CHOCOLATE COFFEE

Food-contact surfaces: cleaned & sanitized — Inspector Note: Observed pink organic buildup on the rear interior grates and within the crevices of the ice machine. Equipment, Food-Contact Surfaces,& Utensils (Pf) (7) Cleaning of Equipment and Utensils. (a) Equipment, Food-Contact Surfaces, and Utensils. 1. Equipment food-contact surfaces and utensils shall be clean to sight and touch. Pf. Equipment, Food-Contact Surfaces,& Utensils (Pf) (7) Cleaning of Equipment and Utensils. (a) Equipment, Food-Contact Surfaces, and Utensils. 1. Equipment food-contact surfaces and utensils shall be clean to sight and touch. Pf. Discussed with PIC to discard/burn ice and to thoroughly clean and sanitize ice machine before using ice machine again.

Proper cold holding temperatures — Inspector Note: Observed two containers of milk with temperatures of 45°F and 48°F, located in the front food service area and Reach-In Cooler #2, respectively. Time/Temperature Control for Safety; Cold Holding (P) (f) Time/Temperature Control for Safety Food, Hot and Cold Holding. Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C) or below or 135°F (57°C) or above, except that roasts cooked to a temperature and for a time specified in subsection (5)(a)2 of this Rule and reheated using the same temperature and time conditions as cooking may be held at a temperature of 130°F (54°C) or above. P PIC relocated milk to Reach-In Cooler #3 for rapid cooling. Observed that Reach-In Cooler #2 was not distributing cold air effectively, and Reach-In Cooler #1, although not storing TCS foods, had an ambient air temperature of 59°F. Advised the PIC to have Reach-In Coolers #1 and #2 repaired or replaced. In the meantime, discussed using other properly functioning coolers for TCS food storage and, if necessary, using time as a public health control for the milk. See notes.

Posted: Permit/Inspection/Choking Poster/Handwashing — Inspector Note: Observed expired permit posted. Permit, Displayed (C) 1. Post the permit in a location in the food service establishment that is conspicuous to consumers Discussed with PIC to pay permit fee by 12/26/25.

Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used — Inspector Note: Observed multiple reach in coolers not adequately holding cold holding temperatures of 41 or below. *see temp log Good Repair & Proper Adjustment (C) (6) Maintenance and Operation. (a) Good Repair and Proper Adjustment. 1. Equipment shall be maintained in a state of repair and condition that meets the requirements specified under subsections (1) and (2)of this Rule. Discussed with PIC to have a service order or equipment repaired by 12/26/25.

Certified Food Protection Manager — Inspector Note: Observed no Certified Food Safety Manager (CSFM) Certification posted. Food Safety Manager Certification (Pf) Food service establishments shall have in its employ a Certified Food Safety Manager (CFSM) as specified in paragraph (b) of this subsection to ensure food safety is being managed within the food service establishment during all hours of operation as specified within paragraph (d) of this subsection. Pf Discussed with PIC to send verification to email provided that an employee at the establishment is registered or has taken CSFM within 30 days.

Proper use of restriction & exclusion — Inspector Note: Observed employee health reporting agreement template that was not filled out. Exclusions & Restrictions (P) (g) Exclusions and Restrictions. The person in charge shall exclude or restrict a food employee, from a food service establishment in accordance with the following: Discussed with PIC to have employees read and sign employee health reporting agreements.

Proper cold holding temperatures — Inspector Note: Observed whole milk stored within reach in Cooler 3 at a temperature of 45°F. Time/Temperature Control for Safety; Cold Holding (P) (f) Time/Temperature Control for Safety Food, Hot and Cold Holding. Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C) or below or 135°F (57°C) or above, except that roasts cooked to a temperature and for a time specified in subsection (5)(a)2 of this Rule and reheated using the same temperature and time conditions as cooking may be held at a temperature of 130°F (54°C) or above. P PIC moved the whole milk to working cooler to reduce the temperature and maintain cold holding at 41°F or below.