CROCANTE

Time/temperature control for safety food held using time as a public health control not discarded at the end of the 4-hour/6-hour period. See stop sale. Individual butter pats time marked to be discarded of at 12pm. Items not discarded as of 12:45pm manager discarded.

High Priority - Time/temperature control for safety food held using time as a public health control not discarded at the end of the 4-hour/6-hour period. See stop sale. Individual butter pats time marked to be discarded of at 12pm. Items not discarded as of 12:45pm manager discarded.

High Priority

Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dish machine tested at chlorine 0ppm after several attempts.

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dish machine tested at chlorine 0ppm after several attempts. Observed tube not properly inside container of chemical. Tube inserted properly sanitizer primed, retested at 100 ppm. **Corrected On-Site**

High Priority

Raw animal food stored over/not properly separated from ready-to-eat food. Flip top bottom on cook line - Raw shell egg French toast batter stored above ready to eat sweet corn pancakes. Operator moved raw shell egg batter to the bottom shelf.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Flip top bottom on cook line - Raw shell egg French toast batter stored above ready to eat sweet corn pancakes. Operator moved raw shell egg batter to the bottom shelf. **Corrected On-Site**

High Priority

Time temperature control for safety food identified in the written procedures as a food held using time as public health control has no time marking and the time removed from temperature control cannot be determined. At front counter display case butter pats not time marked. Per manager out of cooler approximately 2 hours. Manager added time marked to 12:00pm.

High Priority - Time temperature control for safety food identified in the written procedures as a food held using time as public health control has no time marking and the time removed from temperature control cannot be determined. At front counter display case butter pats not time marked. Per manager out of cooler approximately 2 hours. Manager added time marked to 12:00pm.

High Priority

Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Flip Top Cook Line : Gorgonzola cheese (52F - Cold Holding). Gorgonzola cheese stack above chill line for approximately 1 hour not prepared or portioned today. Manager stored item in cooler to re-chill.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Flip Top Cook Line : Gorgonzola cheese (52F - Cold Holding). Gorgonzola cheese stack above chill line for approximately 1 hour not prepared or portioned today. Manager stored item in cooler to re-chill. **Corrective Action Taken**

High Priority

Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Raw smoked salmon and Poached eggs not identified on menu. Manager marked all menus.

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Raw smoked salmon and Poached eggs not identified on menu. Manager marked all menus. **Corrected On-Site**

Intermediate

Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Dessert display at front counter - Tres Leches at 10:45am 48F (Ambient cooling Approximately 2 hours ) to 48F at 11:50am. Based on times and temperatures taken item will not reach 41F within 4 hours. Manager moved items to reach in cooler to properly cool.

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Dessert display at front counter - Tres Leches at 10:45am 48F (Ambient cooling Approximately 2 hours ) to 48F at 11:50am. Based on times and temperatures taken item will not reach 41F within 4 hours. Manager moved items to reach in cooler to properly cool.

Intermediate

In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils at coffee bar inside container of standing water at 77F

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils at coffee bar inside container of standing water at 77F

Basic