BIG BAD BREAKFAST health score and inspection history

Clean equipment food contact surfaces and utensils to sight and touch. (choppers, slicers, mixers, utensils in storage)//Clean drink nozzle located in the front beverage area.//COS//PIC cleaned nozzles prior to the end of the inspection.

Allow utensils to air dry before stacking.// Wet stacking observed on the storage shelf holding dishes.

Cease smoking, eating, or drinking in areas where food, utensils, equipment, linens, or unwrapped single service/single use articles may become contaminated.//Employee observed drinking while preparing food.

3-501.16(A)(1) Maintain TCS food at 135 F or above.// Butter 100F.//COS//PIC voluntarily discarded. Time as a control was discussed to be the permanent fix for the melted butter.

(A)(2) Maintain TCS food at 41 F or below.// Crumbled Sausage 46F-51F, Pancake mix that contains milk 45F, Garlic Parmesan Sauce MFS containing egg yolks 45F-51F.//COS//PIC voluntarily discarded of Garlic Parmesan Sauce.// Crumbled Sausage and Pancake mix was prepped 1 hour prior to the inspection.// Both were moved to RI freezer to cool to 41F prior to the end of the inspection.