Graze and Co

Inspector notes: Base violation: Observed cold TCS items which were being held above 41 F (tomatoes, salsa, lettuce, cheese, queso, sweet potato fries). COS. Items were discarded by the PIC. CA: TCS items that use cold holding as a control for safety shall be held at 41 F or below.

Inspector notes: Base violation: Observed hot TCS food that was held below 135 F (peppers, mushrooms, queso, onion straws). COS. Discarded. CA: TCS food that uses hot holding as a control for safety shall be held at 135 F or higher.

Inspector notes: Base violation: Observed that the facility is cooling TCS products, however, they are not meeting the required time and temperature benchmarks. Chicken wings cooled from 140 F to 82 F after 40 minutes, and then it rose in temperature to 88 F after another 40 minutes (this is after they placed the still warm and cooling chicken into the closed, dense containers); observed that the cooling baked potatoes were stored above all of the other items cooling on the speed rack which likely inhibited the cooling, from 12:23 PM to 1:40 PM the baked potatoes only dropped from 108 F to 82 F. COS. Items discarded. CA: TCS food that is cooling shall go from 135 F to 70 F within 2 hours and then from 135 F to 41 F within a total of 6 hours. Items prepared from ambient temperature shall cool to 41 F wit...

Inspector notes: Base violation: Observed that the facility is attempting to cool hot food by placing it in large bus pans, covering them, and then placing them into cooler; observed facility had attempted to cool queso by placing the hot queso into a large, dense container, covering it, and then placing it into a reach-in cooler; observed sheet trays full of potatoes that were stacked on top of each other on a speed rack that were dropping in temperature quickly. COS. Food was removed, broken down, and then loosely covered to allow for cooling. CA: Cooling methods shall be appropriate for facilitating cooling and shall ensure that food is cooled quick enough to meet all time and temperature requirements.

Inspector notes: Base violation: Observed that the facility is attempting to thaw by having items sitting on the counter. COS. Removed. CA: Thawing shall be done using approved means such as under cold running water, by placing in a refrigeration unit, by cooking from frozen, or by microwaving and immedaitely cooking.

Inspector notes: Observed that the facility was thawing cheesecake by allowing it to sit on the counter. COS. Placed into reach-in cooler. Code: Thawing shall be done using approved means such as under cold running water, by placing it in a refrigeration unit, by cooking it from frozen, or by microwaving and immediately cooking.

Inspector notes: Base violation: Observed food stored on the floor. COS. Moved. CA: Food shall be stored at least 6 inches off of the floor.

Inspector notes: Base violation: Observed wet wiping cloths stored in water (no sanitizer solution) that was stored with and above food. COS. New sanitizer solution was made and the containers were placed in locations that prevent contamination of food and food contact surfaces. CA: Wet wiping cloths shall be stored in sanitizer solution at the appropriate concentration between uses.

Inspector notes: Observed that the facility is storing their single-use containers outside; the mobile unit is no longer self-contained and they are operating with a table in front of the unit that holds the single-use clam shells. Code: Single-use items shall be stored in a manner that prevents contamination.

Inspector notes: Base violation: Observed unsealed wood being used as shelves. CA: Non-food contact surfaces shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.

Inspector notes: Base violation: Observed that the facility has tape touching the food contact surfaces of the preparation sink (sink drain board and sides of basin has tape on them). CA: Utensils and food-contact surfaces of equipment shall be made of materials that do not allow the migration of deleterious substances or impart colors, odors, or tastes to food and under normal use conditions, and shall be: safe , durable, corrosion-resistant, and nonabsorbent. In addition, materials shall be sufficient in weight and thickness to withstand repeated warewashing and shall be finished to have a smooth, easily cleanable surface. Materials shall be resistant to pitting, chipping, crazing, scratching, scoring, distortion and decomposition.

Inspector notes: Base violation: Observed accumulation of debris on and in equipment, particularly the reach-in freezer and shelving. CA: Equipment shall be thoroughly cleaned and cleaning frequency shall be enough to prevent accumulation.

Inspector notes: Base violation: Observed accumulation of debris on floors, particularly in corners and edges of the facility and under equipment; observed coving in the mop sink area and holes in walls throughout the kitchen. CA: CA: Facility shall be thoroughly cleaned and cleaning frequency shall be enough to prevent accumulation of debris; facility shall be maintained in a state of good repair.

Inspector notes: Base violation: Observed employee belongings stored with and above food and food-contact surfaces. COS. Items moved. CA: Employee belongings and activities shall be in designated locations that prevent contamination of food and food contact surfaces.

Inspector notes: Observed that service windows were left open and there are no means of pest prevent present. COS. Closed. CA: Exterior openings shall be self-closing and tight-fitting or otherwise protected to prevent pest entry.