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6-1D: .04(6)(i)At time of inspection, observed multiple TCS foods stored on a 4 hour time control and not marked with the correct color sticker for the current 4 hour time frame or not marked with no color sticker (left side of the prep line cooler, raw shelled eggs, egg wash, pancake batter, waffle batter, French toast batter hashbrowns). Per person in charge, all foods had been on time control for less than 4 hours. When using Time Control (TPHC) for a maximum of 4 hours:
1) hot foods shall start at 135°F (57°C) or above and cold foods shall start at 41°F (5°C) or below; (P)
2) the food items shall be labeled with a start and discard time, not to exceed 4 hours; (Pf)
3) foods not consumed before the discard time shall be discarded; (P)
4) when combining ingredients, the start/discard time for the foods shall reflect the start/discard time of the earliest ingredient placed on time control; {P)
5) food in unmarked containers or packages, or marked to exceed a 4-hour limit shall be discarded; (P)
6) written procedures TPHC shall be created in advance and made available upon the Health Authorities request. (Pf)
Corrective Actions: Person in charge marked all foods with the correct color label for the current 4 hour time frame.
12B: .03(5)(g)At time of inspection, observed employee handling food while wearing bracelets. Food employees may not wear jewelry including medical information jewelry on their arms and hands while preparing food (except for a plain ring such as a wedding band). (C)
Corrective Actions: Employee removed bracelets.
12D: .04(4)(g)Observed cut lemons in the raw shrimp container with the produce sticker still on the exterior of the lemon. Raw fruits and vegetables shall be thoroughly washed in water, in a sink designated for that purpose only, to remove soil and other contaminants before being cut, combined with other ingredients, cooked, served, or offered for human consumption in ready-to-eat form. (Pf)
**2nd CONSECUTIVE REPEAT VIOLATION ON A ROUTINE INSPECTION**
Corrective Actions: Container of raw shrimp and lemons discarded.
14A: .04(4)(k)Observed 2 single use cups in containers of seasonings and 1 scooper with the handle in direct contact with the food. During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: 1. in the food with their handles above the top of the food and the container; 2. in running water of sufficient velocity to flush particulates to the drain, if used with moist food such as ice cream or mashed potatoes; 3. in a clean, dry container; or 4. in a container of water if the water is maintained at a temperature of at least 135°F (57°C) and the container is cleaned at the required frequency. (C)
**2nd CONSECUTIVE REPEAT VIOLATION ON A ROUTINE INSPECTION**
Corrective Actions: Single use cups and scooper were removed from containers of food.
NOTE: All cold holding and hot holding temperatures in compliance, unless noted.
NOTE: Facility uses Mexican vanilla blend.
NOTE: Ensure all seasonings and sauces removed from the original container are labeled.
NOTE: Ensure dishes and utensils are discarded if they are no longer smooth, durable, or easily cleanable.
**2nd consecutive REPEAT violation on a routine inspection for 12D and 14A. 3 consecutive REPEAT violations on a routine inspection may result in food service permit SUSPENSION.**
**Today's inspection is a required additional routine inspection.**
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