Lola Coffee

Inspector's notes

Observed no hand soap at hand sink in dish area. Handwash sinks must be supplied with hot water of at least 100°F, soap and an approved hand drying provision at all times. Facilities must be maintained in a condition that promotes handwashing. PIC provided soap for handwash sink at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed dishes sanitizing in chlorine solution that did not reach 50ppm chlorine. PIC confirmed they were being sanitized. Discussed the importance of proper sanitizer levels and proper monitoring of sanitizer levels. Food-contact surfaces must be properly sanitized after washing and rinsing. Food-contact surfaces were properly sanitized at time of inspection. PIC added more bleach to water until it reached 50ppm. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed top half of prep cooler at a minimum temperature of 51°F. All TCS foods were prepped the morning of inspection and moved to bottom of prep cooler, as it was functioning properly. 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. Reinspection will occur on 8/28/26.

Inspector's notes

Observed numerous TCS foods such as cooked onions, cut tomatoes, cooked chorizo, and deli ham in the prep cold holding unit not having any date marking. None of these foods had a master batch being stored in the standing refrigerator. Person in charge states these foods were opened or made 2-3 days prior to the 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. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed a can of pesticide being stored under the mop sink. All pest control for the establishment must be performed by a certified pest control specialist and chemicals for pest control must not be stored onsite. PIC removed pest control chemicals from premises at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed various time-and-temperature control for safety (TCS) foods with internal temperatures from 46-50 degrees, such as diced tomatoes, shredded cheese, and precooked pork sausage. All items were located in a prep-style refrigerator that was not holding cold. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 41°F or below. Per person in charge (PIC), items had been in unit less than 3 hours prior to inspection. PIC moved items to large reach-in to cool rapidly - inspector verified temperatures. Corrective Action: Corrected at time of inspection.

Inspector's notes

Prep-style refrigerator was measured with ambient temperature of 50F with min-max thermometer with out-of-temperature TCS foods inside. 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. TCS foods were removed and restocked and establishment developed 6-hour TPHC policy for the interim for newly-stocked items. Corrective Action: Correct prior to re-inspection. Re-inspection is tentatively scheduled for August 4, 2025.

Inspector's notes

No employees working at time of inspection could provide Food Protection Manager certification. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation. Provided information about obtaining additional certifications via e-mail. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

No employees working at time of inspection could provide Food Protection Manager certification. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation. Provided information about obtaining additional certifications via e-mail. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed numerous time-and-temperature control for safety (TCS) foods, such as cooked onions, diced tomatoes, and cooked sausage, with internal temperatures between 52-55 degrees Fahrenheit. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 41°F or below. Per person in charge (PIC), all items were placed in unit on the morning of the inspection, less than 1 hour prior to inspection. Items were located in prep-style refrigerator that was not holding cold during the inspection (52'F). Per PIC, establishment was already limiting service today until 11am. Items used for egg sandwiches were placed on Time as Public Health Control for 6 hours and will be discarded when establishment closes for the day. PIC moved all items intended for longer-term storage, such as salsas, to reach-in refrigerator. Corrective Action: Corrected at time of inspection.

Inspector's notes

Ambient temperature of prep-style refrigerator was measured at 52'F with out-of-temperature TCS foods stored inside. 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. Re-inspection is tentatively scheduled for October 4, 2024.

Inspector's notes

Employees could not locate sanitizer test strips for chlorine sanitizer solution used for food contact surfaces during the inspection. Test strips are required for any sanitizers used with food contact surfaces. Provide sanitizer test strips prior to re-inspection. Of note: establishment also has quaternary ammonium (quat) sanitizer dispenser at 3-compartment sink, but all sanitizer solutions during the inspection had been prepared with chlorine. Corrective Action: Correct prior to re-inspection. Re-inspection is tentatively scheduled for October 4, 2024.

Priority Foundation-4-302.12, Pf: Food Temperature Measuring Devices... No food thermometer available in establishment during inspection. Please ensure a probing food temperature measurement device is available at all times. Correct By: Correct Prior To Reinspection

Core-4-904.11, C: Kitchenware and Tableware-Preventing Contamination; Single-Use/Single Service Items... Plastic forks available for customers are stored in a caddy with the handles down inside the cup. Please ensure utensils are stored handle up to prevent contamination by customers. Correct By: Correct Prior To Next Routine Inspection

Core-5-205.15 (B), C: System Maintained in Good Repair; Maintained... Small leak observed below 3 compartment sink, leak is currently being collected in a bus tub. Please ensure all plumbing systems are maintained in good repair. Correct By: Correct Prior To Next Routine Inspection

Core-2-303.11, C: Prohibition-Jewelry Observed employees making coffee drinks including scooping ice for iced drinks to be wearing multiple rings without wearing gloves. Jewelry may not be worn on hands and arms by employees preparing food with the exclusion of wedding bands. Correct Prior To Next Routine Inspection Core-2-402.11 , C: Effectiveness-Hair Restraints Observed employees with long hair done and without any hair restraints to be making coffee drinks including scooping ice for iced coffee drinks. Hair must be restrained with approved measure like hair ties, hats, hair nets, etc. to prevent contamination. Correct Prior To Next Routine Inspection Correct By: Correct Prior To Next Routine Inspection