The Gourmet Coffee Place

Temperature and sanitizer concentration logs were not maintained., , Monitor temperatures such as cold holding, hot holding, cooking and reheating of foods and sanitizer concentrations daily and maintain written records.

There was no splashguard protection between the hand sink and the two compartment sink for dishwashing and food preparation., , Install a washable splashguard with a minimum height of 12 inches between the sinks.

The owner of more than one food establishment did not have a food handler with approved food safety training at this location., , At least one food handler must complete an approved food safety course and provide certification.