents by: (1) 16 mesh to 25.4 mm (16 mesh to 1 inch) screens; (2) Properly designed and installed air curtains to control flying insects; or (3) Other effective means. Back door Observed back door was left open during inspection. PIC stated that the back door is left open for proper ventilation of facility. Additionally, observed the air curtains that were installed were not turned on and were not operational during inspection. Facility does have mesh screen on all openings/doors at the front of the store but the mesh screen was pulled to the side and left open.

  Prevention of Food Contamination