VISTA EGG #2 DBA EGGS UP GRILL

Observed chemical sanitizing dish machine with chlorine concentration greater than 200ppm. CA: Chemical sanitizing solutions shall meet specified requirements (Chlorine 50-100ppm). COS: No correction on site can be noted. PIC must have dish machine serviced. Dish machine may not be used until chemical concentration is verified to be between 50-100ppm by health dept.

Observed three in-use wiping cloth stored in a sanitizer solution less than 200 ppm in main kitchen. CA: Cloths in-use for wiping counters and other equipment surfaces shall be held between uses in a chemical sanitizer solution at the required concentration (Quat 200-400ppm). COS: PIC had sanitizer buckets remade at correct sanitizer solution.

Observed several containers of lettuce mix spoiled/with white growth on lettuce. CA: Food shall be safe. COS: Containers of lettuce mix were discarded.

Observed container with water placed in handwashing sink at cook line. CA: A handwashing sink shall be maintained so that it is accessible at all times for employee use. COS: PIC removed container from handwashing sink.

Observed foods (sausage links, pastry) in reach-in freezer stored uncovered and foods not actively cooling. CA: Food must be stored covered to protect from overhead contamination except when actively cooling. COS: PIC covered foo items.

Observed potentially hazardous TCS foods cold-holding above 41 degrees Fahrenheit in prep top cooler (Chopped Sausage Links 53 F, Shredded Cheese 48 F). Observed food containers stored on top of ice in prep top cooler. CA: Discussed proper cold holding temperatures with PIC. Per PIC, the prep top cooler was new and arrived without racks to properly hold small containers of food. PIC discarded all TCS foods cold holding above 41 degrees Fahrenheit. Facility will ensure that all TCS foods stored in the top part of the prep top cooler are properly placed in ice baths until the cooler racks are installed. Reference temperatures were recorded in prep top cooler drawers to ensure proper cooler functionality. This will be rechecked by the Health Department.

Observed food employees wearing a watch and bracelets while preparing food. CA: Discussed personal jewelry with CFSM - only a plan ring may be worn while preparing food. Employees removed unapproved personal jewelry.

Observed wiping cloth stored in a sanitizer solution less than 200 ppm on bussing cart. According to the label, the bucket had been prepared within 30 minutes of being checked. Corrective Action: PIC was notified. PIC dumped out the bucket and replaced it with a new sanitizer solution measuring greater than 200 ppm. PIC will retrain staff to ensure they are properly preparing and testing their sanitizer solutions.

Observed food service employee cracking raw eggs into plastic container in produce prep sink.

Corrective Action: PIC was notified. Discussed requirements for produce prep sink with PIC. Raw fruits and vegetables shall be thoroughly washed in water, in a sink designated for that purpose only, to remove soil and other contaminants before being cut, combined with other ingredients, cooked, served, or offered for human consumption in ready-to-eat form. Food service employee will now prepare the eggs on stainless steel prep surface and produce sink will be thoroughly cleaned and sanitized before use.

Observed potentially hazardous TCS foods cold-holding above 41 F in prep-top cooler (cantaloupe and melon measured 45-46 F, spiced apples 46, spring lettuce mix 50 F.) Observed large pans of ice water stored in lower part of units to help keep the temperature of the unit down.
CA: All TCS foods that were in the unit for from the night before were discarded (spring lettuce mix, spiced apples, and original container of cantaloupe and melon.) The cooler was placed out of service and will be serviced by a licensed technician. The cooler will be be out of use until rechecked by the Health Department.

Observed employee personal drinks not in a single use cup with lid and straw (water battles, reusable bottle, can.) CA: PIC to educate employees on proper containers for personal drinks and all other cups and cans will be discarded or moved to office area.

Observed handwashing sink at cook line blocked by large trash can. CA: Discussed importance of making sure handwashing sinks are accessible at all times with PIC. PIC relocated the extra trash can at cook line.

Observed buildup of residue on nonfood contact surfaces around soda valves. CA: Discussed cleaning methods and frequency with PIC. Employee cleaned and sanitized valves and surfaces around valves. This will be done regularly to prevent accumulation.