Another Broken Egg Cafe #1124

Multiple time/temperature control for safety (TCS) foods observed in chef base held at a temperature over 41F. Corrective action (CA): All TCS foods must be held at 41F or below for cold holding. Person in charge (PIC) discarded out of temperature foods.

Chef base cooler found to be unable to cold hold TCS foods at 41F or below.

Walk-in freezer (WIF) fan leaking onto boxes on top shelf.

Observed food worker move soiled knife to prep area, grab cleaning cloth & wipe down make table surface, then grab blueberries from make table and place on pancakes for outgoing service. No glove change or hand wash between tasks. Corrective action (CA): Gloves must be changed and hands washed between tasks. Food worker removed gloves, washed hands, put on new gloves and food was thrown out.

Poached eggs held in steam well at a temperature below 135F. CA: All time/temperature control for safety (TCS) foods must be held at 135F or higher for hot holding. PIC discarded out of temperature food.

Sanitizer bucket stored in bar hand sink. CA: Hand washing sinks must remain clear/unblocked at all times. Person in charge (PIC) removed sanitizer bucket from hand sink.

Quaternary ammonium sanitizer concentration in spray bottles used to sanitize dining room tables at above 500ppm; too high. CA: Quaternary ammonium sanitizer concentration should be maintained at range specified by manufacturer. PIC diluted sanitizer bottles to correct concentration.

Observed recently prepped sausage cooling in make table. Sausage moved to walk-in cooler to facilitate rapid cooling.

Quaternary ammonium sanitizer concentration at 0ppm in kitchen sanitizer buckets. Buckets mixed by hand to correct concentration.

Observed kitchen hand sink used as dump sink. Corrective action (CA): Hand sinks are to be used for no other purpose than handwashing.

No soap available at bar hand sink. CA: Hand sinks must be supplied with hand soap at all times.

Observed diced tomatoes being cooled in prep cooler. Person in charge (PIC) moved tomatoes to walk-in cooler).

Buildup of grease/debris on walls in kitchen and on & inside equipment.

Observed commercially processed hard boiled eggs in make table held for use past expiration date. Dated to expire 4/10/25. Eggs discarded by person in charge.

Observed prepped sausage and cooked peaches cooling in make table. Items moved to walk-in cooler to properly cool.

Observed grime/debris buildup on walls behind sinks and equipment throughout kitchen.

Observed employee belongings (jackets, water bottles) improperly stored near equipment and food preparation. Employee belongings moved to employee storage area in office.

Observed cut tomato, cut leafy greens, sausage, and ham held above 41F (=46F) in right prep cooler and right chef base. Corrective action (CA): All time/temperature control for safety (TCS) foods must be held at 41F or below for cold holding. Person in charge (PIC) discarded TCS items in both units.

Right prep cooler and right chef base not operating at 41F or below. Advised PIC not to hold TCS foods in these units until they can be serviced.

Observed food employee wearing wristwatch.

Observed wet cloth bucket stored on prep counter over single-service items and powered sugar. Bucket relocated to bottom shelf - below and separate.

Women's restroom missing hand wash signage notifying employees to wash hands.

Plates on shelf over line with no cover and not inverted. Clean bins stacked wet on clean dish shelf near dish machine.

Small table top fryer on prep table not under vent hood as required.

Boxes of food stored on floor in walk-in freezer, not at least 6 inches off floor.

Observed wet cloth bucket stored on prep counter over single-service items and sugar. Store off of floor and below food and single-use items to protect from contamination. Bucket relocated.

Poached egg utensil stored in lukewarm water between uses. Utensil moved to hot water in well ~152F.

Scoops stored in shredded cheese and hash brown containers in right grill drawers with handle touching product.

Box of single-service to-go containers stored on floor in office.

Employee phone stored on shelf over left make table on line. Store all employee items below and separate from food storage and prep areas.

Observed employee drink in reusable cup with no lid or straw stored on shelf over left make table line. Corrective action (CA): Employee drinks in kitchen must be in single-service disposable cup with lid and straw, stored below and separate from food food prep areas and storage of food, equipment, utensils, linens, and single-service (FUELS) items. Drink relocated.

Observed peroxide sanitizer spray bottle stored on shelf by dish room on single-service foil containers. CA: Chemicals must be stored below and separate from FUELS. Sanitizer relocated to bottom shelf.

Observed quaternary sanitizer concentration in 3-compartment sink too high (=500 ppm). CA: Sanitizer must be maintained at proper concentration per manufacturers recommendations (150 ppm - 400 ppm). Person in charge (PIC) instructed to dilute to proper concentration until maintenance is out to fix dilution of dispenser. Sink remade to proper concentration.

Employee purses (2) stored on shelf in bar cabinets over liquor and dry storage. Employee bag and phone stored on clean dish shelf over clean dishes. Store employee items below and separate from FUELS.