EGGHEAD

*REPEAT VIOLATION* Raw ground beef patties measured 50F, raw shell eggs measured 52F (cracked open), and sliced cheeses measured 45F while maintained overfilled in the inserts of the prep cooler across from the cook-line. Per staff, items had measured at 41F earlier this morning before opening, approximately 2.5 hours prior. Sheet pan stacked with fried chicken measured 54F while maintained on a cart in ambient temperature. Per the cook, he had taken it out of the walk-in cooler to be re-fried less than 30 minutes prior. [CA] Potentially hazardous foods shall be held at 41F or below, or at 135F or above to prevent the growth of bacteria. [SA] Items in the upper inserts of the prep cooler used or else discarded by 11AM. Fried chicken was relocated back inside the walk-in cooler.

*REPEAT VIOLATION* Employee observed handling a container of pooled eggs with gloved hands with their thumbs on the inside of the container (employees thumbs observed in contact with raw, pooled eggs on the insides of the container), put the container of pooled eggs inside a refrigeration unit, then handled bread that was on a cutting board and tossed it back into a tub of brioche buns maintained on the a lower prep table across from the cook-line. [CA] Employees shall wash their hands in all of the following scenarios: (1) Immediately before engaging in food preparation, including working with nonprepackaged food, clean equipment and utensils, and unwrapped single-use food containers and utensils. (2) After touching bare human body parts other than clean hands and clean, exposed portions of arms. (3) After using the toilet room. (4) After caring for or handling any animal allowed in a food facility pursuant to this part. (5) After coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating, or drinking. (6) After handling soiled equipment or utensils. (7) During food preparation, as often as necessary to remove soil and contamination and to prevent cross-contamination when changing tasks. (8) When switching between working with raw food and working with ready-to-eat food. (9) Before initially donning gloves for working with food. (10) Before dispensing or serving food or handling clean tableware and serving utensils in the food service area. (11) After engaging in other activities that contaminate the hands. [COS] Tub of buns was voluntarily discarded. ____________ Minor violation: Cook observed dredging raw chicken, then proceeded to use tongs to handle fried, ready-to-eat chicken. No direct contamination observed. [CA] Employees shall wash their hands in the scenarios listed above.

Sheet pan of overstacked fried chicken measured between 41F and 47F while maintained on a speed rack in the walk-in cooler. Per staff, it had been fried yesterday, and then maintained in the walk-in cooler overnight to cool. *Note: Staff stated that fried chicken was at an elevated temperature because of the constant opening and closing of the unit; However, all other potentially hazardous foods in the walk-in cooler measured at 40F or below; Additionally, fried chicken on a speed rack was located at the back of the unit, i.e. at the coldest portion relatively close to the condenser unit and furthest away from the door. [CA] After heating or hot holding, Potentially Hazardous Foods (PHFs) shall be cooled rapidly from 135°F to 70°F within 2 hours and from 70°F to 41°F within 4 hours. Approved cooling methods include: 1) Placing the food in shallow pans 2) Separating the food into thinner or smaller portions. 3) Using rapid cooling equipment (Ex. blast chiller) 4) Using containers that facilitate heat transfer (ex. stainless steel) 5) Adding ice as an ingredient. 6) Using ice paddles 7) Using an ice bath and stirring frequently 8) Accordance with a HACCP plan. Cooling foods shall have enough space around the containers for cold air to circulate, be loosely covered, or uncovered and stirred as frequently needed to evenly cool. **Note: Strongly recommend not overstacking fried chicken during cooling, and to cool in layers of 2 inches or less. [COS] Fried chicken was voluntarily discarded.

*REPEAT VIOLATION* Scrambled eggs (97F) subjected to time as a public health control while maintained under the heat lamp at the service window were not time labeled with the time they had initially been cooked. [CA] When time only, rather than time and temperature is used as a public health control, PHFs shall be time marked to indicate when item is removed from temperature control, discarded if not consumed or served within 4 hours, and written procedures shall be readily available for review. [COS] Scrambled eggs were time labeled.

1. Facility is sharing the same food safety (manager's) certificate, Vinh Ha - 09/22/2026, at three separate Egghead locations including this one. Spoke with the owner, Vinh, via phone. [CA] A food safety (manager's) 5-year certificate shall not be shared between multiple locations. A food safety certificate shall be dedicated to a singular location. 2. Three employees could not provide valid food handler cards. [CA] Each food handler shall maintain a valid food handler card for the duration of his or her employment as food handler. A valid food handler card shall be provided within 30 days of after the date of hire.

