COVE CLUB (COMMISSARY)

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee entered kitchen, put on gloves and began preparing food without washing hands. Operator discussed with employee who then washed hands and changed gloves. Corrected On-Site

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Time/temperature control for safety food (sous vide cooked pork) packaged using a reduced oxygen method without a HACCP plan not removed from its package within 48 hours (72 hours) after packaging. See stop sale.

Intermediate - Food-contact surface (prep table mounted can opener blade) soiled with food debris, mold-like substance or slime. Operator removed to be washed, rinsed and sanitized. Corrective Action Taken

Basic - Time/temperature control for safety food (cooked pork) packaged using a reduced oxygen method without a HACCP plan not properly labeled with the production time and date (only labeled with date packaged, no time). Advised Operator of proper labeling requirements.

Basic - Time/temperature control for safety food (sous vide cooked pork) packaged using a reduced oxygen method without a HACCP plan not removed from its package within 48 hours (72 hours) after packaging. See stop sale.

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Inside the open the container of pizza flour, the scoop handle was left in the flour. The chef corrected Corrected On-Site

High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee scratched face then handled clean walk in cooler door and handled container with food; no hand wash. Employee washed hands. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At pizza make table: fresh mozzarella (45F - Cold Holding) As per operator, item transferred from walk in cooler in pan and stored in unit since 15mins. Not prepped or portioned today. Item stored over stacked. Operator removed over stacked portion to quick chill. Corrective Action Taken

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At prep area: cut lettuce (63F at 10:50am; 63F at 11:30am- Cooling) As per operator, cooling since 2 mins. At current rate of cooling, item will not cool to 41F in a total of 4 hours. Pans of lettuce were tightly covered with plastic when placed in walk in cooler. Operator removed plastic wrap. Corrective Action Taken

Basic - No Heimlich maneuver/choking sign posted. I emailed operator poster