Snooze an A.M. Eatery

Using a Handwashing Sink - A handwashing sink is not maintained so that it is accessible at all times for employee use; is being used for purposes other than handwashing or is not being used in accordance with manufacturer's instructions

Observed apron stored on handwashing sink near pancake station. Person in charge removed to designated area.

Cooling methods not in accordance with time and temperature criteria as specified in the Food Code

Observed sweet potatoes cooling at room temperature below the convection oven. Sweet potatoes had been cooling for less than 2 hours and were removed to the walk-in cooler. Observed pot roast stored on the shelf above the steam table to cool at room temperature. Pot roast was discarded at time of inspection.

Time as a Public Health Control - Time/temperature control for safety food before cooking, or for ready-to-eat time/temperature control for safety food that is displayed or held for service for immediate consumption was not marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is removed from temperature control.

Observed no time marking for eggs held at the grill. Person in charge stated that the eggs are held for 20 minutes and then discarded. Employee confirmed eggs had been out for 10 minutes and the time was marked appropriately.

In-use utensils not properly stored between uses

Observed plastic ramekins used as scoops at the steam well and pancake stations. All ramekins were discarded.