LOS GATOS COFFEE ROASTING CO

1. At the small coffee service station, on the counter-top, measured a can of whipped cream stored at 74F. Per operator, can of whipped cream was stored on the counter-top for 30 minutes. 2. At the large service station, in the sliding 2 door undercounter refrigerator, measured cheesecake, soymilk, half and half, whipped cream cheese, whipped cream, and whole milk between 49F and 55F. Per operator, potentially hazardous foods stored in the sliding 2 door undercounter refrigerator from the previous day. Measured ambient air temperature of sliding 2 door undercounter refrigerator at 50F. 3. At the large service station, in an ice bath, measured soy milk, almond milk, and oat milk between 60F and 65F. Per operator, potentially hazardous foods removed from refrigeration at and stored in the ice bath at 7:00am. 4. At the large service station, in the 2 door prep unit, stored in double stacked containers, measured whipped cream cheese between 42F and 46F, and hard boiled eggs at 45F. [CA] Ensure potentially hazardous foods are held cold at 41F and below or held hot at 135F and above to prevent bacterial growth. [SA] Operator moved can of whipped cream to nearby refrigeration to facilitate proper holding temperatures. Operator removed double stacked containers and stored cream cheese and hard boiled eggs into single containers in the 2 door prep unit. Operator VC&D soymilk, half and half, whipped cream cheese, whipped cream, cheesecake, whole milk, oat milk, soy milk, and almond milk due to time and temperature abuse.

In the small coffee service station and large service station, observed wooden flooring installed with holes in the flooring. Observed a water leak seeping through wooden flooring into the basement and water damage markings on the underside of wooden flooring below the large service station. [CA] Ensure an approved flooring is installed in the facility food prep areas. Food prep areas shall be approved, smooth, durable, and easily cleanable flooring. At the staircase heading into the basement storage, observed crevices and openings in the side walls of the staircase. [CA] Ensure all cracks, crevices, and gaps are sealed to prevent harborage of vermin. Observed food debris including coffee beans and refuse on the floors of the service stations. [CA] Ensure facility floors are frequently cleaned and maintained to prevent harborage of vermin.

In the basement storage, observed coffee beans stored directly underneath wastewater drain pipes. [CA] Ensure food is stored in areas away from wastewater drain pipes to prevent possible contamination of food.

At both service lines, at the handwash stations, observed paper towels stored on the counter-top. [CA] Ensure paper towels are provided from a wall-mounted dispenser to allow for proper handwashing.

Observed water leaking from the ceiling into the basement area below the large service station. Observed coffee beams stored nearby, but no direct contamination occurring. [CA] Ensure all wastewater is properly disposed and leak in ceiling is repaired to prevent possible contamination of food.

At the large service station, measured ambient air temperature of sliding 2 door undercounter refrigerator at 50F. [CA] Ensure all refrigeration is able to maintain potentially hazardous foods at 41F and below.

Observed excess clutter stored in the basement storage. [CA] Ensure basement storage is de-cluttered to prevent harborage of vermin.

In the warewash area, at the warewash machine, measured chlorine sanitizer at 10 PPM. [CA] Ensure chlorine sanitizer in the warewash machine is provided at 100 PPM to allow for proper cleaning and sanitizing of utensils and equipment.

Observed dried rodent droppings in the basement storage area. [CA] Ensure facility is kept free of vermin. Clean and sanitize all areas with activity. Contact pest control to provide service as necessary.