THE CROSSING

2-2B: .04(4)(b)Observed an employee eating in a food prep area. Observed evidence of employees drinking from unapproved containers in food prep areas (one coffee cup on a prep table, two coffee cups on a shelf below a prep table).// 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 stopped eating in kitchen. Employee beverages were removed.//

2-2D: .07(3)(b)Observed handwashing sink in kitchen with no paper towels supplied.// Each handwashing sink shall be provided with individual, disposable towels, a continuous towel system that supplies the user with a clean towel, or a hand drying device. (Pf) Corrective Actions: Paper towels were supplied at handwashing sink.//

12A: .04(4)(q)Observed packaged crab meat, shrimp, and lamb stored under ice accumulation coming from condenser in 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 items were moved to a clean location.//

14B: .05(10)(e) 1,2,4Observed several metal containers stored as clean and stacked wet.// Clean equipment and utensils shall be stored in a self-draining position that allows air drying and covered or inverted. (C) Corrective Actions: Containers were separated to air dry.//

15A: .05(6)(a)Observed ice accumulation coming from condenser in walk-in freezer (ice on shelving, floors, and outside of door). Walk-in freezer door is unable to remain completely closed.// Equipment shall be maintained in a state of repair and condition that meets the requirements specified under subsections (1) and (2)of this Rule. (C)

15C: .05(7)(a)2,3Observed accumulation of residue on shelving in walk-in cooler. Observed accumulation of debris on top of oven.// Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. (C)

17D: .07(5)(d)Observed accumulation of grease on vent hood filters above cooking area.// Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination by dust, dirt, and other materials. (C)

1-2A: .03(2)(a)-(l), (n)Person in charge could not provide written agreement between facility and the entity performing key drop deliveries.// The business entity providing key drop deliveries to the establishment shall certify in writing to the establishment that the products delivered will be under its control throughout the delivery process to the establishment, and that all products will be delivered to the establishment during the key drop delivery hours pursuant to the secured access arrangement set by the food service establishment. (Pf)

14A: .04(4)(k)Observed in-use scoop for butter stored in standing water below 135F.// During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: 1. in the food with their handles above the top of the food and the container; 2. in running water of sufficient velocity to flush particulates to the drain, if used with moist food such as ice cream or mashed potatoes; 3. in a clean, dry container; or 4. 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 the required frequency. (C) Corrective Actions: Scoop was washed, rinsed, and sanitized. Going forward, person in charge plans to store scoop in water bath in hot holding unit at 135F or above.//

6-1A: .04(6)(f)Observed multiple time/temperature control for safety (TCS) Foods were not maintaining a cold holding temperature of 41 degrees Fahrenheit or lower (Refer to Temperature Log).// Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P) Corrective Actions: TCS foods were out of temperature for less that 4 hours and PIC correctly cooled down TCS foods to 41 degrees or lower before the end of the 4 hour time limit. (Refer to temperature log).//

15A: .05(6)(a)Observed the cooler drawers below grill were not maintaining a cold air holding temperature of 41 degrees Fahrenheit or lower for all the TCS foods stored.// Equipment shall be maintained in a state of repair and condition that meets the requirements specified under subsections (1) and (2)of this Rule. (C) Corrective Actions: PIC, shall correct in that the cooler drawers are maintaining a cold holding temperature of a minimum of 41 degrees or lower for all TCS Foods stored.

AN INFORMAL INSPECTION WILL BE CONDUCTED WITHIN TEN DAYS FROM THE DAY OF THIS ROUTINE INSPECTION.//