TWENTY9 COFFEE

Violations (5)

• 12A-16-4CriticalCorrected on site

  Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee began work and proceeded to engaged in food preparation without first washing hands. Reviewed proper handwashing procedures. Employee washed hands correctly.

  High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee began work and proceeded to engaged in food preparation without first washing hands. Reviewed proper handwashing procedures. Employee washed hands correctly. **Corrected On-Site**

  High Priority

• 12A-29-4CriticalCorrected on site

  Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee moved trash can, cashed out guest and then engaged in food preparation without first removing gloves or washing hands. Reviewed proper handwashing procedures. Employee washed hands correctly.

  High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee moved trash can, cashed out guest and then engaged in food preparation without first removing gloves or washing hands. Reviewed proper handwashing procedures. Employee washed hands correctly. **Corrected On-Site**

  High Priority

• 08A-05-6CriticalCorrected on site

  Raw animal food stored over/not properly separated from ready-to-eat food. Trays of raw shell eggs stored above Croissants and ham in double doors white Reach in cooler. Inverted during inspection.

  High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Trays of raw shell eggs stored above Croissants and ham in double doors white Reach in cooler. Inverted during inspection. **Corrected On-Site**

  High Priority

• 03A-02-5Critical

  Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Preparation Table- ; Shredded Yellow and White Cheese (47-53F - Cold Holding). Per cook food items on table less than an hours. Items not prepared or portioned today.

  High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Preparation Table- ; Shredded Yellow and White Cheese (47-53F - Cold Holding). Per cook food items on table less than an hours. Items not prepared or portioned today. Observed items stored on prep table without temperature control. Employee stored in reach in cooler for quick chill. **Corrective Action Taken**

  High Priority

• 13-07-4

  Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee wearing dangling bracelets.

  Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee wearing dangling bracelets.

  Basic