Consumer advisory is written on the menu; However, it does not denote which particular items are served raw or undercooked. [CA] Facility shall denote on the menu the particular items that are served raw or undercooked.

Refrigerator cited during the last routine inspection (right-side prep cooler) has not been repaired. Ambient of the unit measured 65F via probe. Refrigerator appears to be unplugged. Numerous potentially hazardous foods, including sliced tomatoes, various cheeses, and various house made sauces (chimichurri, ketchup from uncanned tomato sauce, spicy mayo, etc.) measured between 54F and 66F. Per staff, all items except for the tomatoes had been maintained in the unit overnight. Staff states that when they arrived this morning, the tomatoes from last night looked spoiled owing to the unit improperly functioning, so they chopped new ones prior to service (2.5 hours prior). Sliced cheeses measured 54F while maintained overfilled in the left-side prep cooler. Raw shell eggs measured 59F while maintained overfilled in the left-side prep cooler. Per staff, items had been placed into the unit 3 hours prior. [CA] Potentially hazardous foods shall be held at 41F or below, or at 135F or above to prevent the growth of bacteria. [COS] All potentially hazardous foods in the right-side prep cooler voluntarily discarded into the trash, except for the sliced tomatoes chopped this morning. Tomatoes relocated to left-side prep cooler. Overfilled cheese and raw shell eggs relocated to the walk-in cooler.

Tater tots (132F) and scrambled eggs (117F) subjected to time as a public health control while maintained under the heat lamp at the service window lacked time markings. Per staff, the tater tots had just been fried, and the eggs had been scrambled 30 minutes prior. [CA] When time only, rather than time and temperature is used as a public health control, PHFs shall be time marked to indicate when item is removed from temperature control, discarded if not consumed or served within 4 hours, and written procedures shall be readily available for review. [COS] Items properly time marked. *Note: If facility can maintain foods at 135F or above, items may instead be subjected to temperature control instead of time control.

Ambient of the right-side prep cooler measured 65F via probe. Unit appears to be unplugged. [CA] Refrigeration shall be capable of maintaining potentially hazardous foods at 41F or below.

Facility could not provide quaternary ammonium test strips. [CA] Testing equipment and materials shall be provided to adequately measure the applicable sanitization method used during manual or mechanical warewashing.

Ambient of the right, two-door prep cooler measured 44F via probe. [CA] Refrigeration shall be capable of maintaining potentially hazardous foods at 41F or below.

*REPEAT VIOLATION* Heavy accumulation of black mold-like substance on the interior panels of the ice machine. Direct contamination observed. [CA] Food contact surfaces shall be maintained clean. Clean regularly to prevent buildup. [COS] Employee voluntarily discarded ice. ____________ Minor violation: Two cutting boards observed with heavy accumulation of black, mold-like substance while maintained on storage racks designated for clean cutting boards. [CA] Food contact surfaces shall be maintained clean. Replace cutting boards when they become too worn/scratched to be cleaned properly.

*REPEAT VIOLATION* Grilled onions measured 78F, scrambled eggs measured 96F, and tater tots measured 102F while maintained under a heat lamp at the service window. Per staff, items had either been cooked or reheated between 30 minutes and 2 hours prior. *Note: If heat lamp is incapable of maintaining potentially hazardous foods at 135F or above, recommend subjecting foods to time as a public health control (4-hour rule). Numerous amounts of fried chicken measured 54F while maintained on a cart in ambient. Per the cook, he had fried the chicken less than 1 hours prior, and was letting it rest before he put it into the walk-in cooler. Sliced tomatoes measured 50F, and diced tomatoes measured 54F while maintained in the right-side two-door prep cooler across from the cook-line. Ambient of the unit measured 44F. Per staff, items had been maintained inside of the unit since the previous night. [CA] Potentially hazardous foods shall be held at 41F or below, or at 135F or above to prevent the growth of bacteria. [COS] Grilled onions, scrambled eggs, and tater tots to be served or discarded by 11:30PM (4 hours elapsed after initially leaving temperature control). Fried chicken relocated to the walk-in cooler. Sliced and diced tomatoes voluntarily discarded. TPHC form filled out with the shift lead for items held under the heat lamp (grilled onions, tater tots, waffle fries, scrambled eggs) ___________ Minor violation: Raw patties, raw shell eggs, and sliced cheeses measured between 44F and 48F while overfilled in the three-door prep cooler across from the cook-line. Per staff, items had been relocated there 1.5 hours prior. [CA] Potentially hazardous foods shall be held at 41F or below, or at 135F or above to prevent the growth of bacteria. Ensure that refrigeration unit inserts are not overfilled, as this may render them incapable of maintaining at 41F or below.

