Eggholic

"Observed barrier/guard is not present at the buffet line. C/A: 1. Except for nuts in the shell and whole, raw fruits and vegetables that are intended for hulling, peeling, or washing by the consumer before consumption, food on display shall be protected from contamination by the use of packaging; counter, service line, or salad bar food guards, display cases, or other effective means. P 2. Protective devices for counters, serving lines, salad bars and other similar food displays in food service establishments shall be designed and constructed so as to intercept contaminants which may be expelled from the customer's mouth or nose. 3. All food, whether on display, being prepared for service or placed for consumer self-service must be protected from contamination from consumers standing or sitting within eight feet of the food, except that table side finishing as approved by the Health Authority and hibachi grills will be allowed when food preparation is for immediate service. Correct within 10 calendar days. | Observed black mold-like accumulations on flooring in dishwasher area of main kitchen. C/A: The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products. Correct within 10 calendar days."

"Observed facility does not have in its employee a CFSM. C/A: Food service establishments shall have in its employ a Certified Food Safety Manager (CFSM) as specified in paragraph (b) of this subsection to ensure food safety is being managed within the food service establishment during all hours of operation. COS: PIC showed EHS proof of registration of CFSM class for March 2025. | Observed TPHC being used on the following TCS foods without written procedures in place: -Vegetable Samosa -Raw shelled eggs -Butter (for softening) C/A: If time without temperature control is used as the public health control up to a maximum of 4 hours: (i) 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; (ii) 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; (iii) 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; and (iv) The food in unmarked containers or packages, or marked to exceed a 4-hour limit shall be discarded. 3. If time without temperature control is used as the public health control up to a maximum of 6 hours: (i) The food shall have an initial temperature of 41°For less when removed from temperature control and the food temperature may not exceed 70°F (21°C) within a maximum time period of 6 hours; (ii) The food shall be monitored to ensure the warmest portion of the food does not exceed 70°F during the 6-hour period, unless an ambient air temperature is maintained that ensures the food does not exceed 70°F during the 6-hour holding period; (iii) The food shall be marked or otherwise identified to indicate: (I) The time when the food is removed from 41°F or less cold holding temperature control, and (II) The time that is 6 hours past the point in time when the food is removed from cold holding temperature control; (iv) The food shall be: (I) Discarded if the temperature of the food exceeds 70°F or (II) Cooked and served, served at any temperature if ready-to-eat, or discarded within a maximum of 6 hours from the point in time when the food is removed from 41°F (5°C) or less cold holding temperature control; COS: Discarded"

"Observed several bottles and containers of sauces unlabeled through-out main kitchen. C/A: Except for containers holding food that can be readily and unmistakably recognized, working containers holding food or food ingredients that are removed from their original packages for use in the food establishment shall be clearly and legibly identified, in English, with the common name of the food. COS: Labeled."

"Observed airgap not present at prep sink (main kitchen). C/A: Install Air Gap | Observed curved coving is not present in main kitchen. C/A: Install curved coving."