Ellianos

Observed scrambled eggs not hot held 135°F or above in hot well in main kitchen (see temp log). Employees stated they were made roughly 45 minutes ago. Warmer unit was set on low.

CA: TCS foods shall be maintained at 41°F (5°C) or below or 135°F (57°C) or above.

COS: PIC chose to discard eggs and made a new batch. PIC turned warmer to high. Advised to heat eggs above 135°F in future to ensure product holds temperature.

Observed plastic containers above 3 compartment sink wet stacked in main kitchen.

CA: After cleaning and sanitizing, equipment and utensils shall be airdried or used after adequate draining before contact with food.

COS: PIC re-arranged containers to allow them to drain and air dry properly. Suggested more storage space for dish air drying.

Observed sanitizer in 3 compartment sink reading at 0ppm. CA: Sanitizer should be at a proper concentration (according to product label).

Observed multiple containers (deli meat, egg bites & sausage patties) not date marked in RIC in main kitchen area. CA: TCS foods held in a facility for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be used or discarded. COS: PIC stated he did not know when items were opened and placed in cooler. PIC discarded the food items.

Observed food employees without hair restraints. CA: Employees preparing or handling food shall use effective and clean, disposable or easily cleanable nets or other hair restraints (ex: hats). COS: Employees obtained hair restraints.

Observed employees wearing watches and braclets on their wrists. CA: Food employees may not wear jewelry including medical information jewelry on their arms and hands while preparing food except for a plain ring such as a wedding band. COS: Employees removed jewelry and washed hands before engaging in food handling.

Observed multiple bags of open food not stored in a sealed container. CA: Manager stored food in sealed containers.