Sunny Side Up

Observed Raw ground pork and beef stored above raw whole cuts of fish within the walk-in cooler. Observed Egg mixes stored above ready to eat pickles in the walk-in cooler. Observed raw pork sausage stored above raw fish fillets in reach-in cooler on the main cook line. CA: PIC properly separated all items. the ground pork and beef was placed on the shelf under the fish next to the other ground meats. the pickles were moved to another shelf away from the egg mixes. The raw pork sausage was moved and stored underneath the fish and next to other raw ground meats.

Observed a gap in the door in the back kitchen that leads to the outside. RCA: outer openings of a food service establishment shall be protected against the entry of insects and rodents by filling or closing holes and other gaps along floors, walls, and ceilings. Closed, tight-fitting windows; and solid, self-closing, tight-fitting doors.

Observed door on reach in portion of Prep top cooler on main cook line off of its hinges. RCA: Equipment shall be maintained in a state of repair and condition.

Observed TCS food items (corn beef hash, salmon patties, hamburger in the lowboy cooler; while cheese slices in the prep-top cooler, egg wash and butter from the counter) cold-holding above 41 F. Advised PIC to ensure all TCS food items are cold holding at 41 F or below at all times.

Observed TCS food items (cheese slices, sour cream, raw and precooked chicken, and chicken in the prep-top cooler; turkey sausage, philly meat in the lowboy cooler) cold-holding above 41 F. (COS: PIC disposed food items in the trash.) Advised PIC to ensure all TCS food items are cold holding at 41 F or below at all times.

Observed sausage, chorizo, and ham thawing in still water. (COS- PIC placed food items under running cold water.) Advised PIC to ensure all TCS food items are thawing under running cold water.

Observed a box of raw ground beef stored below raw chicken. (COS: PIC moved ground beef to the shelf above raw chicken.) Advised PIC to organize raw animal food items according to minimum cooking temperatures.

Observed TCS food items (cheese slices in the prep-top cooler 48-50 F; lettuce and grilled chicken on the salad bar, 48 F for both items) cold-holding above 41 F. (COS: PIC disposed food items.) Advised PIC to ensure all cold-holding TCS food items at 41 F or below at all times.

Observed sausage patties in the microwave holding at 83 F. (COS: PIC disposed sausage patties.) Advised PIC to ensure all hot-holding TCS food items at 135 F or above at all times.

Observed 2 bowls and a plate, stored among clean dishes, containing food debris. (COS: PIC placed dishes in dish room to be cleaned.) Advised PIC to ensure all dishes, pots, pans, equipment, etc. are cleaned and sanitized at all times.

Observed meat slicers containing dried meat and oil behind blade. Advised PIC to ensure all dishes, pots, pans, equipment, etc. are cleaned and sanitized at all times.

Observed sanitizing cloth solution with a concentration of 0 ppm chlorine. Advised PIC to maintain cloth solutions between a concentration of 50 ppm and 200 ppm chlorine at all times.

Observed raw bacon stored next to cream cheese products in walk in cooler. Observed raw eggs stored next to raw whole vegetables in walk in cooler.

CA: PIC moved cream cheese products to top shelf in walk in cooler. PIC relocated eggs away from raw whole vegetables.

RCA: Food shall be protected from contamination by separating types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display.

Observed multiple TCS food items with temperatures above 41F in cold holding units (see temperature logs). Food was placed in the units upon opening, and had been stored out of temperature for more than 4 hours. (Fish, chicken, shrimp, steak, etc).

CA: Food was discarded by PIC. PIC was advised to have prep top units serviced.

RCA: Food shall be maintained at a temperature of 41F or below.

Observed sausage patties in water being hot held on top of stove in main kitchen at a temperature of 115F.

CA: PIC was instructed to reheat sausage patties to 135F.

RCA: Hot holding temperature is 135F or above.

Observed clean pans on a shelf with bug debris and food debris under ac unit with visible heavy mildew like substance on front of ac unit.

CA: PIC removed clean dishes to re wash and sanitize.

RCA: Equipment food-contact surfaces and utensils shall be clean to sight and touch.

Observed floor cleaner next to salt in dry food storage area. Observed grill cleaner next to paper towels.

CA: PIC relocated paper towels and salt away from chemical products.

RCA: Food items shall be free from contamination.

Observed multiple bags of Japanese breadcrumbs opened in original bags not stored in plastic bins or securely closed with with ties.

CA: PIC moved bags to prevent contamination of product.

RCA: ) In a clean, dry location;

(ii) Where it is not exposed to splash, dust, or other contamination; and

(iii) At least 6 inches (15 cm) above the floor.

Observed clean aprons and clean towels stored on top of chemicals in dry storage area.

CA: PIC relocated clean aprons and clean towels to another area away from chemicals.

RCA: Except as specified in paragraph 2 of this subsection, cleaned and sanitized equipment, utensils, laundered linens, and single-service and single-use articles may not be stored in or under any source of contamination, including in locker rooms, in toilet rooms, in garbage rooms, in mechanical rooms, under sewer lines, under leaking water lines including leaking automatic fire sprinkler heads or under lines on which water has condensed; under open stairwells; or under other sources of contamination.