SALT Factory Pub

Observed mold build-up along interior of bulk ice machine. Ice machine must be emptied, cleaned, and sanitized within 72 hours. Must increase cleaning frequency to a rate that precludes mold accumulations.

Observed deli slicer stored as clean but significantly dirty with food debris from previous use. Equipment food-contact surfaces and utensils shall be clean to sight and touch. COS by cleaning.

Observed employee using same cutting board for raw steak and cooked salmon. Employee opened package of raw steak on cutting board then placed cooked salmon on same cutting board when it came off grill. Salmon was taken to customer before corrective action could be taken.

1. Food shall be protected from cross contamination by:

(i) Except as specified in paragraph (i)(IV) of this subsection, separating raw animal foods during storage, preparation, holding, and display from:

(I) Raw ready-to-eat food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw ready-to-eat food such as fruits and vegetables, P and

(II) Cooked ready-to-eat food; and P

(III) Fruits and vegetables before they are washed; P

(IV) Frozen, commercially processed and packaged raw animal food may be stored or displayed with or above frozen, commercially processed and packaged, ready-to-eat food.

(ii) Except when combined as ingredients, separating types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display by:

(I) Using separate equipment for each type, P or

(II) Arranging each type of food in equipment so that cross contamination of one type with another is prevented, P and

(III) Preparing each type of food at different times or in separate areas; P

(iii) Cleaning and sanitizing equipment and utensils;

(v) Cleaning hermetically sealed containers of food of visible soil before opening;

(vi) Protecting food containers that are received packaged together in a case or overwrap from cuts when the case or overwrap is opened;

(vii) Storing damaged, spoiled, or recalled food being held in the food service establishment separate from food, equipment, utensils, linens and single-service and single-use articles; or

(viii) Separating fruits and vegetables, before they are washed from ready-to-eat food.

NOTE: Foodborne illness complaint was received today. This behavior is a clear source of contamination (not saying that this is the cause of the alleged foodborne illness but is a clear potential source).

Observed time/temperature control for safety (TCS) foods in prep top/reach-in unit closed to fryer being cold held above 41°F. Unit is not maintaining minimum cold holding temperature. [SEE TEMPERATURE OBSERVATIONS]. COS by moving food to freezer to rapidly cool. Time as a public health control will be temporarily used used for new products brought out until unit can be serviced.

Observed fried onions utilizing TPHC not discarded after after 4 hours as required. Time on onions was for 10AM-2PM and product was still in use at 2:36PM. COS by discarding.

Observed bar dish machine dispensing chlorine at 0 ppm. Must dispense at 50 ppm. Must discontinue use of dish machine until fixed. Bar dishes must be washed in kitchen dish machine.

NOTE: this is the 3rd consecutive violation for this item. If dish machine cannot be maintained in good working order it must be replaced.

Observed roasted limes, sausage, shell eggs, and several dairy based sauces such as ranch, Caesar dressing, honey mustard, & chipotle sauce being cold held on ice above 41°F.[SEE TEMPERATURE OBSERVATIONS]. Items were due to poor ice baths being created. TCS foods must be cold held at 41°F or below. COS by moving to reach-in cooler. PIC must ensure that effective ice baths are used if wanting to cold hold TCS foods on ice. An adequate ice bath should be ~80% ice and 20% water with ice water coming up to highest level of food in container. COS by correcting ice baths.

Observed cut green tomatoes left sitting outside of temperature control. Tomatoes were 61°F. Unless placed on a 4 hour time as a public health control (TPHC), TCS foods must be cold held at 41°F or below. COS by discarding.

Observed all TCS foods in walk-in being cold held above 41°F due to door being left ajar over night. Floors were recently regrouted and cardboard was placed over floor to prevent damage while drying; cardboard in front of walk-in prevented unit from fully closing resulting in temperature abuse. COS by discarding.

NOTE: door was kept closed for 30 plus minutes and ambient temperature dropped to 40°F. Monitor temperatures once new food is place inside.

Observed crab cakes being hot held at 95°F under heat lamp. TCS foods must be hot held at 135°F or above unless placed under TPHC. COS by reheating and using TPHC.

