The Eleanor

Inspector notes: Observed 2 x 22 quart containers of beef broth cooling in walk-in cooler. With inspector probe thermometer the product measured 110*F. Chef stated that it began the cooling process approximately 2 hours prior to inspection and had staff member move product back to the cook line to be reheated to 165*F and then begin the cooling process again. Discussed with Chef that when cooling, acceptable methods include placing food in shallow pans, separating the food into smaller or thinner portions, using rapid cooling equipment (i.e. a blast chiller), stirring the food in a container placed in an ice water bath, using containers that facilitate heat transfer, or adding ice as an ingredient

Inspector notes: Handsinks at either end of prep line were blocked by wares during inspection, one with a dirty pan and the other with a water pitcher. Both sinks were cleared at time. Please ensure all handsinks are maintained clean, accessible, and reserved for handwashing only

Inspector notes: Observed various kitchen knives being stored pinched between prep tables on prep line during inspection. Knives were washed at time. Please ensure all in use utensils are stored in a clean, dry location, or in hot (>135 degrees F) water

Inspector notes: On the cook line, observed an employee crack raw, shelled eggs into a pan with gloves on. Afterwards, employee handled other pans and proceeded to touch ready to eat fruit and garnish for a ready to eat omelet with the same gloves. A full 20 second handwash and a change of gloves is required going from raw to ready to eat foods. Employee was corrected at time of incident. Fruit was changed out with new fruit

Inspector notes: On the cook line by the stove, observed two containers of 78*F water used to store spatulas and utensils between uses. Water that is used to store in use utensils between uses must remain at 135*F or above. Water was moved to stove top to heat to 135*F