The Coffee Mill

Timely Correction

Code 8-405.11

Kitchen tools like spoons, tongs, or scoops weren't stored properly when not in use, risking contamination.

Code 3-304.12

Hot food wasn't kept hot enough, or cold food wasn't kept cold enough, to prevent bacteria growth.

Code 3-501.16

Food Labels

Code 3-602.11

The restaurant wasn't cleaning certain areas as often as required to keep them sanitary.

Code 6-501.12

The restaurant is using sponges in food preparation or dishwashing areas, which can harbor dangerous bacteria.

Code 4-101.16

Raw and ready-to-eat foods weren't properly separated, which can cause cross-contamination.

Code 3-302.11

The handwashing sink was being used for something other than handwashing, or was blocked and not accessible to employees.

Code 5-205.11