The Breakfast Club

Inspector notes: Observed raw shelled eggs held at room temperature on a counter below the grill. Observed hollandaise sauce held at room temperature on the counter of the cook line. Items are held using 4 hour time as a public health control rather than temperature control. According to the person in charge, the establishment records discard times on a log. PIC was unable to locate the TPHC logs with the recorded discard times at time of inspection. No discard times observed on the containers at time of inspection. After discussion with the chef and PIC it was determined the shelled eggs were restocked 2 hours prior and the hollandaise sauce was prepared 4.5 hours ago. Food that is unmarked with unknown hold time or marked to exceed 4 hours must be discarded. The shelled eggs were time stamped at time of inspection and the hollandaise sauce was discarded

Inspector notes: Observed cook employee crack raw eggs with gloved hands and continue to handle clean equipment and resume cooking food without washing hands. Observed a cook employee touch their face with a gloved hand and proceed to handle clean equipment and resume cooking food without first washing hands. Observed dish washer employee rinsing dirty dishes, then placing dirty dishes in the mechanical dish machine, and then unloading clean dishes without first washing their hands. 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. Employees properly washed hands at handwash sink at time of inspection. Provided When to Wash guidance document electronically

Inspector notes: Observed employee place celery stalks in Bloody Marys at the bar with their bare hand

Inspector notes: Observed a 22 quart container of cooked black beans more than 12 inches deep in the walk in cooler. Internal temperature of the cooked beans measured between 48-50°F. Observed 1/13 date mark, and after discussion with the PIC and a chef it was determined the beans were prepared yesterday

Inspector notes: No chlorine test strips for the low temperature mechanical chlorine dish machine observed onsite at time of inspection

Inspector notes: No employee with supervisory and management responsibility with the authority to direct and control food preparation that is deemed a certified food protection manager (CFPM) was present at time of inspection. A CFPM is required to be onsite during the hours of operation. According to PIC they have a CFPM certification, but were not able to provide the certificate for review at time of inspection. Please obtain certified food protection manager certification and keep certification accessible for health inspections

Inspector notes: Observed excessive organic matter build up on the fan guards in the walk-in cooler. Discussed with Chef that the cleaning frequency should be increased to preclude the accumulation of soil and mold

Inspector notes: Observed 4 - 1/6 pans of cooked ground sausage covered with plastic wrap cooling in the walk-in. The person in charge stated that the product was made approximately 1 hour prior to inspection. The product measured 82*F with inspector probe thermometer. The person in charge had staff move product into shallow pan and ice bath at time of inspection to continue the cooling process. Discussed with the person in charge that acceptable methods of cooling include placing food in shallow pans, separating the food into smaller or thinner portions, using rapid cooling equipment, stirring the food in a container placed in an ice water bath, using containers that facilitate heat transfer, adding ice as an ingredient

Inspector notes: Observed hand wash sink in coffee bar area with no paper towels available. The person in charge refilled at time of inspection. Discussed with the person in charge that all hand wash sinks should have a hand drying provision available at all times