Brunch Snob

Inspector notes: Observed raw in-shell eggs stored above produce in walk-in cooler. Also observed employees prepping raw chicken on a prep table directly next to open uncooked cinnamon rolls and a deli meat slicer that was stored as clean. 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. Person in charge (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. PIC also instructed employees to relocate raw chicken during preparation

Inspector notes: Observed the following time/temperature controlled for safety (TCS) food items with the following preparation dates: green salsa (1/7, in walk-in cooler) and bloody Mary mix (12/17, in bar keg reach-in). RTE/TCS foods requiring date marking must be date marked within 24 hours and sold or discarded after 7 days (including the day it was made as day 1). All RTE/TCS foods past 7 days of preparation were discarded by PIC at the time of inspection

Inspector notes: Observed deli slicer with food debris. Per PIC, deli slicer was stored as clean. All food-contact surfaces must be cleaned to sight and touch. PIC relocated all food-contact surfaces to warewashing area to be washed, rinsed, and sanitized at the time of inspection

Inspector notes: Observed bartender take lemon from the fruit tray in the refrigerator with bare hands and place the lemon on waters for bar guests. Discussed the importance of preventing bare hand contact with ready-to-eat (RTE) foods with the person-in-charge (PIC). Bare hand contact is not approved with ready-to-eat (RTE) food items. RTE food that was contacted by bare hands was discarded by PIC at time of inspection

Inspector notes: Observed on multiple magnetic knife strips to have dust and food debris while storing knives. Also observed a phone charging on the deli slicer. Discussed with PIC all equipment shall be stored as clean to sight and touch and the deli slicer shall be protected from contamination while not in use. PIC relocated the phone and charger and employees were cleaning the deli slicer and the magnet strips during inspection

Inspector notes: Observed a large deep container of made from scratch sausage gravy with a temperature of 48*F in the walk-in. Per PIC the item was made and placed in the cooler from the previous day. Discussed with PIC 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. The made from scratch sausage gravy improperly cooled was discarded by PIC at time of inspection. Also discussed with PIC cooling shall occur in TCS foods must be cooled in: uncovered/loosely covered, shallow containers less than 4 inches deep, in equipment designed to rapidly cool, by using an ice bath, by using ice as an ingredient, or another effective means

Inspector notes: Observed a container of Birria and a container a Birria juice in the walk-in date marked of 6/10 as the day the item was cooked with the date of 6/17 as the date the item was to be discarded which would be for a total of 8 days. Discussed with PIC RTE/TCS foods requiring date marking must be date marked within 24 hours and sold or discarded after 7 days (including the day it was made as day 1). Several TCS items were date marked for 8 days and PIC updated at time of inspection

Inspector notes: Observed at the hand washing sink in the kitchen blocked by overhanging container of margarine and an ice bath for a batter from the flat top griddle, also there was a tiered shelf blocking the hand washing sink in the back prep area and empty kegs blocking the path to the outdoor cooking hand washing sink near the out door smoker. Discussed with PIC all hand washing facilities must be maintained in a condition that promotes handwashing. PIC relocated all items blocking handwash sink at time of inspection

Inspector notes: Observed a spray bottle of a yellow liquid without a label identifying what it is. Per PIC the chemical was a bleach sanitizer. Discussed with PIC all spray bottles shall have common name of the product to prevent misuse. Used bleach strips to verify concentration. Bleach strips registered at 0ppm with the yellow liquid. PIC discarded bottle due to not being able to identify the yellow liquid

Inspector notes: Observed grease and food debris buildup under the shelves above the hot holding well. Discussed with PIC physical facility must be cleaned frequently enough to prevent accumulation of dirt, organic matter, and food debris. Must clean physical facility prior to next routine inspection

Inspector notes: Observed dishwasher rinsing hands in the three compartment sink without soap and paper towel for less than 10 seconds. Discussed with PIC hand washing shall only occur in hand wash sinks and proper handwashing procedure is to rinse hands with warm water, scrub with soap for 10-15 seconds, rinse with warm water, dry with approved drying provision, and turn off in a manner to prevent re-contamination of hands. Entire process should take approximately 20 seconds for full and proper handwashing to prevent spread of pathogens and contamination. PIC had employee wash his hands properly at time of inspection

Inspector notes: Observed seasonings in the back prep area with seasonings that do not match the labels or labels partly washed off. Discussed with PIC single-use food containers are intended for single-use and are not designed to be washed and may not be re-used for storage of food

Inspector notes: Observed frozen liquid icicles in the freezer across from the hand wash sink in the back prep area. Discussed with PIC to remove the icicles and fix/repair the leak causing the icicles and to not store any foods under the leak

Inspector notes: Observed gloves and a phone charger stored on the deli slicer on the prep table. PIC relocated the phone charger and gloves and observed dried and wet food debris on the blades and the moving slicing arm. Discussed with Person in Charge (PIC) all food-contact surfaces must be cleaned to sight and touch. PIC had the deli slicer washed and will cover with plastic wrap to indicate that it is cleaned and put away which will protect the equipment from getting contaminated when not in use

Inspector notes: Observed at the dish machine, prep sink, three compartment sink, back prep area hand wash sink, hand wash by the hot holding table and the bar sink to have either missing, separated caulking or dark organic matter build-up in existing caulking. Discussed with PIC to fix/repair/replace caulking to create a smooth cleanable surface. Also discussed that all fixed equipment that is not easily moveable to proper clean must be sealed to the wall

Inspector notes: Observed a grease-laden flat top griddle stationed under a metal shelf holding a microwave. Observed grease buildup and clumps of dust under the shelf above the flat top griddle. Discussed with PIC any food cooking equipment that is used with oil/grease/butter shall be positioned under a hooded ventilation system. PIC turned off equipment and will not use until equipment is located under a hooded ventilation system