ANOTHER BROKEN EGG CAFE health score and inspection history

Allow utensils to air dry before stacking.// Metal containers stacked wet

3-501.16(A)(1) Maintain TCS food at 135 F or above.// Two different hollandaise sauces and patty sausages hot holding between 123-131F degrees. PIC COS by discarding.

3-304.14. 4-501.114 Provide quaternary ammonia solution at concentration specified by manufacturer for storing cloths used to wipe counters and equipment.// Sanitizer buckets tested 0ppm for quat

ADPH 420-3-22-.08, 8-403.50 Post current inspection report in a conspicuous place inside the food establishment. Report remains the property of JCDH. // Last inspection report not posted

4-502.11(C) Maintain water pressure and water temperature measuring devices in good repair.// Dish machine thermometer reading inaccurately.

JCDH 2.2 Provide food safety training for all food handlers as required.// Several food handlers on duty with no food safety training.

4-502.11(C) Maintain water temperature measuring devices in good repair.// Dish machine thermometer gauge reading inaccurately.

3-304.14. 4-501.114 Provide quaternary ammonia solution at concentration specified by manufacturer for storing cloths used to wipe counters and equipment.// Sanitizer bucket tested 0ppm for quat

3-501.16(A)(1) Maintain TCS food at 135 F or above.// Four different hollandaise sauce temping 103-124F in hot holding warmer. PIC COS by discarding.

Allow utensils to air dry before stacking.// Clear and metal containers staked wet.

Provide a drain plug for the dumpster.// Drain plug missing. 5-501.116 Clean the grease receptacle at a frequency necessary to prevent accumulation of soil or becoming attractants for pests.// Grease buildup on exterior of grease receptacle

(A)(2) Maintain TCS food at 41 F or below.// Lettuce, sliced/diced tomatoes, steak ham quarters, shredded cheese, and portioned out chicken (6/1) temping 48-60F degrees. PIC COS by discarding and stated they will utilize an ice bath. Internal thermometer for make table cooler was reading ~60F degrees. Notified PIC to limit use and storage of cooler until it has been serviced.

Cease using hand sinks for any purpose other than handwashing. // Ice being dumped in HW sink at the end of cook line. 6-301.12 Provide paper towels or a continuous towel system that supplies the user with a clean towel at each handwashing sink or group of adjacent sinks. // Paper towel dispenser near ice machine not functioning. 6-301.11 Provide a supply of hand cleaning liquid, powder or bar soap at each handwashing sink or group of 2 adjacent handwashing sinks. // No soap at HW sink near ice machine

Clean facilities (floors, walls, ceilings, ceiling/wall vent covers, fixtures, etc.) as often as necessary to maintain cleanliness.// (1) Old debris on floor behind equipment throughout. (2) Grease/residue buildup on exterior of fire suppression system, exterior of cooking equipment, and exterior of cooking equipment pipes/attached fixtures.

4-501.114, 4-703.11 Provide a chemical sanitizer used in mechanical ware washing equipment as specified by in 7-204.11. / Repair dish machine and wash, rinse and sanitize in 3-compartment sink until repair is verified by JCDH.// Dish machine not dispensing chlorine sanitizer.

Cease smoking, eating, chewing or drinking in areas where food, utensils, equipment, linens, or unwrapped single service/single use articles may become contaminated.// Employee chewing on plastic while prepping tomatoes. Informed employee to avoid chewing anything while prepping/handling food.

(A)(2) Maintain TCS food at 41 F or below.// French toast mixture, chicken salad, lettuce, and tomatoes temping 45-49F degrees. PIC COS by discarding and placing French toast mixture on ice bath.

4-601.11(C) Keep nonfood contact surfaces of equipment (interiors of refrigeration units and cooking equipment, exteriors of equipment, storage shelves, etc.) free of an accumulation of dust, dirt, food residue, and other debris. // (1)Residue in bottom of RI coolers/freezers (2) Buildup/grease residue on exterior of cooking equipment

3-304.14. 4-501.114 Provide quaternary ammonia solution at concentration specified by manufacturer for storing cloths used to wipe counters and equipment.// Sanitizer buckets tested 0ppm for quat.

Allow utensils to air dry before stacking. // Metal pans and clear containers stacked wet.

Cease using hand sinks for any purpose other than handwashing.// (1) Pitcher being stored in HW sink at end of cook line (2) Ice being dumped in HW sink in bar area. PIC COS pitcher was removed from the sink.

5-205.15(B) Maintain plumbing in good repair. (ex: floor drain covers, missing toilet tank lid, broken toilet seat, etc.) // (1) Leak from pipe under HW sink at end of cook line (2) Water leaking from mop sink faucet 6-501.12 Clean plumbing fixtures as often as necessary to keep them clean.// Old food/debris in floors drains especially underneath prep sink.

Label all toxic items not in original containers with the common name of the product (Pf).// Several chemical bottles not labeled. PIC COS by labeling it with its common name.

Keep dumpster doors and lids closed.// Dumpster sliding doors open 5-501.113 Keep outdoor waste receptacles covered.// Grease receptacle open 5-501.114 Provide a drain plug for the dumpster.// Drain plug missing