Jitter Bean Coffee Co - 5th & T Sts

1836 5th St, Eureka

Routine Inspection

ROACHY SAYS:

“Take a victory lap, Jitter Bean Coffee Co - 5th & T Sts! In the race that is maintaining a clean and healthy establishment you've earned Roachy's gold medal! Eat here today, everyone!!”

Routine Inspection

ROACHY SAYS:

“Zero violations! Now that's how you keep 'em coming back for more! I'll be sending all my human friends to Jitter Bean Coffee Co - 5th & T Sts! Yum yum!!”

Routine Inspection

ROACHY SAYS:

“Huzzah! This establishment has successfully impressed the government! Kudos, Jitter Bean Coffee Co - 5th & T Sts!!”

Routine Inspection
08. Proper hot and cold holding temperatures.

Conditions Observed: Measured mango puree 43F and strawberry puree 44.5F with probe thermometer in Superior refrigerator. Measured coconut milk 44.5F and oat milk 46.5F with probe thermometer in Superior under counter refrigerator. Adjust/repair/replace refrigerators to hold cold potentially hazardous foods at or below 41F at all times.

ROACHY SAYS:

“Except during preparation, cooking, cooling, transportation to or from a retail food facility for a period of less than thirty minutes, when time is used as the public health control, or as otherwise specified, potentially hazardous foods shall be maintained at or below 41F or at or above 135F. The following foods may be held at or below 45F: raw shell eggs, unshucked live molluscan shellfish, pasteurized milk and pasteurized milk products in original sealed containers, potentially hazardous foods held during transportation. Potentially hazardous foods held for dispensing in serving lines and salad bars may be held at 45F, not to exceed 12 hours in a 24 hour period, if unused portions are discarded. Food preparation shall not exceed two cumulative hours without a return to the required holding temperatures. (113996, 113998, 114037, 114343(a))”

15. Food contact surfaces: clean and sanitized.

Conditions Observed: Measured chlorine sanitizer 0PPM at 3 compartment sink and sanitizer container at espresso machine. Use test strips to verify the chlorine sanitizer is at the required 100PPM. Change sanitizer when it becomes visibly soiled or falls below the required concentration of 100PPM. Instructed employee to refresh sanitizer solution. Observed employee using hot water and chlorine sanitizer measured below the required 100PPM. It is best to use cool water as the chlorine will dissipate out of hot water. Chlorine sanitizer measuring 100PPM was provided at 3 compartment sink and sanitizer container. Thank you for correcting this major violation.

ROACHY SAYS:

“Food-contact surfaces and utensils shall be clean to sight and touch. Food-contact surfaces and multiservice utensils shall be effectively washed, rinsed, and sanitized to remove or completely loosen soils by use of manual or mechanical methods. Precleaning may be required. Manual sanitization shall be accomplished during the final rinse by contact with solution containing 100 ppm available chlorine, 200 ppm quaternary ammonium, or another approved sanitizer. Mechanical sanitization shall be accomplished in the final rinse by achieving a utensil surface temperature of 160F or by contact with solution containing 50 ppm available chlorine, 200 ppm quaternary ammonium, or another approved sanitizer. After cleaning and sanitizing, equipment and utensils shall be air dried. Mechancial warewash machines must be approved and installed and operated according to manufacturer's specifications. Food contact surfaces, utensils, and equipment shall be cleaned and sanitized at the following times: before each use with different type of raw food of animal origin, when changing from raw food to ready to eat food, between uses with raw produce and potentially hazardous food, before using a thermometer, and any time during the operation when contamination may have occurred. Warewash sinks used to wash wiping cloths, wash produce, or thaw food must be cleaned and sanitized before and after these uses. Equipment, food contact surfaces, and utensils must be cleaned and sanitized throughout the day at least every four hours or as needed to prevent contamination. (114097, 114099.1, 114099.2, 114099.4, 114099.6, 114099.7, 114101, 114105, 114109, 114111, 114113, 114115(a,c), 114117, 114125(b), 114141)”

30. Toxic substances properly identified, stored, used.

Conditions Observed: Observed unlabeled chemical spray bottle hanging from bathroom sink. Label all chemicals when removed from original manufacturer’s packaging for safety. Employee labeled chemical bottle, thank you for correcting this minor violation.

ROACHY SAYS:

“Only those insecticides, rodenticides, and other pesticides that are necessary, bear a legible manufacturer's label, and are specifically approved for use in a food facility may be used in a food facility in accordance with the manufacturer's instructions. Containers used for storing poisonous or toxic materiails such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material. Poisonous or toxic materials shall be stored or displayed to prevent contamination of food, equipment, utensils, linens, and single-use articles. (114254, 114254.1, 114254.2)”

Routine Inspection
22. Hot and Cold Water Available

Conditions Observed: Measured hot water 115.5F with probe thermometer at 3 compartment sink. Adjust/repair/replace water heater to deliver hot water at or above 120F at all mixing faucets at all times.

ROACHY SAYS:

“An adequate, protected, pressurized, approved potable supply of hot and cold water shall be provided at all times. Hot water shall be supplied at a minimum temperature of 120F when measured from the faucet. The temperature of water provided to handwashing facilities shall be at least 100F. Handwashing facilities equipped with non-adjustable faucets shall have their temperature set between 100F and 108F. Hot water shall be provided at the food preparation sink and janitorial sink. (113953(c), 114099.2(b), 114163(a)(3), 114189, 114192, 114192.1, 114195)”

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