Scramble

Inspector's notes

Observed broken cold water handle at hand sink next to dish machine. Observed water temperature of 122 °F from hand sink. Hand sinks must be maintained in a condition that promotes handwashing. Must repair hand sink prior to next routine inspection. Corrective Action: Correct prior to re-inspection.

Inspector's notes

Observed container of half-and-half at customer self-service station at 47 °F. Except during preparation, cooking, cooling or when time is used as a control all time/temperature control for safety (TCS) foods must be maintained at 41°F or below. Eggs not treated to destroy Salmonellae can be stored in equipment that maintains an ambient air temperature of 45°F or below. TCS food had been removed from temperature control two hours prior as per person in charge. All TCS foods improperly cold held were relocated to functional refrigeration unit to rapidly cool at time of inspection. Discussed use of time as a control as a cold holding alternative with person in charge. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed electric cables and crates obstructing acess to hand wash sink by the cook line.

Inspector's notes

Observed cut melon, fresh salsa, sour cream, and dairy butter with internal temperatures between 50F -70F in containers by the expo line. The person in charge stated the food items had been removed from temperature control less than 2 hours ago and placed the food items on 4 hour time control. Discussed except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 41°F or below. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed employee personal drinks stored on shelf above three compartment sink. Employee food, drinks, personal items must be stored away from food, utensils, and single service items at all times to prevent contamination. Employees eating, drinking, tabaco use in designated areas only. Employee drinks were relocated and properly stored by PIC at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed significant build up of grease and food debris on shelves of food equipment on the cook line.

Inspector's notes

Observed drainage pipe under the mechanical dishwasher placed inside the floor drain with plastic bottle and duct tape on the end. Discussed maintaining a minimum 1 inch air gap and restricted use of tape or materials that are not smooth, non-absorbant, and easily cleanable.

Inspector's notes

Observed employee restroom with door open in the back kitchen, restroom opens directly to area of food prep, and no self closing mechanism. Observed large gap under the restroom door. Discussed maintainig restroom door closed, a toilet room located on the premises shall be completely enclosed and provided with a tight fitting and self-closing door. Corrective Action: Correct prior to next routine inspection. 5-501.17 - Core: Toilet Room Receptacle, Covered Addl Notes: Observed no covered receptacle in the employee restroom in the back kitchen.

Inspector's notes

Observed build up of food debris under and around equipment on the cook line, splatter and residues on the walls by the food prep counter along the cook line and by the prep coolers. Observed a build up of dust and soils on the ceiling tiles and overhead fixtures above the prep coolers and expo line.

Inspector's notes

Observed TCS food items with internal temperature between 55F -60F in containers of ice water by the expo line. TCS food items included portioned fruit salad with cut melon, butter, cream cheese, sour cream, and salsa. The person in charge stated the items had been brought out and placed on ice at 630am, more than 4 hours ago. The food items were embargoed at the time of inspection.

Inspector's notes

Observed serveral utensils with the handles in contact with food inside the containers of the top portion of the prep coolers by the cook line. Observed knives stored in the gap between the prep coolers and other equipmement. The person in charge removed all utensils with handles that were in contact with food and the knives for washing and replaced them with utensils of longer handles to prevent the utensils from falling into the container and making contact with food. Discussed between use storage of utensils to protect food contamination.