Observed hollandaise being hot held at 90°F in steam table. Sauce was stored with 7 pans beneath it to prevent sauce from breaking. TCS foods must be hot held at 135°F or above unless placed under TPHC. COS by discarding. TPHC will be used for this item moving forward.

Observed mashed potatoes prepared yesterday not cooled to 41°F within 6 hours of reaching 135°F. Temperature of mashed potatoes was 46°F in center. Mashed potatoes are usually cooled on sheet tray, however, employee who cooled these did not follow this cooling method. See required cooling parameters below:

First cooling window: 135°F to 70°F within 2 hours; should cool 0.54 °F/minute (~32.5 °F/hour) Second cooling window: 70° to 41°F or below within 4 hours; should cool 0.121 °F/minute (7.25 °F/hour) COS by discarding.

Observed no time documentation on fries utilizing time as a public health control (TPHC) and no written procedure of TPHC. When TPHC is used, the food shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. COS by discarding. Must develop written procedure that describes requirements and lists all items that will be used under TPHC.

Observed fried utilizing TPHC not discarded after after 4 hours as required. Time on onions was for 11AM and product was still in use at 3:30PM. COS by discarding.

Observed food stored on shelf beneath an AC unit that was leaking in kitchen area. Water was dripping onto food beneath as well as prep counter. Also observed food stored beneath leaking fan/condenser in walk-in. Except as specified in paragraphs 2 and 3 of this subsection, food shall be protected from contamination by storing the food:

(i) In a clean, dry location;

(ii) Where it is not exposed to splash, dust, or other contamination; and

(iii) At least 6 inches (15 cm) above the floor.

COS by moving food. Both areas need to be addressed.

Observed raw seafood thawing in vegetable sink instead of seafood sink. Must use designated sinks for their respective uses. Must also label sinks. Vegetable sink must be thoroughly cleaned and sanitized after seafood is finished thawing.

Observed server handling dirty customer plates and failing to wash hands when switching tasks. PIC stated the procedure is for them to sanitize hands after handling dirty dishes, which employee did. However, hand sanitizer may not be used in lieu of handwashing. COS by instructing employee to wash hands.

Observed bartender and server handling ready-to-eat (RTE) garnishes at bar with bare hands. One bartender was also coughing into her hands multiple times and attempting to grab lime with bare hands until she realized Health Authority was watching then immediately discarded. There may be not bare hand contact with RTE foods. Must use tongs or gloves. COS by discarding.

Observed butter utilizing TPHC not discarded after after 4 hours as required. Time on butter was for 11AM and product was still in use at 3:20PM. COS by discarding.

Observed tag missing from mussels in grill cooler. Also observed date last shellstock was sold missing from several mussel and oyster tags. Tags were also not organized in chronological order.

511-6-1.04(3)(k) - Molluscan Shellfish, Maintaining Identity (Pf) (k) Molluscan Shellfish, Maintaining Identification.

1. Except as specified under paragraphs 3.(ii) of this subsection, molluscan shellfish tags shall remain attached to the container in which the shellstock are received until the container is empty.Pf

2. The date when the last molluscan shellfish from the container is sold or served shall be recorded on the tag or label.Pf

3. The identity of the source of molluscan shellfish that are sold or served shall be maintained by retaining product tags or labels for 90 calendar days from the date that is recorded on the tag label, or invoice as specified under paragraph 2. of this subsection, by:Pf

(i) Using an approved record keeping system that keeps the tags, labels, or invoice in chronological order correlated to the date when, or dates during which, the molluscan shellfish are sold or served; and

(ii) If molluscan shellfish are removed from their tagged or labeled container the source identification will be preserved by using a record keeping system as specified under paragraph 3(i) of this section. Pf

COS by placing tag with mussels. PIC stated that they will adjust the recording system to be in chronological order and ensure date last shellstock was sold is written on tags.

Observed time/temperature control for safety (TCS) foods in grill cooler being cold held above 41°F. Ambient temperature of unit was 55°F with temperature of TCS foods ranging between 48-60°F; not TCS food in unit were observed at 41°F or below. All food had been in unit since at least the previous day. COS by discarding. PIC created an ice bath for new products and called someone to service unit.

