Noble Roots

Observed diced tomatoes stored on top of other items in the salad prep top cooler to be cold holding at a temperature above 41F. Observed crab salad and sliced ham stored in the prep top cooler adjacent to the grill to be cold holding at a temperature above 41F. CA: PIC discarded all TCS items that were observed to be cold holding above 41F.

Observed a pitcher and dishware to be stored in the hand sink between the grill and prep top cooler in the main kitchen. CA: PIC removed all items from the hand sink.

511-6-1.06(2)(o) - Using a Handwashing Sink- Operation & maintenance (Pf)

2. A handwashing facility may not be used for purposes other than handwashing.

Observed dishes actively being washed at the bar, upon questioning it was discovered that the bar is not using any sanitizer on the dishes being washed.

CA: PIC provided quat sanitizer for the bar.

Observed completely thawed fish products to still be inside the sealed ROP packaging inside the bottom of the prep top cooler adjacent to the grill. CA: PIC discarded all fish items.

Observed crab soup and mashed potatoes in steam well of kitchen temperature rise to 125F at 3:54PM. Instructed employee to reheat products to 135F. Employee heated soup and potatoes to 170F+ at 4:53PM. Ensure hot holding TCS items are reaching 135F and above.

CA:511-6-1.04(6)(f) - Time/Temperature Control for Safety; Hot Holding (P) (f) Time/Temperature Control for Safety Food, Hot and Cold Holding. Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C) or below or 135°F (57°C) or above, except that roasts cooked to a temperature and for a time specified in subsection (5)(a)2 of this Rule and reheated using the same temperature and time conditions as cooking may be held at a temperature of 130°F (54°C) or above. P

Observed ice machines in main kitchen & bar with black like build up. PIC informed that cleaning is done every 30 days. Cleaning should be done daily for consumption.

RCA: 511-6-1.05(7)(a)1 - Equipment, Food-Contact Surfaces,& Utensils (Pf) (7) Cleaning of Equipment and Utensils.

(a) Equipment, Food-Contact Surfaces, and Utensils.

1. Equipment food-contact surfaces and utensils shall be clean to sight and touch. Pf.

Observed crab soup actively cooling in large pans, completely covered in the reach-in cooler. COS CA: Employee placed products on ice bath.

Observed fish unproperly thawing in sealed ROP packaging in a metal container.

RCA: 511-6-1.04(6)(c) - Thawing (C) (c) Thawing. Except as specified in paragraph 4 of this subsection, time/temperature control for safety food shall be thawed:

1. Under refrigeration that maintains the food temperature at 41°F (5°C) or less; or

2. Completely submerged under running water:

(i) At a water temperature of 70°F (21°C) or below,

(ii) With sufficient water velocity to agitate and float off loose particles in an overflow, and

(iii) For a period of time that does not allow thawed portions of ready-to-eat food to rise above 41°F (5°C), or

(iv) For a period of time that does not allow thawed portions of a raw animal food requiring cooking to be above 41°F (5°C), for more than 4 hours including:

(I) The time the food is exposed to the running water and the time needed for preparation for cooking, or

(II) The time it takes under refrigeration to lower the food temperature to 41°F (5°C);

3. As part of a cooking process if the food that is frozen is:

(i) Cooked as specified under subsections (5)(a)1 or 2 or (5)(b) of this Rule, or

(ii) Thawed in a microwave oven and immediately transferred to conventional cooking equipment, with no interruption in the process; or

4. Using any procedure if a portion of frozen ready-to-eat food is thawed and prepared for immediate service in response to an individual consumer's order.

5. Reduced oxygen packaged fish that bears a label indicating that it is to be kept frozen until time of use shall be removed from the reduced oxygen environment:

(i) Prior to its thawing under refrigeration that maintains the food temperature at 41°F (5°C) or less; or

(ii) Prior to, or immediately upon completion of its thawing, using procedures to completely submerge in running water as specified in paragraph 2 of this subsection.