Blue House Coffee

Inspector's notes

No Certified Food Protection Manager (CFPM) observed at time of inspection. A CFPM is required to be on the premises during all hours of operation. Corrective Action: Correct prior to next routine inspection. REPEAT VIOLTATION: 7th consecutive

Inspector's notes

Observed in-use spoon stored in stagnant room temp water in kitchen as well as next to espresso machine. In-use utensils must be stored in a clean, dry location; in running water; or in hot water above 135°F. If utensils are stored in food, the handles must be stored above the surface of the food. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed no certified food protection manager on site at time of inspection. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation. Corrective Action: Correct prior to next routine inspection. **Sixth Consecutive Violation**

Inspector's notes

Observed 2-door fridge behind grab and go unit have an ambient temperature of 48-51°F with all TCS food items internal temperatures above 41°F. Person in charge (PIC) stated items have been in the unit since Friday of last week and was unsure when the unit was last in temp. TCS food items include precooked chicken (48.4°F), 6 packages of mozzarella cheese (49°F), 4 packages of Chobani yogurt (49°F), 3 packages of chorizo (49°F), sliced ham (47°F), sliced turkey (47°F), sliced cheddar cheese (50°F), sliced havarti cheese (49°F), shredded mozzarella cheese (49°F), 2 containers of plain yogurt (45.8°F), 3 containers of cream cheese (45°F), 14 gallons of whole milk (48°F), 12 dozen cartons of in shell eggs (50°F), 2 half gallons of half & half (50°F), spinach (48°F), 4 packages of Hillshire salami and cheddar cheese (50°F). All TCS foods improperly cold held were discarded by PIC at time of inspection. 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 2-door fridge located behind grab and go unit have an ambient temperature of 48-50°F and digital thermometer reading 47-51°F. Establishment relies on this unit for back stock. Cold holding equipment must have the capacity to maintain TCS foods at 41°F or below. Must repair cold holding equipment such that it maintains TCS foods at 41°F or below. Corrective Action: Correct prior to re-inspection. 10 day re-inspection required.

Inspector's notes

Observed in-use spoon stored in stagnant room temp water in kitchen as well as next to espresso machine. In-use utensils must be stored in a clean, dry location; in running water; or in hot water above 135°F. If utensils are stored in food, the handles must be stored above the surface of the food. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

A Certified Food Protection Manager (CFPM) was not present at the time of inspection. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation. 5TH CONSECUTIVE VIOLATION. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed a commercially packaged bag of raw chicken breast on a prep table located near reach-in unit behind retail case at 12 pm. PIC stated that the chicken had been placed there two hours ago. All foods being thawed from frozen must be thawed in an approved manner. Foods must be thawed under refrigeration, under cold running water, or as part of the cooking process. PIC placed bag of raw chicken in the reach-in unit. Corrective Action: Corrected at time of inspection.

Inspector's notes

A Certified Food Protection Manager (CFPM) was not present at the time of inspection. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation. 4TH CONSECUTIVE VIOLATION. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed raw chorizo stored directly above RTE food items (watermelon, milk containers) in reach-in unit located behind retail case. All raw animal proteins must be stored below ready-to-eat (RTE) foods and stored according to cooking temperature at all times to prevent cross contamination. PIC properly stored all raw animal proteins according to the final cooking temperature based on the cooking parameters in § 3-401.11 of the Food Code. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed RTE/TCS food items (in-house cold brew coffee and opened dairy butter) with no datemarking in refrigerator unit located beside 3-compartment sink. Employee states items in question were made/opened 2-3 days prior. All food items were datemarked properly at time of inspection. RTE/TCS foods requiring date marking must be date marked within 24 hours and sold or discarded after 7 days (including the day it was made as day 1). 2ND CONSECUTIVE VIOLATION. Corrective Action: Corrected at time of inspection.

Inspector's notes

A Certified Food Protection Manager (CFPM) was not present at the time of inspection. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation. Corrective Action: Correct prior to next routine inspection. 3RD REPEAT VIOLATION.

Inspector's notes

Observed opened deli ham, in house cold brew coffee, and opened diary yogurt not having any date marking. Employee states everything but the yogurt were made/opened 2-3 days prior to inspection. RTE/TCS foods requiring date marking must be date marked within 24 hours and sold or discarded after 7 days (including the day it was made as day 1). All RTE/TCS foods were properly date marked at the time of inspection except for the yogurt which was voluntarily disposed of. Corrective Action: Corrected at time of inspection.