EGGS UP GRILL

Observed facility is using TPHC for raw eggs at the grill without a time when the eggs were removed from the fridge or a discard time. Eggs were at 60*F. Procedure was posted on the WIC door. C/A If time without temperature control is used as the public health control up to a maximum of 4 hours: (i) Except as specified in paragraph 2.(ii) of this subsection, the food shall have an initial temperature of 41°F (5°C) or less when removed from cold holding temperature control, or 135°F (57°C) or greater when removed from hot holding temperature control;P COS: Eggs Were discarded.

Observed employee drinking from an open cup at the dishwasher area. Observed the cook with open coke can in the main kitchen at the prep top unit. Observed another employee with a cup with lid and straw at the prep top unit in the main kitchen. C/A Employees shall consume food only in approved designated areas separate from food preparation and serving areas, equipment or utensil areas and food storage areas. However, drinking from a single service beverage cup with a secure lid and straw that is handled to prevent contamination of the employee’s hands, the container, exposed food, clean equipment, utensils and linens, unwrapped single-service and single-use articles will be allowed. COS: Drinks were removed from the prep top unit.

Observed the sanibucket in the main kitchen with a sanitizer below 200ppm. Observed the sanibucket stored in the dumpsink at the front service area with a 0ppm sanitizer C/A Cloths in-use for wiping counters and other equipment surfaces shall be: (i) Held between uses in a chemical sanitizer solution at a concentration between 200-400ppm for QUAT COS: Buckets were changed at registered at 400ppm.

Observed multiple TCS foods cold holding above 41F such as sausage crumbles, ham, and american cheese on the first prep top cooler and foods stored in the reach in cooler below. Observed multiple TCS items in the reach in service cooler such as milk and whipped cream cold holding above 41F. Observed TCS food such as yogurt, and corned beef in the corner reach in cooler in teh main kitchen cold holding above 41F.

Observed the CFSM certificate has expired (1/2025). CA:- Certification Requirements/Exemptions (Pf) At least one employee that has supervisory and management responsibility and the authority to direct and control food preparation and service shall be a certified food safety manager who has shown proficiency of required information through passing a test that is part of an accredited program that conforms to the national standards for organizations that certify individuals. Certified Food Safety Managers must be designated to one food service establishment only and maintain and renew certification in accordance with the requirements of the examination taken. Renew CFSM within 30 days and post at facility.

Observed the front service reach in cooler had an ambient temperature of 44F. Observed the first prep top cooler had an ambient temperature of 50F. Observed the corner reach in cooler had an ambient temperature 51F.

Bserved multiple TCS foods cold holding above 41F.(see *asterisk items in food temperature log).

Observed cooler drawers (47), corner reach in cooler in main kitchen(46F), and front reach in cooler(46F) were cold holding above 41F.