THE CRACKED EGG

High Priority - No proof of parasite destruction or aquaculture documentation for cold smoked salmon/lox served raw or undercooked. -operator contacted rep who stated bringing in letter. Must be in compliance upon the next unannounced inspection. Corrective Action Taken

Intermediate - Handwash sink not accessible for employee use at all times. -hand sink next to dish machine obstructed by drain board/dish rack -ladder blocking

Intermediate - Spray bottle containing toxic substance not labeled. Corrected On-Site

Basic - Exterior door has a gap at the threshold that opens to the outside. -back door

Basic - Food not stored at least 6 inches off of the floor. -numerous containers of fry oil/liquid butter

Basic - - From initial inspection : Basic - Equipment in poor repair. -worn wire shelving racks - From follow-up inspection 2025-08-14: Time Extended

Basic - - From initial inspection : Basic - No handwashing sign provided at a hand sink used by food employees. -cookline hand sinn - From follow-up inspection 2025-08-14: -sign not placed at sink yet, observed sign sitting next to hand sink Time Extended Corrective Action Taken

Basic - - From initial inspection : Basic - Floor tiles missing and/or in disrepair. -area near 3 compartment sink - From follow-up inspection 2025-04-30: Time Extended

High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Employee touched soiled clothes and then touched plated food at cook line

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. -cook cracked raw shell eggs, removed and changed gloves prior to handling ready to eat food at microwave without washing hands.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -raw shell eggs on shelf in prep area above bread Corrected On-Site

High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Corrected On-Site

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. -thawed fish inside vacuum sealed packaging

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking. -batter, pooled eggs, spinach Corrected On-Site

Basic - Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first.

Basic - Cardboard used to line nonfood-contact shelves.

Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package.

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. -employee prepping eggs wearing wristwatch

Basic - Equipment in poor repair. -robocoupe exterior -wire racks with some breakage/rust

Basic - Food not stored at least 6 inches off of the floor. -fryer oil in back

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -wire racks

Basic - Working containers of food removed from original container not identified by common name. -Bulk sugar, flour

High Priority - Hot holding Sausage gravy 118-150F, chipped gravy 115-140F under heating element warmer , manager reheated to 165F Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -whipped cream cheese 67F sitting above top of pans in makeline cooler, employee statednless than 30 minutes. Manager placed back into cooler Corrective Action Taken

Basic - No handwashing sign provided at a hand sink used by food employees. -restrooms

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -handle for scoop in flour Corrected On-Site

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. -underneath grill in bottom drawer Corrected On-Site

High Priority - Air gap between water supply inlet and flood rim of equipment/sink is less than one inch.

High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. -cook cracked raw shell eggs prior to reaching inside bag of baby spinach inside cooler across from grill without washing hands and changing gloves

Intermediate - Handwash sink used for purposes other than handwashing. Various items stored inside multiple hand sinks in back

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -batter, from 2 days prior. Corrected On-Site

Basic - Carbon dioxide/helium tanks not adequately secured.

Basic - Employee beverage container on a food storage shelf Corrected On-Site

Basic - Employee with no beard guard/restraint while engaging in food preparation.

Basic - Food not stored at least 6 inches off of the floor. -bag of onions Corrected On-Site

Basic - No handwashing sign provided at a hand sink used by food employees. -next to dish machine

Basic - Open dumpster lid.

Basic - Wet wiping cloths stored in detergent and sanitizer mixed together. Corrected On-Site

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. -cooked potatoes 78-85F, manager stated cooked 2 hours prior. Advised to move into cooler sooner after no longer 135F. -manager split into 3rd container and moved into walk in cooler

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -raw beef stored above corned beef inside cooler near slicer Corrected On-Site

Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -debris on cutting board, manager replaced

Intermediate - Handwash sink missing in food preparation area/inadequate. -ice machine located in back storage area with no hand sink in reasonable proximity

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Corrected On-Site

Intermediate - No soap provided at handwash sink. Corrected On-Site

Basic - Accumulation of debris on exterior of warewashing machine. -surface area around door

Basic - Accumulation of lime scale on the inside of the dishmachine.

Basic - Ceiling/ceiling tile shows damage or is in disrepair. -ware washing area

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -warewashing area, black substance on numerous tiles and light fixtures

Basic - Covered waste receptacle not provided in women's bathroom. Corrected On-Site

Basic - Cutting board is warped from heat exposure, is no longer cleanable.

Basic - Employee with no beard guard/restraint while engaging in food preparation.

Basic - Equipment and utensils not properly air-dried - wet nesting.

Basic - Floor soiled/has accumulation of debris. -under cookline equipment

Basic - No handwashing sign provided at a hand sink used by food employees. -end of cookline hand sink across from stove Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -utility line pvc pipe under hand sink on cook lime -wire racks used for shelving on cook lone near expo window -gaskets for walk in freezer -hood filters above stove -fan inside stand up cooler at far end of cookline

Basic - Standing water in bottom of walk-in-cooler.

Basic - Ventilation in disrepair causing water dripping inside lobby, near front entrance

Basic - Working containers of food removed from original container not identified by common name. -sugar, flour bulk containers Corrected On-Site

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. -cooked red potatoes, 92F after less than 3 hours. See stop sale for rate of cooling, Corrective Action Taken

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. -50ppm, manager called service technician Corrective Action Taken

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -raw sausage links stored above gallons of milk

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. -cooked potatoes, inadequately cooling

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Corned beef hash 40-47F inside drawer underneath grill. Manager stated busy rush with frequently opened drawer, advised to check seals/drawer.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Oatmeal 115-137F, manager had employee reheat Corrective Action Taken

Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Corrected On-Site

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. -deep plastic bins used for cooling Corrective Action Taken

Intermediate - Handwash sink not accessible for employee use at all times. -bin of potatoes in front of hand sink Corrected On-Site

Basic - Accumulation of debris on exterior of warewashing machine.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -ceiling tile in dish area above machine

Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting.

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Handle resting in flour Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -guard behind slicer blade

Basic - Working containers of food removed from original container not identified by common name. -flour

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. shredded cheese (49F - Cold Holding); crab cake stuffing (47F - Cold Holding), boiled eggs out of shell(45F cold holding)inside drawer/cooler not holding adequate temperature over 4 hours per employees, see stop sale. employee stated repairs were recently made - manager called service tech and moved all other TCS food into other coolers. Corrective Action Taken Warning - From follow-up inspection 2022-11-21: Operator using other coolers while drawer is being verified as repaired. Cut tomatoes 41F, batter 41F Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -hood filters -ansul lines above grill -plastic rack/shelving next to cooler at end of cook line Corrective Action Taken - From follow-up inspection 2022-11-21: Time Extended

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. chipped beef (122-127°F - hot holding less than 1 hour, manager reheated on grill to 165) Corrected On-Site

High Priority - hose at dish sink lower than flood rim of sink. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. -warewashing area Corrected On-Site

Basic - Ceiling/ceiling tile shows damage or is in disrepair. -broken/cracked tiles in warewashing area -floor tiles cracked

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -tiles soiled in warewashing area

Basic - No conspicuously located ambient air temperature thermometer in holding unit. -walk in cooler Corrected On-Site

Basic - No waste receptacle installed at handwash sink provided with disposable towels. -warewashing area

Basic - Stored food not covered.

Basic - Time/temperature control for safety food thawed in an improper manner. -standing water inside mop sink