BREAKFAST STATION 3 LLC

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed raw chicken stored over portioned ready-to-eat fries and tater tots in freezer on cook line. Items not in commercially sealed packaging. Operator moved and stored correctly. Corrected On-Site

Basic - Floor area covered with standing water underneath dishmachine area. Operator is having repairs done on section of new flooring.

High Priority - - From initial inspection : High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee put beard guard on then put food on grill and touched food contact equipment without washing hand, employee went to hand sink and properly washed hands after discussing with manager. Corrective Action Taken Warning - From follow-up inspection 2025-08-26: Establishment not open and operating at this time. Time Extended - From follow-up inspection 2025-08-27: Establishment not open and operating at this time. Time Extended

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed Mashed Potatoes (46F - Cooling) in walk-in cooler with lid stored on top of container with water droplets. Container in walk-in overnight. Issued stop sale. Discussed proper cooling techniques with operator.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed Mashed Potatoes (46F - Cooling) in walk-in cooler with lid stored on top of container with water droplets. Container in walk-in overnight. Issued stop sale. Discussed proper cooling techniques with operator.

High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Cook cracked eggs and then put on gloves and touched customer plate and other equipment, no hand wash. Discussed proper handwashing with employee and manager.

Intermediate - Handwash sink used for purposes other than handwashing. Wet wiping clothes stored in hand wash sink. Manager moved. Corrected On-Site

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee drink stored on front counter over customer condiments. Employee moved. Corrected On-Site

Basic - Food stored in a location that is exposed to splash/dust. Buckets of potatoes being prepped on kitchen floor, directly next to mop sink, where employee was actively wringing out mop in mop bucket. Employee moved potatoes to prep area on counter. Corrective Action Taken

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan guards accumulation of dust in walk in cooler.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping clothes in walk in cooler on shelf, over covered food. Manager moved. Corrected On-Site

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Operator disconnected splitter during inspection. Corrected On-Site

Basic - Covered waste receptacle not provided in women's bathroom.

Basic - Cutting board has cut marks and is no longer cleanable. Operator replaced cutting board. Corrected On-Site

Basic - No handwashing sign provided at a hand sink used by food employees. No hand wash sign a cook line sink. Operator hung sign during inspection Corrected On-Site

Basic - Stored food not covered. Items in reach in freezer removed from original container then not covered. Operator covered items. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 9:10am sausage (50F - Cold Holding); diced tomatoes (51F - Cold Holding); diced turkey (51F - Cold Holding) operator ice down food in make table 10:00 am sausage (40F - Cold Holding); diced tomatoes (40F - Cold Holding); diced turkey (40F - Cold Holding) Corrected On-Site

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. French toast, waffles batter pancake batter. Operator time dated all foods.

Basic - Accumulation of hard water in the ice machine/bin. Operator had ice machine cleaned at time of inspection Corrected On-Site

Basic - Food not stored at least 6 inches off of the floor. Cut fruit, boiled potatoes, on floor of walk in cooler

Basic - Hole in or other damage to wall. Tile wall over flat top grill.

Basic - Interior of microwave has accumulation of food debris.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Operator moved all wet towels to sanitizer bucket. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, Can opener blade. Operator cleaned can opener at time of inspection Corrected On-Site Repeat Violation Warning

Basic - Wiping cloth not air-dried in a manner to prevent contamination of food equipment, utensils, linens, single-service and single-use articles. sipping towel stored on counter. Operator moved towel to sanitizer bucket. Corrected On-Site Repeat Violation Warning

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. No time mark on potatoes and sausage. No time mark on butter chips in wait station area. Employee time marked all items. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade soiled.

Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. Copies of SafeStaff certificates.

Basic - Equipment and utensils not properly air-dried - wet nesting. Repeat Violation

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. 0ppm. Manager fixed to 50ppm Corrected On-Site

Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade. Microwave interior. Warning - From follow-up inspection 2021-08-06: Time Extended

Intermediate - - From initial inspection : Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Sausage links not on written procedures document. Warning - From follow-up inspection 2021-08-06: Time Extended

Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Fan guards in walk in cooler. Warning - From follow-up inspection 2021-08-06: Time Extended

Basic - - From initial inspection : Basic - Equipment and utensils not properly air-dried - wet nesting. Warning - From follow-up inspection 2021-08-06: Wet nesting at dish storage rack. Time Extended

Basic - - From initial inspection : Basic - Ten (10) foot-candles of light at least 30 inches from floor not provided in walk-in cooler. Inspector had to use flashlight to see in walk in cooler. Warning - From follow-up inspection 2021-08-06: Time Extended