FLAMES COFFEE SHOP

Observed potentially hazardous food that measured in the temperature danger zone located in the middle walk-in (beans, soup, gravy 46F). The PHFs have been in the unit since yesterday (missed during VC&D process). [CA] Ensure PHFs are properly cold held at 41F. REpair, adjust or replace unit. Facility may store unopened dairy, eggs, and produce in the middle walk-in for the time being. [COS] PIC voluntarily discarded compromised PHFs.

Light above deep fryer is not working. [CA] Repair or replace light.

Observed potentially hazardous foods that measured in the temperature danger zone located in walk-in coolers, food prep cold hold units, reach-in coolers, cold tops and drawer coolers (see measured observations). [CA] Ensure PHFs are properly cold held at 41F or below OR hot held at 135F or above. Repair, adjust or replace units if necessary. [COS] PIC voluntarily discarded all compromised PHFs.

No soap at kitchen handwash station. [CA] Keep handwash stations stocked with soap and paper towels at all times. [COS] PIC refilled soap dispenser during time of inspection.

Observed personal belongings stored on food prep surface (speaker, phone, open drinks). [CA] Keep personal belongings separate and away from food prep surfaces.

Observed potentially hazardous foods that measured in the temperature danger zone located in the food prep cold hold units, drawer coolers and walk-in cooler (see "Measured Observations"). Per PIC, the facility had some recent deliveries in which the cooler door may have been propped open too long. PIC also stated the the units were reloaded with food approx 1 hour prior. Observed some sliced cheese in a container to be double stacked in the food prep unit. Also, an employee stated that he cuts melon and puts it directly into the food prep cold hold unit. [CA] Ensure PHFs are properly cold held at 41F or below OR hot held at 135F or above. Repair, adjust or replace unit(s) if necessary. Discontinue double stacking PHFs; keep food below the chill line. Discontinue putting foods that measure above 41F directly into food prep unit; cool to 41F in walk-in cooler before putting into food prep cold hold unit. [SA] PIC will have the compromised PHFs in the food prep cold hold units and in the drawer coolers time marked for 4 hours total and will discard at the end of the 4 hour mark. PIC will add buckets of ice into walk-in cooler to rapidly bring temperature down; refrigerator repair person was on site and began repairs/adjustments during time of inspection.

Observed several soil wiping cloths on food prep surfaces. [CA] Wiping towels shall be stored in sanitizing solution of an approved concentration when not in use (100 ppm - chlorine, 200 ppm - quaternary ammonium).

Observed gap under back delivery door. REPEAT VIOLATION. [CA] Eliminate gaps larger than 1/4". Recommend installing weather stripping under the door.

Observed potentially hazardous foods that measured in the temperature danger zone located in the food prep units, drawer coolers, and walk-in cooler (see Measured Observations). REPEAT VIOLATION. [CA] Ensure PHFs are properly cold held at 41F or below OR hot held at 135F or above. Repair, adjust or replace units if necessary. [COS] PIC voluntarily discarded the compromised PHFs.

Observed cardboard wrapped in plastic to be used as lids for bulk foods. [CA] Replace cardboard with tight fitting lids.

Observed dried rodent droppings by water heater, along with holes in the walls. Also observed 4 ootheca (cockroach egg sac) in the back storage room. PIC provided pest control report showing they were serviced on 8/13/2025.

Observed a potentially hazardous food (sliced tomatoes) located at the cold line next to the kitchen entrance that measured at 54F. According to PIC, staff put the tomatoes in the unit at 11am. [CA] Ensure PHFs are properly cold held at 41F or below OR hot held at 135F or above. Repair, adjust or replace unit if necessary. Facility may consider using time control (4 hours maximum and then discard). [SA] PIC time-marked the tomatoes and will discard at 3pm.

Observed linoleum used to line shelving in bar area. [CA] Ensure shelving consists of smooth, cleanable material such as stainless steel.

Observed raw shell eggs stored over ready to eat food such as ham. [CA] All food shall be separated and protected from cross-contamination. Store all raw meat or other raw products of animal origin below ready-to-eat food items.

Observed potentially hazardous foods located in an ice bath, lowboy cooler, food prep cold hold unit. [CA] Ensure PHFs are properly cold held at 41F or below OR hot held at 135F or above. Discontinue ice baths for temperature holding (either use time control or refrigeration). Repair, adjust or replace units if necessary. [COS] PIC time-marked the food and will discard within 4 hours.

Observed soiled wiping cloths stored directly on food prep surfaces. [CA] Keep wiping cloths in sanitizer bucket after use (with 100ppm chlorine or 200ppm quat).

Missing wall tile, exposed wall behind cooler closest to the office. [CA] Replace tiles and repair wall.

Observed ice machine to have black mold-substance built up on inside panel. [CA] Thoroughly clean and sanitize sanitize ice machine on a regular basis.

Observed gap under back delivery door. [CA] Eliminate gap greater than 1/4" to prevent the entrance and harborage of vermin. Observed clutter and unused equipment in room with janitor sink. [CA] Remove unused equipment and clutter from the premises.

Observed potentially hazardous food warming in the steam table (gravy 47F). [CA] Reheating for hot holding shall be done rapidly, and the time the food is between 41°F and 165°F shall not exceed two hours. Discontinue reheating in steam table; recommend reheating on the stove or in microwave oven. [COS] PIC reheated gravy on stove.