Food separated & protected

PRIORITY VIOLATION-3-302.11 (A1-2), P: Packaged and Unpackaged Food-Separation, Packaging, and Segregation; Protection From Cross Contamination Observed ready to eat fruit (cut pineapple, containers of strawberries), and ready to eat chocolate chip cookie placed in same container as raw bacon in the prep refrigerator. The cookie and cut pineapple were in direct contact with the raw bacon and were discarded by manager. Raw animal foods and ready to eat foods cannot be stored in the same container, especially in direct contact with each other. Raw animal foods need to be stored in separate containers and below any ready to eat foods.

Proper cold holding temperatures

PRIORITY VIOLATION-3-501.16(A)(2) and (B), P: Time/Temperature Control for Safety Food, Cold Holding In the salad prep refrigerator, observed cut leafy greens (lettuce and spinach) in the left side of this refrigerator (top and bottom compartments) that were at 47 degrees. All other non-TCS foods on the left side of the refrigerator were also 47 degrees or higher. The leafy greens were discarded since they had been there since the previous day. Food on the right side of the refrigerator were at 41 degrees or less. Recommended to manager to have this refrigerator evaluated to determine why there is a temperature imbalance. Also observed bleu cheese at about 62 degrees in an ice bath near utensils across from cook line. These containers with bleu cheese only about 5% submerged in mostly cubed ice. Manager stated that during busier times that they will go through almost 20 of these a day, but the same container is used and just "refilled". Due to the high temperature of this product and the likelihood that the bottom of the container contains older product, this was discarded by manager. Recommended to keep these containers with dressing at least 75% submerged in ice water. Original packaging of this product states "keep refrigerated" and contains various dairy ingredients. All foods requiring refrigeration should be kept at 41 degrees or less.

Proper date marking & disposition

PRIORITY VIOLATION-3-501.18, P: Ready-To-Eat Time/Temperature Control for Safety Food - Disposition Observed cooked sliced ham in a container with a prep date of 3/30 (kept 14 days), and another container of ham with an illegible date mark. Both of these containers of ham were discarded. The container with the difficult to read date mark was discarded since it could not be determined when it was prepped. All opened cooked meat products cannot be kept past 7 days in refrigeration. The day the food was prepped, sliced, cooked, removed from freezer, etc...counts as day 1. Priority Foundation-3-501.17, Pf: Ready-To-Eat Time/Temperature Control for Safety Food - Date Marking Observed a large container of cooked chicken wings in lower compartment of prep refrigerator that was made yesterday but had no date mark. A date mark was added to this container. Also observed open container of dairy based half and half without date mark on it. All TCS/perishable foods that may last more than 24 hours need to have some label on it indicating when it was made.

Consumer advisory provided for raw or undercooked foods

Priority Foundation-3-603.11, Pf: Consumption of Animal Foods that are Raw, Undercooked, or Not Otherwise Processed to Eliminate Pathogens Breakfast menu had an incomplete consumer advisory. Consumer advisory statement was present at the bottom of the menu however none of the steak or egg products which are cooked to order had any indication that they were cooked to order, or an asterisk directing customer to the statement at the bottom. Staff manually added an asterisk to the steak and egg items as well as an asterisk next to the consumer statement at the bottom.