Jitter Bean Coffee Co @ Broadway Cinema

1223 Broadway, Eureka

Routine Inspection
06. Hands clean and properly washed; gloves used properly.

Conditions Observed: Observed employees return to drink preparation without washing hands after handling money and unpacking product delivery. Corrective Action: ensure employees properly wash hands before food/drink preparation or during food/drink preparation as often as necessary to remove soil and contamination and to prevent cross-contamination when changing tasks.

ROACHY SAYS:

“Food employees shall minimize bare hand and arm contact with nonprepackaged food that is in ready to eat form. Whenever gloves are worn, they shall be changed, replaced, or washed as often as handwashing is required. Single-use gloves shall not be washed. Employees shall wash their hands in the following situations: immediately before engaging in food preparation including working with nonprepackaged food, clean equipment and utensils and unwrapped single-use food containers and utensils; after touching bare human body parts other than clean hands and clean exposed portions of arms; after using the toilet room; after caring for or handling any animal; after coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating or drinking; after handling soiled equipment or utensils; during food preparation, as often as necessary to remove soil and contamination and to prevent cross-contamination when changing tasks; when switching from working with raw food and working with ready-to-eat foods; before initially donning gloves for working with food; before dispensing or serving food handling clean tableware and serving utensils in the food service area; after engaging in other activities that contaminate the hands. (113952, 113953.3, 113953.4, 113961, 113968, 113973)”

07. Adequate handwash facilities supplied and accessible.

Conditions Observed: Observed soap dispenser at hand wash sink in service area was not dispensing; paper towels at hand wash sink in employee bathroom were not in the dispenser. Corrective Action: ensure all hand wash related item dispensers are stocked and functional.

ROACHY SAYS:

“Handwashing facilities shall be provided within or adjacent to toilet rooms, food preparation, and warewashing areas. Handwashing facilities shall be clean, unobstructed, and accessible at all times. Handwashing facilities shall be provided with soap and sanitary single use towels in approved dispensers. Dispensers shall be maintained in good repair. A handwashing facility shall not be used for purposes other than handwashing. (113953, 113953.1, 113953.2, 114067(f))”

22. Hot and Cold Water Available

Conditions Observed: Measured water at 3-compartment sink, hand wash sink and employee restroom sink at 112 Fahrenheit. Repair/adjust hot water system to deliver water at a minimum of 120 Fahrenheit.

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)”

40. Wiping cloths: properly used and stored.

Conditions Observed: Observed wet wiping cloths on the counters not being held in sanitizing solution. Corrective Action: ensure that any wiping cloth that is used repeatedly is held in a sanitizing solution of proper concentration.

ROACHY SAYS:

“Wiping cloths used to clean food spills shall be used only once or stored in a sanitizing solution of an approved concentration as specified in section 114099.6. Dry or wet cloths that are used with raw foods of animal origin shall be kept separate from cloths used for other purposes, cloths that come into contact with raw foods of animal origin shall be kept in a separate sanitizing solution. Wiping cloths shall be free of food debris and visible soil. Working containers of sanitizing solutions for storage of in-use wiping cloths shall be used in a manner to prevent contamination of food, equipment, utensils, linens, or single-use articles. Wet wiping cloths shall be laundered daily. Dry wiping cloths shall be laundered as necessary to prevent contamination of food and clean serving utensils. (114135, 114185.1, 114185.3(d-e))”

43. Toilet facilities: properly constructed, supplied, cleaned.

Conditions Observed: Observed toilet paper in bathroom was on top of dispenser. Corrective Action: ensure all toiletries are in permanently installed dispensers.

ROACHY SAYS:

“Toilet facilities shall be maintained and kept clean. Toilet rooms shall be separated by a well-fitting, self-closing door. Toilet tissue shall be provided in a permanently installed dispenser at each toilet. (114250, 114250.1, 114276)”

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 @ Broadway Cinema! Yum yum!!”

Routine Inspection
40. Wiping cloths: properly used and stored.

Conditions Observed: Encountered low reading of CL sanitizing solution at Barista station. COS solution replenished to a concentration of 100ppmCL.

ROACHY SAYS:

“Wiping cloths used to clean food spills shall be used only once or stored in a sanitizing solution of an approved concentration as specified in section 114099.6. Dry or wet cloths that are used with raw foods of animal origin shall be kept separate from cloths used for other purposes, cloths that come into contact with raw foods of animal origin shall be kept in a separate sanitizing solution. Wiping cloths shall be free of food debris and visible soil. Working containers of sanitizing solutions for storage of in-use wiping cloths shall be used in a manner to prevent contamination of food, equipment, utensils, linens, or single-use articles. Wet wiping cloths shall be laundered daily. Dry wiping cloths shall be laundered as necessary to prevent contamination of food and clean serving utensils. (114135, 114185.1, 114185.3(d-e))”

Routine Inspection

ROACHY SAYS:

“Ooo! Welcome to Sanitarytown! Population: Jitter Bean Coffee Co @ Broadway Cinema! I see lots of happy hungry mouths in this establishment's near future!!”

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