Two Cracked Eggs Cafe

Observed several TCS foods holding above 41F in prep top cooler and in reach-in unit. See temperature log for exact temperatures.

CA: PIC placed items on ice bath. Food items were still within SAFE zone. Time/temperature control for safety food shall be maintained at 41°F (5°C) or below.

Observed concentration of chlorine sanitizer for glasswasher to be 0ppm.

RCA: Advised PIC to contact Ecolab to service dishmachine. A chemical sanitizer used in a sanitizing solution for a manual or mechanical operation shall be between 50ppm-100ppm.

Observed facility to not have working internal thermometers in prep-top cooler. Observed some units to not have any internal thermometers.

RCA: Food temperature measuring devices shall be provided and readily accessible for use in ensuring attainment and maintenance of food temperatures as specified under DPH Rule 511-6-1-.04.

Observed hand wash sink in main kitchen area to be blocked by sanitizing bucket. RCA: A handwashing facility may not be used for purposes other than handwashing.

Observed several containers of hollandaise sauce prepped 2 day prior without date marking. RCA: Except when packaging food using a reduced oxygen packaging method, and except as specified in paragraphs 5 and 6 of this subsection, refrigerated, ready-to-eat, time/temperature control for safety food prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, when held at a temperature of 41°F (5°C) or below for a maximum of 7 days. The day of preparation shall be counted as Day 1.

Observed chlorine glasswasher not pulling sanitizer. Glasswasher was not being actively used to sanitize glasses. Glasses were being sanitized in 3 compartment sink. RCA: A warewashing machine and its auxiliary components shall be operated in accordance with the machine's data plate and other manufacturer's instructions.

Observed yellow and red hollandaise sauces hot-holding at 113 and 112F. Items had been placed in hot-holding 2 hours prior. COS: PIC instructed cook to re-heat all items to 165F before placing back into hot-holding unit.

Observed bags of raw chicken stored next to bags of ready-to-eat deli ham in the same container in bottom of prep-top. COS: Employee separated ready-to-eat meats from raw chicken.

Observed several TCS foods cold-holding above 41F in prep-top cooler (see temperature log). COS: PIC discarded TCS food items held past 4 hours and iced items placed in top of cooler less than 4 hours prior to rapidly cool.

Observed lack of managerial control as evidenced by multiple critical violations (monitoring handwashing, sanitizing). RCA: (d) Employee Handwashing. Employees are effectively cleaning their hands, by routinely monitoring the employees’ handwashing; Pf (k) Proper Sanitizing. Employees are properly sanitizing cleaned multiuse equipment and utensils before they are reused, through routine monitoring of solution temperature and exposure time for hot water sanitizing, and chemical concentration, pH, temperature, and exposure time for chemical sanitizing;Pf

Observed no current CFSM for facility on-site. RCA: Food service establishments shall have in its employ a Certified Food Safety Manager (CFSM) as specified in paragraph (b) of this subsection to ensure food safety is being managed within the food service establishment during all hours of operation as specified within paragraph (d) of this subsection. Pf

Observed no hand wash soap available at hand wash sink. RCA: Each handwashing sink or group of two adjacent handwashing sinks shall be provided with a supply of hand cleaning liquid, powder, or bar soap. COS: PIC located hand wash soap at neighboring facility and stocked location.

Observed concentration of chlorine sanitizer in glasswasher to be 0ppm. Container of sanitizer connected to machine was empty. COS: PIC obtained more sanitizer to connect to glasswasher.

Observed opened packaged of cooked chicken fingers stored with no date-label in reach-in and bottom of prep-top cooler. Observed bag of crab cakes in chef drawer prepped yesterday with no date-label. COS: Employee discarded chicken fingers and added date to crab cakes.

Observed sliced cantaloupe held in bottom of reach-in cooler with a prep date of 5/22. Observed hollandaise sauce held in bottom of reach- in cooler with a prep date of 5/17. RCA: Exceeds 7 days, not including the time that the product is frozen COS: Employee discarded of cut melon.

Observed bags of raw chicken next to and above ready-to-eat items in reach-in cooler (butter, shredded cheese, and dairy-based sauce.) COS: PIC removed raw chicken from reach-in to place on a bottom shelf of another reach-in cooler.

Observed chlorine dish machine to have a chlorine concentration of 0 ppm when tested. RCA: A warewashing machine that is installed after September 12, 2007 shall be designed and equipped to: automatically dispense detergents and sanitizers Pf and incorporate a visual means to verify that detergents and sanitizers are delivered or a visual or audible alarm to signal if the detergents and sanitizers are not delivered to the respective washing and sanitizing cycles. Pf

Observed main prep top cooler out of temp. See temp log below.

CA COS: PIC discarded items held over 4 hours and moving recently prepped items until cooler can be maintenance.

RCA: 511-6-1.04(6)(f) - Time/Temperature Control for Safety; Cold Holding (P) (f) Time/Temperature Control for Safety Food, Hot and Cold Holding. Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C) or below or 135°F (57°C) or above, except that roasts cooked to a temperature and for a time specified in subsection (5)(a)2 of this Rule and reheated using the same temperature and time conditions as cooking may be held at a temperature of 130°F (54°C) or above.