Scramble

Inspector's notes

Diced tomatoes, chopped/sliced meats, liquid egg, and other TCS food items found in both prep coolers on cook-line with internal temperatures of 39-51*F. PIC stated some of the items recently came from the commissary downstairs which may be why the temperatures were above the ambient temperature in the coolers. The larger cooler was providing an ambient temperature below 41*F and had food items that were also below 41*F, while the smaller cooler in the corner was only providing an ambient temperature of 45*F and did not have any food item below 44*F. Discussed cooling practices with PIC and monitoring of cold holding. PIC stated they will continue to monitor the cooling of the TCS items and will discard them if they are not cooled to or below 41* prior to 12:30 PM today. The smaller cooler items will be moved to the walk-in for cooling and the smaller cooler will not be used for cold holding of TCS food items until it is repaired/replaced and able to maintain an ambient temperature of 41*F or below. Discussed possible use of time as a control for upper portion of smaller prep cooler until repair/replacement is complete. Alternative coolers are also available to continue normal operations. New cooler is downstairs awaiting install to replace the larger prep cooler. Discussed monitoring of new cooler and ideal cooler setup/replacement.

Inspector's notes

Observed gravy, cheese, and sausage patties in the steam table with internal temperature ranging 115*F-126*F. PIC stated that these items are not to be served and voluntarily discarded these items at time of inspection. Observed the water in the table to be low and metal containers missing, letting the steam out. Discussed with PIC keeping the water level higher and keeping the steam inside the unit by adding an empty container. 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 discarded by PIC at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed sliced turkey, sliced tomatoes, and salsa in the top of the prep units on the cook line with internal temperature ranging 45*F-49*F. PIC stated that these items had been delivered from the commissary and placed into the prep unit within the past hour and a half. Discussed with PIC that all items need to be cooled down to 41*F or below before being placed into the prep table. PIC moved the items to the walk-in to cool down to 41*F or below 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. 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 an employee crack raw shelled eggs onto the flat top, dispose of their gloves but proceeded to handle ready to eat foods such as bread before washing their hands. Person in charge was notified to instruct the employee to wash their hands before handling other RTE foods. 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. Corrective Action: Corrected at time of inspection.

Inspector's notes

Establishment offers undercooked eggs and has a consumer advisory on the menu but there is no indication of what food items the consumer advisory pertains to. Offering and serving undercooked proteins requires an approved consumer advisory at all points of sale; and must contain an approved disclosure method and reminder statement. Establishment must provide an approved consumer advisory at all points of sale prior to re-inspection. Reinspection will be conducted on or before 12/9. Corrective Action: Correct prior to re-inspection.