The City Cellar & Loft

Observed raw bacon and raw shrimp stored directly above pans of fully cooked pork belly in the walk-in cooler. Observed raw chicken stored behind pan of fully cooked beef in cooler drawer. CA: Raw animal foods shall be stored separately from ready-to-eata/fully cooked foods and based on their minimum internal cook temp. COS: PIC rearranged food to the correct storage order.

Observed employee handle pan of raw food with gloved hands, remove soiled gloves, don new gloves without washing hands then handle a pan of cooked food. CA: Employees shall wash hands between changing tasks including between handling raw and cooked foods and in between glove changes. COS: Discussed with PIC, hands were washed.

Observed improper separation of raw animal foods and ready-to-eat/fully cooked foods; raw egg whites were stored above heavy cream and mixers at the bar reach-in cooler. In the cooler drawers raw steak was stored behind sliced cheese, raw shrimp behind collard greens and raw pork behind pepper/onion mix. CA: Raw animal foods shall be stored separately from ready-to-eat/fully cooked foods and based on their minimum internal cook temps. COS: All foods were moved to the correct storage location.

Observed potentially hazardous TCS foods improperly cold holding above 41F in the prep top cooler (see temp log). CA: Cold held TCS foods shall maintain an internal temperature of at least 41F or below. COS: Per PIC, food was out of temp for less than 4 hours and was placed on an ice bath to rapidly cool. Discussed keeping prep top lid down when not in use and/or placing lids on pans.

Observed house made spinach dip that did not cool from 135F to 70F within 2 hours; spinach dip was prepped around 10:30-11am and at 2:15pm was at 104F. CA: Cooling TCS foods must reach 70F within 2 hours and form 70F to 41F within 4 hours. COS: Employee discarded. Discussed proper methods of cooling and verifying cooling temperatures.

Observed PIC lacking knowledge of foodborne illness risk factors. CA: PIC knowledge can be demonstrated by having no violations of Priority Items during routine inspections. CA: Employees need to be trained/re-trained. Health department-led training offered.

Observed certified food safety manager not fulfilling duties; unable to assess training needs of employees. CA: The responsibility of the CFSM shall include the safety of food preparation and service by ensuring that all employees who handle, or have responsibility for handling, unpackaged foods of any kind, have sufficient knowledge of safe preparation and service of the food. The nature and extent of the knowledge that each employee is required to have may be tailored, as appropriate, to the employee's duties related to food safety issues. COS: Re-train CFSM. Health dept training offered.

Observed food stored uncovered (not cooling and not in use) in several places throughout the kitchen; hot held pans in the steam well, all pans at the fry batter station, a pan of frozen pasta in the walk-in freezer and dry pasta in the dry storage room. CA: Food shall be stored covered to prevent overhead contamination. COS: PIC covered all food.

Observed potentially hazardous TCS foods improperly cold holding above 41 degrees F in prep top cooler (see temp log). CA: All TCS foods must be cold held 41 degrees F or below. COS: Prep top was kept closed and allowed to cool within proper time parameters.

Observed multiple potentially hazardous TCS foods (chipotle sour cream, hummus, sauteed onions, butter, shredded mozzarella cheese) improperly cold holding above 41F in the prep top cooler. CA: Discussed with PIC. Foods were out of temp for less than 4 hours and were moved to rapidly cool. Discussed closing the prep top lid during slow times and not double panning the containers.

Observed old inspection report publicly displayed and not the current inspection with a score of 74. CA: Discussed with PIC. New inspection report must be posted upon receipt.

Observed improper separation of raw animal food and fully cooked/ready-to-eat foods; raw shells eggs stored above cream and milk in the prep cooler, raw beef hamburger patties stored behind sliced cheeses and raw beef stored behind raw fish/shrimp in the cooler drawers. CA: PIC rearranged coolers by minimum internal cook temp.

Observed multiple potentially hazardous TCS foods (brie, sliced green tomato, feta, blue cheese) improperly cold holding above 41F in the prep top cooler; see temp log. CA: Discussed with PIC. Food was out of temp for less than 4 hours and was rapidly re-cooled. Discussed keeping lid closed on prep top cooler when not in used and filling all gaps in the cooler with empty pans to regulate air flow.

Observed no measurable quaternary ammonia sanitizer (0ppm on inspector test strip) in sanitizer bucket on the prep line. CA: PIC remade sani bucket. Discussed getting test strips for quat.

Observed food contact surface not clean to sight and touch; interior of ice machine had black build up throughout. CA: Discussed with PIC. Ice machine will be drained and deep cleaned and moving forward frequency of routine cleaning will be increased.

Observed ready-to-eat potentially hazardous TCS foods prepared onsite held past the 7 day marked expiration; pimento cheese exp. 1/9, cinnamon whipped cream exp. 1/10, black beans exp. 1/10, basil mayo exp. 1/10, pineapple sauce exp. 1/12. CA: PIC discarded.

Observed vegetable prep sink being used to thaw raw seafood. CA: Educated PIC that vegetable prep sink can only be used for washing fruits and vegetables. Informed PIC that wash compartment of three compartment sink can be used for thawing raw foods if it is thoroughly cleaned and sanitized before and after every use. Instructed PIC to discontinue using veggie prep sink for thawing raw foods.

Observed time/temperature control for safety food (raw shrimp, cut spinach) that had just been prepped at room temperature stored to cool in closed containers. CA: Educated PIC on cooling methods. Food that has been prepped at room temperature should be stored in shallow pans, with lids open to allow air flow, and should not be cooled in in-use coolers (stored to cool in walk in cooler or in freezers). PIC vented lids of containers.

Observed food employees in kitchen preparing food without hair restraints. CA: Informed PIC that all employees preparing and handling food must wear hair restraints in the kitchen at all times.

Observed bar soda nozzle not cleaned at a frequency necessary to maintain food-contact surfaces clean to sight and touch. CA: PIC removed nozzle to clean.

Did not observe measurable chlorine sanitizer in the main kitchen dish machine; inspector test strip measured 0ppm chlorine. PIC immediately had employees switch to sanitizing at the 3 compartment sink and called for maintenance on the machine.

Observed ice wands stored on the floor of the walk in freezer. CA: Instructed PIC that since the wands are directly added to food, they must be stored in a clean container off of the floor. PIC immediately had an employee move the ice wands.