BLUE BOTTLE COFFEE

Measured yogurt at 47F, overnight oats at 49F, coffee with milk at 50F in grab and go case. [CA] Maintain unopened manufactured dairy products 45F and below and overnight oats 41F and below. Food items were discarded in trash.

Ambient temperature of grab and go case measured at 47F. [CA] Maintain unit to hold potentially hazardous food 41F and below. Do not store potentially hazardous food in this unit until repaired. Note- a work order was submitted for this unit.

The wiping towels are not kept in sanitizer between each use. [CA] The used wiping cloths must be kept in sanitizer between each use. Went over with the shift lead how to make the bucket with sanitizer for the towels.

The water at the dish sink reached 115 degrees F. [CA] The water must reach 120 degrees at the dish sink.

The test strips that the facility has are for chlorine. [CA] The test strips needed for the wall mounted sanitizer are quat test strips. As shown to the shift lead during inspection.

According to the employee there is not a food safety certified employee here. No FSC available upon request. [CA] Food facilities that prepare, handle, or serve non-prepackaged potentially hazard foods shall have a valid Food Safety Certificate available for review at all times.