The Breakfast Club

Inspector's notes

Observed butter portioned on shelf of server station measured at 60F. PIC reported butter portioned within the hour. All TCS foods improperly cold held were relocated to alternative functioning refrigeration unit to rapidly cool to 41°F at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed chorizo datemarked 3/17 and rib gravy datemarked 3/18. All RTE/TCS foods past 7 days of preparation were discarded by PIC at the time of inspection. RTE/TCS foods requiring date marking must be date marked within 24 hours and sold or discarded after 7 days (including the day it was made as day 1). Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed knives stored in narrow gap between prep coolers across from friers. In-use utensils must be stored in a clean, dry location; in running water; or in hot water above 135°F. If utensils are stored in food, the handles must be stored above the surface of the food. All in-use utensils were washed, rinsed and sanitized, and properly stored at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed leak from atmospheric vacuum breaker (AVB) on mop sink when in use. Must repair all plumbing to a state of good repair prior to next routine inspection. All plumbing must be maintained in good repair at all times. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed pico de gallo, house-made salsa, cooked mushrooms, and cooked corn cooling in top of prep table, temperatures measured ranging from 45-50F. Person in charge reports they were made one hour prior to inspection and placed in top of cooler. All cooling TCS foods relocated to reach-in cooler for rapid cooling. TCS foods must be cooled in: uncovered/loosely covered, shallow containers less than 4 inches deep, in equipment designed to rapidly cool (metal containers transfer heat better than plastic), by using an ice bath, by using ice as an ingredient, or another effective means. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed two ice scoops stored directly on top of ice machine. PIC reports there is usually a tray under them that is cleaned regularly. Scoops placed in ware washing station for wash, rinse, and sanitization. Tray replaced at time of inspection. In-use utensils must be stored in a clean, dry location; in running water; or in hot water above 135°F. If utensils are stored in food, the handles must be stored above the surface of the food. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed dairy milk, dairy whipped cream, cream cheese, heavy cream 45-48'F in sauce cooler located opposite of assembly line. Ambient temperature of unit measured 45.1'F. PIC could not provide when food items went out of temperature and items have been stored in unit for longer than 4 hours, per PIC. Establishment observed equipped with more than adequate coldholding capacities. PIC agreed to not use unit until it has been fixed. All TCS foods improperly cold held were discarded by PIC at time of inspection. Except during preparation, cooking, cooling or when time is used as a control all 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. 3RD CONSECUTIVE VIOLATION. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed multiple RTE/TCS food items stored past 7 days in walk-in unit at time of inspection; hummus (05/31), cream cheese (06/04), chimichanga w/ cooked eggs (06/06), cooked beans (06/06), queso cheese (06/05), cooked sausages (06/06) and jalapeno gravy with cream cheese (05/31). All RTE/TCS foods past 7 days of preparation were discarded by PIC at the time of inspection. RTE/TCS foods requiring date marking must be date marked within 24 hours and sold or discarded after 7 days (including the day it was made as day 1). Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed multiple TCS food items (cheese items, cut tomatoes, etc.) measured 46-48'F in tabletop prep cooler unit located opposite of stovetop. PIC stated items are out of temperature due to having tabletop cooler lid open during morning rush. Ambient temperature of unit measured at 41.2'F. Items have been out of temperature for less than 4 hours per PIC. Informed PIC to have lid closed except during active prep due to unit being near multiple heat sources. PIC closed lid and food items were reading 41'F by end of inspection. Observed salsa de verde (51'F), pancake mix (72'F) and waffle mix (74'F), made with eggs, stored at ambient temperature on prep table by fruit station. PIC stated food items have been out of temperature for less than 4 hours and moved items to alternative refrigeration to be rapidly cooled to 41'F. Suggested time as control policy for batter mix items as it would be beneficial to establishment's operations and needs. Except during preparation, cooking, cooling or when time is used as a control all 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. 2ND CONSECUTIVE VIOLATION. Corrective Action: Corrected at time of inspection.

Inspector's notes

Establishment uses Hollandaise sauce, cooked bacon and fried potatoes on time as control but time as control policy have not been updated (Hollandaise sauce and Cooked bacon absent on policy). Time as control policy also observed to be missing required statement describing food items will be put be put on time as control with initial temperatures of 41'F and below OR 135'F and above. Developed new time as control policy meeting all requriements with PIC at time of inspection. Time as a Public Health Control requires written procedures detailing process for Time as a Public Health Control and time-stamping for items actively held under Time as a Public Health Control. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed fried potatoes for service measured 72'F in tabletop prep cooler located opposite of cookline. Cook stated potatoes were made about an hour prior. Ensure food is cooled in equipment designed to rapidly cool (eg; walk-in unit) and reaches 41'F prior to being stored on coldholding for service. PIC was instructed to move fried potatoes to walk-in refrigerator to be rapidly cooled at time of inspection. TCS foods must be cooled in: uncovered/loosely covered, shallow containers less than 4 inches deep, in equipment designed to rapidly cool, by using an ice bath, by using ice as an ingredient, or another effective means. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed an employee grab raw chicken, dispose of their glove but immediately gloved up to work with avocado. Also observed another employee grab raw sausage, dispose of their gloves and immediately grabbed bread slices. Discussed the importance of proper hand washing and when hand washing is required with the person-in-charge (PIC). Hands must be washed at any time contamination occurs and when changing tasks. Employees properly washed their hands at a handwash sink at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed cooked hashbrowns having an internal temperature of 119*F and Hollandaise sauce (egg) having an internal temperature of 94-98*F. Person in charge states these foods were made 2 hours prior to inspection. Except during preparation, cooking, cooling or when time is used as a control, all TCS foods must be maintained at 135°F or above. All TCS foods improperly hot held were reheated to 165°F at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

In the cooler below the grill, observed: deli turkey, deli ham, smoked salmon, raw chorizo, in house crab cakes, raw sausage, cooked ham, raw bacon, and raw chicken having internal temperatures of 45-52*F. Perso in charge states these foods had been in the unit for more than 4 hours. Except during preparation, cooking, cooling or when time is used as a control all 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. All TCS foods improperly cold held were discarded by PIC at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed the cold holding unit below the grill having an ambient temperature of 47*F. Unit is necessary for proper operation of the establishment. Cold holding equipment must have the capacity to maintain TCS foods at 41°F or below. Must repair cold holding equipment such that it maintains TCS foods at 41°F or below. Reinspection will be conducted on or before 9/20. Corrective Action: Correct prior to re-inspection.