Another Broken Egg Cafe

*10 Clean Sight and Touch

mold in ice machine

*41 Food storage containers, identified with common name of food.

label all bulk goods

*39 Store equipment & utensils in a clean, dry place

store steak knives in in clean container- debris and product build up on bottom of container

*40 Store single-service item in original package

store coffee filters in a plastic bag or other means to protect

*21 A establishment shall have written procedures for employees to follow when responding to vomitin

provide sop for the clean up of bodily fluids or bio hazard spill kit

*14 When to wash hands before donning new gloves

*10 Q.A. PPM - follow manufacturer's direction

3-COMPARTMENT SINK SANITIZER

*22 Handlers-Certificate Not On Site

COOK MISSING FOOD HANDLER CERTIFICATE

*02 Cold Hold (41øF/45øF or below)

SLICED TOMATOES 56.8°F, DICED WATERMELON 55°F - COOLER THERMOMETER 60°F EGG WASH 48.6°F - COOLER DRAWERS

*31 Handwashing lavatory - used for other purpose

WHISK AND SCRUBBER LEFT IN HAND SINK

*42 Dirty nonfood contact surfaces

FAN, FLOORS UNDER EQUIPMENT, EMPLOYEE BREAK AREA, HIGH CHAIRS IN STORAGE, WALK-IN COOLER SHELVING

*14 When to wash hands before donning new gloves

*32 Maintain in Good Repair

rust in biscuit drawer

*10 Q.A. PPM - follow manufacturer's direction

change sanitizer as often as needed and test concentration. Manufacturer instructions state 200 to 400 ppm concentration.

*19 Hand sink water temperature below 110'F

Hand sinks hot water reaching 92°F and 99°F before dropping in temperature.

*02 Cold Hold (41øF/45øF or below)

liquid eggs 49.2°F, liquid eggs 50.3°F, raw chicken 44.2°F

*10 Clean Sight and Touch

clean ice machine, microwave and all food contact surfaces

*14 When to wash hands before donning new gloves

*19 Water & Plumbing in good repair- per code

leaking at 3 comp sink

*21 RFSM - Not On Site

no RFSM on duty expired 3/18/2017

*32 Damaged Equipment

replace damage gaskets

*34 Outer openings:closing holes, gaps

close all holes and gaps

*35 Eating food, chewing gum, drinking beverages, or using tobacco

eating in kitchen/ prep area while cooking

*36 Cloths in-use for wiping between uses stored

wiping clothes improperly stored

*39 Store equipment & utensils in a clean, dry place

clean dishes stored next to hansink

*42 Floors/walls/ceiling/nonfood dirty

clean floors and drains, remove dust from ceilings

*45 Unnecessary articles prohibited

remove all unnecessary equipment and articles from establishment

*02 Cold Hold (41øF/45øF or below)

*03 Food products not maintained at 135øF or above

*10 Clean Sight and Touch

clean RIC(s), microwave and allfood contact surfaces

*22 Handlers-Certificate Not On Site

*26 Consumer Advisory Disclosure---asterisking

advisory for the eggs

*18 Toxic items stored above food/utensils

*19 Hand sink water temperature below 110'F

*31 Handwashing lavatory - used for other purpose

*35 Eating food, chewing gum, drinking beverages, or using tobacco

*36 Cloths in-use for wiping between uses stored

*37 Food protected from cross contamination by storing the food in packages, covered containers, or

splash guard

*39 Utensils, single serve items 6 inches off - floor

warning

*41 Food storage containers, identified with common name of food.

label non-original food containers

*42 Dirty nonfood contact surfaces

walls and drains

*43 Clean vent syst:Intake/exhaust air ducts

*43 Light bulbs, light shields provided

*45 Premises shall be maintained in good repair

floors behind grill and store