SANTOS COFFEE health score and inspection history

JCDH 2.2 Provide food safety training for all food handlers as required.// Employee has incorrect food handler's card.

Wear hair restraints that are designed and worn to effectively keep hair from contacting exposed food, equipment, utensils, linens, and unwrapped single service/single use articles.// Employee not wearing hair restraint.

4-501.11(A) Maintain equipment in good repair (general).// Damaged door on cabinet behind counter. 4-501.11(B) Maintain components such as equipment doors, gaskets, etc., in good condition.// Damaged gaskets on WI cooler door.

Protect outer openings from the entry of pests by using properly designed and installed screening, air curtains to control flying insects, or other effective means when doors or windows are open.// Back door does not have air curtain.

Store wet wiping cloths in the appropriate sanitizing solution when they are between uses.// Wet wiping cloth stored on counter and by 3-compartment sink, not in sanitizer solution.

5-205.15(B) Maintain plumbing in good repair. (ex: floor drain covers, missing toilet tank lid, broken toilet seat, etc.)// Leaks at 3-compartment sink in back of facility.

Provide a utensil with a handle for serving or dispensing food or ice.// Single service cup without handle used to dispense flour.

Store single service and single-use articles at least 6 inches above the floor.// Box of to-go containers stored directly on floor in dry storage area.

Protect outer openings from the entry of pests by using properly designed and installed screening, air curtains to control flying insects, or other effective means when doors or windows are open.// No air curtain or screen at back door. 6-501.12 Clean facilities (floors, walls, ceilings, ceiling/wall vent covers, fixtures, etc.) as often as necessary to maintain cleanliness.// Dust on ceiling above hot plates.

5-205.15(B) Maintain plumbing in good repair. (ex: floor drain covers, missing toilet tank lid, broken toilet seat, etc.)// Significant leak from faucet at hand sink in kitchen; significant leak coming from mop sink.

Provide an appropriate chemical test kit that accurately measures the concentration of sanitizing solutions.// No chemical test kit available.

Store personal items away from food, utensils, equipment, linens and single service/single use articles.// Employee jackets, bags, purses, sweaters, phones, and other personal items stored throughout kitchen amongst ingredients, utensils, dishware, and other food-related items throughout entire kitchen.

Clean facilities (floors, walls, ceilings, ceiling/wall vent covers, fixtures, etc.) as often as necessary to maintain cleanliness.// Dust accumulation on ceiling. 6-202.15 Protect outer openings from the entry of pests by using properly designed and installed screening, air curtains to control flying insects, or other effective means when doors or windows are open.// No screening or air curtain on back door of facility.

Store toxic items below and away from food, utensils, equipment, linens, and single service/single use articles.// Sanitizer stored directly on food prep surface. 7-207.11(B) Label all personal medications and store below and away from food, equipment, utensils, linens, and single service/single use articles. 7-208.11(B) Store first aid supplies in a kit away from food, equipment, utensils, linens, and single-service/single-use articles.// First aid kit, first aid supplies, biohazard kit, employee medications, etc stored throughout facility on prep surfaces, amongst dishware, utensils, ingredients, and other food-related items for the facility.

Provide a supply of hand cleaning liquid, powder or bar soap at each handwashing sink or group of 2 adjacent handwashing sinks. 6-301.12 Provide paper towels or a continuous towel system that supplies the user with a clean towel at each handwashing sink or group of adjacent sinks.// Soap and paper towels not available at all hand sinks.

Store utensils left inside ice machines and closable containers of non-TCS foods with handles above the top of the food or ice.// Handle of scoop for rice is touching the rice.

JCDH 2.2 Provide food safety training for all food handlers as required. JCDH 2.2 Provide readily available documentation of food safety training for all employees at all hours of operation.// No food safety training documentation available.

(A)(2) Maintain TCS food at 41 F or below.// Cut tomatoes, chicken, cheese, yogurt, cold cuts, sausage patties, and other TCS foods in make table ranging from 46F-49F. COS- PIC discarded.