BILL'S CAFE

Raw pooled eggs in ice bath measured 52F, raw pooled eggs (whites only) in ice bath measured 57F and raw shelled eggs next to stove measured 68F. Per PIC, they had been out for one hour. Ice in ice baths was only on the bottom of the container with no water added. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] Ice and water were added to ice bath to cool eggs back down. Raw shelled eggs were placed into refrigeration. Discussed TPHC for raw shelled eggs with PIC and provided forms. Minor: PHF in walk in fridge measured 44F. Per PIC, temperature taken two hours prior to temperature measurement was 40F. Ambient air of walk in fridge measured 44F. After closing door to walk in fridge and keeping the door closed, the temperature measured 38F. [CA] PHFs shall be held at 41F ro below or 135F or above.

Observed bowl used as a scoop in the bulk chicken stock container. Observed handle of pitcher used in bulk flour container in contact with flour. [CA] Provide scoops with handle and store scoop handle in such a way that the handle does not come in direct contact with food to prevent contamination. Observed knives stored in between preparation unit and the table. [CA] Ensure that utensils are stored where the working end is protected from contamination. CO2 container was not chained to a rigid structure in the bar. [CA] All pressurized cylinders shall be securely fastened to a rigid structure.

Observed mold like substance on interior panel of ice machine, observed water in contact with mold like substance dripping onto ice. [CA] Clean and sanitize ice machine and maintain in good condition. [COS] Ice was discarded from inside the machine, the machine was cleaned and sanitized. Minor: Observed equipment stacked after sanitizing so that the interior of the containers were not able to air dry. [CA] Equipment and utensils must be air dried or properly stored to facilitate drying after sanitizing.

Employee washing dirty dishes wearing gloves rinsed hands in the hand wash sink and then went to handle the sanitized equipment. District inspector stopped employee, instructed to remove gloves and wash hands with soap and water prior to handling sanitized equipment. [CA] Ensure that gloves are removed, hands are washed with soap and water prior to changing tasks to prevent the risk of contamination.

Mold-like substance observed inside of soda nozzle in the bar. [CA] Routinely clean and sanitize bar soda nozzle to prevent buildup.

In the salad preparation refrigerator, disposable condiment cup being used as scoop for ranch dressing. [CA] Provide scoop/ladle for dressings. Endure scoop/ladle handles are stored in such a way that the handle does not come in direct contact with food to prevent contamination.

Kitchen staff is lacking a metal probe thermometer. [CA] An accurate easily readable metal probe thermometer (accurate to +/- 2°F) that is designed to measure the temperature of thin masses shall be provided and readily available to accurately measure the temperatures of potentially hazardous foods.