Over Easy

Inspector's notes

Observed several containers on the clean dish rack put away wet stacked and stored as clean. Discussed with person in charge (PIC) All equipment and food contact surfaces must be air-dried after properly cleaning and sanitizing. PIC unstacked the containers to allow for proper air dry. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed cooked sweet potatoes, deli ham, cooked chorizo, cooked quinoa, cooked carnitas, Pico de Gallo, pancake batter containing eggs, shelled unpasteurized eggs, hash browns, green chili sauce, ranchero sauce, rolled tacos, and milk with temperatures between 46 to 58*F in the walk-in cooler at time of inspection. Observed ambient temperature of the walk-in cooler at 53.6*F at time of inspection (see #33). Per cook, all items were in the walk-in cooler longer than 4 hours prior to inspection and were voluntarily discarded 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. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed ambient temperature of walk-in cooler at 53.6*F (measured with a min/max thermometer at time of inspection. Observed multiple TCS food items with temperatures between 46 to 58*F at time of inspection (see #22). Observed condenser of walk-in cooler full of ice at time of inspection. Person in charge (PIC) called out repairman at time of inspection. Establishment has multiple working reach-in coolers, a reach-in freezer, and prep tables capable of keeping TCS food items at 41*F or cooler at time of inspection. 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. Corrective Action: Correct prior to re-inspection on 8/26.

Inspector's notes

Observed no certified food protection manager on the premises at time of inspection. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed metal container stored in the handwashing sink in the back of house near the cool line (egg side) at time of inspection. Observed server rinsing out cups in the handwashing sink by the bar at time of inspection. Observed server dump oj into the handwashing sink by the bar at time of inspection. Cook moved container from handwashing sink at time of inspection. Person in charge (PIC) will ensure establishment discontinues use of handwash sink for all activities that are not for handwashing. PIC relocated all items blocking handwash sink at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed employee walk inside from patio area and start scooping ice for drinks without washing hands. Observed employee touch hair and then continue to make a drink for a customer at time of inspection. 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. Employee properly washed hands at handwash sink at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed front door propped open without approved Integrated pest management plan. Discussed with person in charge about the increased risk for pests with open doors while in operation and discussed keeping all doors closed to eliminate pest issue or install air curtains to all doors/garage doors/obtain an approved integrated pest management plan. Outer openings must be protected from the exterior at all times to prevent the entrance of pests. Provided barrier exemption/IPM information. Correct prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.