Observed hummus prepared in-house and feta cheese being cold held on ice above 41°F. Hummus was 59°F and feta was 47°F due to poor ice baths being created. TCS foods must be cold held at 41°F or below. COS by moving to reach-in cooler. PIC must ensure that effective ice baths are used if wanting to cold hold TCS foods on ice.

Observed rice cakes not cooled to required temperatures within allotted time due to poor cooling methods. Rice was cooling in reach-in unit on line, which was actively being opened and closed. Rice was made at 10:30AM and was temping 84°F at 12:50PM. Health Authority informed PIC that they were close to missing the first cooling window (135°F to 70°F within 2 hours of product reaching 135°F). Rice was moved to another unit and was 60°F at 3:30PM; this was about 4.5 hours into the cooling window. See required cooling parameters below:

First cooling window: 135°F to 70°F within 2 hours; should cool 0.54 °F/minute (~32.5 °F/hour) Second cooling window: 70° to 41°F or below within 4 hours; should cool 0.121 °F/minute (7.25 °F/hour)

COS by discarding.

Observed no time documentation on 3 cartons of heavy cream utilizing time as a public health control (TPHC). When TPHC is used, the food shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. COS by discarding.

Observed incorrect time documentation being placed on blanched fries utilizing TPHC. Health Authority observed fries brought out at 1:10PM but 2:00PM time documentation was placed on container. PIC in charge must ensure that employees are properly trained on TPHC procedures. COS by placing correct time on fries.

Observed bar dish machine dispensing chlorine at 0 ppm. Must dispense at 50 ppm. COS by priming.

Observed asterisk missing next to Spicy Salmon Crispy Rice (tartare). Salmon is not fully cooked therefore, a consumer advisory notification is required. This was noted on the last inspection but not corrected.

Observed in-use tongs stored in sanitizer. Please advise sanitizer has to air-dry and tongs may not be used while wet or wiped with a towel/rag. If wanting to store in water, may hold on grill or stove at 135F or above. Otherwise, must store in a clean, dry container and washed every 4 hours. COS by removing tongs from sanitizer bucket.

Observed bar dish machine dispensing chlorine at 10 ppm. Must dispense at 50 ppm. COS by priming.

Observed in-use tongs stored in sanitizer. Please advise sanitizer has to air-dry and tongs may not be used while wet or wiped with a towel/rag. If wanting to store in water, may hold on grill or stove at 135F or above. Otherwise, must store in a clean, dry container and washed every 4 hours. COS by removing tongs from sanitizer bucket.

Observed cheese and dressings containing of time/temperature control for safety (TCS) being cold held on ice at temperatures greater than 41°F. Ranch containing of buttermilk was around 60°F, aioli containing egg was 63°F, and cheese was 63°F. 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. COS by discarding.

NOTE: person in charge must ensure that effective ice baths are being made. Products should not be sitting on top of ice; products should be submerged in ice with ice/water coming up to the highest level of food in container. Ice baths should be ~70% ice and 30% water.

Observed several pans of mashed potatoes being improperly hot held in steam table at temperatures less than 135°F. 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 135°F or above when being hot held. Mashed potatoes were stored in double and triple pans, which could be a possible reason items were out of temperature. COS by reheating.

Observed two large pans of marinara prepared around 1PM cooling on ice with ice wand temping 78-79°F after two hours. Ice bath had melted and marinara was not being periodically stirred. Cooling shall be accomplished in accordance with the time and temperature criteria specified under DPH Rule 511-6-1-.04(6)(d) by using one or more of the following methods depending on the type of food being cooled:

(i) Placing the food in shallow pans; Pf

(ii) Separating the food into smaller or thinner portions; Pf

(iii) Using rapid cooling equipment; Pf

(iv) Stirring the food in a container placed in an ice water bath; Pf

(v) Using containers that facilitate heat transfer; Pf

(vi) Adding ice as an ingredient; Pf or

(vii) Other effective methods. Pf

COS by correcting ice bath.

NOTE: cooling window does not start until products reach 135°F. Also, pan holding ice water of ice bath must be LARGER/WIDER than the pan holding the item cooling--this allows for ice to hug pan on all sides.