Morning Jam

Inspector's notes

In the walk in cooler, observed a large plastic container of cooling smashed potatoes with internal temperatures ranging from 44-47*F when measured with a probe thermometer. Observed a large amount of condensation under the lid and more than 4 inches of cooling potatoes. PIC stated the potatoes had been cooked yesterday and cooled overnight. All other TCS foods in the cooler measured 41*F or below. All TCS foods improperly cooled were discarded by PIC at time of inspection. 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. Corrective Action: Corrected at time of inspection.

Inspector's notes

No splash guard present on either side of the hand sink near the walk in freezer where food was stored. Also no splash guard on the right side of the hand sink near the server expo hand sink where cleaned cups were stored. Provide splash guards to hand sinks if food or food contact surfaces are stored within 24 inches to help prevent from contamination from splashing. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed a spatula stored in still water at 107*F on the cook line. Also observed utensils stored in still water measuring 66*F at the bar and coffee machines. In-use utensils must be stored in a clean, dry location; in running water; or in hot water above 135°F. If utensils are stored in food, the handles must be stored above the surface of the food. All in-use utensils were properly stored at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed cooling sausage gravy with internal temperatures ranging from 72-83*F. Per cook, the gravy was prepared at 7am, air cooled and placed in the walk in cooler, with a tightly covered lid shortly after. All TCS foods improperly cooled were discarded by PIC at time of inspection. 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. Reviewed cooling methods with PIC. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed the menu with the reminder statement at the bottom but no disclosure showing which menu offerings may be ordered raw or undercooked. Per PIC, only eggs are offered undercooked. 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. Must provide approved consumer advisory at all points of sale prior to re-inspection. Provided MCESD consumer advisory guidance document to PIC. Corrective Action: Correct prior to re-inspection.