RANYS COFFEE

Equipment food-contact surfaces and utensils shall be cleaned at any time during the operation when contamination may have occurred. At the time of inspection, one unclean metal spoon was observed stored in direct contact with food contact surfaces of vegetable prep sink in kitchen. Said utensil was placed in sink by food worker after use. Corrected on Site: Person in charge had food worker remove said utensil and wash, rinse and sanitize sink.

Except as specified in paragraph 4 of this subsection, time/temperature control for safety food shall be thawed: 1. Under refrigeration that maintains the food temperature at 41°F (5°C) or less; 2. Completely submerged under running water: (i) At a water temperature of 70°F (21°C) or below, (ii) With sufficient water velocity to agitate and float off loose particles in an overflow, (iii) For a period of time that does not allow thawed portions of ready-to-eat food to rise above 41°F (5°C), or (iv) For a period of time that does not allow thawed portions of a raw animal food requiring cooking to be above 41°F (5°C), for more than 4 hours including: (I) The time the food is exposed to the running water and the time needed for preparation for cooking , or (II) The time it takes under refrigeration to lower the food temperature to 41°F (5°C) ; 3. As part of a cooking process if the food that is frozen is: (i) Cooked as specified under subsections (5)(a)1 or 2 or (5)(b) or 5(e) of this Rule PF, or (ii) Thawed in a microwave oven and immediately transferred to conventional cooking equipment, with no interruption in the process; At the time of inspection approximately 2 pounds of raw chicken was observed left to thaw on top of reach in cooler in kitchen. As per food workers statement , said food item was removed from reach in cooler at rear of establishment and placed on top of said area to thaw or later use to make chicken dish for lunch menu. Corrected on Site: Food worker placed.

Other Liquid Wastes and Rainwater. Condensate drainage and other non-sewage liquids and rainwater shall be drained from point of discharge to disposal according to law.At the time of inspection, condensate liquid was observed draining into a pan in side of two door reach in cooler at rear food and non food storage area. Person in charge was advised to have condensate liquid drained into a floor drain or indirect waste drain. Person in charge was advised to have reach in cooler serviced by a licensed refrigeration technician and send invoice to inspector via email by 10/13/26.

Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. At the time of inspection, an accumulation of old food residue, grease and dust were observed of interior of reach in coolers and an accumulation of grease residue on ventilation hood filters. Person in Charge was advised to clean said surfaces and to create a cleaning schedule to avoid accumulation and contamination of food products by 9/25/2026 and to send pictures via email to inspector.

Maintenance and Operation.(a) Good Repair. All physical facilities shall be maintained in good repair. (b) Cleaning, Frequency and Restrictions. 1. The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food product and cleaning shall be done during periods when the least amount of food is exposed, such as after closing. At the time of inspection floors in main kitchen around cooking equipment,under sinks and under food and non food storage shelves were observed encrusted with old food debris and grease. Person in charge was advised to clean said areas and create a cleaning schedule to avoid accumulation and contamination of food products by 10/13/26 and send email to inspector.

Food shall be protected from cross contamination by separating raw animal foods during storage, preparation, holding, and display from: Raw ready-to-eat food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw ready-to-eat food such as fruits and vegetables, Cooked ready-to-eat food; and Fruits and vegetables before they are washed and Separating fruits and vegetables, before they are washed from ready-to-eat food. At the time of inspection, packages of fish and raw chicken were observed stored above ready to eat foods in two door reach in cooler and raw shell eggs observed stored above packaged bread in one door reach in cooler in the rear food and non food storage area of establishment. Person in charge was advised to separate food items and food items were separated according to internal cooking temperatures and ready to eat foods to avoid cross contamination.

Time/Temperature Control for Safety Food, Hot and Cold Holding. Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C) or below or 135°F (57°C) or above. At the time of inspection, multiple food items tested below 135F ( See *** in Temp Log) in steam table in the front food preparation and service area. As per person in charge statement, all food items were cooked and placed in steam table 2 hours prior to inspection. Corrected on Site: Person in charge had food worker reheat food items to 165F or above and also refill water in steam table so that pans can be submerged in the hot water bath.

Handwashing Cleanser, Availability. Each handwashing sink or group of two adjacent handwashing sinks shall be provided with a supply of hand cleaning liquid, powder, or bar soap.At the time of inspection, there was no hand cleaning liquid, powder or bar soap at designated hand washing sink in the kitchen. Corrected on Site: Person in charge replenished the hand washing liquid at said sink.

Equipment food-contact surfaces and utensils shall be clean to sight and touch.Observed unclean knives(4) stored as clean on unclean knife magnet above two door reach in cooler in kitchen.Person in charge was advised wash , rinse and sanitize said knives and knife magnet by end of day.

1-6-1.04(4)(q) - Food Storage. Except as specified in paragraphs 2 and 3 of this subsection, food shall be protected from contamination by storing the food: (i) In a clean, dry location; (ii) Where it is not exposed to splash, dust, or other contamination; and (iii) At least 6 inches (15 cm) above the floor. At the time of inspection multiple cases of cooking oil were observed stored directly on the floor in the rear food and non food storage area. Corrected on Site: Person in Charge relocated said items on the food storage shelves.

