3717-1-05.1(J) / Backflow prevention device - when required.
Critical No approved backflow prevention device on direct connect to the blender rinsing equipment at the time of inspection.
3717-1-03.2(T) / Food preparation - preventing contamination from the premises
Food not protected from environmental sources of contamination during preparation. Due to the additional menu items, the preparation area has expanded passed the Sneeze guard. A temporary metal guard has been added which does not properly cover the exposed preparation areas. Provided a proper sneeze guard similar to the glass guard that was installed during plan review.
3717-1-06.4(A) / Repairing.
Physical facilities not maintained in good repair. Observed caulking around hand washing sinks on the front counter to be damaged or missing. Recaulk where needed to created a Coved finish to help ensure proper cleaning.
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Standard
Inspection Date: 27-February-2023
| Comments |
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| Observed FSO to be very clean and organized. Observed food handlers washed hands when required and upon arrival to working. Persons In Charge demonstrated knowledge in food safety regarding the operation and demonstrated concern/urgency regarding the issues discussed during the inspection. Notes: 1) Sneeze guard that was been provided on the end line by the cold brew is to properly protecting the preparation surfaces. Provide a proper sneeze guard (similar to the current glass guard on main service line) if the cold brew is to remain at this location. 2) Ensure staff is changing the sanitizer water in the countertop trays use on the espresso machines. 3) Ensure staff is washing, rinsing, and sanitizing the preparation line every 4 hours. Just using sanitizer does not meet the requirements of the food code. 4) Only a plain banded ring is permitted to be warn when preparing foods and beverages. 5) Food handlers (including managers) with Band-Aids on their hands must where gloves when working with food and beverages. 6) Provide verification that all food employees have been properly trained on symptoms and confirmed illnesses to report to managers. Documentation shall be available at the FSO for review. 7) Ensure staff is trained on proper date marking. 8) Ensure staff is trained on proper hand washing in regards to breaking task. 9) Loose pony tails must be covered in a hair net or pulled up, even when braided. The violations documented on this report will be checked at then next standard inspection. |