PIER 402/CREMA COFFEE

Expanding foam has been used to seal pipe connections. Observed cracks and crevices in wooden countertops and surfaces taped over. Some crevices in wooden cabinets at the coffee bar area and at the bar area have not been sealed. Wooden surfaces observed unpainted/unvarnished. Heavy accumulation of grease on the floor underneath the cook-line. [CA] Discontinue the use of expanding foam to seal. Use approved materials to seal cracks/gaps/crevices. Apply paint/varnish to wooden surfaces. Discontinue the use of tape and foil to seal. Maintain floors and walls clean to prevent continued attraction of vermin.

1. Observed Vermin: Documented in the following areas: - One live adult cockroach crawling on the floor underneath the metal storage racks in the dry storage room that opens into the coffee bar area - One live nymph cockroach crawling on the wall behind cardboard boxes maintained on the metal storage racks in the aforementioned dry storage area - One live nymph cockroach observed crawling in between the crevices of cooking equipment at the cook-line - One dead adult, one dead nymph cockroach, and two unhatched cockroach egg sacs (oothecas) in the center cabinet at the left-side bar area - Two dead juvenile cockroaches that had been taped over in the back cabinet at the coffee bar area - Three dead cockroaches on the floor in the corner of where the dining area opens into the kitchen where the walk-in cooler is located - One dead juvenile cockroach in the right-side cabinet at the bar area 2. Photographs: Taken for documentation purposes. 3. Supervisors have been notified of continued facility closure. 4. Notification: The person in charge during inspection, June, has been informed that the facility must close immediately. [CA]: The premises of each food facility must be maintained free of vermin. A facility cannot operate if there is a vermin infestation that leads to contamination of food contact surfaces, packaging, utensils, food equipment, or adulteration of food. The facility is required to cease operations immediately and must remain closed until all corrective actions on the provided checklist are completed. Requirements Before Reopening: 1. Email the signed and completed Reopening Checklist to the assigned inspector. 2. Submit a copy of the pest control report from a licensed provider.

Cardboard boxes present in storage room. Foil used to line equipment at the cook-line. [CA] Discontinue the use of foil and cardboard to prevent the harborage of vermin.

At the side of the facility that opens to the dumpster, the door sweep on the door observed in disrepair. [CA] Repair door sweep to prevent entry of vermin into the facility.

1. Observed Vermin: Documented in the following areas:5 live cockroaches found in cabinet at coffee service area. 2 live cockroaches found in cabinets at bar service area. Multiple dead cockroaches found in cabinets in service areas. 2. Photographs: Taken for documentation purposes. 3. Supervisor Notified: Suzanne Lew. 4. Notification: The person in charge during inspection, June Tran, has been informed that the facility must close immediately. [CA]: The premises of each food facility must be maintained free of vermin. A facility cannot operate if there is a vermin infestation that leads to contamination of food contact surfaces, packaging, utensils, food equipment, or adulteration of food. The facility is required to cease operations immediately and must remain closed until all corrective actions on the provided checklist are completed. Requirements Before Reopening: 1. Email the signed and completed Reopening Checklist to the assigned inspector. 2. Submit a copy of the pest control report from a licensed provider.

Unused equipment found stored in the facility. [CA] The premises of a food facility shall be free of litter and items that are unnecessary to the operation or maintenance of the facility, such as equipment that is nonfunctional or no longer used.

Open back of rice found in dry storage room. [CA] Store open bulk foods in approved NSF containers with tight fitting lids.

Ambient temperature of walk-in refrigerator measured at 44F. [CA] Refrigeration must be capable of maintaining PHFs at 41°F or below.

Door to walk in refrigerator and door of oven do not appear clean to sight and touch. [CA] Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.

Grease and food debris observed under cooking equipment at cook line. [CA] Regularly clean under cooking equipment to prevent accumulation of debris.

