REVIVE COFFEE, ESPRESSO & TEA

Food-contact surfaces: cleaned & sanitized — Inspector Note: OBSERVED PINK MOLD-LIKE BUILD UP INSIDE BULK ICE MACHINE IN FRONT FOOD SERVICE AREA C/A: ALL FOOD CONTACT SURFACES SHALL BE CLEAN TO SIGHT AND TOUCH FACILITY HAS 72HRS TO CLEAN AND SANITIZE

Proper cold holding temperatures — Inspector Note: OBSERVED PLATE OF HAM & CHEESE MUFFINS COLD HOLDING AT 72F IN DISPLAY COOLER IN FRONT FOOD SERVICE AREA C/A: ALL TCS FOODS COLD HOLDING SHALL BE MAINTAINED AT 41F OR BELOW COS: MUFFINS DISCARDED

Time as a public health control: procedures and records — Inspector Note: OBSERVED FACILITY HOLDING SAUSAGE & CHICKEN BISCUITS, BACON, EGG & CHEESE BISCUITS AND SAUSAGE, EGG & CHEESE BISCUITS ON A 6HR TPHC WITHOUT TIME & DATE STAMPS. BISCUITS WERE ALSO OBSERVED ABOVE 70F C/A: If time without temperature control is used as the public health control up to a maximum of 6 hours: (i) The food shall have an initial temperature of 41°F (5°C) or less when removed from temperature control and the food temperature may not exceed 70°F (21°C) within a maximum time period of 6 hours; (ii) The food shall be monitored to ensure the warmest portion of the food does not exceed 70°F (21°C) during the 6-hour period, unless an ambient air temperature is maintained that ensures the food does not exceed 70°F (21°C) during the 6-hour holding period; (iii) The food shall be marked or otherwise identified to indicate: (I) The time when the food is removed from 41°F (5°C) or less cold holding temperature control, and (II) The time that is 6 hours past the point in time when the food is removed from cold holding temperature control; (iv) The food shall be: (I) Discarded if the temperature of the food exceeds 70°F (21°C), P or (II) Cooked and served, served at any temperature if ready-to-eat, or discarded within a maximum of 6 hours from the point in time when the food is removed from 41°F (5°C) or less cold holding temperature control; and (v) The food in unmarked containers or packages, or marked with a time that exceeds the 6-hour limit shall be discarded. COS: ALL FOOD DISCARDED

Wiping cloths: properly used and stored — Inspector Note: Observed sanitizers buckets in front food service under hand sink and under dump sink with QAC concentrations of 100 ppm. CA: Cloths in-use for wiping counters and other equipment surfaces shall held between uses in a QAC sanitizer solution at a concentration of 200-400 ppm. COS: Both buckets were remade to 200 ppm QAC

Proper cold holding temperatures — Inspector Note: Observed several TCS items cold holding above 41F and ambient above 41F in cooler in main kitchen (see asterisk for items and temperatures). CA: Cold holing for TCS foods shall be maintained at 41F or below at all times. COS: Food items were discarded. Frozen products were moved to reach-in cooler in main kitchen. Items prepared within the last hour were moved to reach in cooler in main kitchen.

Proper cooling time and temperature — Inspector Note: Observed frittatas prepared at 6:30am cooling with lids on in reach in cooler in main kitchen at a rate that would not reach 41F within 6 hours. (Temperature 65F at 10:30 and 60F at 11:20. CA: Cooked TCS foods shall be cooled within 2 hours from 135°F to 70°F and within a total of 6 hours from 135°F to 41°F or less. COS: Frittatas were moved to freezer and lid was opened for rapid cooling. PIC informed EHS that they will be discarded at 12:30 if the product has not reached 41F.