TEMPLE BREAKFAST PLACE LLC

Procedures for responding to vomiting and diarrheal events

Observed no written procedures for diarrhea and vomiting cleanup or a bodily fluids kit on site at the time of inspection.Corrective Actions: Ensure a bodily fluids kit or written procedures are on site.

Hands clean and properly washed

Observed food worker fail to properly wash hands before donning a new pair of gloves between tasks.Corrective Actions: Ensure hands are properly washed prior to donning a new pair of gloves during a change in tasks being performed.

Adequate hand washing facilities supplied and accessible

Observed no hand wash signage and a cup filled with what appeared to be a light blue liquid soap stored inside the designated hand wash sink next to the three-compartment sink.Corrective Actions: Ensure hand wash sinks are labeled with signage and are only utilized for hand washing.

Food separated and protected

Observed raw shell eggs stored next to precooked chicken on the bottom shelf inside the reach in cooler adjacent to the grill. Observed raw shell eggs stored next to a package of smoked salmon and three packages of Mrs bairds bread on the bottom shelf inside the reach in cooler closest to the two prep tables.Corrective Actions: Ensure ready to eat foods and precooked foods are stored above raw eggs to prevent contamination.

Proper date marking and disposition

Observed a package of commercial bacon that was opened but not date marked with a use by date. Obseved tcs foods without date marks. Date of preparation marks day one and not to exceed 7 days. Corrective Actions: Ensure all tcs foods are date marked with a use by date.

Consumer advisory provided for raw / undercooked food

Observed no food allergen awareness poster displayed in the kitchen.Corrective Actions: Ensure a food allergen awareness poster is displayed in the kitchen.

Toxic substances properly identified, stored, used

Observed a spray bottle with no label. Corrective Actions: Ensure spray bottles are labeled with the contents to prevent contamination.

Approved thawing methods used

Observed raw pork stored inside a container with room temp water in the food prep sink.Corrective Actions: Ensure raw pork is stored in a container of continuous running cold water(minimum 70F) and draining for proper thawing.

Contamination prevented during food preparation, storage and display

Observed no splash guard at the designated hand wash sink next to the prep sink.Corrective Actions: Ensure a splash guard is erected to prevent cross-contamination of food.

Wiping cloths; properly used and stored

Observed one damp wiping cloth stored on the two prep tables.Corrective Actions: Ensure damp wiping cloths are stored in sanitizer solution to prevent bacterial growth.

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

Observed damaged air gaskets inside the reach in cooler in the front of the cafe and the reach in cooler by the grill. Corrective Actions: Ensure gaskets are replaced and maintained in good repair.