RED BERRY COFFEE BAR

Observed the gaskets at the right door of the two door reach in cooler below the back counter at the coffee bar to be torn/damaged. [CA] Maintain equipment in good repair.

Observed an accumulation of grime on the interior panel of the ice machine and a heavy accumulation of dust on the ice bin door and ice machine filter. *Note: No contamination of the edible ice was observed at this time. [CA] Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.

Observed soiled wiping cloths at the front service counter and back preparation areas to be stored outside of a sanitizer solution. [CA] Wiping towels shall be stored in sanitizing solution of an approved concentration when not in use (100 ppm - chlorine, 200 ppm - quaternary ammonium).

Observed Vantco flat top grill, mirage light bruner, and cadco oven being used without ventilation hood. [CA] Provide approved exhaust hood ventilation over all cooking equipment as required to effectively remove cooking odors, smoke, steam, grease, heat, and vapors. *Note: Plan check in review for hood installation under SR0883127. Use of heat generating equipment can only be used after final plan check approval

--48 HOUR NOTICE— Our records indicate this facility is operating without a valid permit. Resubmit a new permit application with applicable fee of $423.00. Failure to comply within 48 hours will result in facility closure and additional enforcement, including but not limited to reinspection(s) and additional cost recovery fees at an equivalent of 100% of the applicable operating permit.

Observed multiple milks out at ambient temperature where half and half measured at 48F and almond milk measured at 71F. The PIC noted the milks were set out approximately 30 minutes prior. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] The milks were relocated to the three door reach in cooler.

A manager's food safety certificate was not available. [CA] Obtain a valid manager's food safety certificate. *REPEAT VIOLATION*

Observed opened bags of dry foods were not properly sealed/protected. [CA] After opening bags of food, store food inside a rigid container with a tight-fitting lid to prevent contamination from vermin.

Observed several wiping clothes on work counters/prep surfaces not stored in sanitizer solution. [CA] Store wiping cloths in 200ppm quaternary ammonia or 100ppm chlorine when not in use.

Observed several individually wrapped pastries at the front counter lacked labels. [CA] Food prepackaged in a food facility shall bear a label that includes: 1. The common name of the food. 2. If made from two or more ingredients, a list of ingredients in order of weight. 3. Quantity of the contents. 4. Name and place of business of the manufacturer, packer, or distributor.

1) In the front beverage prep area: measured internal temperatures of various milks in opened cartons to be 67 - 70F. Employees were not sure exactly how long the milk had been stored on the counter, but they stated it was no longer than 4 hours. [CA] Keep potentially hazardous foods at 41F and below or 135F and above. [COS] Milks were moved inside a refrigerator. 2) In the rear food prep/warewashing area: measured internal temperature of multiple PHFs (sliced tomatoes, sliced cheese, deli meat, smoked salmon) to be 44 - 49F. Operator stated there was a lunch rush starting at around 11:30am (less than 2 hours prior). Note: after leaving a metal probe thermometer inside the unit with the doors closed for 20 minutes, ambient temperature of unit measured 36F and food temperatures measured 41F. [CA] Keep potentially hazardous foods at 41F and below or 135F and above, even during busier times. Carefully monitor food temperatures with a metal probe thermometer throughout the morning/day. If needed, store fewer items in this unit to promote air flow.

A method to measure the final rinse temperature of the high-temperature dishwasher was not available. [CA] Obtain a method of testing the dishwasher, i.e. thermal stickers, specialized thermometers, etc. *REPEAT VIOLATON*

Observed approximately 5 flies in the rear food prep/warewashing area. [CA] Keep facility clear of flies.

Observed multiple pieces of cooking/heating equipment in the rear food prep room without a ventilation hood (induction cooker, non-portable waffle-maker, large griddle). [CA] Before purchasing and installing equipment, submit plans and obtain written approval from Plan Check. See Plan Check contact information in comment section.

Observed drain pipes under the prep and 3-compartment sinks extended into floor sinks. [CA] Maintain a minimum one inch air gap between the floor sink rim and the drain pipe. *REPEAT VIOLATION*

Observed yellowing of walls behind the cooking equipment in the rear prep/warewashing room. [CA] Keep walls clean and remove unapproved equipment.