Gio's Coffee, Organic

Inspector's notes

Observed the hand wash sink with a slight leak while in use. Discussed with PIC all plumbing must be maintained in good repair at all times. Fix/repair/replace by next inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed at only hand wash sink a microfiber cloth in the basin of the sink and then observed no soap, no paper towel. Per person in charge (PIC) the sink is not used often. Discussed when hand washing shall occur any time there is contamination, washing dishes, touching phone/order screen, and touching self/hair/apron. Also discussed with PIC hand washing shall only occur and hand washing stations and 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 hand drying provision for handwash sink at time of inspection. PIC relocated all items blocking handwash sink at time of inspection.PIC provided soap for handwash sink at time of inspection. Corrective Action: Corrected at time of inspection. 2nd Consecutive Violation

Inspector's notes

Observed cheese, cherry and apple danish along with beef empenadas with an internal temperature of 68*F to 70*F internally measured with a probing thermometer in a room temperature display. Per PIC the items are delivered from a different permitted bakery and provided invoice at time of inspection. Discussed the bakery shall provide challenge studies showing the items they make are non-TCS. Per PIC these items were received at 3 hours prior to inspection. Discussed with 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. PIC relocated all but 1 of each product from display to rapidly cool at time of inspection. PIC will follow up with inspector on challenge study documents for the product from the approved permitted bakery, display items in a unit that maintains foods at 41*F or less or can utilize time as public health control(TPHC). Corrective Action: Corrected at time of inspection.