Two Eggs Breakfast & Lunch

5-2: .04(7)(e)The consumer advisory does not have the disclosure statement. The consumer advisory is not typed in all capital letters. The consumer advisory shall include both a disclosure statement and reminder; must be typed in 8 point font in capital case letters.

2-2A: .03(1)(c)2,3,17The person in charge could not name all of the reportable symptoms and diagnosed diseases. The person in charge shall be knowledgeable of their employee health policy. Corrective Actions: The person in charge was provided with an employee health reporting guide and educated on report symptoms, reportable diagnosed diseases, restriction/exclusion, and the person in charges reporting requirement.

2-2A: .03(2)(m)The person in charge could not provide documentation of employee health training. The person in charge was provided an employee health documentation form. The person in charge shall be able to provide documentation of employee health training upon request.

6-1A: .04(6)(f)Observed cold held TCS foods with an internal temperature greater than 41F inside the salad prep top cooler and main prep top cooler. Observed containers of mixed greens and feta cheese stored in an inadequate ice bath. The containers in the salad prep top cooler did not have lids and gaps were observed between pans. The main prep top cooler was not holding an ambient air temperature to cold hold TCS foods. Cold held TCS foods shall be kept at 41F or below. Corrective Actions: Food was relocated to the walk in cooler to rapidly cool down.

15A: .05(6)(q)1&3Observed ice build-up on boxes of food inside the walk in freezer. Equiment shall be maintained in good repair.

12B: .03(5)(g)Observed multiple employees wearing jewelry while working with food. Employees can only wear a plain band ring while preparing. Corrective Actions: Jewelry was removed.

15B: .05(6)(p)The bar dish machine measured 0 ppm of chlorine. Dish machine ran twice. Dish machine was not being used at time of inspection. Ware washing equipment shall dispense the correct amount of sanitizer.

2-2D: .06(2)(o)Observed ice had been poured into the back handwashing sink. A handwashing facility may not be used for purposes other than handwashing. (Pf) Corrective Actions: Employee removed ice.

2-1B: .03(5)(c)Observed multiple employees handle raw meat, change gloves, then handle cooked ready to eat foods. Observed an employee pick a glove up off the ground, don gloves and handle cooked food. Observed an employee enter the bar area and begin making a drink without first washing their hands. Employees shall wash their hands at the proper times. Corrective Actions: Employees were educated on when hands shall be washed. Food was discarded.

4-2B: .05(6)(n)Observed the dish machine and glass washer (bar area) being actively used. When tested, the chlorine level was 0 ppm. Equipment shall be sanitized after cleaning. The 3 compartment sink must be utilized for wash, rinse, and sanitizING until the dish machine is fixed. IF THIS CODE PROVISION IS MARKED OUT OF COMPLIANCE ON THE NEXT ROUTINE INSPECTION THE PERMIT WILL BE SUSPENDED.

6-1D: .04(6)(i)Observed shelled eggs, sausage patty, sausage links placed on time control. Food containers were not labeled with a start or end time per written procedures. Food containers shall be marked with a start and end time per written procedures. Corrective Actions: Food was discarded.

13A: .02(1)(d)Observed inspection report posted behind the host desk. Previous report mentioned that the current report shall be posted in an approved area. The food service report shall be posted within 15 feet of the main door, 5-7 feet from the ground and approachable within 1 foot.

4-2B: .05(6)(n)Observed in-use dish machine with 0 ppm chlorine. Tested dish machine 3 times. Mechanical dish machines shall dispense an adequate amount of chlorine for sanitizing. Corrective Actions: Ecolab arrived and fixed the issue (detergent was hooked up to the sanitizer line). Ecolab technician measure 50ppm with strip.

6-1A: .04(6)(f)Observed cold held foods with an internal temperature above 41F; see temperature log. Food containers on the prep line were overfilled without lids. The prep top cooler lid has been removed. Cold held food shall be kept at 41F or below at all times. Recommend using lids and installing prep top cooler lid. Corrective Actions: Food was relocated to the walk in cooler to rapidly cool down.