Raw shell eggs stored above arugula in the walk-in cooler. [CA] All food shall be separated and protected from cross-contamination. Store all raw meat or other raw products of animal origin below ready-to-eat food items.

Several employees could not provide valid food handler cards. [CA] Each food handler shall maintain a valid food handler card for the duration of his or her employment as food handler. A valid food handler card shall be provided within 30 days of after the date of hire.

*REPEAT VIOLATION* Wiping cloth bucket stored directly in the wash basin of the handwash sink to the left of the ice machine. [CA] Handwashing facility shall be clean, unobstructed, and accessible at all times.

Knife stored in the crack between a prep cooler and the counter. [CA] Equipment contacting food shall be stored in a sanitary location.

*REPEAT VIOLATION* Cook handled raw shell eggs and raw patties, then turned around and handled burger buns intended for service. [CA] Employees shall wash their hands in all of the following scenarios: (1) Immediately before engaging in food preparation, including working with nonprepackaged food, clean equipment and utensils, and unwrapped single-use food containers and utensils. (2) After touching bare human body parts other than clean hands and clean, exposed portions of arms. (3) After using the toilet room. (4) After caring for or handling any animal allowed in a food facility pursuant to this part. (5) After coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating, or drinking. (6) After handling soiled equipment or utensils. (7) During food preparation, as often as necessary to remove soil and contamination and to prevent cross-contamination when changing tasks. (8) When switching between working with raw food and working with ready-to-eat food. (9) Before initially donning gloves for working with food. (10) Before dispensing or serving food or handling clean tableware and serving utensils in the food service area. (11) After engaging in other activities that contaminate the hands. [COS] Burger buns voluntarily discarded. ____________ Minor violation: Employee observed handling raw patties, changed gloves without washing their hands, then proceeded to assemble a customer's ready to eat sandwich. Employee observed touching their hair, then continued onto food preparation. [CA] Employees shall wash their hands in the scenarios listed above.

Hand sink to the left of the ice machine observed to be clogged and not draining. No overflow observed. [CA] Repair plumbing fixture and maintain in clean and good repair.

Various food items (onions, avocados, etc.) observed to be stored on the floor in the walk-in cooler. [CA] Food shall be stored at least 6 inches above the floor to prevent contamination.

All employee food handler cards could not be provided upon request. [CA] Each food handler shall maintain a valid food handler card for the duration of his or her employment as food handler. A valid food handler card shall be provided within 30 days of after the date of hire.

Box of frozen tater tots observed to be thawing on the floor in front of the ice machine. [CA] Frozen potentially hazardous food shall only be thawed in one of the following ways: 1) under refrigeration that maintains the food temperature at 41°F or below, 2) completely submerged under potable running water for a period not to exceed two hours at a water temperature of 70°F or below, and with sufficient water velocity to agitate and flush off loose particles into the sink drain, 3) in a microwave oven if immediately followed by immediate preparation, 4) as part of a cooking process. [CA] Cook relocated tater tots to lower prep unit.

Bathroom sink is capable of outputting water at a maximum of 70F. [CA] Handwashing facilities equipped with a mixing valve that is not readily adjustable at the faucet, shall provide warm water at least 100°F, but not greater than 108°F.

Several bags of flour maintained open in dry storage area. [CA] After opening containers of food, store in rigid containers with tight fitting lids to preclude possible contamination.

Ice machine inner panels observed to have black, mold-like buildup. Mold in direct contact with upper layer of ice. [CA] Ice machine shall be cleaned and sanitized on a regular basis at a rate to preclude mold-like or other growth. [COS] Ice VC&D. See VC&D report. Employee instructed to clean and sanitize ice machine interior panels.

Four large containers of grilled onions measured 39F in the walk-in cooler. Per an employee, they had been cooked and cooled as such since yesterday. [CA] Properly cool PHF's using shallow containers, using no more than 2 inches for solid foods and no more than 3 inches for liquids.

1. Back door maintained open with a door stop. [CA] Keep doors closed to prevent the intrusion of vermin. 2. Multiple food items intended for employee consumption (bacon, drinks) located in/around food prep areas. [CA] No person shall store clothing or personal effects in any area used for the storage and preparation of food or food contact surfaces. Employees shall not eat/drink in food/food prep areas.

Multiple dry soiled wiping cloths observed to be left out on various surfaces. [CA] Wiping towels shall be stored in sanitizing solution of an approved concentration when not in use (100 ppm - chlorine, 200 ppm - quaternary ammonium).

