Scramble

Inspector notes: Observed gravy, cheese, and sausage patties in the steam table with internal temperature ranging 115*F-126*F. PIC stated that these items are not to be served and voluntarily discarded these items at time of inspection. Observed the water in the table to be low and metal containers missing, letting the steam out. Discussed with PIC keeping the water level higher and keeping the steam inside the unit by adding an empty container. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 135°F or above. All TCS foods improperly hot held were discarded by PIC at time of inspection

Inspector notes: Observed an employee crack raw shelled eggs onto the flat top, dispose of their gloves but proceeded to handle ready to eat foods such as bread before washing their hands. Person in charge was notified to instruct the employee to wash their hands before handling other RTE foods. Discussed the importance of proper hand washing and when hand washing is required with the person-in-charge (PIC). Hands must be washed at any time contamination occurs and when changing tasks