BREAKFAST STOP FAMILY RESTAURANT

Toxic substances properly identified, stored, and used; held for retail sale, properly stored

7-202.12 POISONOUS OR TOXIC MATERIALS shall be: (A) Used according to: (2) Manufacturer's use directions included in labeling, and, for a pesticide, manufacturer's label instructions that state that use is allowed in a FOOD ESTABLISHMENT, Observed can of "Hot Shot flying insect killer" in back dry storage area. Label states pesticide is for residential use.

Food/Color Additives and Toxic Substances

Adequate handwashing sinks, properly supplied and accessible

5-202.12 (A) A HANDWASHING SINK shall be equipped to provide water at a temperature of at least 38°C (100°F) through a mixing valve or combination faucet. Observed handwashing sink in the back of the kitchen area have inadequate pressure and had a temperature of 84F. PIC stated there wasn't a way to repair the handwashing sink during inspection.

Preventing Contamination by Hands

No bare hand contact with RTE foods or a pre-approved alternative procedure properly followed

3-801.11 Pasteurized Foods, Prohibited Re-Service, and Prohibited Food. In a FOOD ESTABLISHMENT that serves a HIGHLY SUSCEPTIBLE POPULATION: (D) FOOD EMPLOYEES may not contact READY-TO-EAT FOOD as specified under 3-301.11(B) and (E). Observed food employee move toast to plate without a glove.

Preventing Contamination by Hands

Food and non-food-contact surfaces cleanable, properly designed, constructed and used

4-501.11 (B) EQUIPMENT components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications. Observed reach in freezer in back kitchen area have door handle fall off during inspection. Food employee reattached handle temporarily.

Utensils, Equipment and Vending

Proper cooling methods used; adequate equipment for temperature control

3-501.15 (A) Cooling shall be accomplished in accordance with the time and temperature criteria specified under § 3-501.14 by using one or more of the following methods based on the type of FOOD being cooled: (1) Placing the FOOD in shallow pans; (2) Separating the FOOD into smaller or thinner portions; (3) Using rapid cooling EQUIPMENT; (4) Stirring the FOOD in a container placed in an ice water bath; (5) Using containers that facilitate heat transfer; (6) Adding ice as an ingredient; or (7) Other effective methods. Observed small bowls of rice in make top unit. Rice bowls were at 47F. Food employee stated food was prepped at 6:30AM while it was still in a large container with ice put on top and at the bottom of the container. Once food is cool enough it is portioned into smaller containers and put into make top unit. Food employee stated he checks temperature to make sure it reached less than 41F but could not provide logs.

Food Temperature Control

Insects, rodents, and animals not present

6-202.16 Perimeter walls and roofs of a FOOD ESTABLISHMENT shall effectively protect the establishment from the weather and the entry of insects, rodents, and other animals. Observed gap in back door leading to the exterior of the building.

Prevention of Food Contamination

Proper cold holding temperatures

3-501.16 (A) Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under §3-501.19, and except as specified under (B) and in (C ) of this section, TIME/TEMPERATURE CONTROL FOR SAFETY FOOD shall be maintained: (2) At 5ºC (41ºF) or less. Observed make top unit in kitchen area have green salsa at 43F, red salsa at 44F, cut tomatoes at 49F, tuna at 46F, diced tomatoes at 43F, shredded cheese at 47F. Food employee stated that the items were placed in the make top unit in the morning and were placed in the make top unit before being rapidly cooled in the walk-in refrigerator. Items in the bottom of the make top unit were cooked sausage links at 45F, cooked sausage patties at 46F, sliced cheese at 42F, sliced ham at 42F, raw beef at 46F, raw beef patties at 48F, raw cracked eggs at 51F. Food employee stated the items in the bottom of the make top unit were moved at 11AM to prepare for lunch. Initial ambient temperature for the make top unit was above 41F. Ambient temperature for the make top unit was able to reach 39F by end of inspection.

Time Temperature Control for Safety Food (TCS Food)