George Howell Coffee

Multiple cold holding units observed missing internal thermometers; provide internal thermometers in all cold holding units in conspicuous locations.

The locations uses a high temperature warewashing machine but no irreversible thermometer could be presented during the inspection; provide.

In a reach-in cold holding unit in the main prep area observed raw shell eggs stored directly above RTE foods; after the observation the person in charge directed staff to move the raw shell eggs to the bottom shelf of the cold holding unit; store raw proteins below RTE foods and by their minimum safe cooking temperatures.

On the digital menu in the restaurant mark the foods with an * that can be served raw or undercooked. The person in charge was able to contact someone and the digital menus were updated while the health inspector was on site.

Per discussion with the person in charge the procedures and V&D kit could not be found during the inspection; provide written vomit and diarrhea clean up procedures.

Quats at 0ppm at red saniitzer buckets had been poured from the auto-mixer two hours or less per the person in charge. Root cause appears to be that staff are using only hot water at the mixer and temperature of solution coming is 123F and is too hot. Retrain staff to mix solution at lower temperature per manafacturer instructions and sanitizer PPM should be at required PPM per chemical manafacturer.

The locations uses a high temperature warewashing machine but no irreversible thermometer could be presented during the inspection; provide.

Quats at 0ppm at red saniitzer buckets had been poured from the auto-mixer two hours or less per the person in charge. Root cause appears to be that staff are using only hot water at the mixer and temperature of solution coming is 123F and is too hot. Retrain staff to mix solution at lower temperature per manafacturer instructions and sanitizer PPM should be at required PPM per chemical manafacturer.

Multiple cold holding units observed missing internal thermometers; provide internal thermometers in all cold holding units in conspicuous locations.

Per discussion with the person in charge the procedures and V&D kit could not be found during the inspection; provide written vomit and diarrhea clean up procedures.

On the digital menu in the restaurant mark the foods with an * that can be served raw or undercooked. The person in charge was able to contact someone and the digital menus were updated while the health inspector was on site.

In a reach-in cold holding unit in the main prep area observed raw shell eggs stored directly above RTE foods; after the observation the person in charge directed staff to move the raw shell eggs to the bottom shelf of the cold holding unit; store raw proteins below RTE foods and by their minimum safe cooking temperatures.