1911 Biscuits & Burgers

"Observed the facility is using TPHC for butter without a discard time nor a written procedure. Butter on the counter next to the grill was temped at 66*F and the one used for biscuits in the back was 73*F 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 (ii) The food may have an initial temperature of 70°F (21°C) or less if; (I) It is a ready-to-eat fruit or vegetable that upon cutting is rendered a time/temperature control for safety food, or (II) It is a ready-to-eat hermetically sealed food that upon opening is rendered a time/temperature control for safety food, (III) The food temperature does not exceed 70°F (21°C) within a maximum time period of 4 hours from the time it was rendered a time/temperature control for safety food; and (IV) The food is marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is rendered a time/temperature control for safety food as specified in paragraph 2.(ii)(I) and (II). (iii) The food shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is removed from temperature control;Pf (iv) The food shall be cooked and served, served at any temperature if ready-to-eat, or discarded, within 4 hours from the point in time when the food is removed from temperature control;P and (v) The food in unmarked containers or packages, or marked to exceed a 4-hour limit shall be discarded.P COS: Butter discarded and replaced with a new one Facility has 7 days to send procedure to EHS to be approved | Observed one employee with long beard that was actively cooking food at the stove with a long beard. Observed another employee with long hair in a pony tail that the front part of the hair was loose and flying. C/A Employees preparing or handling food shall use effective and clean, disposable or easily cleanable nets or other hair restraints approved by the Health Authority, worn properly to restrain loose hair including beards and mustaches longer than one half inch. 2. This does not apply to employees such as counter staff who only serve beverages and wrapped or packaged foods, hostesses, and wait staff if they present a minimal risk of contaminating exposed food, clean utensils and linens and unwrapped single-service and single-use articles. PIC did not have any hairnets on site so the cook was sent to trim his beard and the female had to re-tie her hair. FACILITY HAS 3 DAYS TO GET HAIRNETS FOR EMPLOYEES"

"Observed two boxes of raw eggs stored above raw onion and gallons of milk in the WIC in the back outside area. C/A Except when combined as ingredients, separating types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display by: (I) Using separate equipment for each type, P or (II) Arranging each type of food in equipment so that cross contamination of one type with another is prevented COS Employee had to re-arrange the WIC | Observed a bacon carboard box resting on top of slices of raw uncovered bacon in a metal tray in the RIC in the main kitchen area. C/A Raw sliced bacon should be covered when stored in the RIF."

"See asterisked TCS food items being cold held above 41 F. C/A: TCS foods being cold held shall be 41 F or below. COS: Operator stated egg wash#1 and #2 were placed inside of ice bath around 1130 so cont'd cooling 2nd temp @ 115 41 F Drive thru Reach in Cooler discarded (all) Cold Table/ice bath items discarded (all) Operator stated milk was recently restocked inside of Reach in Cooler #1 in Back Food Service area. @ 2 42 F **EHS calibrated thermometer to 32 F.** | Observed several spoons and stirring equipment stored inside of soiled containers with what appears to be food debris. C/A: leaned equipment and utensils, laundered linens, and single-service and single-use articles shall be stored: (i) In a clean, dry location; (ii) Where they are not exposed to splash, dust, or other contamination; and"

"Posted CFSM not employed at this facility. CFSM noted on previous inspection. Operator stated posted CFSM separated from the company just recently. C/A: 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. ***CORRECT WITHIN 60 DAYS*** | Observed no handwashing soap at hand soap at hand sink in back prep area. CA: Handwashing Cleanser, Availability. Each handwashing sink or group of two adjacent handwashing sinks shall be provided with a supply of hand cleaning liquid, powder, or bar soap REQUIRED CLEANSER WITHIN 10 DAYS"

"Observed no handwashing soap at 2 of the 3 handwashing sinks in the facility(front food service and back prep area) CA: Handwashing Cleanser, Availability. Each handwashing sink or group of two adjacent handwashing sinks shall be provided with a supply of hand cleaning liquid, powder, or bar soap REQUIRED CLEANSER WITHIN 10 DAYS | Front food service handwashing sink has a pan of condiments stored inside. CA:A handwashing sink shall be maintained so that it is accessible at all times for employee use COS: Pan removed from sink."