Observation: The current procedure for breakfast eggs is to crack several dozen into an insert which is then stored in the top of the kitchen prep cooler. Storing several cracked eggs in bulk is a food safety risk - if a single eggs is contaminated it will contaminate the whole lot of eggs.
Corrective Action: There are 2 viable solutions: Crack eggs on a per-order basis or switch to pasteurized liquid egg product. Operator has agreed to switch to a pasteurized liquid egg product.
Observation: The temperature of foods stored in the inserts in the kitchen were borderline. 2 of the ladles used to dispense food items have long handles that are preventing the lid from closing completely.
Corrective Action: Switch to ladles with shorter handles so the lids can close properly and food temperatures can be maintained at or below 4C.
Observation: The wooden counter under the coffee machines and the front cash area has further deteriorated since the last inspection. This item has been noted on past inspection reports. There are also several wooden shelves within the premise that need to be thoroughly cleaned and re-painted.
Corrective Action: Operator has agreed to meet again in one month and set deadlines for replacing damaged/deteriorating wooden shelves and counters.
Observation: Utensils that are in use for food preparation do not appear to be getting rotated frequently enough to prevent pathogen growth while stored at room temperature.
Corrective Action: Ensure that utensils are rotated with clean sanitized utensils at least every 2 hours. The ice cream scoop cannot be stored in stagnant water, either store the scoop inside the freezer or clean and store dry after each use - making sure that only clean, fresh water is used for dipping when ice cream is being served.
Observation: General sanitation of the premises needs some improvement. There are a number of items stored directly on the floor making it difficult to thoroughly clean the floors. Food debris and grease was noted in several areas.
Corrective Action: Carry out a thorough cleaning. Re-organize storage of items within the premise to make room for everything presently stored on the floor - all items must be stored 6 inches off the floor - especially cookware (several pots were noted on the floor in the kitchen). Make sure that counter-top equipment gets moved on a regular basis for cleaning underneath and behind items.