BETA CAFE LLC

Soiled wiping cloth stored on the counter at the coffee machine. [CA] Wiping towels shall be stored in sanitizing solution of an approved concentration when not in use (100 ppm - chlorine, 200 ppm - quaternary ammonium).

Facility lacks a metal probe thermometer. [CA] An accurate easily readable metal probe thermometer (accurate to +/- 2°F) that is designed to measure the temperature of thin masses shall be provided and readily available to accurately measure the temperatures of potentially hazardous foods.

Measured egg salad mix at 55 F, sliced tomatoes at 52 F, sliced cheese at 52 F, diced tomatoes at 54 F and shredded cheese at 51 F within the 1 door preparation refrigerator at the cook line. Cook stated that the items were prepared and placed within the unit greater than 4 hours prior. [CA] PHFs shall be held at 41°F or below or at 135°F or above. Rearrange containers to eliminate gaps within the upper portion of the unit. Recommend using metal containers for PHFs and keeping the units lid closed when not in use. [COS] PHF's within the upper portion of the unit were voluntarily discarded.

The ice machine drain line runs directly on the floor below the three compartment sink. [CA] All equipment that discharges liquid waste shall be drained by means of indirect waste pipes, and all wastes drained by them shall discharge through an airgap into a floor sink or other approved type of receptor.

Observed the installation of the following unapproved counter top equipment: 1. Reslee blender 2. Vevor Panini Press 3. Comfee Microwave 4. Beville juicer [CA] Remove unapproved 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).

Prepackaged salads and sandwiches available for customer self service lack production location and net weight. PIC stated the items are produced off site by Catered too. [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.

Boxes of creamer stored within the downstairs parking garage storage area. [CA] Food or food related equipment shall be stored in an approved fully enclosed food facility. Downstairs area shall not be used for food storage.

The coffee bar area three compartment sink is separated from the wall. [CA] Securely fasten and caulk three compartment sink to the rear wall surface.

Measured the hot water temperature at a maximum of 112 F from all sinks within the facility. [CA] Hot water shall be supplied at a minimum temperature of at least 120°F measured from the faucet throughout facility.

Two non-functional light bulbs within the cook line ventilation hood. [CA] Replace light bulbs.

A hole in the wall behind the three compartment sink adjacent to the front coffee machines. [CA] Repair holes in structure and maintain in good repair to prevent pest harborage. The three compartment sink shall be securely attached to the wall.

Single use cup lids stored on the floor of the preparation and downstairs storage area. [CA] Food and food contact items shall be stored at least 6 inches above the floor to prevent contamination.

Prepackaged foods displayed for customer self service within the display refrigerator and warmer display lack full labeling information. [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.