Aioli

Basic – In-use tongs stored on equipment door handle between uses. Operator removed tongs from oven door. Corrected On-Site Warning

Basic – Stored food not covered. Soup kettle not covered – operator covered. Corrected On-Site Warning

High Priority – Shell eggs in use or stored with cracks or broken shells. See stop sale. Operator discarded broken egg from flat. Warning

High Priority – Stop Sale issued on time/temperature control for safety food due to temperature abuse

nTime/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. pastry – tubs of butter (73F) sitting out at room temperature over 5 hours – see stop sale

ndouble door reach in cooler – quiche (45F – Cold Holding) prepared 2 days prior not portioned or prepared today and not removed from cooler – see stop sale. Warning

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. pastry – tubs of butter (73F) sitting out at room temperature over 5 hours – see stop sale

ndouble door reach in cooler – quiche (45F – Cold Holding) prepared 2 days prior not portioned or prepared today and not removed from cooler – see stop sale

nHot line make tables – roasted tomatoes (46F – Cold Holding); goat cheese (47F – Cold Holding); boiled eggs (46F – Cold Holding); not portioned or prepared today operator states held in plastic containers under 4 hours – operator moved to walk on cooler. Corrective Action Taken Warning

Intermediate – Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. COOLING – walk in cooler – sliced turkey (55F – Cooling) 2:00pm cooling since 12:00pm recheck 35mins 55F. Turkey held in deep covered container. Operator moved to shallow pans to facilitate the cooling process. Corrective Action Taken Warning