DOLCE ESPRESSO

Observed drain line for the espresso machine and food preparation sink extend into the floor sink underneath. [corrective action] Food service equipment must drain indirectly into the floor sink. Provide an air gap, at least 1 inch above the rim of the floor sink.

1. Chlorine sanitizer in the 3-compartment sink measured 25 PPM. No active ware washing at this time. [corrective action] Adjust chlorine sanitizer to 100 PPM. [correction] More bleach was added. 2. Black substance observed on the panel inside the ice bin. [corrective action] Thoroughly clean and sanitize the interior of the ice bin.

Ice scoop maintained inside the cooler chest at the front service area observed with handle in direct contact with consumable ice. [CA] Store scoop handle in such a way that the handle does not come in direct contact with food to prevent contamination.

Observed domestic toaster oven in use to reheat pastries to service. [CA] Once unit fails, make plans to replace with commercial equipment. New and/or replacement food equipment shall be certified or classified for sanitation by an American National Standards Institute (ANSI) accredited certification program (e.g. NSF, UL EPH, UL Sanitation, CSA Sanitation, or ETL Sanitation).

Hot water at the three-compartment sink measured at 117F max and then began decreasing. [CA] Hot water shall be supplied at a minimum temperature of at least 120°F measured from the faucet throughout facility except at handwash sinks.

Manager or PIC not available at time of inspection. * Office/storage room was not inspected at time of inspection. [CA] A “person in charge” who is responsible for operation of facility shall be present at the food facility during all hours of operation.

Hand wash station at the front service area is partially obstructed with shipping boxes. [CA] Handwashing facility shall be clean, unobstructed, and easily accessible at all times.

Chlorine sanitizer at the three-compartment sink measured at 25 ppm. [CA] Manual sanitization shall be accomplished in the final sanitizing rinse by contacting a chlorine solution of 100 PPM concentration for at least 30 seconds or by contacting a quaternary ammonium solution of 200 PPM concentration for at least 60 seconds. [COS] Employee added more chlorine bleach into the solution.