Harley's Coffee Co

Violations (4)

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

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

  2-201.11(A) The PERMIT HOLDER shall require FOOD EMPLOYEES and CONDITIONAL EMPLOYEES to report to the PERSON IN CHARGE information about their health and activities as they relate to diseases that are transmissible through FOOD. A FOOD EMPLOYEE or CONDITIONAL EMPLOYEE shall report the information in a manner that allows the PERSON IN CHARGE to reduce the RISK of foodborne disease transmission, including providing necessary additional information, such as the date of onset of symptoms and an illness, or of a diagnosis without symptoms, if the FOOD EMPLOYEE or CONDITIONAL EMPLOYEE: (1) Has any of the following symptoms: (a) Vomiting, (b) Diarrhea, (c) Jaundice, (d) Sore throat with fever, or (e) A lesion containing pus such as a boil or infected wound that is open or draining and is: (i) On the hands or wrists, unless an impermeable cover such as a finger cot or stall protects the lesion and a SINGLE-USE glove is worn over the impermeable cover, (ii) On exposed portions of the arms, unless the lesion is protected by an impermeable cover, or (iii) On other parts of the body, unless the lesion is covered by a dry, durable, tight-fitting bandage; The Person In Charge stated that they had received a copy of the Form 1-B through email, along with a suggested training on the 5 symptoms of illness that would required exclusion, through email but that these have not yet been implemented. Facility had no documentation that employees are trained on employee health reporting requirements.

  Employee Health

• 0d785d0e-438f-4a9d-999c-24df6620bb1aCriticalCorrected on site

  Food obtained from approved source

  3-201.11 (A) FOOD shall be obtained from sources that comply with LAW. The Person In Charge stated that the pastries in the display were from Big House Bakery, which provide cottage food to this establishment. The food products were not individually packaged and labeled to disclose that these are cottage food products. There was no cottage certificate posted.

  Approved Source

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  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 the wiping cloths were kept in a sanitizer solution that did not meet the required concentration of sanitizer (200 - 400 ppm).

  Prevention of Food Contamination

• 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. Three compartment sink Sanitizer dispenser was not dispensing sanitizer at the appropriate concentration. After using Quat testing strips, the sanitizer was observed to be less than 150 ppm. Adjust or repair the sanitizer dispenser so that the sanitizer concentration is between 200 ppm or 400 ppm. Manufacturer label stated minimum 200ppm is required concentration. Alternatively, the Person In Charge can manually add sanitizer until it reaches the appropriate range. Confirm that the sanitizer has reached the appropriate range by using the test strips. Correct within 30 days. This is a repeat violation. This facility has received a repeat violation of a Good Retail Practice item. Four violations of the same Good Retail Practice (GRP) within 6 routine or follow up inspections, may result in a probationary status due to a pattern of non compliance as outlined in PCC 8.08.060(B)(2).

  Utensils, Equipment and Vending