Eggstasy

Inspector's notes

Observed sliced cheese in the cold holding prep tables with temperature between 55 and 67 degrees Fahrenheit at the time of inspection. PIC discarded cheese at the time of inspection. Per PIC, the cheese is a product that is not used very often and they will probably start keeping it below in the reach in. Also discussed using bags of ice or loose ice on top to help with cooling products. TCS foods shall be held cold at 41 degrees Fahrenheit or below to prevent microbial growth. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed employee at the line with gloves, cracking raw shelled eggs, then changing gloves without washing hands. Proceeded to plating finished hashbrowns for customers. Manager talked to employee and immediately washed their hands. Ensure that handwashing occurs going from dirty to clean tasks in the kitchen. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed milk dumped in the bar hand sink. Talked to manager about hand sink requirements. Ensure that hand sinks are used for handwashing only. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed a build up of pests/flies in the kitchen. Talked to staff about pest control and barrier exemption. Manager closed the front, side doors and roll up garage style door. Ensure that pests are controlled in the facility to prevent contamination of food products in the kitchen. Talked to staff about how to protect foods in the kitchen. Will re-inspect within 10 days. Corrective Action: Correct prior to re-inspection.

Inspector's notes

Observed raw beef stored above ready-to-eat (RTE) cooked beef in the reach-in on the cook line. Observed raw turkey bacon and raw eggs stored above RTE foods in coolers on the cook line. All raw animal foods must be stored below RTE foods to prevent contamination. Food was rearranged to prevent contamination at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed cooked chicken breasts in water in a container sitting on a rack on the grill with an internal temperature of 100-105*F when measured with a probe thermometer. According to employee, chicken was cooked about 30 minutes ago. All TCS foods under hot holding must maintain internal temperatures of 135*F and above to prevent pathogen growth. Container of chicken was placed directly on grill and reheated at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed bloody mary mix containing tomato juice and cooked ham in the walk-in dated 11/30 and 11/29. All TCS food must be discarded after 7 days, with the day of preparation being day 1. Items were discarded at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed cooked beef with internal temperatures of 135*F and above being stored in the reach-in unit on the cook line. Observed pancake batter and other prepped items cooling in reach-in units. All cooked and prepped TCS foods must be cooled to 41*F and below in the walk-in before being placed in smaller units on the line. Small reach-in units do not have proper cooling capacity. All items moved to the walk-in to continue cooling at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed employee with gloves, cracking raw shelled eggs, then proceeding to touch ready to eat cheese to add to finished dish, and touch food as it was plated for a customer. Manager talked to staff about hand washing. Ensure that employee switching tasks are changing out their gloves and washing hands at the hand sink. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed employee filling up sanitizer buckets at the hand sink, and setting inside the basin. Talked to manager, and removed the bucket. Ensure that hand sinks are open and accessible at all times. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed employee with glove cracking raw shelled eggs for poached eggs, then changing out gloves without handwashing. Talked to manager about handwashing policy, and had employee wash hands. Ensure that hand washing is occurring going from dirty to clean tasks in the kitchen. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed facility storing rags in hand sink by the dish area. Observed facility is dumping ice at the bar hand sink. Talked to manager about hand sink requirements. Ensure that hand sinks are only used for hand washing. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed bar dishwasher at 0 ppm bleach after 2 cycles. Saw that sanitizer container was empty. Ensure that bleach dishwasher is set at 50-100 ppm bleach at all times. Facility is washing at main dishwasher until repair is made. Corrective Action: Corrected at time of inspection.