BIG BAD BREAKFAST health score and inspection history

Locate insect control devices so that food, equipment, utensils, linens, unwrapped single service/single use articles are not contaminated.// Fly trap hanging on dry shelf. PIC COS by relocating.

Clean facilities (floors, walls, ceilings, ceiling/wall vent covers, fixtures, etc.) as often as necessary to maintain cleanliness.// (1) Clean flooring between and behind cooking equipment (2) Clean floors in WI freezer

6-403.11(B) Locate lockers or other suitable facilities for storage of aprons and personal belongings so that they do not contaminate food, equipment, utensils and single service/single use articles.// Employee personal jacket and bag stored on prep table.

3-501.16(A)(1) Maintain TCS food at 135 F or above.// Hollandaise sauce in hot holding temping 115F degrees. PIC COS by discarding.

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

Store food wrapped, in packages or in covered containers to prevent contamination. // Tomatoes. ham, and oatmeal stored uncovered in RI cooler. PIC COS by covering with lids 3-305.11 Store food at least 6 inches above the floor.// Food stored on the floor in WI freezer. 3-307.11 Store raw shell eggs below and away from ready to eat food. (preventive)// Eggs stored above butter and cheese. PIC COS by moving to the bottom shelf. 3-307.11 Store raw animal products below and away from produce and ready to eat foods. (preventive)// Beef and steak stored above uncovered tomatoes and ham. PIC COS by moving to the bottom shelf.

Clean facilities (floors, walls, ceilings, ceiling/wall vent covers, fixtures, etc.) as often as necessary to maintain cleanliness.// (1) Dust vent cover near make table cooler (2) Clean floors drains and floors behind equipment throughout.

Store employee food and personal drinks in a designated area below and away from food, utensils, equipment, linens, and unwrapped single service/single use articles.// (1) Employee personal drink stored in RI cooler (2) Open drink stored on shelving with clean utensils.

JCDH 2.2 Provide food safety training for all food handlers as required.// Food handlers on duty without food safety training. JCDH 2.2 Provide readily available documentation of certified food safety manager training during all hours of operation.// CFSM on duty with expired training. Per PIC they have completed renewed their certification.

Store employee food and personal drinks in a designated area below and away from food, utensils, equipment, linens, and unwrapped single service/single use articles.// Employee personal drink cup stored on prep table.

3-501.16(A)(1) Maintain TCS food at 135 F or above.// Potatoes and sausage hot-holding on the grill and in the hot-holding box temping 115-122F degrees. PIC COS by discarding the potatoes and reheating the sausages to 165F

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 negative for quaternary ammonia.

(B) Loosely cover or uncover food until cooled. // Potatoes cooling in WI cooler tightly covered. PIC COS by uncovering.