Red Beard Coffee Co., LLC

Corrective action: 1) Observed both the reach in cold holding unit by the cash register as well as the reach in cold holding unit in the back kitchen prep area cold holding foods above 41°F. Observed multiple food items such as milk cold holding at temperatures between 44-47°F. Discussed with the person in charge that these items in the cold holding units should be regularly monitored to ensure adequate cold holding temperatures. The temperatures were lowered for both of the reach in cold holding units and the items were rearranged in the back cold holding unit to assist in cold holding. 2) Observed a tub of whipped butter sitting out on top of one of the prep areas for less than four hours. Discussed with the person in charge that whipped butter is a temperature control safety food and needs to be cold holding at an appropriate temperature. The butter was moved to the reach in cold holding unit in the back kitchen area during the inspection.

Corrective action: 1) Multiple food items were not cold holding at the appropriate temperature. Discussed with the person in charge that the cold holding units must be set low enough to keep the food items at the proper cold holding temperatures. Each piece of equipment was turned down lower on site to assist in cold holding the foods appropriately. 2) The reach in cold holding unit in the back kitchen area was overcrowded and could not keep food items on the bottom at the proper temperature. Discussed with the person in charge about not overfilling the fridge to assist in the movement of cool air in the fridge. Non temperature control safety food was placed at the bottom of the reach in cold holding unit, and the foods that need to be cold holding were placed at the top shelf closest to the cooler air flow.