THE BRUNCH SPOT

6-1A: .04(6)(f)Observed raw steak, egg whites, heavy whipping cream, and butter holding above 41 in the reach-in prep cooler. Observed tomato sauce, sliced ham, mixed cheese, and sharp cheddar all above 41 °F in the open top prep cooler. Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P) Corrective Actions: Raw steak, egg white, heavy whipping cream, and butter were discarded. Tomato sauce, sliced ham, mixed cheese, and sharp cheddar all allowed to cool.

6-1D: .04(6)(i)Observed cooked potatoes, shelled eggs, and butter packets sitting at room temperature with the intention of time control and not marked. When using time without temperature control (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 when removed from temperature control; (P)
2. the food items shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time the food was removed from temperature control; (Pf)
3. foods not cooked and served or consumed within 4 hours of being removed from time control shall be discarded; (P)
4. food in unmarked containers or packages, or marked to exceed a 4-hour limit shall be discarded; (P)
5. written procedures for TPHC (including methods of compliance with cooling foods is prepared, cooked, and refrigerated) shall be created in advance, kept in the food service establishment, and made available upon the Health Authorities request. (Pf) Corrective Actions: Potatoes were discarded, shelled eggs were placed in the walk-in cooler, and butter was marked with start time.

8-2B: .07(6)(g)Observed wiping cloth in sanitizer bucket with a chlorine concentration above 200ppm. Chemical sanitizers, including chemical sanitizing solutions generated on-site, and other chemical antimicrobials used on food contact surfaces shall not exceed stated concentrations as listed on the EPA-registered label, in 40 CFR 180.940 and 40 CFR 180.2020, (100 ppm for chlorine and 400 ppm for quaternary ammonia). (P) Corrective Actions: Sanitizer was remade to a safe concentration (50-100 ppm).

10D: .04(4)(d)Observed multiple working containers of butter, salt, chilli, powder, and powdered sugar without a common name label. Except for containers holding food that can be readily and unmistakably recognized, such as dry pasta, working containers holding food or food ingredients that are removed from their original packages for use in the food establishment, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be clearly and legibly identified, in English, with the common name of the food. (C)

11C: .04(6)(c)Observed salmon in reduced oxygen packaging thawing in the walk-in cooler. Reduced oxygen packaged fish that bears a label indicating that it is to be kept frozen until time of use shall be removed from the reduced oxygen environment: (i) Prior to its thawing under refrigeration that maintains the food temperature at 41°F (5°C) or less; (C) or (ii) Prior to, or immediately upon completion of its thawing, using procedures to completely submerge in running water. (C) Corrective Actions: Food was discarded.

12A: .04(4)(q)Observed a case of cooked chicken, a case of buttermilk biscuits, and a case of bread stored on the floor under shelf in walk-in cooler. Observed a box of fully cooked chicken, butter packets, and other items on the floor in the walk in freezer. Food shall be protected from contamination by storing the food:

1. in a clean dry location; (C)
2. where it is not exposed to splash, dust, or other contamination; (C) and
3. at least 6 inches (15 cm) above the floor. (C) Corrective Actions: Food was put on shelf.

14B: .05(10)(e) 1,2,4Observed multiple clean wet pans stacked on top of each other on the storage rack. Clean equipment and utensils shall be stored in a self-draining position that allows air drying and covered or inverted. (C) Corrective Actions: Dishes were rewashed and allowed to air-dry.

14C: .05(10)(e)1&3Observed single service lids, utensil sleeves, and paper towel rolls stored on the floor in the kitchen. Single-service and single-use articles shall be stored: 1) in a clean, dry location; 2)where they are not exposed to splash, dust or other contamination; and 3) at least 6 inches above the floor. Single-service and single-use articles shall be kept in the original protective package or stored by using other means that afford protection from contamination until used. (C)

18: .07(2)(m)Observed back door propped open by a rock for an extensive period of time. The mesh screen was open. 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: Door was closed.

18: .07(2)(m)The back door of the facility is not sealed at the bottom, and there is an open gap between the door and the floor. Self-closer broken on the front door of the facility. Outer openings of a food service establishment shall be protected against the entry of insects and rodents by:

1. filling or closing holes and other gaps along floors, walls, and ceilings; (C)
2. closed, tight-fitting windows; (C) and
3. solid self-closing, tight-fitting doors. (C)