7 LEAVES CAFE

Maximum water temperature at 3 comp sink and rear prep sink measured at 107F. [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.

Open bag of tea stored at dry storage area. [CA]: All open bags of dry food shall be transferred or stored in food grade containers and covered with a fitted lid.

In the walk in cooler, (4) 18 quart containers of house coffee (with dairy) completely sealed with lid on measured between 44F - 46F. Per PIC, house coffee was made yesterday and has been in the walk in cooler since then. [CA]: Potentially Hazardous Foods shall be cooled from 135F to 70F within 2 hours and then from 70F to 41F within 4 hours (6 hours total). Use shallow metal pans (no more than 2 inches for solid foods and no more than 4 inches for liquids), smaller portions, ice paddles and ice baths to assist with rapid cooling. When placing food in the refrigerator to cool, containers should be loosely covered or uncovered if protected from overhead contamination, to facilitate heat transfer from the surface of the food. [COS]: PHFs were voluntarily discarded.

Multiple small flies observed underneath the 3 comp sink and around the mop sink areas. [CA]: Remove Drain Flies using safe, approved and effective methods. Ensure food and food contact surfaces are protected at all times from possible contamination. Remove any standing water in facility.

In the walk in cooler, in (3) 18 quart plastic containers, House coffee with condensed milk measured between 100F - 102F. Per Staff, food items were heated and then cooling began approximately 2 1/2 hours prior to measurement. 18 quart plastic containers observed sealed with lids. [CA]: Potentially Hazardous Foods shall be cooled from 135F to 70F within 2 hours and then from 70F to 41F within 4 hours (6 hours total). Use shallow metal pans (no more than 2 inches for solid foods and no more than 4 inches for liquids), smaller portions, ice paddles and ice baths to assist with rapid cooling. When placing food in the refrigerator to cool, containers should be loosely covered or uncovered if protected from overhead contamination, to facilitate heat transfer from the surface of the food.

Scoops for food items in the prep line cooler and scoop for ice were in direct contact with food. [CA]: Ensure that scoops which are stored in food containers for portioning are always stored in a manner which prevents the handle of the scoop from coming into direct contact with food.

Accumulation of debris on the interior of ice machine. No direct contamination observed. [CA]: Properly clean and sanitize the interior of ice machine. Food contact surface equipment shall be maintained clean at all times. Ensure ice is protected at all times during cleaning.

Walk in cooler's ambient temperature was measured at 50F. [CA]: Ensure all cooling units are able to cold hold PHFs at 41F (up to 45F if it's in its original sealed packaging and it's pasteurized dairy products) or below at all times. Repair/assess/monitor walk in cooler. Discontinue use of walk in cooler for PHFs until it is able to properly cold hold PHFs.

Floor near ice machine observed sticky. [CA]: Clean floor.

In the walk in cooler, multiple Potentially Hazardous Food (PHFs) measured between 48F - 52F. Ambient temperature measured at 50F. Temperature log stated walk in cooler temperature at 8 am was measured at 36F. Per Staff, ambient temperature of units are measured every 4 hours. However, no temperature was noted on the temperature log after 8 am. [CA]: PHFs shall be cold held at 41F (up to 45F if it's in its original sealed packaging and it's pasteurized dairy products) or below at all times. [COS]: PHFs that have been in the walk in cooler for greater than 4 hours were voluntarily discarded by PIC. PHFs that have been in the walk in cooler less than 4 hours were relocated to other functioning units to rapidly cool down. Manager called the repair technician during inspection.