Bk Coffee Deli

What the inspector found on Feb 2, 2026

• 📦

  Food was not stored, covered, labeled, or dated properly.

  Toilet facility not provided for employees or for patrons when required. Shared patron-employee toilet accessed through kitchen, food prep or storage area or utensil washing area.

  Critical
• 🔧

  A problem with equipment or the physical facility (plumbing, floors, lighting, ventilation).

  Food contact surface, refillable, reusable containers, or equipment improperly constructed, placed or maintained. Unacceptable material used. Culinary sink or other acceptable method not provided for washing food.

  Critical
• 🔀

  Raw and ready-to-eat foods were not kept separate, risking contamination.

  No approved written standard operating procedure for avoiding contamination by refillable returnable containers.

  Critical
• 🔀

  Raw and ready-to-eat foods were not kept separate, risking contamination.

  Food, supplies, or equipment not protected from potential source of contamination during storage, preparation, transportation, display, service or from customer’s refillable, reusable container. Condiments not in single-service containers or dispensed directly by the vendor.

  Critical
• 🌡️

  Food was not kept hot or cold enough. Wrong temperatures let bacteria grow.

  Insufficient or no hot holding, cold storage or cold holding equipment provided to maintain Time/Temperature Control for Safety Foods (TCS) at required temperatures

  Critical
• 🔀

  Raw and ready-to-eat foods were not kept separate, risking contamination.

  Food contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred.

  Critical
• 🍽️

  An issue with how food is prepared, protected, or handled during service.

  Food, prohibited, from unapproved or unknown source, home canned or home prepared. Animal slaughtered, butchered or dressed (eviscerated, skinned) in establishment. Reduced Oxygen Packaged (ROP) fish not frozen before processing. ROP food prepared on premises transported to another site.

  Critical
• 🧽

  A cleanliness or sanitizing issue with surfaces, dishware, or the general premises.

  Dishwashing and ware washing: Cleaning and sanitizing of tableware, including dishes, utensils, and equipment deficient.

• 🧼

  A staff hygiene issue, such as handwashing, glove use, or bare-hand contact with food.

  “Choking first aid” poster not posted. “Alcohol and Pregnancy” warning sign not posted. Resuscitation equipment: exhaled air resuscitation masks (adult & pediatric), latex gloves, sign not posted.

• 🧼

  A staff hygiene issue, such as handwashing, glove use, or bare-hand contact with food.

  Failure to post or conspicuously post healthy eating information

• 🔧

  A problem with equipment or the physical facility (plumbing, floors, lighting, ventilation).

  Nuisance created or allowed to exist. Facility not free from unsafe, hazardous, offensive or annoying condition.

Inspection history