Cook observed handling raw patty in the upper insert of the prep unit across from the cook-line, then turned around and touched a recently toasted pair of burger buns intended for service. [CA] Employees shall wash their hands after handling raw, potentially hazardous food prior to handling ready-to-eat food. [COS] The cook VC&D burger bun (top and bottom). See VC&D report. The cook was instructed to wash his hands properly, but was unable to dry his hands properly given that the hand wash sink near the cook-line lacked paper towels in its wall-mounted dispenser. Cook dried his hands using a towel, but was instructed to use paper towels to prevent potential contamination of hands.

Hand wash sink near the cook-line and directly to the left of the ice machine lacked paper towels. Alternative hand wash sinks are too far away, and thus not used by the cook. *Note: Cook was unable to dry hands properly following hand washing owing to lack of paper towels. See K05M [CA] Single-use sanitary towels shall be provided in dispensers; heated-air hand drying device may be substituted for single-use towels. [COS] Paper towels restocked.

Numerous potentially hazardous foods measured in the temperature danger zone (greater than 41F AND less than 135F): - Fried chicken (60F) in a metal pan on a cart next to the dry storage area. Per an employee, it had been taken out of the walk-in one hour prior for door-dash orders - Par-cooked bacon (85F) on the stove. Per the cook, he partially cooks it, and then cooks it again when receiving an order. - *REPEAT VIOLATION* Chicken in the fryer basket (130F). Cook states that it is kept there until someone orders, after which he will chop it up for immediate service. - Pooled eggs (62F) in a plastic container to the left of the cook-line. Employee states they keep the eggs there and scoop out portions as necessary in response to customer orders. - *REPEAT VIOLATION* Raw shell eggs, sliced cheese, raw patties, raw bacon, and raw chicken measured in the range of (54F-58F) in the upper prep inserts of the larger prep unit directly across from the cook-line. Ambient of the prep unit (lower) measured 37F. - Cooked onion (110F) below heat lamp to the right of cook-line. Employee states that they top orders with onions. *All PHF's listed had been in the temperature danger zone for less than 3 hours, as per the employees. Note: Equipment (i.e. upper prep inserts) MUST be capable of maintaining potentially hazardous foods at or below 41F, regardless of whether or not they are open/in proximity to warm ambient air. [CA] Potentially hazardous foods (PHFs) shall be held at or below 41F for cold holding, OR at or above 135F for hot holding. [COS] Fried chicken relocated to walk-in for rapid cooling. Par-cooked bacon fully cooked. Chicken in fryer basket chopped up and served. Pooled eggs relocated to lower prep unit. Lid of the prep unit with various PHFs out of temperature was closed. All PHFs in unit remeasured at or below 41F. Onion to be used within 4 hours of initially being cooked, and discarded after. **Note: If facility wishes to use TPHC for certain items, they must be labeled as such, with written procedures.

Raw chicken thawing on counter at room temperature. [CA] Frozen potentially hazardous food shall only be thawed in one of the following ways: 1) under refrigeration that maintains the food temperature at 41°F or below, 2) completely submerged under potable running water for a period not to exceed two hours at a water temperature of 70°F or below, and with sufficient water velocity to agitate and flush off loose particles into the sink drain, 3) in a microwave oven if immediately followed by immediate preparation, 4) as part of a cooking process.

Accumulation of grease and debris on hood and hood filters. [CA] Clean mechanical exhaust hood and filters of accumulations.

*REPEAT VIOLATIONS* Container of dry seasoning used in contact with raw chicken is stored at room temperature. Per cook, seasoning was from yesterday. [CA] Foods that have been in contact with raw chicken are considered a potentially hazardous food and need to be kept at or below 41F. [COS] Container of dry seasoning was voluntarily discarded. Measured Eggy at 128F-132F in hot water bath. Per cook, Eggy has been in bath for about two hours. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] Eggy was discarded at 3PM. Measured fried chicken at 112F in deep fryer. Per cook, foods are left out for less than one hour for use and then discarded. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [SA] Fried chicken was served. NOTE: If foods are meant to be on TPHC, TPHC must be utilized properly. Minor: Measured patties at 46F in left prep cooler. Per PIC, container was refilled at 1:30PM. [CA] PHFs shall be held at 41°F or below or at 135°F or above.

Clean, wet utensils and containers are stacked directly on top of one another and stored in a way that does not facilitate air drying. [CA] Equipment and utensils must be air dried or properly stored to facilitate drying after sanitizing.

*REPEAT VIOLATION* Measured fried chicken at 54F in left prep cooler. Per cook, food is left in cooler for about 3 hours. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] Cook states that food for prep will only be left in inserts of prep cooler for about two hours and other chicken will be left in the reach in section of the prep cooler.