Black Rifle Coffee Company

Violations (3)

• b1d62620-85c0-4d33-a2f6-edb108e28b21CriticalCorrected on site

  Adequate handwashing sinks, properly supplied and accessible

  5-205.11 (A) A HANDWASHING SINK shall be maintained so that it is accessible at all times for EMPLOYEE use. Handwashing sink near drive-thru window Observed a tray of ice that was used for drinks at the drive-thru window stored in the basin of the handwashing sink. Food employee stated that employees do not use this handwashing sink so they use the basin to keep containers of ice that is used for customer drinks. Additionally, observed no soap at this handwashing sink as the dispenser was empty.

  Preventing Contamination by Hands

• cc1cbc96-c8af-4bc3-a7c5-e5961f0d69b6Critical

  Food additives: approved and properly used

  3-202.12 FOOD may not contain unAPPROVED FOOD ADDITIVES or ADDITIVES that exceed amounts specified in 21 CFR 170-180 relating to FOOD ADDITIVES, generally recognized as safe or prior sanctioned substances that exceed amounts specified in 21 CFR 181-186, substances that exceed amounts specified in 9 CFR Subpart C Section 424.21(b) Food ingredients and sources of radiation, or pesticide residues that exceed provisions specified in 40 CFR 180 Tolerances for pesticides chemicals in food, and exceptions. Bubs Naturals Unflavored Collagen Peptides Observed facility adding Collagen Peptides to drinks if ordered by customer. PIC stated that facility used to provide individual packets of food additives for the customer to add themselves but have since stopped doing that as it was not cost effective to the facility. During research, did not observe Collagen Peptides (Bovine) that is listed as the ingredient in the food additive listed with a GRAS (Generally Recognized as Safe) Notice or listed in Chapter 21 of the Code of Federal Regulations (CFR).

  Food/Color Additives and Toxic Substances

• 33d8bcce-81d2-4520-b96f-06b8a8cdaebb

  Hot and cold water available; adequate pressure

  5-103.11 (B) Hot water generation and distribution systems shall be sufficient to meet the peak hot water demands throughout the FOOD ESTABLISHMENT. Handwashing sink near register, handwashing sink near 3-compartment sink. During inspection, observed that the handwashing sink near the cash register and the handwashing sink near the 3-compartment sink were not able to provide a minimum temperature of 100F. PIC stated that the facility has had issues with the water heater in the past and issues with the water system as well. The handwashing sink near the drive-thru window was able to provide water at a temperature of 114F.

  Physical Facilities