Acoca

Year by year

Inspections

1. Aug 19, 2026 Routine · 1 priority, 2 priority foundation
   • Serious Priority Corrected on site

     TCS FOOD - COLD HOLDING

     Multiple tcs food items (chorizo, salmon, eggs,) in the right kitchen prep cooler are cold held at 43°F.

     Correction: Maintain cold time/temperature control for safety food at or below 41°F. Discard unsafe food items. Cooler temperature was turned down and the top part of the prep cooler was closed. The food temperatures were rechecked at at or below 41°F.

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

   • Not serious Priority Foundation

     CONSUMER ADVISORY - DISCLOSURE STATEMENT

     Consumer advisory is missing the disclosure statement identifying the egg menu items that are served undercooked.

     Correction: Properly identifiy those food items that require a consumer advisory.

     Code 3-603.11 (B)

   • Not serious Priority Foundation

     FOOD CONTACT SURFACES - SOILED

     The oven mitts are visibly soiled with grease and previous food debris. The slicer being stored underneath a prep table is covered in dust and debris.

     Correction: Maintain food contact surfaces in a clean condition.

     Code 4-601.11 (A)

2. Nov 5, 2025 Routine · 1 priority foundation, 2 core, 3 repeat
   • Not serious Priority Foundation Repeat

     APPROVED PROCEDURES - VARIANCE REQUIREMENT

     There is no documentation of an approved variance for kegging cold brew coffee that is being held longer than 48 hours under refrigeration of 41 deg. F and below. Establishment is adding nitrogen to their cold brewing process.

     Correction: Submit a variance application to the regulatory authority for submission to the Department for review. If conditionally approved, a copy of the variance shall be kept at the establishment and be subject to review by the inspector upon request. Discontinue current process until a variance can be obtained from the Department. Variance is currently in the process of being submitted to the state (DATC

     Code 3-502.11

   • Not serious Core Repeat

     HACCP PLAN - NOT IN PLACE

     Food Establishment does not have a required HACCP Plan for kegging cold brew coffee that is being held longer than 48 hours at the establishment and being cold held at 41 deg. F and below.

     Correction: Submit HACCP Plan and variance if required to the Department for approval. Discontinue process until approved by the Department. HACCP plan is currently in the process of being submitted to the state for approval.

     Code 1-106.11

   • Not serious Core Repeat

     CLEANING, FREQUENCY AND RESTRICTIONS

     The cooking area in the kitchen is in need of a cleaning. There is built up grease and food debris along the sides of the deep fryers and stove top. The left side of the wall next to the deep fryers has spots that are covered in grease and the floor underneath the cooking equipment is heavily soiled with grease and food debris.

     Correction: Clean the physical facilities at a frequency necessary to keep them clean.

     Code 6-501.12

3. Nov 15, 2024 Routine · 2 priority, 3 priority foundation, 3 core
   • Serious Priority Corrected on site

     NO BARE HAND CONTACT WITH RTE-FOODS

     Employee observed handling ready-to eat foods with their bare hands while making a croissant sandwich. The employee was grabbing the croissant, spring mix and other produce items with their bare hands.

     Correction: Discard contaminated food; employees shall use single-use gloves or other suitable utensils when handling ready-to-eat foods. Proper glove use and handwashing was dicussed with owner and employees. It was recommended that the establishment has one employee handling the raw eggs and cooking while another one handles ready to eat food items.

     Code 3-301.11 (B)

   • Serious Priority Corrected on site

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

     The chlorine sanitizer for the dishwasher is not being used according to EPA registered label use instructions and is at 0 PPM. The pump is not pulling the sanitizer through the tubing to allow dishware and glassware to be properly sanitized.

     Correction: Provide training to employees on proper use and concentration of sanitizer or repair or adjust warewashing equipment to provide proper sanitizer concentration. Bill (owner) called maintenance and the dishwasher pump and tubing was replaced during inspection.

     Code 4-501.114 (A) - (E)

   • Not serious Priority Foundation

     APPROVED PROCEDURES - VARIANCE REQUIREMENT

     There is no documentation of an approved variance for cold brew coffee that is kegged and held at the establishment longer than 7 days at the establishment. Establishment is also adding nitrogen to their cold brewing process.

     Correction: Submit a variance application to the regulatory authority for submission to the Department for review. If conditionally approved, a copy of the variance shall be kept at the establishment and be subject to review by the inspector upon request. Discontinue current process until a variance can be obtained from the Department.

     Code 3-502.11

   • Not serious Priority Foundation

     CONSUMER ADVISORY - PROVIDED

     No consumer advisory provided or the consumer advisory on menu is missing for eggs that can served undercooked.

     Correction: Provide a consumer advisory for animal foods served in a raw or undercooked condition.

     Code 3-603.11 (A)

   • Not serious Priority Foundation

     CONSUMER ADVISORY - DISCLOSURE STATEMENT

     Consumer advisory is missing the disclosure statement for eggs that can be served undercooked.

     Correction: Properly identifiy those food items that require a consumer advisory.

     Code 3-603.11 (B)

   • Not serious Core

     HACCP PLAN - NOT IN PLACE

     Food establishment does not have a required HACCP Plan for cold brewing coffee that is kegged and cold held at the establishment for seven days. The establishment is also adding nitrogen to their cold brew as well.

     Correction: Submit HACCP Plan and variance if required to the Department for approval. Discontinue process until approved by the Department.

     Code 1-106.11

   • Not serious Core

     NON-FOOD CONTACT SURFACES - CLEAN

     Non-food contact surfaces of the sides of the fryer and flat stove top have accumulated grease and food debris buildup. The stove top has previous food debris and grease on it as well.

     Correction: Clean and remove dust, dirt, food residue, and other debris from all non-food contact surfaces of equipment.

     Code 4-601.11 (C)

   • Not serious Core

     CLEANING, FREQUENCY AND RESTRICTIONS

     The kitchen area can use a good thorough cleaning. Several shelving units in the kitchen have noticeable amounts of dust and grease buildup on them. The floor underneath the kitchen equipment and shelving has accumulated black grime on it. There wall behind the waffle maker machine is heavily coated in yellowish grease. There are noticeable amounts of heavy dust debris buildup on two of the ceiling ventilation fans and along sections of the upper part of the wall just below the ceiling.

     Correction: Clean the physical facilities at a frequency necessary to keep them clean.

     Code 6-501.12

4. Nov 8, 2023 Routine · 1 priority foundation, 2 core
   • Not serious Priority Foundation

     WAREWASHING - SANITIZING SOLUTION - TESTING DEVICES

     A chlorine sanitizer test kit is not available for checking sanitizer concentration levels of dishwasher.

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

     Code 4-302.14

   • Not serious Core Corrected on site

     IN-USE UTENSILS, BETWEEN USE STORAGE

     Ice scoop was improperly stored in an open container next to the ice bin behind the coffee counter.

     Correction: Store in-use utensils in the food item with handle extended, on a clean surface, running dipper well or in a container of water greater than 135°F. Ice scoop was moved and stored where it is protected from potential contamination.

     Code 3-304.12

   • Not serious Core Corrected on site

     UTENSILS, EQUIPMENT AND SINGLE-USE ARTICLES, LINENS - STORING PROHIBITIONS - SELF DRAINING POSITION

     Multiple bowls are stored right side up and uncovered on the table in between the two prep coolers and are not protected from dust, splashes and other potential contamination.

     Correction: Clean equipment and utensils shall be stored in a self-draining position to allow for air drying and covered or inverted. Bowls were being stored inverted during inspection.

     Code 4-903.11 (B)