Other Liquid Wastes and Rainwater. Condensate drainage and other non-sewage liquids and rainwater shall be drained from point of discharge to disposal according to law.At the time of inspection, condensate liquid was observed draining into a pan in side of two door reach in cooler at rear food and non food storage area. Person in charge was advised to have condensate liquid drained into a floor drain or indirect waste drain.

Storage of In-Use Utensils. During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored:in the food with their handles above the top of the food and the container;In food that is not time/temperature control for safety food with their handles above the top of the food within containers or equipment that can be closed, such as bins of sugar, flour, or cinnamon. Observed multiple handles stored with handles in direct contact with inside bulk containers of dried food items on food storage shelves in the rear food storage areas. Person In Charge was advised to store handles above food items or on clean surface to prevent cross contamination.

Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. At the time of inspection, an accumulation of old food residue, grease and dust were observed on the exterior and interior of reach in coolers and cooking equipment and an accumulation of grease particles on ventilation hood filters. Person in Charge was advised to clean said surfaces and to create a cleaning schedule to avoid accumulation and contamination of food products by 9/25/2026 and to send pictures via email to inspector.

Maintenance and Operation.(a) Good Repair. All physical facilities shall be maintained in good repair. (b) Cleaning, Frequency and Restrictions. 1. The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food product and cleaning shall be done during periods when the least amount of food is exposed, such as after closing. At the time of inspection floors in main kitchen around cooking equipment,under sinks and under food and non food storage shelves were observed encrusted with old food debris and grease and walls in said areas were observed encrusted with old food debris and grease. Person in charge was advised to clean said areas and create a cleaning schedule to avoid accumulation and contamination of food products by 9/25/26 and send email to inspector.

Time/Temperature Control for Safety Food, Hot and Cold Holding. Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C) or below or 135°F (57°C) or above. Observed Time/Temperature Control for Safety Food cold held at greater than 41 degrees Fahrenheit.See *** in temp log. All food were observed in undercounter reach in refrigerator in front food prep and service area and as per person in charge statement food items were in said unit for six days. Ambient temperature was 47F. COS: All food items were voluntarily discarded and person in charge was advised to have said unit serviced by a licensed refrigeration technician and send invoice to inspector via email by 3/25/26 .

Time/Temperature Control for Safety Food, Hot and Cold Holding. Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C) or below or 135°F (57°C) or above. Observed Time/Temperature Control for Safety Food not held at 135 degrees Fahrenheit or above. See *** in Temp Log. All food items were observed in the steam table for one hour prior to inspection in the front food prep and service area.COS: Person in charge reheated all food items to 165F and them placed them back on the steam table.

Responding To Contamination Events. A food establishment shall have written procedures for employees to follow and an EPA registered disinfectant effective against Norovirus available on-site at the food service establishment when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the food service establishment. The procedures shall address the specific actions employees must take to minimize the spread of contamination and the exposure of employees, consumers, food, and surfaces to vomitus or fecal matter.Facility failed to provide clean-up procedures for vomit/fecal events but observed disinfectant(Chlorox) for vomit/fecal events.COS : Provided documentation for written clean-up procedures for vomit/fecal events for Chlorox.

Food Temperature Measuring Devices.Food temperature measuring devices shall be provided and readily accessible for use in ensuring attainment and maintenance of food temperatures as specified under DPH Rule 511-6-1-.04. Observed there was not a suitable thermometer provided and/or readily accessible to measure the internal temperatures of food product. Person in charge was advised to obtain a suitable thermometer to measure the internal temperature of time/temperature controlled food items.

Storage of In-Use Utensils. During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored:in the food with their handles above the top of the food and the container;In food that is not time/temperature control for safety food with their handles above the top of the food within containers or equipment that can be closed, such as bins of sugar, flour, or cinnamon. Observed bowls without a handle stored inside bulk containers of dried food items on food storage shelves. Person In Charge was advised to provide scoops with handles to prevent cross contamination.

Observed spices removed from original packaging placed into bulk and working containers without it bearing a label with its common name.

Upon arrival, observed employee's open water bottle stored next to brown sugar used for customer's coffee/tea.

Observed bowls and lids without a handle stored inside bulk containers.

No person-in-charge of establishment. Person-in-charge arrived after being notified via telephone of inspection.

Person-in-charge lacks knowledge of the five symptoms and six foodborne illnesses.

Upon arrival, observed handwashing cleanser not available at hand sink in main kitchen.

Upon arrival, observed blender stored inside hand sink basin located in main kitchen.

Upon arrival, observed hand drying provisions not available at hand sink in main kitchen.

Facility failed to provide clean-up procedures for vomit/fecal events but observed disinfectant(Chlorox) for vomit/fecal events.

Observed unclean knives(6) stored as clean on knife magnet. Observed unclean equipment and utensils unclean to sight and touch.

Facility selling homemade pound cake that is not being prepared at facility. A woman is baking it at house, then brought to establishment to be sold.

Upon arrival, observed raw chicken and rice soaking in water stored directly on the floor in front near hand sink.

Observed holes in walls and ceilings in dry storage area.

Observed floors and walls unclean with debris.