‘3 STAR’ COFFEE SHOP MIGHT BE OVERESTIMATING; HEALTH INSPECTOR GOES TO TOWN

“‘Perhaps three stars was a lot when this restaurant was founded…this diner doesn’t shoot very high and yet it’s solidly good, reasonably priced.”

So said a fan of the 3 Star Coffee Shop on Columbus and 86th, and the comment has the ring of truth. And yet, the health department isn’t so sure about the “solidly good” part. In fact, an inspector recently stopped by the old 3 Star and found so many violations that the restaurant was closed. 3 Star racked up an astronomical 108 violation points, the most we’ve seen ’round these parts since New Kam Lai was shuttered.

Details below:

Sanitary Violations
1) Hot food item not held at or above 140º F.
2) Cold food item held above 41º F (smoked fish and reduced oxygen packaged foods above 38 ºF) except during necessary preparation.
3) Food not cooled by an approved method whereby the internal product temperature is reduced from 140º F to 70º F or less within 2 hours, and from 70º F to 41º F or less within 4 additional hours.
4) Food Protection Certificate not held by supervisor of food operations.
5) Raw, cooked or prepared food is adulterated, contaminated, cross-contaminated, or not discarded in accordance with HACCP plan.
6) Appropriately scaled metal stem-type thermometer or thermocouple not provided or used to evaluate temperatures of potentially hazardous foods during cooking, cooling, reheating and holding.
7) Filth flies or food/refuse/sewage-associated (FRSA) flies present in facility’s food and/or non-food areas. Filth flies include house flies, little house flies, blow flies, bottle flies and flesh flies. Food/refuse/sewage-associated flies include fruit flies, drain flies and Phorid flies.
8) Hand washing facility not provided in or near food preparation area and toilet room. Hot and cold running water at adequate pressure to enable cleanliness of employees not provided at facility. Soap and an acceptable hand-drying device not provided.
9) Insufficient or no refrigerated or hot holding equipment to keep potentially hazardous foods at required temperatures.
10) Personal cleanliness inadequate. Outer garment soiled with possible contaminant. Effective hair restraint not worn in an area where food is prepared.
11) Tobacco use, eating, or drinking from open container in food preparation, food storage or dishwashing area observed.
12) Food contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred.
13) Facility not vermin proof. Harborage or conditions conducive to attracting vermin to the premises and/or allowing vermin to exist.
14) Plumbing not properly installed or maintained; anti-siphonage or backflow prevention device not provided where required; equipment or floor not properly drained; sewage disposal system in disrepair or not functioning properly.
15) Non-food contact surface improperly constructed. Unacceptable material used. Non-food contact surface or equipment improperly maintained and/or not properly sealed, raised, spaced or movable to allow accessibility for cleaning on all sides, above and underneath the unit.
16) Proper sanitization not provided for utensil ware washing operation.