Blue Bottle Coffee

Official wording

Proper hot and cold holding temperatures

Inspector’s notes

Measured yogurt at 47F, overnight oats at 49F, coffee with milk at 50F in grab and go case. [CA] Maintain unopened manufactured dairy products 45F and below and overnight oats 41F and below. Food items were discarded in trash.

In plain English

Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.

Official wording

Equipment, utensils: Approved, in good repair, adequate capacity

Inspector’s notes

Ambient temperature of grab and go case measured at 47F. [CA] Maintain unit to hold potentially hazardous food 41F and below. Do not store potentially hazardous food in this unit until repaired. Note- a work order was submitted for this unit.

In plain English

Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.

Official wording

Wiping cloths: properly used, stored

Inspector’s notes

The wiping towels are not kept in sanitizer between each use. [CA] The used wiping cloths must be kept in sanitizer between each use. Went over with the shift lead how to make the bucket with sanitizer for the towels.

In plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

Official wording

No rodents, insects, birds, or animals

Inspector’s notes

The water at the dish sink reached 115 degrees F. [CA] The water must reach 120 degrees at the dish sink.

In plain English

The inspector found mice, rats, cockroaches, flies, or evidence of them (like droppings) inside the business, or conditions that could attract them. Pests can spread bacteria to food and surfaces, so this is treated as one of the more serious findings.

Official wording

Warewash facilities: installed/maintained; test strips

Inspector’s notes

The test strips that the facility has are for chlorine. [CA] The test strips needed for the wall mounted sanitizer are quat test strips. As shown to the shift lead during inspection.

In plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

Official wording

Demonstration of knowledge; food safety certification

Inspector’s notes

According to the employee there is not a food safety certified employee here. No FSC available upon request. [CA] Food facilities that prepare, handle, or serve non-prepackaged potentially hazard foods shall have a valid Food Safety Certificate available for review at all times.

In plain English

A required permit, food safety certificate, trained manager, or posted sign was missing or not current. These show the business is following the rules and has trained staff.

Official wording

Adequate handwash facilities supplied, accessible

In plain English

Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.