Morning Squeeze

Inspector's notes

Observed cut tomatoes, pooled eggs, cooked peppers, cooked beans in prep cooler across from fryers measured at 48-50F at time of inspection. All TCS foods improperly cold held were relocated to alternative functioning refrigeration unit to rapidly cool to 41°F 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 ware washing machine with concentration of chlorine measured at 0ppm. PIC reported chemicals recently changed and needed to prime pump. After PIC adjustments chlorine measured at appropriate concentration. Discussed the importance of proper sanitizer levels and proper monitoring of sanitizer levels. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed butter cups on expo line counter without time stamp. PIC reported these items are under time as a control and there is a written procedure in place. PIC reported some of these items were just placed out but others were held longer than 4 hours. Butter being held with time as a control less than 4 hours were properly time stamped at time of inspection. Butter held for longer than 4 hours was voluntarily discarded at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed the cook crack a raw shelled egg, and with their same glove grab the cooked egg (RTE) and plated it. 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 salami, pancake mix (eggs), cut tomatoes, butter, and cut lettuce having an internal temperature of 48-51*F in the prep cooler closest to the office. Person in charge states these foods were placed in the unit from the walk in cooler 3 hours prior to the 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 or placed in an ice bath to rapidly cool to 41°F at time of inspection. Corrective Action: Corrected at time of inspection. 3RD REPEAT VIOLATION.

Inspector's notes

Observed the prep cooler closest to office having an ambient temperature of 51*F. 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 occur within 10 days. Corrective Action: Correct prior to re-inspection.

Inspector's notes

Observed raw chicken, raw beef items, cooked potatoes, Cheddar cheese, smoked salmon, measured 45-51'F in coldholding low boy drawers located below stovetop. Ambient temperature of low-boy unit in question observed at 51.6'F. PIC stated unit is emptied overnight and all items were stocked less than 4 hours prior. All TCS foods improperly cold held were relocated to alternative functioning refrigeration unit to rapidly cool to 41°F 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. 2ND CONSECUTIVE VIOLATION. Corrective Action: Corrected at time of inspection.

Inspector's notes

Establishment uses 4-hour time as a control for to-go dairy butter cups, per PIC. Time-controlled butter cups observed missing start time with a discard time of 11am. PIC stated items were brought out of walk-in unit at 41'F at 7am to be put on time as a control. PIC added start time to time stamp. Time as a control policy also observed to be missing. Developed a time control policy for butter item 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. 2ND CONSECUTIVE VIOLATION. Corrective Action: Corrected at time of inspection.

Inspector's notes

Ambient temperature of lowboy drawer located below stovetop observed at 51.6'F 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, prior to re-inspection on 06/23/25. Corrective Action: Correct prior to re-inspection.

Inspector's notes

Observed raw chicken, raw beef items, cooked potatoes, Cheddar cheese, smoked salmon, measured 48-52'F in coldholding low boy drawers located below stovetop. PIC stated raw meat items were stocked in low boy unit at 7am, less than 4 hours prior. Other TCS items have been kept overnight, per PIC. PIC could not provide temperature logs stating unit was in temperature less than 4 hours prior. All TCS foods improperly cold held were discarded (see embargo list) by PIC at time of inspection. Observed butter (55-75'F) stored at ambient temperature in kitchen. Suggested adding butter to establishment's time as control policy since it suits their operations and needs. All TCS foods improperly cold held were relocated to alternative functioning refrigeration unit to rapidly cool to 41°F 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. Ambient temperature of low-boy unit in question observed at 48.9'F. PIC agreed to not use unit until it has been fixed. Establishment observed with more than adequate coldholding capacities. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed tzatziki sauce (made 02/07, discard 02/14), cut tomatoes (made 02/04, discard 02/11), cold brew (made 02/04, discard 02/11) in walk-in unit dated for a total of 8 days. Reviewed proper datemarking requirements and to keep RTE/TCS food items for a total of 7 days, with prep day counting as Day 1. All RTE/TCS foods were properly date marked 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 establishment using time as control for cooked bacon, raw shelled eggs, sour cream and red salsa, per PIC. Time-controlled TCS food items observed with no time stamps. Observed time as control written procedure missing at time of inspection. PIC stated all time-controlled TCS food items were brought out at 7am upon opening for business. All TCS foods being held under time as a control were properly time stamped at time of inspection. Developed time as control written procedure with PIC on-site 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 hole on wall around mop-sink. Seal all holes around mop sink prior to next routine inspection. Ensure facility is maintained in good repair. 2ND CONSECUTIVE VIOLATION. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Inspector observed a floor drain in back kitchen prep area, near manager office and hand sink, to be overflowing with sewage at time of inspection. PIC will correct the overflow immediately and prior to re-opening. Establishment was posted closed with a red closed sign. Notice of suspension of operating permit form was completed. Correct at once.