San Francisco Coffee Roasting Company

Posted: Permit/Inspection/Choking Poster/Handwashing — Inspector Note: Observed no inspection report posted for public view. Corrective action - employee advised to have current inspection posted. The most current inspection report shall be prominently displayed in public view at all times, within fifteen feet of the front or primary public door and between five feet and seven feet from the floor and in an area where it can be read at a distance of one foot away.

Posted: Permit/Inspection/Choking Poster/Handwashing — Inspector Note: Observed no valid food service permit posted in the establishment. Corrective action - Manager advised that permit fees must be paid as soon as possible and valid permit posted in order for establishment to continue operation. Post the permit in a location in the food service establishment that is conspicuous to consumers

Certified Food Protection Manager — Inspector Note: Observed failure to have current food safety manager. Corrective action - 10 days to have CFSM enrolled in approved food safety manager training. 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.

Adequate handwashing facilities supplied & accessible — Inspector Note: Observed back hand washing sink blocked by ice scoop at time of inspection. Corrected on site - scoop removed. Using a Handwashing Sink. 1. A handwashing sink shall be maintained so that it is accessible at all times for employee use. Pf 2. A handwashing facility may not be used for purposes other than handwashing. Pf 3. An automatic handwashing facility shall be used in accordance with manufacturer’s instructions.

Adequate handwashing facilities supplied & accessible — Inspector Note: Observed no paper towels at front hand sink. Corrected on site - napkins provided by request. Hand Drying Provision. Each handwashing sink or group of adjacent handwashing sinks shall be provided with: 1. Individual, disposable towels; Pf 2. A continuous towel system that supplies the user with a clean towel; Pf 3. A heated-air hand drying device; Pf or 4. A hand drying device that employs an air-knife system that delivers high velocity, pressurized air at ambient temperatures.

Food-contact surfaces: cleaned & sanitized — Inspector Note: Observed pink substance on interior of ice machine in back kitchen area. Corrective action - employee advised to have detailed cleaning and sanitizing of ice machine performed. Equipment food-contact surfaces and utensils shall be clean to sight and touch.

Proper date marking and disposition — Inspector Note: Observed several ready-to-eat TCS food items (boiled eggs in refrigerated display case; cream cheese and Swiss cheese in preptop cooler; sliced ham in reach-in cooler) stored in coolers without proper date marking. Corrective action - employee advised to mark ready-to-eat TCS food items with the date opened/prepared and a discard date so that those items aren’t kept in inventory longer than 7 days. Except when packaging food using a reduced oxygen packaging method, and except as specified in paragraphs 5 and 6 of this subsection, refrigerated, ready-to-eat, time/temperature control for safety food prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, when held at a temperature of 41°F (5°C) or below for a maximum of 7 days. The day of preparation shall be counted as Day 1.