Eggs Up Grill

Wiping cloths: properly used and stored — Inspector Note: Observed the sanibucket in the main kitchen with a sanitizer below 200ppm. Observed the sanibucket stored in the dumpsink at the front service area with a 0ppm sanitizer C/A Cloths in-use for wiping counters and other equipment surfaces shall be: (i) Held between uses in a chemical sanitizer solution at a concentration between 200-400ppm for QUAT COS: Buckets were changed at registered at 400ppm

Proper eating, tasting, drinking, or tobacco use — Inspector Note: Observed employee drinking from an open cup at the dishwasher area. Observed the cook with open coke can in the main kitchen at the prep top unit. Observed another employee with a cup with lid and straw at the prep top unit in the main kitchen. C/A Employees shall consume food only in approved designated areas separate from food preparation and serving areas, equipment or utensil areas and food storage areas. However, 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 will be allowed. COS: Drinks were removed from the prep top unit

Time as a public health control: procedures and records — Inspector Note: Observed facility is using TPHC for raw eggs at the grill without a time when the eggs were removed from the fridge or a discard time. Eggs were at 60*F. Procedure was posted on the WIC door. 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 COS: Eggs Were discarded