BAREFOOT COFFEE

At all hand sink stations, single use towels were placed outside of the dispenser. [CA]: Single use towels shall be provided within the dispenser.

Multiple food handler training certificates observed expired. [CA]: Each food handler shall maintain a valid food handler card for the duration of his or her employment as food handler. A valid food handler card shall be provided within 30 days of after the date of hire.

Ambient temperature of 2 door under counter cooler at back prep area measured at 47F. [CA]: All cooling units shall be able to cold hold Potentially Hazardous Food (PHFs) at 41F or below at all times. Discontinue use of unit for PHFs until it is properly functioning. Assess/repair/adjust unit as needed.

Soiled wet wiping cloths stored on work surfaces without being placed back into their sanitizer buckets in between uses. [CA]: Wiping cloths used for sanitizing work surfaces must be stored inside their sanitizer buckets containing at least 100ppm chlorine or 200ppm Quat sanitizer when not actively being used.

In the under counter cooler at back prep area, multiple Potentially Hazardous Food (liquid egg and cheeses) measured between 46F - 50F. Ambient temperature of unit measured at 47F. [CA]: Potentially Hazardous Food shall be cold held at 41F or below at all times. [COS]: Liquid egg has been in the unit since yesterday and was voluntarily discarded. [SA]: Cheeses (from sealed/original packaging) relocated to prep line cooler to cool down.

*REPEAT VIOLATION* Accumulation of grime on the interior surface 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.

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

1. *REPEAT VIOLATION* No testing method for Chlorine sanitizer was provided. [CA]: Provide a testing method for measuring Chlorine sanitizer solution (ie Chlorine test strips). 2. No plug/stopper available at 3 comp sink. [CA]: Plug/stopper shall be available for use at 3 comp sink. [COS]: PIC purchased plug/stopper during inspection.

1. *REPEAT VIOLATION* *MAJOR* Dish machine was dispensing 0 ppm of Chlorine. Active ware-washing observed. [CA]: Mechanical dish machine shall be able to dispense 50 ppm of Chlorine sanitizer at all times. Discontinue use of unit until it is able to properly dispense 50 ppm of Chlorine. Assess/repair unit as needed. [SA]: Facility has a 3 comp sink and Chlorine sanitizer. Manager set up sanitizer compartment with 100 ppm of Chlorine sanitizer during inspection. Discussed with PIC manual sanitization shall be accomplished in the final sanitizing rinse by contacting a chlorine solution of 100 PPM concentration for at least 30 seconds. 2. *MINOR* Accumulation of dark colored grime on the interior surface 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.

No testing method for Chlorine sanitizer was provided. [CA]: Provide a testing method for measuring Chlorine sanitizer solution (ie Chlorine test strips).

Multiple employees have expired food handler training certificates. [CA]: Obtain valid food handler training certificates for employees who handle open food and food contact surfaces.

Employee personal items such as bags and jackets stored on dry storage shelving with pre-packaged food containers. [CA]: Personal items shall be stored in a designated area (ie locker) separate from food and food contact surfaces.

Dish machine was dispensing 0 ppm of Chlorine sanitizer. No active ware-washing. [CA]: Dish machine shall be able to dispense 50 ppm of Chlorine sanitizer at all times. Discontinue use of dish machine until it is able to properly dispense adequate sanitizer level. [SA]: Facility has 3 comp sink with Chlorine sanitizer. Ensure 100 PPM of Chlorine sanitizer is maintained when conducting manual ware-washing.

Staff handled personal cellphone and proceeded to grab gloves to be donned on without washing hands prior. [CA]: Employees shall properly wash hands when changing gloves, when changing tasks, prior to handling food, utensils or equipment, after touching body parts, and when contamination occurs or as required. Employees shall use designated hand sink, soap and disposable paper towels to wash hands. [COS]: Specialist instructed employee to wash hands prior to donning on new gloves.

Multiple small flies by the mop sink. [CA]: Remove small 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.