Over Easy

Inspector notes: ***Second Consecutive Violation*** On cook line, employee handled cell phone with gloved hands then continued handling customer dishware, food, and cooking equipment without a handwash. Another employee cracked raw shell eggs with gloved hands then continued working with cooking equipment and food without a proper handwash. Instructed both employees to remove gloves, wash hands, and don new gloves to continue with tasks. Discussed the importance of proper hand washing and when hand washing is required with the person-in-charge (PIC). Hands are to be washed at any time contamination occurs and when changing tasks

Inspector notes: At coffee drink station, employee handling ready to eat lemon wedges for customer drinks, with bare hands. Employee provided tongs at time of inspection. 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

Inspector notes: At prep table area, clean knives stored on magnetic knife strip with food debris. At slicer, food debris on food and nonfood contact surfaces. Per employee, knives were stored as clean and slicer was not used today and stored as clean. Employee rewashed knives and cleaned magnetic knife strip and re-washed, rinsed, and sanitized slicer. Discussed more frequent monitoring of equipment after warewashing and before storage. All food-contact surfaces are to be cleaned to sight and touch

Inspector notes: ***Second Consecutive Violation*** At prep area far corner handwashing sink, hot water faucet not working. Instructed employee to turn on hot water at time of inspection. Handwash sinks are to be supplied with both hot and cold water for handwashing

Inspector notes: ***Third Consecutive Violation*** The person in charge (PIC) is not a certified food protection manager. Ensure the PIC on site is an ANSI-certified food protection manager and maintain the certificate available for review. (A) The PERSON IN CHARGE shall be a certified FOOD protection manager who has shown proficiency of required information through passing a test that is part of an ACCREDITED PROGRAM

Inspector notes: ***Second Consecutive Violation*** In back storage room (previous walk in unit), floor surface lifting. All floors, walls, and ceilings are to be maintained and repaired such that it is smooth and easily cleanable. Repair physical facility prior to next routine inspection

Inspector notes: On the cook line, observed fried, breaded onions/93F in salamander which was not turned on. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 135°F or above. Per PIC, the onions had been prepared over 3 hours prior. All TCS foods improperly hot held were discarded by PIC at time of inspection. The heat was turned on in the unit

Inspector notes: Observed worker crack raw eggs and touch raw eggs with gloved hand, and not wash hands before touching equipment surfaces and donning new gloves. Worker also wiped hands more than once on a soiled cloth towel without washing hands afterwards. Observed another worker not wash hands between handling dirty and clean wares at the dish machine. Observed a worker pick up a lemon from the floor and did not wash hands after touching the soiled item. Discussed the importance of proper hand washing procedures with the person-in-charge (PIC) and staff. 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. Also reviewed properly using oversized quick release gloves in place of handwashing. These gloves are available in the kitchen. Employees properly washed hands at handwash sink at time of inspection

Inspector notes: Observed three unlabeled chemical spray bottles. PIC instructed to label bottles with common names of chemicals at time of inspection

Inspector notes: Facility uses quaternary ammonium sanitizer in wiping cloth buckets and at the three compartment sink, and the available test strips are in poor condition and unusable. Test strips are required for any sanitizers used with food contact surfaces. Provide sanitizer test strips prior to re-inspection. Email inspector a photo or receipt for new test strips within about a week

Inspector notes: Observed inoperable hot water faucet at the rear handwashing sink, and maximum water temperature observed was 91F. Handwash sinks must be supplied with hot water of at least 100°F. Repair the sink as needed and email inspector the repair service receipt within about a week

Inspector notes: No written procedures were available for using time as a public health control for butter being maintained at room temperature. Time as a Public Health Control requires written procedures detailing process for Time as a Public Health Control and time-stamping for items actively held under Time as a Public Health Control. Must provide written time as a control procedures prior to re-inspection

Inspector notes: The person in charge at the establishment is not a certified food manager. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation

Inspector notes: Observed floor surface lifting in back storage room (previous walk-in refrigeration unit). All floors, walls, and ceilings must be maintained and repaired such that it is smooth and easily cleanable. Repair physical facility prior to next routine inspection

Inspector notes: On the line, observed utensils stored in water at 117F. In-use utensils must be stored in a clean, dry location; in running water; or in hot water above 135°F. If utensils are stored in food, the handles must be stored above the surface of the food. All in-use utensils were properly stored at time of inspection

Inspector notes: Approved food manager certification for the PIC was not available for review at time of inspection. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation. Maintain the certification on site

Inspector notes: Observed two unlabeled chemical spray bottles in the beverage station. The bottles were labeled at time of inspection

Inspector notes: No detectable chlorine in kitchen "in use" mechanical dishwasher. Staff to use the available three compartment sink until the dish machine is repaired and sanitizing properly

Inspector notes: No single use towels available at the hand washing sink in the bar. Towels provided

Inspector notes: On the line, observed a scoop stored in water/82F In-use utensils must be stored in a clean, dry location; in running water; or in hot water above 135°F. If utensils are stored in food, the handles must be stored above the surface of the food. All in-use utensils were properly stored at time of inspection