Dutch Bros Coffee #AZ0904

Violations (4)

• 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. PIC (Person in charge) could not locate documentation that employees have been trained in on employee illness reporting requirements. PIC could not recite all 5 reportable symptoms and 6 illnesses that restrict/exclude a food worker. Signage was not located in facility.

  Employee Health

• 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. Observed open food placed in walk-in refrigerator above storage items. Observed a personal device placed on top of equipment used in the facility to prepare beverages for consumer.

  Good Hygienic Practices

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

  Wiping cloths; properly used and stored

  3-304.14 (A) Cloths in-use for wiping FOOD spills from TABLEWARE and carry-out containers that occur as FOOD is being served shall be: (1) Maintained dry; and (2) Used for no other purpose. Observed cloths in-use for wiping spills and debris visibly soiled and damp.

  Prevention of Food Contamination

• c771d664-4402-48c6-9159-5f86ae53598fCorrected on site

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

  4-101.19 NonFOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. Observed in-use utensils placed on top of damp cloths of debris after being used and rinsed.

  Utensils, Equipment and Vending