JAM AND TOAST

*****SECOND CONSECUTIVE REPEAT VIOLATION OF CODE PROVISION******* Observed a container of chicken breast that did not cool to 70F or below within 2 hours (see temperature log). Observed a carton of hashbrowns marked with a reconstitution time of 9:00 am. At 1:17 pm, the temperature of the hashbrowns were 95F.

Observed a lighter stored on a prep table. Observed a lighter stored above food service trays.

Observed a can of Raid wasp spray labeled for outdoor use stored on a bottom shelf in the kitchen near the door to the walk-in cooler. 1. Only those poisonous or toxic materials that are required for the operation and maintenance of the food service establishment, such as for the cleaning and sanitizing of equipment and utensils, shall be allowed in a food service establishment. (Pf) 2. The requirement in 1 above does not apply to packaged poisonous or toxic materials that are for retail sale.

Observed hashbrowns cooling in a closed carton that did not reach 41F. Foods shall be cooled using one or more methods approved by the health authority (e.g., smaller batches, thinner portions, using rapid cooling equipment, stirring food in containers placed in an ice water bath, using containers that facilitate heat transfer and ice as an ingredient; placing items in the walk-in cooler or walk-in freezer partially or completely uncovered as long as the food is protected from overhead contamination). (Pf, C).

Observed no parasite destruction letter from US Foods for their smoked frozen salmon fillet.

Observed an employee wearing double single-use gloves to crack eggs then removed the top glove and continue working doing other tasks on the prep cooler and grill.

. Observed unwashed boxes of vegetables (jalepenos, celery, blueberries, strawberries etc..) above ready to eat sauces (hollandaise). 2. Observed boxes of eggs sitting on top of oranges.

Observed multiple slices of cheeses (Cheddar, Swiss, Pepperjack) stacked to the top of the container in the top prep line cooler holding temperatures above 41F.

Observed one container of spring mix not cooling at a fast enough rate.

Several risk factor violations were observed during today's inspection resulting in an unsatisfactory score as a result of an overall lack of active managerial control. It is the responsibility of the person in charge to ensure compliance with the food code by demonstrating active managerial control within their facility. (Pf).

Observed two containers of cooked bacon and onion in the walk in cooler and two containers of whipped cream in the bottom prep line cooler with a date mark exceeding past seven days.

Observed multiple oils and sauces bearing no labels of its common name on the container.

Observed two boxes of brussels sprouts cut before washing.

Observed by the bar area, two cloths in use not stored in their sanitizer buckets.

. Observed a handle of a measuring cup touching the sugar inside the container. 2. Observed multiple utensils in between the prep tables and prep cooler. 3. Observed utensils in a container of water on the stove reaching a temperature below 135F.

Observed aluminum foil being used on the shelf above the egg frying station. **SECOND CONSECUTIVE VIOLATION OF THE SAME CODE PROVISION***.

Observed old labels sticker residue still on the metal containers.

Observed an employee cellphone stored on the prep table.

Observed the back door to the facility not self close on its own without force.