COUPA CAFE SRP

In drawer coolers, observed handles for utensils are stored in direct contact with foods. [CA] The scoop handle shall be stored in such a way that the handle does not come in direct contact with food to prevent contamination.

Observed strand of hair inside container of sun-dried tomatoes at the front preparation unit. [CA] Food shall be protected from contamination and adulteration. [COS] Container of food was voluntarily condemned and discarded at the time of inspection.

Observed accumulation of pink mold-like substance in the interior panel of the ice machine. No active contamination of food observed at time of inspection. [CA] Food contact surfaces shall be routinely cleaned and sanitized.

Observed soiled wiping cloths stored directly on food preparation counters. Measured wiping cloths bucket at 0 ppm quaternary ammonia sanitizer. [CA] Wiping cloths shall be stored in an approved sanitizing concentration when not in active use.

Observed multiple drain and fruit flies in the food preparation area, particularly by the coffee station and by the bananas in the kitchen. [CA] The premises of a food facility shall be kept free of vermin and other non-disease carrying insects, flies, gnats, ants, and weevils.

In the under counter cooler, observed cooked tofu cooling while fully covered in plastic wrapping. In the walk-in cooler, observed beans cooling in a deep, plastic container. [CA] 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.

At the cook line, measured pooled eggs at 48F. Per PIC, pooled eggs were removed from refrigeration unit less than 1 hour prior to temperature measurement. Observed pooled eggs is stored in container which is not making direct contact with ice bath. [CA] Potentially Hazardous Foods shall be kept at 41F or below or 135F or above. [SA] More ice was added into the ice bath to facilitate rapid cooling.

Drain line from the upright reach-in cooler located by the ice machine extends into the floor sink. [CA] Provide a minimum of a 1 inch air gap between the end of equipment drain lines and the rim of the floor sink to protect equipment from backflow contamination.

Liquid egg in the drawer cooler was measured at 46F. [CA] Potentially hazardous foods when cold holding shall be held at or below 41F.

Multiple small flies observed in the back kitchen area. [CA] A food facility shall be kept free of flies and fly activity.

PHF (cooked chicken) is not reheated 165F prior to placing in warmer/hot holding unit. [CA] Any PHF that has been cooked, cooled, and reheated for hot holding shall be reheated to a minimum internal temperature of 165°F for 15 seconds. [SA] PHF placed in hot holding unit less than 1hr prior was reheated to 165F for hot holding at 135F.

Final rinse at mechanical dishwasher measured at 150F. [CA] Ensure mechanical warewashing equipment is installed and operated using manufacturers specifications. Clean/wet equipment/utensils stacked in dish station. [CA] Equipment and utensils must be air dried or properly stored to facilitate drying after sanitizing.

Water measured 101F at food preparation sink. Water measured 76F at hand wash sink. [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. [CA] Handwashing facilities shall be equipped to provide minimum 100°F water under pressure for a minimum of 15 seconds.