Village Coffee

Inspector notes: Observed household use hot plate on top of the lowboy REF in the front coffee area. The PIC move the plate before EHS could speak to to him about it. Food service equipment must be commercial grade equipment and designed and built according to standards set by American National standards Institute (ANSI) accredited certification programs. Such an accredited program includes, but is not limited to, one offered by the National Sanitation Foundation, or Underwriters Laboratories. Food equipment that is certified or classified for sanitation by an American National Standards Institute (ANSI) accredited certification program is deemed to comply with subsections (1) and (2) of this Rule when used for its intended purpose. EHS informed him that only commercial use items are allowed.

Inspector notes: Observed facility's need to clean the hood vent panels from dust accumulation. (d) Nonfood-Contact Surfaces. Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. EHS informed the PIC of the need to routinely clean the vent panels.

Inspector notes: Observed leak at the 3C sink faucet. (r) System Maintained in Good Repair. A plumbing system shall be repaired according to law; P and maintained in good repair. EHS informed the PIC of the need to address the issue.

Inspector notes: Observed facility's need to clean walls, flooing and AC vents. (b) Cleaning, Frequency and Restrictions. 1. The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products. 2. Except for cleaning that is necessary due to a spill or other accident, cleaning shall be done during periods when the least amount of food is exposed, such as after closing. EHS informed the PIC of the need to routinely clean the facility.

Inspector notes: Observed food items sitting on ice bath aboe 41F. Items listed in temperature log. f) Time/Temperature Control for Safety Food, Hot and Cold Holding. Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C) or below. EHS informed owner of the need to create an actual ice bath and have the containers submerged into the bath so that items can be held cold correctly.

Inspector notes: Observed tater tots hot holding in a steam well between 124-139F. (f) Time/Temperature Control for Safety Food, Hot and Cold Holding. Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C) or below or 135°F (57°C) or above. EHS informed PIC that items were below temperature or barely meeting the 135F requirement.

Inspector notes: Observed facility could not provide a bodily fluid kit for responding to contamination events. (6) Responding To Contamination Events. A food establishment shall have procedures for employees to follow when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the food service establishment. The procedures shall address the specific actions employees must take to minimize the spread of contamination and the exposure of employees, consumers, food, and surfaces to vomitus or fecal matter. Owner is aware of the need to purchase a kit.

Inspector notes: Observed two employees at the coffee bar working without a hair restraint. EHS informed the owner that all staff working with food are to wear a hair restraint/ beard guard for any hair longer than half an inch.

Inspector notes: Observed odor coming from air gap/grease interceptor. (r) System Maintained in Good Repair. A plumbing system shall be repaired according to law; P and maintained in good repair. EHS informed PIC of the need to address the issue.

Inspector notes: Observed facility's need to clean walls in the coffee bar area. clean (C) (5) Maintenance and Operation. (a) Good Repair. All physical facilities shall be maintained in good repair. (b) Cleaning, Frequency and Restrictions. 1. The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products. 2. Except for cleaning that is necessary due to a spill or other accident, cleaning shall be done during periods when the least amount of food is exposed, such as after closing. EHS informed PIC of the need to clean the noted area and seal coving along baseboards in the dining area window and walls.

Inspector notes: Observed air gap needing to be increased at the grease interceptor as there is currently no gap between exit plumbing from the interceptor and floor plumbing and floor plumbing is holding water. d) Backflow Prevention, Air Gap. An air gap between the water supply inlet and the flood level rim of the plumbing fixture, equipment or nonfood equipment shall be at least twice the diameter of the water supply inlet and may not be less than 1 inch (25 mm). P EHS informed PIC of the need to address the issue.

Inspector notes: Observed damaged door on the single door REF at the front coffee area. Per PIC, he attempted to fix the door but it hasn't worked. (6) Maintenance and Operation. (a) Good Repair and Proper Adjustment. 1. Equipment shall be maintained in a state of repair and condition that meets the requirements specified under subsections (1) and (2)of this Rule. 2. Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications. EHS informed him of the need to fix the issue as air is escaping the unit.

Inspector notes: Observed facility's need to clean inner and outer portions of equipment from splatter, mold, hair, etc. d) Nonfood-Contact Surfaces. Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. EHS informed PIC of the need to thoroughly clean all units.

Inspector notes: Observed facility's need to seal coving along front counter, base of side wall near pass thru window and along walls in the dining area; clean ceiling vent grates, clean flooring and walls in various areas from splatter. b(5) Maintenance and Operation. (a) Good Repair. All physical facilities shall be maintained in good repair. (b) Cleaning, Frequency and Restrictions. 1. The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products. 2. Except for cleaning that is necessary due to a spill or other accident, cleaning shall be done during periods when the least amount of food is exposed, such as after closing. EHS informed PIC of the need to clean the noted areas.