RealGood Brunch

Violations (7)

• 3ddabd9b-05e4-43bb-a4a2-288b9720052cCriticalCorrected on site

  Food separated and protected

  3-304.11 FOOD shall only contact surfaces of: (A) EQUIPMENT and UTENSILS that are cleaned as specified under Part 4-6 of this Code and SANITIZED as specified under Part 4-7 of this Code; Observed raw sausage in container next to ready to eat sausage and ham in plastic.

  Protection from Contamination

• fe8bd578-439a-45a2-9f1c-7484fb48d485Corrected on site

  Proper reheating procedures for hot holding

  3-403.11 (D) Reheating for hot holding as specified under (A) -(C) of this section shall be done rapidly and the time the FOOD is between 5ºC (41ºF) and the temperatures specified under (A) -(C) of this section may not exceed 2 hours. Observed commercially processed sausage sitting in water on the stove. Temperature was 76F. Food employee stated the sausage was put there 3 hours before. He stated he warms it up from 41F to the current temperature and then cooks it on the stove when customers order it.

  Time Temperature Control for Safety Food (TCS Food)

• 4f6dff17-b576-4b4e-b5b4-33294d71cc44

  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 sourdough pancake mix with milk and eggs in the bottom of make top unit. Food employee stated they use time as a control for it but time log was not filled out. Food employee stated he had just made it at 9AM. Temperature was 48F.

  Food Temperature Control

• 301078bc-485a-44ca-849b-c825f9a621fdCorrected on site

  Food properly labeled; original container

  3-302.12 Except for containers holding FOOD that can be readily and unmistakably recognized such as dry pasta, working containers holding FOOD or FOOD ingredients that are removed from their original packages for use in the FOOD ESTABLISHMENT, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be identified with the common name of the FOOD. Observed container labeled "parsley" with brown liquid in it. Food employee was asked what was in the container. He stated it was avocado oil.

  Food Identification

• 97c94d0e-d697-438c-9ad5-a1218d5f6264

  Insects, rodents, and animals not present

  6-501.112 Dead or trapped birds, insects, rodents, and other pests shall be removed from control devices and the PREMISES at a frequency that prevents their accumulation, decomposition, or the attraction of pests. Observed dead flies in walk in refrigerator. Observed several live flies in kitchen. Observed fly spray under counter.

  Prevention of Food Contamination

• c771d664-4402-48c6-9159-5f86ae53598f

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

  4-501.11 (A) EQUIPMENT shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4-1 and 4-2. Observed several utensils with burns, rust and chipped off pieces. Observed warewashing machine in server area without any chlorine in chlorine container next to it. Running the machine gave 0 ppm on chlorine test strips. Temperature of machine was 76F during wash/rinse cycle.

  Utensils, Equipment and Vending

• 9a890e57-30b0-458a-914d-d0b2a3c85b55

  Warewashing facilities, installed, maintained, used, test strips

  4-501.116 Concentration of the SANITIZING solution shall be accurately determined by using a test kit or other device. Food employee stated they had test stripes but could not locate them during inspection. Establishment needs chlorine test stripes for the warewashing machine in the back and front end of establishment and needs QUAT test strips for 3 compartment sink. The effectiveness of chemical sanitizers are determined primarily by the concentration. Therefore, a test kit is necessary to accurately determine the concentration of the chemical sanitizer solution. Testing regularly allows the establishment to ensure when the warewashing machine is not dispensing the correct amount, the solution can be primed or machine serviced while not allowing dishes to fail to be sanitized in the machine. This facility has received a repeat violation of a Good Retail Practice item. Four violations of the same Good Retail Practice (GRP) within 6 routine or follow up inspections, may result in a probationary status due to a pattern of non-compliance as outlined in PCC 8.08.060(B)(2).​ This is the second instance of this violation. Ensure there are test strips by next routine inspection.

  Utensils, Equipment and Vending