Inspection report

General information

Facility name

City Brew Coffee

Inspection date

Oct 16, 2023

Facility type

Fast Food

Year round facility

Yes

Inspection type

Follow-up

Re-inspection required

Comments

All violations have been corrected. As a reminder standard operating procedures for warewashing and sanitizer are to be provided to Casper-Natrona County Health Department. Additionally, a plan on replacing the flooring is in place.

Observed violations

Corrected violations

14 - 7.18 - Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness*

Priority

Observation: Quat sanitizing solution used in the sanitizer buckets and spray bottle was not at an acceptable concentration. (500+ ppm) 8/9/23-Quat sanitizing solution used in the sanitizer buckets and spray bottle was not at an acceptable concentration. ( 0ppm / 500+ ppm) 9/20/23-Quat sanitizing solution used in the sanitizer buckets ( 0ppm). Spray bottle has been removed. 10/4/23- Quat sanitizing solution in the 3C sink was not present. Sanitizing buckets were within correct parameters.

Correction: Adjust the Quat sanitizing solution to a level of at least 150- 400 parts per million.

14 - 7.18 - Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness*

Priority

Observation: Chlorine sanitizing solution used in the dishwasher was not at an acceptable concentration. (0 PPM) 8/9/23-Chlorine sanitizing solution used in the dishwasher was not at an acceptable concentration. (0 PPM) 9/20/23-Chlorine sanitizing solution used in the dishwasher was not at an acceptable concentration. (0 PPM) 10/4/23-Chlorine sanitizing solution used in the dishwasher was not at an acceptable concentration. (0 PPM)

Correction: Adjust the chlorine sanitizing solution to a level of at least 50-100 parts per million .

45 - 6.39 - Nonfood Contact Surfaces

Core

Observation: The nonfood contact surface of the coving is not easily cleanable. 8/9/23-The nonfood contact surface of the coving is not easily cleanable. 9/20/23-The nonfood contact surface of the coving is not easily cleanable. 10/4/23-The nonfood contact surface of the coving is not easily cleanable.

Correction: Alter or replace this item to provide a surface that is free of unnecessary ledges, projections, and crevices.

14 - 7.2 - Equipment - Cooking and Baking Equipment

Core

Observation: The cavity of the microwave oven is observed soiled. 8/9/23-The cavity of the microwave oven is observed soiled. 9/20/23-The cavity of the microwave oven is observed soiled. 10/4/23-The cavity of the microwave oven is observed soiled.

Correction: Using the manufacturer's recommended cleaning procedure, clean the microwave oven at least every 24 hours.

14 - 7.35 - Warewashing - Mechanical Warewashing Equipment, Hot Water Sanitization Temperatures

Core

Observation: The water temperature in the manifold servicing the high temperature ware wash machine was below the minimum allowable level of 165ºF for a stationary rack single temperature machine. The thermometer read 150.4. 8/9/23-The water temperature in the manifold servicing the high temperature ware wash machine was below the minimum allowable level of 165ºF for a stationary rack single temperature machine. The thermometer read 131.9. 9/20/23-8/9/23-The water temperature in the manifold servicing the high temperature ware wash machine was below the minimum allowable level of 165ºF for a stationary rack single temperature machine. The thermometer read 143.0. 10/4/23-The water temperature in the manifold servicing the high temperature ware wash machine was below the minimum allowable level of 165ºF for a stationary rack single temperature machine. The thermometer read 145.0.

Correction: Immediately discontinue the use of the machine until it is operating in accordance with minimum requirements. Initiate manual wash, rinse, and sanitize method to properly clean and sanitize equipment and utensils.

53 - 9.11 - Physical Facilities - Cleaning Frequency and Restrictions

Core

Observation: Vents and underneath equipment noted in need of cleaning. 8/9/23-Vents and underneath equipment noted in need of cleaning. 9/20/23-Vents and underneath equipment noted in need of cleaning. 10/4/23-Vents and underneath equipment noted in need of cleaning.

Correction: All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.

53 - 9.2 - Floors, Walls, and Ceilings - Cleanability

Core

Observation: Floor or floor covering behind the front counter is not smooth and easily cleanable. 8/9/23-Floor or floor covering behind the front counter is not smooth and easily cleanable. 9/20/23-Floor or floor covering behind the front counter is not smooth and easily cleanable. 10/4/23-Floor or floor covering behind the front counter is not smooth and easily cleanable.

Correction: Repair or replace floor or floor covering to make it smooth and easily cleanable.