COFFEE & CHAI

Quaternary ammonium testing strips are not available. [CA] Testing equipment and materials shall be provided to adequately measure the applicable sanitization method used during manual or mechanical warewashing.

Vegetables and meat filled puff pastries are kept inside warmer measured between 90F-110F. Per PIC, PHFs are on TPHC and discarded within 2 hours. Time marking is not available. [CA] When time only, rather than time and temperature is used as a public health control, PHFs shall be time marked to indicate when item is removed from temperature control, discarded if not consumed or served within 4 hours, and written procedures shall be readily available for review.

Manager Food Safety certificate is not available upon request. PIC provided food handler cards only. [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.

Sanitary towels are not available at the rear hand wash sink. [CA] Handwashing facilities shall be equipped with handwashing cleanser and single-use sanitary towels in dispensers at all times. [COS]

Opening in the ceiling above the janitorial sink. [CA] Repair holes in structure and maintain in good repair to prevent pest harborage.

Puff pastries with chicken, egg, and vegetarian fillings observed to be stored at room temperature. Per PIC: -Pastries and made in oven throughout the day. kept on counter, and heated again when ordered. -Pastries were made about 1 hour prior. -Leftover pastries are placed back in the cooler at the end of the night and the owners take home the next day. [CA] Potentially hazardous foods (PHFs) must be kept at 135F and above for hot holding or at 41F and below for cold holding. Facility may use time as public health control (TPHC) and keep PHFs for up to 4 hours without any temperature control for use immediate service and shall discard PHFs if unused in the 4 hours. PHFs under TPHC may not be returned to temperature control. [COS] Employee placed all pastries on TPHC and wrote times pastry were made on white board above pastry storage area. Employee shall discard pastries at the end of 4 hours (at 6:30PM). If replacing pastries facility shall write new time to track time on the PHFs. SOP template for TPHC were provided to PIC and shall be returned to inspector by 11/15/2024 by email or means of keeping PHFs under temperature control shall be emailed to inspector.

Employee provided her food handlers card. No Food Safety Certificate available for review. [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.