The Breakfast Company Commissary

Basic – Multiple Employees with no hair restraint while engaging in food preparation on cooks line

Person in charge had them put on hair restraint and wash hands. Corrected On-Site

Basic – Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust

Observed over grill in main kitchen area hood filters soiled with grease.

High Priority – Raw animal food stored over or with ready-to-eat food in a freezer – not all products commercially packaged

Observed in Walk in cooler in back kitchen area raw Shell Eggs over canned beverages and salad Dressing

Educated Person in charge on safe refrigerator storage and emailed Person in charge the handout

Person in charge removed raw shell Eggs. Corrected On-Site Repeat Violation Admin Complaint

High Priority – Single-use gloves not changed as needed after changing tasks or when damaged or soiled

Observed in front kitchen area on sandwich make station. Employee grabbed soiled cloth with gloves on to wipe his gloves, grabbed cooked chicken with same gloves on to make a sandwich

Stopped employee and educated on glove use and hand washing

Employee voluntarily discarded the sandwich,removed soiled gloves,washed hands and put clean gloves.n Corrective Action Taken

High Priority – Stop Sale issued due to food not being in a wholesome, sound condition

nObserved in front kitchen area on sandwich make station. Employee grabbed soiled cloth with gloves on to wipe his gloves, grabbed cooked chicken with same gloves on to make a sandwich

Stopped employee and educated on glove use and hand washing

Employee voluntarily discarded the sandwich,removed soiled gloves,washed hands and put clean gloves.

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

nObserved on front service line Breakfast station. Raw Shell Eggs (64F – Cold Holding); Scrambled egg mix (57F – Cold Holding) Person in charge stated that they had been out at the station since 9:00am

Educated Person in charge on Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit

Person in charge voluntarily discarded both food items.

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit

Observed on front service line Breakfast station. Raw Shell Eggs (64F – Cold Holding); Scrambled egg mix (57F – Cold Holding) Person in charge stated that they had been out at the station since 9:00am

Educated Person in charge on Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit

Person in charge voluntarily discarded both food items.