EGGS UP GRILL

Observed food employee crack raw shelled eggs and then touch cooked bacon and waffle without washing their hands. Observed several food employees on prep line with gloved hands handle raw meats and then touch utensils, food containers, grab items from the walk-in cooler, touch apron and door handles without washing hands between tasks. C/A: Food employees shall clean their hands and exposed portions of their arms immediately When switching between working with raw food and working with ready-to-eat food. COS: Employee discarded waffle and bacon, Washed hands and changed gloves. PIC educated food employees on when to wash.

Observed several cold holding TCS foods (see asterisk* items) holding above 41f in the following areas: on the counter top in the front food service, in the ice bath in the main kitchen, and in the grill cooler drawer in the main kitchen. C/A: TCS foods shall be maintained below 41f when cold holding. COS: Items discarded

Observed chorizo holding below 135f on the counter top above the grill. C/A: TCS foods shall be maintained at 135f or higher when hot holding. COS: Discarded.

Observed dishes being washed in dish machine tested at 0ppm Chlorine.

CA: A chlorine solution shall have a concentration of 50ppm-100ppm to sanitize food-contact surfaces.

Observed several containers wet stacking and stored in main kitchen shelves.

CA: After cleaning and sanitizing, equipment and utensils:

1. Shall be air-dried or used after adequate draining before contact with food

COS: Removed and properly dried.

Facility has no test strips to test concentration of sink sanitizer in main kitchen.

CA: In manual warewashing operations, a temperature measuring device shall be provided and readily accessible for frequently measuring the washing and sanitizing temperatures.

Observed two containers of pancake batter in reach-in cooler of main kitchen cold holding above 41F. Observed cut lettuce cold holding above 41F in prep top cooler 1 and salsa cold holding above 41F in prep top cooler 2 of main ktichen.

CA: TCS foods cold holding shall be maintained at 41F or below.

COS: Items discarded.

Observed several TCS food items in prep top cooler and prep top cooler 2 cold holding above 41F.

CA: TCS foods cold holding shall be maintained at 41F or below.

COS: Food items were discarded.

Observed utensils used for pancake mix stored in still water below 135F in main kitchen.

COS: Utensils removed and cleaned.

CA: Utensils shall be stored: 3.On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized at a frequency specified under DPH Rule 511-6-1-.05(7)(b) and (8)(a);

4.In running water of sufficient velocity to flush particulates to the drain, if used with moist food such as ice cream or mashed potatoes;

5. In a clean, protected location if the utensils, such as ice scoops, are used only with a food that is not time/temperature control for safety food; or

6. In a container of water if the water is maintained at a temperature of at least 135°F (57°C) and the container is cleaned at a frequency specified under DPH Rule 511-6-1-.05(7)(b)3(vi).

OBSERVED BUTTER COLD HOLDING AT TABLES AT AMBIENT TEMPERATURES

C/A: ALL TCS FOODS COLD HOLDING SHALL BE MAINTAINED AT 41F OR BELOW

COS: BUTTER DISCARDED

OBSERVED HONEY DEW (MELON) NOT COOLING AT THE PROPER RATE/TEMPERATURE TO ENSURE IT COOLS TO 41F IN 4 HOURS

C/A: TCS FOODS SHALL COOL AT A RATE THAT ENSURES THE FOOD PRODUCT REACHES 41F WITHIN 4 HOURS WHEN COOLING FROM AMBIENT TEMPERATURE

COS: PIC PLACED MELON IN FREEZER TO CONTINUE COOLING PROCESS

NO ASTERISK(S) OBSERVED FOR EGGS THAT MAY BE SERVED RAW/UNDERCOOKED IN SECTION "EGGS 101" OF MENU; IMPROPER DISCLOSURE FOR CONSUMER ADVISORY

C/A: The disclosure for a menu with a consumer advisory shall include: (i) A description of the animal-derived foods, such as “oysters on the half shell (raw oysters),” “rawegg Caesar salad,” and “hamburgers (can be cooked to order);” or (ii) Identification of the animal-derived foods by asterisking them to a footnote that states that the items are served raw or undercooked, or contain (or may contain) raw or undercooked ingredients.

COS: PIC MANUALLY PLACED ASTERISKS NEXT TO THE "EGGS 101" SECTION OF THE MENU