The Breakfast Joynt

Inspector notes: On cook line, shell eggs and liquid eggs using time as a public health control without start times noted. At time of inspection, employees provided start times for shell eggs and liquid eggs. Establishment unable to locate written time as a public health control procedures. Written procedures were provided at time of inspection. 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

Inspector notes: In walk in cooler, pico salsa/ 55*F and cut melons/ 50*F prepared within normal time parameters, and cooling in covered containers >4 inches deep. Employee portioned food items to shallow uncovered containers and moved back to walk in cooler to continue the cooling process. TCS foods are to 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: 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: On cook line, pan of refried beans with internal temperatures of 102*F-120*F. Per employee, beans were prepared within normal time parameters. Employee reheated beans to 165*F. Maintain TCS (time/ temperature control for food safety) at a hot holding temperature of 135*F or higher at all times

Inspector notes: In walk in cooler, containers of hash/ 55*F prepared within normal time parameters and cooling in shallow covered containers. Containers of hash were partially uncovered to continue the cooling process. Discussed proper cooling methods with employees. (B) When placed in cooling or cold holding EQUIPMENT, FOOD containers in which FOOD is being cooled shall be: (1) Arranged in the EQUIPMENT to provide maximum heat transfer through the container walls; and (2) Loosely covered, or uncovered if protected from overhead contamination, as specified under Subparagraph 3-305.11(A)(2), during the cooling period to facilitate heat transfer from the surface of the FOOD

Inspector notes: At large prep table cooler, in use knives stored between cooler and table. Knives were moved to be warewashed. In-use utensils are to 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: On cook line, employee cracked raw shell eggs then continued working with other cooking equipment without a proper handwash. Employee instructed employee on proper handwashing after contamination with raw shell eggs and before continuing with task. 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. Discussed the importance of proper hand washing procedures with the person-in-charge (PIC). 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

Inspector notes: On cook line, liquid eggs and shell eggs without start time documentation. Establishment uses time as a public health control for liquid and shell eggs. Employee added start time for liquid and shell eggs. Discussed the importance of following written time as a public health control procedures

Inspector notes: On cook line, raw shell eggs used time as a public health control. Employee saved raw shell eggs for use at a later time. Raw shell eggs were discarded. See embargo form. If TCS (time/ temperature control for food safety) foods use time as a public health control, foods are not to be used once removed from cold holding and time control begins

Inspector notes: In walk in cooler, cut melons/ 55*F and pico salsa/ 58*F prepared earlier in day and cooling in shallow covered containers. Cut melons and pico salsa were partially uncovered to continue the cooling process. 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