Dutch Bros Coffee

Violations (3)

• 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. PIC stated they did not have written procedures for cleaning up a vomit/fecal accident.

  Employee Health

• f7e7d6cd-3470-4c29-b5d0-d815accd2c0aCriticalCorrected on site

  Food-contact surfaces: cleaned and sanitized

  4-602.11 (C) Except as specified in (D) of this section, if used with TIME/TEMPERATURE CONTROL FOR SAFETY FOOD, EQUIPMENT FOOD­CONTACT SURFACES and UTENSILS shall be cleaned throughout the day at least every 4 hours. PIC stated utensils in dipper wells were cleaned at shift change and again closing or if the dipper wells looked to be soiled. PIC stated shift change was at 6AM and 6PM.

  Protection from Contamination

• f0bbcda0-b2b8-40c7-838f-5fd1b9f7918fCorrected on site

  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 buckets of sanitizer, PIC stated rags are dipped into the sanitizer and then used to clean the counters. Wet rags were observed not in use on the counters.

  Prevention of Food Contamination