The Counter by Morning Squeeze

Inspector's notes

Observed deep (>12" deep) plastic containers of sausage gravy in the walk-in refrigerator with internal temperatures of 60 degrees in the deepest part. Cooked TCS foods must be cooled from 135°F to 70°F within 2 hours, and from 70°F to 41°F within 4 hours for a total of 6 hours for cooling. Per person in charge (PIC), gravy was cooked and placed in the walk-in refrigerator at 2pm the previous day, more than 6 hours prior to the routine inspection. PIC voluntarily discarded sausage gravy. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed a large open box of raw shell eggs and numerous large plastic containers of whisked eggs prepared with whole eggs stored above ready-to-eat foods such as tomatoes and jugs of milk. Raw animal proteins must not be stored above ready-to-eat foods to prevent cross-contamination. Person in charge (PIC) and an employee moved the eggs and some of the ready-to-eat foods to correct during the inspection. Visible existing contamination of the ready-to-eat foods was not observed. Corrective Action: Corrected at time of inspection. *SECOND CONSECUTIVE VIOLATION*

Inspector's notes

Observed a sanitizer bucket in an active prep station with a quaternary ammonium (quat) sanitizer concentration of 0ppm. Quat sanitizer solutions must be maintained at 200-400ppm. Employee remade sanitizer solution during inspection to correct. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed white fuzzy growth throughout 2 boxes of raspberries and a box of strawberries at time of inspection. Discussed frequency of inventory checks with PIC. All food must be in good condition, safe, and unadulterated. All adulterated food was discarded at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed no Certified Food Manager (CFM) onsite at time of inspection. Person in charge (PIC) was unable to produce a valid certified food protection manager certificate. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation. Provide a CFPM onsite by next routine inspection. **3rd Consecutive Violation**

Inspector's notes

Observed raw shelled eggs stored directly above american cheese, sour cream, and bagles at time of inspection. Discussed proper food storage with PIC. All raw animal proteins must be stored below ready-to-eat (RTE) foods and stored according to cooking temperature at all times to prevent cross contamination. PIC properly stored all raw animal proteins according to the final cooking temperature based on the cooking parameters in § 3-401.11 of the Food Code. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed a build-up of ice formations on the condenser unit inside the walk-in freezer. Discussed cleaning frequency with PIC. All floors, walls, and ceilings must be maintained and repaired such that it is smooth and easily cleanable. Repair physical facility prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed no Certified Food Manager (CFM) onsite at time of inspection. Person in charge (PIC) was unable to produce a valid certified food protection manager certificate. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation. Provide a CFPM onsite by next routine inspection. **2nd Consecutive Violation** Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed 25+ boxes of raw shelled eggs being stored on the floor of the main walk-in cooler. Per PIC, they received the shipment of eggs one day prior to inspection. Discussed food storage requirements with PIC. PIC relocated food to a proper storage area, at least 6 inches off the ground at time of inspection. Food must be stored at least 6 inches off the ground at all times to prevent contamination from the premises. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed no Certified Food Manager (CFM) onsite at time of inspection. Person in charge (PIC) was unable to produce a valid certified food protection manager certificate. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation. Provide a CFPM onsite by next routine inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed a heavy accumulation of grease deposits and food residue on the vents in the fume hood above the flat top. Discussed cleaning frequency with PIC. Nonfood-contact surfaces shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Nonfood-contact surfaces shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Corrective Action: Correct prior to next routine inspection.