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2-2B: .03(5)(j)1&2At time of inspection, observed 3 employee drinks stored in unapproved areas in the kitchen (1 employee drink in a single use cup with no lid or straw stored on the prep table and 2 employee drinks stored on top of the standing hot hold unit (1 in a single use cup with no lid or straw and 1 in a single use cup with a straw and no lid)). Employees shall consume food and drink only in approved designated areas separate from food preparation and serving areas, equipment or utensil areas and food storage areas (unless 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). (C)
Corrective Actions: Employee drinks discarded.
4-2B: .05(6)(n)Chlorine sanitizer at the 3 compartment sink and 2 sanitizer buckets at a concentration of 0ppm. A chemical sanitizer used in a sanitizing solution for a manual or mechanical operations must meet a specified minimum concentration (for chlorine sanitizer it must be 50-100 ppm; for quat ammonia, it must be used according to the manufacturer’s specifications). (P)
Corrective Actions: Chlorine sanitizer remade to a concentration of 50ppm.
6-1C: .04(6)(d)3 containers of waffle batter (containing raw eggs) did not cool to 41F in 4 hours. Time/temperature control for safety foods no prepared from room temperatures or refrigeration temperatures shall be cooled from 70°F to 41°F (5°C) or below within 4 hours. (P)
Corrective Actions: Ice was added to waffle batter to rapidly cool (waffle batter did not have to be discarded due to the raw egg because bacteria will be killed when cooked).
11A: .04(6)(e)Facility using improper methods for cooling waffle batter (contains raw eggs). Waffle batter cooling in deep, plastic containers, while covered and stacked in the walk in cooler. Foods shall be cooled using one or more methods approved by the health authority (i.e., small batches, thinner portions, ice wands, blast chillers, ice as an ingredient, placing in the walk-in cooler or walk-in freezer uncovered (or partially uncovered) as long as the food is protected from overhead contamination). (Pf, C)
Corrective Actions: Ice was added as an ingredient to rapidly cool. Recommended purchasing ice wands and cooling waffle batter in metal containers or placing in an ice bath in the vegetable sink.
NOTE: All cold holding and hot holding temperatures in compliance.
NOTE: Facility uses Mexican vanilla blend.
NOTE: Ensure the asterisk is marked next to all egg menu items that are offered undercooked.
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