Dutch Bros Coffee

Inspector's notes

Observed jugs of "kick me" mix, dutch shake mix, dutch chocolate mix and 2% milk all with internal temperatures as measured using a probe thermometer ranging from 50°F - 53°F inside of a sliding door reach-in refrigerator. A min-max thermometer was placed into the unit and allowed to stabilize for 15 minutes. The ambient air temperature inside of the refrigerator was holding at 50°F. The digital temperature reading on the refrigerator itself was showing a holding temperature of 62°F. In discussion with the person in charge, the jugs of dairy inside of the refrigerator had been put into the unit during the morning and at the time of inspection had been inside of the unit for less than 2 hours. The dairy in the refrigerator was moved back to the walk-in cooler to rapidly chill down to 41°F. Discussed with person in charge to keep minimal product in the refrigerator in question and to use time-as-control in the meantime until the unit can be serviced. Person in charge reached out to a technician to service the unit. The establishment has sufficient cold holding capacity to maintain safe operation. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 41°F or below. Eggs not treated to destroy Salmonellae can be stored in equipment that maintains an ambient air temperature of 45°F or below. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed boxes of dairy on the floor inside of the walk-in cooler. Discussed with person in charge that food should be stored a minimum of 6 inches above the ground to protect the food from contamination from the premises. Person in charge stored the food in question at least 6 inches above the ground. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed containers of milk, half and half, cream mix, cold brew coffee and strawberries in syrup inside one of the reach-in refrigerators with internal temperatures as measured using a probe thermometer of 43-46°F. Per the person in charge, some of the dairy and other products had been put into the reach in a couple of hours prior to the inspection. Those containers were moved to the walk-in to rapidly chill to 41°F. Per the person in charge, there were other containers of dairy including milk and cream topping mix, as well as cold brew coffee that had been inside of the reach-in from the prior night. These were out of temperature for more than 6 hours and were embargoed. The person in charge reached out to a technician to service the reach-in unit. The establishment has sufficient capacity to maintain normal operations. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 41°F or below. Corrective Action: Corrected at time of inspection.