VOYAGER CRAFT COFFEE

Facility is prepackaging yogurt parfaits, chia seed puddings, and orange juice. [CA] Food prepackaged in a food facility shall bear a label with the following: 1) common name of the food, 2) list of ingredients in descending order of predominance by weight, 3) quantity of contents, 4) name and place of business of the manufacturer, packer, or distributor. Note: Ensure to add pasteurization warning clause to juices. "WARNING: This product has not been pasteurized and therefore may contain harmful bacteria that can cause serious illness i nchildren, the elderly, and persons with weakened immune systems."

Facility lacks an adequate supply of hot water. Note: Observed a copper pipe from the water heater dispensing a steady supply of water into the mop sink that measured at 90F. [CA] An approved, adequate, protected, pressurized, potable supply of hot water and cold water shall be provided. Facility shall close until hot water is restored and written authorization is issued from this department.

Prepackaged food and food related equipment are stored under black pipes in the downstairs storage area. [CA] Ensure food and food related equipment are not stored under pipes.

Facility has added several refrigeration units to their operation in the basement storage area across the restrooms. [CA] A person proposing to build or remodel a food facility shall submit plans and specifications for review and shall receive plan approval prior to starting any new construction or remodeling. Contact DEH at 408-918-3400 or at www.ehinfo.org to obtain plan check requirements.

A fly was observed to be on a piece of pastry in the clear display unit. [CA] Food is adulterated if it bears or contains any poisonous or deleterious substance that may render it impure or injurious to health and shall be discarded immediately. Ensure to maintain food protected from contamination. Provide a cover, curtain, door or other method of protecting the food in the display case. [COS] Staff discarded the bread.

Oatmilk in a self service thermos container measured at 70°F at 12 pm. Per Manager they place it there around 11 am. [CA] Potentially Hazardous Foods (PHFs) shall be cooled rapidly from 135°F to 70°F within 2 hours and from 70°F to 41°F within 4 hours. Approved cooling methods include: 1) Placing the food in shallow pans 2) Separating the food into thinner or smaller portions. 3) Using rapid cooling equipment (Ex. blast chiller) 4) Using containers that facilitate heat transfer (ex. stainless steel) 5) Adding ice as an ingredient. 6) Using ice paddles 7) Using an ice bath and stirring frequently 8) Accordance with a HACCP plan. Cooling foods shall have enough space around the containers for cold air to circulate, be loosely covered, or uncovered and stirred as frequently needed to evenly cool. [SA] Oatmilk was time marked for discard.

Milk in a gallon was measured at 49°F. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] Milk was returned to the cooler to rapidly cool. Discussed use of TPHC with manager.

Water at each of the hand sinks in the restrooms did not reach 100°F. [CA] Handwashing facilities equipped with a mixing valve that is not readily adjustable at the faucet, shall provide warm water at least 100°F, but not greater than 108°F.

Facility has three refrigeration units in the basement storage area. One of the units is an upright freezer that is holding bread. The rest of the storage area has food related equipment such as cups and other paper products. The storage room has unapproved finishes and no cove base. [CA] Food or food related equipment shall be stored in an approved fully enclosed food facility. Submit plans to have the space approved for food storage.