Live drain flies found in service area and near dishwasher. [CA] Food facility shall be kept free of non-disease carrying insects, weevils, ants, gnats, and fruit flies. Several dead cockroaches found on wall/ceiling at walkway near dish machine. No contamination of food/food contact surfaces observed. [CA] Clean and sanitize area of dead cockroaches or old droppings.

Hanging thermometers are not placed in working refrigerators. [CA] A thermometer +/- 2°F shall be provided and correctly located in each hot and cold holding unit containing potentially hazardous foods.

Unlabeled chemical bottle hanging onto the edge of hand sink in kitchen. [CA] Chemicals shall be labeled with common name.

Observed open bag of rice in the food storage room. [CA] Keep bags/containers closed to prevent possible contamination. Observed a bag of potatoes stored in the floor in the food storage room. [CA] Food shall be stored at least 6 inches above the floor to prevent contamination.

Quat test strips are expired. [CA] Provide new test strips for testing sanitizer concentration.

Quat sanitizer solution in wiping cloth bucket measured 0 ppm in drink bar area. [CA] Wiping towels shall be stored in sanitizing solution of an approved concentration when not in use (100 ppm - chlorine, 200 ppm - quaternary ammonium).

Employee skin care lotion observed to be stored above food in the food storage room. [CA] Employee personal belongings shall not be stored above food prep/food storage areas.

In the walk-in: Bacon measured 46F, and tuna measured 45F. Ambient unit temperature measured 45F. [CA] PHF shall be kept at or below 41F. [COS] PHF was relocated to a different, working unit capable of keeping food at or below 41F. At the coffee bar area in the upper prep unit inserts: Raw bacon measured 44F, and sliced tomatoes measured 45F. [CA] PHF shall be held at or below 41F. [COS] PHF was relocated to the lower prep unit (ambient 41F).

Walk-in unit ambient temperature measured 45F. PHF in the walk-in measured 45F-46F. [CA] Refrigeration unit must be capable of keeping food at or below 41F. Follow-up inspection will be conducted 7 business days in order to ability of the unit to maintain PHF at or below 41F. Bowls are being used as scoops in bulk bins. [CA] Discontinue the use of bowls as scoops. Utilize scoops with handles, and keep handles out of food. Kegs observed to be sitting in a puddle of stagnant water in the 2 door prep unit (under) in the drink bar area. [CA] Fix leak.

Dishwasher discharge pipe partially discharges onto the floor of the kitchen. [CA] Dishwasher shall drain fully into the floor sink, or other approved sewer connection.

Observed 10+ flies throughout the facility, concentrated in the kitchen/coffee bar areas. [CA] Food facility shall be kept free of non-disease carrying insects, weevils, ants, gnats, and fruit flies. Observed a dog in the customer area in front of the coffee bar. [CA] No live animals may be allowed in a food facility, except in the following situations; decorative fish or shellfish in aquarium, animals intended for consumption if kept separated from other food and food contact surfaces, dogs under the control of on-duty uniformed law enforcement or private patrol, outdoor dining areas, and service animals.

Sliced tomatoes and cheese held in preparation refrigerator measured >41F,<135F. [CA] PHFs shall be held at 41°F or below or at 135°F or above.

Lack of working thermometer in preparation refrigerator at cook line. [CA] A thermometer +/- 2°F shall be provided and correctly located in each hot and cold holding unit containing potentially hazardous foods.

Ambient temperature of preparation refrigerator measured at 49F. [CA] Refrigeration must be capable of maintaining PHFs at 41°F or below.

Food in containers found on the floor of the walk-in refrigerator. [CA] Food shall be stored at least 6 inches above the floor to prevent contamination.

Liquid hand cleanser does not dispense from dispenser(food prep). [CA] Provide handwashing cleanser in dispenser at handwash stations at all times.

Toilet paper held outside of dispensers in restroom. [CA] Toilet tissue shall be provided in a permanently installed dispenser at each toilet.