Bellwood Coffee

Proper eating, tasting, drinking, or tobacco use — Inspector Note: Observed several multi use canisters being used for employee drinks. Ca: Advised pic that employees are only allowed to drink from a single service beverage cup with a secure lid and straw that is handled to prevent contamination of the employee’s hands, the container, exposed food, clean equipment, utensils and linens, unwrapped single-service and single-use articles

Food-contact surfaces: cleaned & sanitized — Inspector Note: Observed ice machine with mold like build up debris. CA: Advised pic to routinely clean food contact surfaces to sight and touch to prevent build up.

Wiping cloths: properly used and stored — Inspector Note: Observed an in use sanitizer bucket at 0ppm quats. COS- bucket was remade to 200ppm quats. 511-6-1.04(4)(m) - Wiping Cloths, Use Limitation (C) (m) Wiping Cloths, Use Limitation. i) Held between uses in a chemical sanitizer solution at a concentration specified under DPH Rule 511-6-1-.05(6)(n); and

Warewashing facilities: installed, maintained, used; test strips — Inspector Note: Observed two high temperature dish machines and no irreversible temperature indicator to check the utensil surface temperature. CA- irreversible temperature indicator shall be purchased and used. Observed the PIC not able to provide quats test strips to test the concentration of the sanitizer. CA- test strips shall be purchased and used. 511-6-1.05(3)(h),(i),(j) - Temperature Measuring Device, Manual Warewashing; Sanitizing Solutions, Testing Device (Pf) (h) Temperature Measuring Devices, Manual and Mechanical Warewashing.2. In hot water mechanical warewashing operations, an irreversible registering temperature indicator shall be provided and readily accessible for measuring the utensil surface temperature. Pf (i) Sanitizing Solutions, Testing Devices. A test kit or other device that accurately measures the concentration in mg/L of sanitizing solutions shall be provided. Pf

Nonfood-contact surfaces clean — Inspector Note: Observed buildup of debris inside the RIF and RIC in the main kitchen. CA- coolers and freezer shall be kept clean and free of debris. 511-6-1.05(7)(a)2,3 - Equipment, Food/Nonfood-Contact Surfaces, and Utensils, food-contact surfaces of cooking equipment & nonfood-contact surfaces free of accumulations (C) 2. The food-contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations. 3. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.

Food-contact surfaces: cleaned & sanitized — Inspector Note: Observed slime buildup in the interior of the ice machine at the time of the inspection. COS- Ice machine flap cleaned. 511-6-1.05(7)(b) - Food Contact Surfaces and Utensils - Cleaning Frequency (P, C) (b) Equipment Food-Contact Surfaces and Utensils. 1. Equipment food-contact surfaces and utensils shall be cleaned: iv) In equipment such as ice bins and beverage dispensing nozzles and enclosed components of equipment such as ice makers, cooking oil storage tanks and distribution lines, beverage and syrup dispensing lines or tubes, coffee bean grinders, and water vending equipment: (I) At a frequency specified by the manufacturer; or (II) Absent manufacturer specifications, at a frequency necessary to preclude accumulation of soil or mold.

Approved thawing methods used — Inspector Note: Observed two bags of beef brisket in standing bowl of water. Except as specified in paragraph 4 of this subsection, time/temperature control for safety food shall be thawed: 1. Under refrigeration that maintains the food temperature at 41°F (5°C) or less; PF or 2. Completely submerged under running water: (i) At a water temperature of 70°F (21°C) or below, PF (ii) With sufficient water velocity to agitate and float off loose particles in an overflow PF, and (iii) For a period of time that does not allow thawed portions of ready-to-eat food to rise above 41°F (5°C), or (iv) For a period of time that does not allow thawed portions of a raw animal food requiring cooking to be above 41°F (5°C), for more than 4 hours including: (I) The time the food is exposed to the running water and the time needed for preparation for cooking PF, or (II) The time it takes under refrigeration to lower the food temperature to 41°F (5°C) PF; PIC turned on running water.

Adequate ventilation and lighting; designated areas used — Inspector Note: Observed personal water bottles stored on shelves above and on food preparation area. Areas designated for employees to eat, drink, use tobacco products and electronic devices shall be located so that food, equipment, linens, and single-service and single-use articles are protected from contamination. PIC relocated items.

Proper date marking and disposition — Inspector Note: Observed TCS items such as aioli and brisket held in the prep top and reach in coolers with a discard date of August. A food that requires datemarking shall be discarded if it: (i) Exceeds 7 days, not including the time that the product is frozen; (ii) Is in a container or package that does not bear a date or day; or (iii) Is inappropriately marked with a date or day that exceeds 7 day PIC discarded items.