Cohen's Retreat

Rule: food prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, when held at a temperature of 41°F (5°C) or below for a maximum of 7 days. The day of preparation shall be counted as Day 1. Inspector Notes: Observed multiple containers of goat cheese spread, fruit, cut melon and berries that had no date label and were not prepared on the day of inspection. Observed container of goat spread that was held past discard date. Notified PIC. PIC discarded all items.

Rule: cleaned equipment and utensils, laundered linens, and single-service and single-use articles shall be stored in a clean, dry location where they are not exposed to splash, dust, or other contamination. Inspector's Note: Observed multiple stacks of plates, pots, pans and other cooking items stored without overhead protection. Notified PIC. PIC will provide a protective covering for all items in storage.

Rule: All physical facilities shall be maintained in good repair. The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products. Inspector's Note: Observed debris under cooler in main kitchen area. Observed food debris and trash under dry stores racks in dry storage area. Notified PIC. PIC will implement cleaning schedule to maintain cleanliness as per best practices.

Observed high temperatures in reach in cooler in main kitchen (strip steak, smoked chicken, raw chicken, meatballs, and avocado)

CA: PIC discarded strip steak and smoked chicken. Chicken, meatballs, and avocado were prepped this am, and moved to Walkin in cooler for immediate chill. Chicken and meatballs were place on ice.

Observed an in-use utensil (knives) stored in crevices between equipment in between uses at prep area. PIC removed knives for wash, rinse, and sanitize.

RCA: 511-6-1.04(4)(k) - In-Use Utensils, Between-Use Storage (C) (k)Storage of In-Use Utensils. During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored:

1.Except as specified under paragraph 2 of this subsection, in the food with their handles above the top of the food and the container;

2.In food that is not time/temperature control for safety food with their handles above the top of the food within containers or equipment that can be closed, such as bins of sugar, flour, or cinnamon;

3.On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized at a frequency specified under DPH Rule 511-6-1-.05(7)(b) and (8)(a);

4.In running water of sufficient velocity to flush particulates to the drain, if used with moist food such as ice cream or mashed potatoes;

5. In a clean, protected location if the utensils, such as ice scoops, are used only with a food that is not time/temperature control for safety food; or

6. In a container of water if the water is maintained at a temperature of at least 135°F (57°C) and the container is cleaned at a frequency specified under DPH Rule 511-6-1-.05(7)(b)3(vi).