Craft Burger by Shane

Observed egg wash above 41 F. EHS asked an employee to discard then he put it back in the same place with a way to keep it cool. See temp log for readings. The employee put the egg wash in fridge.

Observed several containers of uncovered food throughout the kitchen. PIC covered the food.

Observed an unlabeled sprayer underneath the 3C sink. CA - PIC will ensure that sprayer is labeled.

Observed several knives stored between a table and a fridge. An employee moved the knives to the sink.

Observed an employee drink in a prep area. Employee moved it to the bottom shelf.

Clean the A/C grate in your Walk-in cooler

Observed raw chicken stored directly next to beef and pork, improper horizontal separation. Observed raw chicken stored above seafood. CA- PIC rearranged to correct order.

1. Food shall be protected from cross contamination by:

(i) Except as specified in paragraph (i)(III) of this subsection, separating raw animal foods during storage, preparation, holding, and display from:

(I) Raw ready-to-eat food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw ready-to-eat food such as fruits and vegetables, P and

(II) Cooked ready-to-eat food; and P

(III) Frozen, commercially processed and packaged raw animal food may be stored or displayed with or above frozen, commercially processed and packaged, ready-to-eat food.

(ii) Except when combined as ingredients, separating types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display by:

(I) Using separate equipment for each type, P or

(II) Arranging each type of food in equipment so that cross contamination of one type with another is prevented, P and

(III) Preparing each type of food at different times or in separate areas; P

(iii) Cleaning and sanitizing equipment and utensils;

(v) Cleaning hermetically sealed containers of food of visible soil before opening;

(vi) Protecting food containers that are received packaged together in a case or overwrap from cuts when the case or overwrap is opened;

(vii) Storing damaged, spoiled, or recalled food being held in the food service establishment separate from food, equipment, utensils, linens and single-service and single-use articles; or

(viii) Separating fruits and vegetables, before they are washed from ready-to-eat food.

Observed several TCS items throughout kitchen stored above 41 F. See temp log. PIC discarded and put items on ice.
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

Observed no sanitizer being utilized in 3 comp sink. Advised PIC to manually pour in sanitizer until pump can be fixed.

Observed items in WIC stored past 7 day date mark. CA- discarded.

1. Except when packaging food using a reduced oxygen packaging method, and except as specified in paragraphs 4 and 5 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. Pf