T'S BRUNCH BAR

Observed the following foods out of temperature: In primary main kitchen prep top cooler: raw shell eggs, cut tomatoes, turkey bacon, pasta; seafood buttermilk in reach in cooler; red velvet pancake mix in ice bath. In secondary main kitchen: lettuce and cheese in prep top cooler. CA: Time temperature control for safety food must be cold held at 41 degrees F or below. COS: PIC discarded above foods except cooled red velvet pancake mix to 41 degrees f and

Observed the following foods hot holding at temperatures below 135 degrees f: garlic butter and hot peaches under heat lamp of primary main kitchen. CA: Time temperature control for safety foods must be hot held at 135 degrees f or above. COS: Chef reheated foods to 179- and 207-degrees f respectively

Observed facility utilizing 2 dish machines at 0ppm chlorine in primary and secondary main kitchen areas. CA: Dishmachine chlorine must be proper concentration levels, between 50-100ppm or based on manufacturer guidelines.

Observed the following foods out of temperature in main kitchen: cheese and fish in prep top cooler; cheese, alfredo sauce and pasta in prep bottom cooler; salmon, catfish and wings in grill cooler drawer; egg rolls in reach in cooler. CA: TCS food must be cold held at 41 degrees or below. PIC discarded fish and chicken in grill cooler. Must be corrected in 72 hours.