At Union

Packaged and Unpackaged Food-Separation Packaging and Segregation (P)

In the reach in refrigerators below the flat top grills observed raw shell eggs directly above pancake batter and spinach; and observed raw chicken stored directly above shredded cheese and pancake batter. Store raw shell eggs and chicken on the lowest tier in cold holding units and always below RTE foods.

Backflow Prevention (P)

At the prep sink in the kitchen there is a direct connection between the waste system and the sink. Have a licensed plumber pull permits and install and air gap at the prep sink.

(A)-(P) Person-In-Charge-Duties (Pf)

The person in charge could not answer correctly more than one reportable symptom none of the reportable illnesses; the person in charge did not answer correctly the minimum internal cooking temperatures for raw chicken beef or comminuted meats. The person in charge should be knowlegable about food safety and illness policy.

Clean-up of Vomiting and Diarrheal Events (Pf)

The person in charge could not produce procedures or a kit for a vomit and diarrhea event; provide.

Temperature Measuring Devices-Functionality (Pf)

The person in charge could not produce a food thermometer during the inspection; provide a food thermometer with a thin probe.

Food Storage Containers Identified with Common Name of Food (C)

Throughout kitchen and coffee bar area there are in-use containers without name labels containing foods removed from bulk; provide name labels on bottles and containers with foods removed rom bulk.

In-Use Utensils Between-Use Storage (C)

At the coffee bar area observed stirring spoons stored inside a container with ambient temperature water; discontinue this practice and store utensils in 135F or higher water in cool running water or on a clean and sanitized surface.

Food Storage-Preventing Contamination from the Premises (C)

In the closet directly next to the front entrance bags of coffee beans are stored directly on the floor; elevate foods at least six inches off the ground.

Sponges Use Limitation (C)

In the warewashing area observed an employee washing wares with sponges; discard and discontinue usage of sponges on wares and food contact surfaces.

Good Repair and Proper Adjustment-Equipment (C)

The gaskets for the three door cooler are damaged; repair or replace.

(B) and (C) Equipment Food-Contact Surfaces Nonfood-Contact Surfaces and Utensils (C)

In the closet next to the front entrance there are spilled coffee beans; in the women's restroom on the floor underneath the soap dispenser there is accumulated liquid soap and soils. Clean and sanitize the areas of soils and food debris.

Equipment and Utensils Air-Drying Required (C)

In the kitchen observed an employee drying plates that had been in the sanitizer solution; instructed the employee to rewash and sanitize the plates and to let them air dry. Sanitized wares must be allowed to air dry and do not use towels to dry sanitized wares.