Brunch Snob

Inspector notes: Observed raw ground pork sausage, hamburger and pork roast stored above RTE packages of potatoes. Observed raw burger stored above RTE whole roasts of pork. In the prep cooler, observed raw eggs stored behind RTE pasteurized eggs. In the drawer cooler, observed raw chicken stored behind raw cubed steak. All raw animal proteins must be stored below ready-to-eat (RTE) foods and stored according to cooking temperature at all times to prevent cross contamination. PIC properly stored all raw animal proteins according to the final cooking temperature based on the cooking parameters in § 3-401.11 of the Food Code

Inspector notes: Observed less than 10 ppm chlorine sanitizer at the main kitchen dishwasher after running multiple times. Food-contact surfaces must be properly sanitized after washing and rinsing. Discussed the importance of proper sanitizer levels and proper monitoring of sanitizer levels (50-100ppm). Food-contact surfaces were properly sanitized at time of inspection in the 3 comp sink

Inspector notes: Observed salsa roja, baja sauce and consommé in the walk in cooler with internal temperatures ranging from 50-52*F when measured with a probe thermometer. Per cook, all foods had been cooled in the walk in cooler overnight. Observed approximately 10 inches of cooling salsa roja, 6 inches of baja sauce with a tight fitting lid and over 12" inches of cooling consommé with a large fat cap observed on the surface. All foods were cooling on the back shelving closes to the walk in door in an area with low air flow. All TCS foods improperly cooled were discarded by PIC at time of inspection. Cooked TCS foods must be cooled from 135°F to 70°F within 2 hours, and from 70°F to 41°F within 4 hours for a total of 6 hours for cooling

Inspector notes: Observed an ambient air temp of 40*F in the main walk in cooler when measured with a min/max thermometer. Inside the cooler, observed TCS foods holding between 44-50*F. Cold holding equipment must have the capacity to maintain TCS foods at 41°F or below. Must repair cold holding equipment such that it maintains TCS foods at 41°F or below. PIC was able to have a repair technician onsite during the inspection. Technician was able to repair the cooler to normal functionality at the time of inspection

Inspector notes: Observed a buildup of organic debris and dust on the walk in cooler fan blades and shelving. Clean areas and maintain a regular cleaning frequency to prevent buildup

Inspector notes: Missing drain cover at mop sink. Must repair all plumbing to a state of good repair prior to next routine inspection