Voyager Craft Coffee

Official wording

No rodents, insects, birds, or animals

Inspector’s notes

Observed numerous drain flies in the corner nearby the customer service area. Observed several flies throughout the back preparation area. [CA] The premises of a food facility shall be maintained free of vermin and other non-disease carrying flies.

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

1) Observed storage of mint on the drainboard of the 3-compartment sink. [CA] The warewashing sink shall be designated for warewashing only. Food preparation shall take place in designated food preparation sink. 2) Facility lacks test strips for sanitizer (chlorine and quaternary ammonia). [CA] Testing equipment and materials shall be provided to adequately measure the applicable sanitization method used during manual or mechanical warewashing.

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

Proper hot and cold holding temperatures

Inspector’s notes

Measured milk stored on the preparation counter at 48F. Per PIC, milk was changed out within the last 15 minutes. [CA] Potentially Hazardous Foods shall be kept at 41F or below or 135F or above.

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

Adequate handwash facilities supplied, accessible

Inspector’s notes

At the handwash station, observed paper towels are not stored inside dispenser. The top of the dispenser appears to be broken off. [CA] Paper towels shall be stored in a safe and sanitary condition.

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.

Official wording

Wiping cloths: properly used, stored

Inspector’s notes

Observed soiled wiping cloths stored directly on food preparation counters. Observed wiping cloths stored in sanitizing buckets measuring at 0 ppm. [CA] Wiping cloths shall be stored in an approved sanitizing concentration when not in active use.

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

Food properly labeled and honestly presented

Inspector’s notes

In display unit by the register, observed prepackaged juices and overnight oats available for consumer self-service. Per PIC, overnight oats are prepared off-site at another Voyager location within the county. [CA] Food prepackaged in a food facility shall bear a label with the following: 1) common name of the food, 2) list of ingredients in descending order of predominance by weight, 3) quantity of contents, 4) name and place of business of the manufacturer, packer, or distributor.

In plain English

Food came from an unapproved source, was missing required date marks or labels, or was past its use-by date. Knowing where food came from and how old it is helps prevent illness.

Official wording

Demonstration of knowledge; food safety certification

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

No rodents, insects, birds, or animals

Inspector’s notes

Flies observed to be in back area by dishwashing area. [CA] Food facility shall be kept free of non-disease carrying insects, weevils, ants, gnats, and fruit flies.

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

Proper hot and cold holding temperatures

Inspector’s notes

1) Dairy containers observed to be left on on countertop not in use measured to be: -Fat free milk at 65F -Fat free milk (full) at 51F -Whole Milk at 54F Per operator dairy milk is only left out when continuously making drinks and should have been put back into cooler when active prep is not occurring. Alternative dairy on counter observed to be self stable. 2) Cheese Corn empanada observed to be stored in pastry case at room temperature. Per operator empanadas were delivered in the morning luke warm and then kept in the case and discarded at the end of the day of not sold. Empanada measured to be 62F. [CA] Keep PHFs at 41F and below for cold holding or 135F and above for hot holding. PHFs kept out of temperature may be kept out for 4 hours maximum and sold for immediate service. Procedures for using Time instead of Temperature as a public health control shall be submitted this agency for approval and kept on site available for review. PHFs kept on time shall be time tracked. [COS] 1) Fat free milk that was half full was VC&D. Per operator other dairies were placed out within the last 15-20 minutes for use. 2) Empanada was VC&D. SEE VC&D REPORT.

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

Wiping cloths: properly used, stored

Inspector’s notes

Wiping cloth for dairy wand at coffee bar observed to not be stored in sanitizer bucket. [CA] Wiping towels shall be stored in sanitizing solution of an approved concentration when not in use (100 ppm - chlorine, 200 ppm - quaternary ammonium).

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.