HAMP & HARRY'S

Observed one food employee drinking out of a coffee mug in the ware washing area of the main kitchen. Observed an employees personal drink (black protein shaker bottle) stored on a prep surface located in the main kitchen.

C/A: Employees shall consume food only in approved designated areas separate from food preparation and serving areas, equipment or utensil areas and food storage areas. However, drinking from a single service beverage cup with a secure lid and straw that is handled to prevent contamination of the employee’s hands, the container, exposed food, clean equipment, utensils and linens, unwrapped single-service and single-use articles will be allowed.

COS: employee's personal cup removed and coffee discarded and mug placed in 3-compartment sink. Discussed designated eating and drinking areas with PIC.

Observed black build up on the interior white chute of the bulk ice machine located in the main kitchen.

C/A: In equipment such as ice bins and beverage dispensing nozzles and enclosed components of equipment such as ice makers, cooking oil storage tanks and distribution lines, beverage and syrup dispensing lines or tubes, coffee bean grinders, and water vending equipment:

(I) At a frequency specified by the manufacturer; or

(II) Absent manufacturer specifications, at a frequency necessary to preclude accumulation of soil or mold.

Observed raw fish being thawed in a bin filled with stagnant water stored in the mop sink located in the main kitchen.

C/A: time/temperature control for safety food shall be thawed:

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

2. Completely submerged under running water:

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

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

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

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) or 5(e) of this Rule PF, or

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

COS: PIC voluntarily discarded the fish; EHS discusses thawing methods

Observed container of raw quail eggs and egg whites stored above beverages in 3-door cooler in bar area.

C/A: All ready to eat foods such as beverages must be stored above raw foods to prevent cross contamination.

COS: Food items arranged correctly.

Observed ice scoop stored in heavily soiled container with standing water on wall in main kitchen.

C/A: 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).

COS: Ice scoop container cleaned and sanitized.

Shellstock tags incomplete. Tags do not bear date when last shellstock was sold or served.

C/A: Shellstock identification shall be maintained by recording the date when last shellstock from the container is sold or served.

Correct within 72 hours.

Observed 2 containers of oysters without shellstock tag or label on or inside of containers inside of walk in cooler in Main Kitchen.

C/A: Shellstock shall be obtained in containers bearing legible source identification tags or labels that are affixed by the harvester or dealer that depurates, ships, or reships the shellstock, as specified in the National Shellfish Sanitation Program Guide for the Control of Molluscan Shellfish, and that list

Observed container of shelled eggs above cut leafy green inside of Prep Top Cooler (large unit, double flip tops) in Main Kitchen (Cooking Area). Observed bowl of raw bacon thawing inside of container of cooked turkey at vegetable in Main Kitchen (warewashing area)

C/A: Raw animal meats shall be stored underneath ready to eat foods. Raw animal meats and ready to eat foods shall be stored separately by spacing or partioning to prevent contamination.

COS: Bacon removed and cooked. Eggs moved to walk in cooler.

Observed several items, chef stated were on time as a public health control, located at all 3 Prep Top Coolers in Main Kitchen (cooking area) without discard time labeled. Operator unable to provide time as a public health control procedure.

C/A: When using time as a public health control, discard time shall be labeled on the container. Written procedure required.

Observed 4 containers of food products: beans, sauces, and pulled pork uncovered inside of steam well in Main Kitchen (cooking area). Observed container of ice cream uncovered inside of Reach in Freezer in Main Kitchen (Prep Table area)Observed ice bin uncovered in Main Kitchen (cooking area)

C/A: Unless cooling, food shall be stored covered.

COS: Items covered.

Observed ice machine baffle soiled with black substance, mold in Main Kitchen (prep table area).

C/A: Equipment such as ice bins shall be cleaned as necessary to prevent soil accumulation.

Observed packages of turkey, operator stated were cooked than reduced oxygen packaged on the premises. Package did not bear date or time of production.

C/A: ) Before engaging in Reduced Oxygen Packaging without a variance as specified in DPH Rule 511-6-1-.04(6)(k), a permit applicant or permit holder shall submit a properly prepared HACCP plan to the Health Authority.

Observed bowl of cooked turkey and raw bacon thawing together at vegetable sink in Main Kitchen (Warewashing area). Observed container of diced potatoes under running water at 3 compartment sink in Main Kitchen (warewashing area).

C/A: Vegetable sink shall be used for washing fruits and vegetables only.

COS: Removed.