Manitowoc Coffee Iv LLC

Year by year

Inspections

1. Mar 3, 2026 Routine · 2 priority, 2 priority foundation
   • Serious Priority

     TCS FOOD - COLD HOLDING

     Sauerkrauat & preprepped omelet toppings in prep table is cold held at 46°F.

     Correction: Maintain cold time/temperature control for safety food at or below 41°F. Discard unsafe food items.

     Code 3-501.16 (A) (2) AND (B)

   • Serious Priority

     FOOD CONTACT SURFACES - WAREWASHING EQUIPMENT, CHEMICAL, TEMPERATURE, pH, CONCENTRATION AND HARDNESS

     The chlorine sanitizer is not being used according to EPA registered label use instructions and is at 0 PPM.

     Correction: Provide training to employees on proper use and concentration of sanitizer or repair or adjust warewashing equipment to provide proper sanitizer concentration. Machine was primed & container of sanitizer was replaced & reprimed; sanitizer still at 0 PPM. Service machine so that chlorine residual is maintained at 50-100PPM. Use 3-compartment sink to sanitized utensils & equipment until machine can

     Code 4-501.114 (A) - (E)

   • Not serious Priority Foundation

     ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL

     Prep table is not sufficient in capacity to hold foods at 41*F or colder. Adjust thermostat on prep table so that it is cold enough to cold hold foods at 41*F or colder at all times.

     Correction: Provide equipment in sufficient capacity to hold food at proper temperature. Reduce food inventory or provide additional approved equipment.

     Code 4-301.11

   • Not serious Priority Foundation

     WAREWASHING - SANITIZING SOLUTION - TESTING DEVICES

     A chlorine test kit is not available for checking sanitizer concentrations. Kit is being stored on top of the warewashing machine & appear to have been exposed to condensation.

     Correction: Provide a test kit or other device for measuring the concentration of sanitizing solutions.

     Code 4-302.14

2. Feb 17, 2025 Routine · 1 priority, 2 priority foundation, 1 core
   • Serious Priority Corrected on site

     TCS FOOD - HOT HOLDING

     Hollandaise sauce & sausage gravy in Avantco Hot Hold unit is hot held at 118°F.

     Correction: Maintain time/temperature control for safety food at or above 135°F. Discard unsafe food items. Hollandaise sauce & sausage gravy were discarded.

     Code 3-501.16 (A) (1)

   • Not serious Priority Foundation

     CLEAN-UP OF VOMITING AND DIARRHEAL EVENTS

     Food establishment does not have procedures that address responding to vomiting or diarrheal events.

     Correction: Develop procedures for responding to vomiting and diarrheal events. Specifically actions that employees must take to minimize the spread of contamination.

     Code 2-501.11

   • Not serious Priority Foundation

     USING A HANDWASHING SINK - ACCESSIBLE AND MAINTAINED

     Handwashing sink or automatic handwashing facility not in working order and is unavailable for proper handwashing; hot water was turned off to handwash sink in food prep area due to leak.

     Correction: Keep handwashing sink in working condition at all times to allow for frequent handwashing; repair leak to handwash sink in food prep area so that hot water is available at all times. Meanwhile, employees have use of handwash sink located between food prep area & bar area.

     Code 5-205.11 (A) and (C)

   • Not serious Core

     PLUMBING - SYSTEM MAINTAINED IN GOOD REPAIR

     The hot water to handwash sink in the kitchen is not maintained in good repair and has a leak.

     Correction: The plumbing system shall be maintained in good repair. Repair or replace defective or leaking plumbing.

     Code 5-205.15 (B)

3. Jan 17, 2024 Routine · 1 priority foundation
   • Not serious Priority Foundation

     DEMONSTRATION OF KNOWLEDGE - ILLNESS REPORTING RESPONSIBILITES

     Person in charge is unable to demonstrate knowledge regarding foodborne illness reporting requirements by employees.

     Correction: Obtain training on foodborne illness signs and symptoms and provide training to employees regarding their responsibility in reporting foodborne illness signs and symptoms to the person in charge.

     Code 2-102.11 (C) (17)