THE BRUNCH APOTHECARY

6-1A: .04(6)(f)Multiple time temperature control for safety (tcs) items in the display cooler cold holding greater than 41F for less than 4 hours (banana pudding, blueberry cheesecake cups, blueberry cheesecake bread pudding (whole cooked blueberries and cheesecake inside bread pudding), blueberry zucchini bread (whole cooked blueberries and cooked zucchini strands inside bread). // Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P) Corrective Actions: The tcs items were moved to the walk in cooler. Discussed with certified food safety manager (CFSM) that if fresh or frozen produce is cooked into breads or pastries, the produce must be mashed and whipped into the batter for the food to be considered non TCS. If the cooked produce is visible in the bread or pastry, the food is considered TCS and must be held at 41F or less, 135F or greater, or on a 4 hour time control.

15A: .05(6)(a)The display cooler in the front inside the facility had an ambient temperature of 50.6 degrees fahrenheit.// Equipment shall be maintained in a state of repair and condition that meets the requirements specified under subsections .05(1) and .05(2) . (C)

18: .07(2)(m)Upon inspection, the back door was opened and the mesh screening was ripped and the two sides of the mesh screen were not connecting to each other to close. // When windows or doors of a food service establishment are kept open for ventilation, the openings shall be protected against the entry of insects and rodents by:

1. 16 mesh to 1 inch screens; (C)
2. a properly designed and installed air curtain; (C) or
3. other effective means. (C) Corrective Actions: The person in charge (PIC) closed the back door.//

14B: .05(10)(e) 1,2,4Observed clean metal containers and plastic cups that were stacked still wet. *SECOND CONSECUTIVE VIOLATION.// Clean equipment and utensils shall be stored in a self-draining position that allows air drying and covered or inverted. (C) Corrective Actions: Containers and cups were separated to allow them to air-dry, since the person in charge stated items were washed less than an hour ago.//

14B: .05(10)(e) 1,2,4Observed multiple cups stacked together still wet after they were washed. // After cleaning and sanitizing, equipment and utensils:

1. Shall be air-dried or used after adequate draining before contact with food; (C) and
2. May not be cloth dried except that utensils that have been air-dried may be polished with cloths that are maintained clean and dry. (C) Corrective Actions: Cups were separated to air dry before stacking. //

2-2B: .03(5)(j)1&2At time of inspection observed drinks in approved and unapproved cups stored on a prep table, above the prep line cooler, and on a shelf stored above customer food. Employees shall consume food and drink only in approved designated areas separate from food preparation and serving areas, equipment or utensil areas and food storage areas (unless drinking from a single service beverage cup with a secure lid and straw that is handled to prevent contamination of the employee's hands, the container, exposed food, clean equipment, utensils and linens, unwrapped single-service and single-use articles). (C) Corrective Actions: Employee drinks were relocated to the employee designated area.

6-1A: .04(6)(f)Multiple time/temperature control for safety (TCS) foods cold holding greater than 41F in multiple cold holding units (see temperature log). Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P) Corrective Actions: Foods cold holding improperly for more than 4 hours were discarded. Foods cold holding improperly for less than 4 hours were moved to the walk in cooler.

6-1C: .04(6)(d)Multiple TCS foods did not cool to 41F in 4 or 6 hours (see temperature log). TCS foods also not cooling at a fast enough rate to reach 41F in 4 or 6 hours (see temperature log). Cooked time/temperature control for safety food shall be cooled: 1) from 135°F (57°C) to 70°F (21°C) within 2 hours; and 2) from 70°F (21°C) to 41°F (5°C) or below within 4 hours (provided the food met the first limit). (P) Corrective Actions: Foods that did not cool properly were discarded. Foods still in the cooling process were placed into smaller metal pans and cooled in an ice bath.

6-1D: .04(6)(i)Multiple TCS foods stored on a 4 hour time control and not marked with a start or discard time (foods at the waffle station: raw shelled eggs, pasteurized liquid eggs, waffle batter that contains butter, and strawberry waffle batter that contains butter) or held on time control for more than 4 hours (melted butter, lettuce, arugula, butter, salsa, buttermilk wash, pork pork wash). When using Time Control (TPHC) for a maximum of 4 hours:

1. hot foods shall start at 135°F (57°C) or above and cold foods shall start at 41°F (5°C) or below; (P)
2. the food items shall be labeled with a start and discard time, not to exceed 4 hours; (Pf)
3. foods not consumed before the discard time shall be discarded; (P)
4. when combining ingredients, the start/discard time for the foods shall reflect the start/discard time of the earliest ingredient placed on time control; {P)
5. food in unmarked containers or packages, or marked to exceed a 4-hour limit shall be discarded; (P)
6. written procedures TPHC shall be created in advance and made available upon the Health Authorities request. (Pf) Corrective Actions: Per manager, pork wash and buttermilk wash had been on time control for less than 4 hours and were marked with the correct start and discard times. Per manager, foods at the waffle station had been on time control for less than 4 hours and were marked with the start and discard times. All other foods held on time control longer than 4 hours and were discarded.

11A: .04(6)(e)Facility using improper methods for cooling TCS foods. Foods cooling in large, deep plastic containers while covered in the walk in cooler. Foods shall be cooled using one or more methods approved by the health authority (i.e., small batches, thinner portions, ice wands, blast chillers, ice as an ingredient, placing in the walk-in cooler or walk-in freezer uncovered (or partially uncovered) as long as the food is protected from overhead contamination). (Pf, C) Corrective Actions: Foods that did not cool properly were discarded. Foods still in the cooling process were moved to smaller metal pans and placed into an ice bath. Recommended purchasing more ice wands.

15A: .05(6)(a)The ambient air temperatures of the prep line cooler, raw prep cooler, and small prep cooler are greater than 41F. Recommended keeping the kitchen at a cooler temperature since kitchen is small and gets very hot with the grill and fryers. Equipment must be maintained in good repair and proper adjustment.

15C: .05(7)(a)2,3Observed debris on the shelving unit above the 3 compartment sink. Observed lots of food build up on the left side of the grill. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. (C) 2nd CONSECUTIVE REPEAT VIOLATION ON A ROUTINE INSPECTION

17D: .07(4)(b)Observed multiple employee items stored above and with customer food, equipment, and single use items (cell phone, air pods, purses, book bag, jackets). Lockers or other suitable facilities shall be located in a designated room or area where contamination of food, equipment, utensils, linens and single-service and single-use articles cannot occur. (C) Corrective Actions: Employee items were placed in the employee designated area.