HOYLE'S KITCHEN & BAR

Observed several ready to eat TCS foods stored more than 24-hours in prep cooler ( house made ranch, aioli, short rib empanadas, buffalo chicken rolls, bearnaise sauce, bone marrow butter, and mini tacos) and WIC (house made ranch, avocado ranch, pancetta, queso cheese, and cooked chicken) stored in main kitchen.

C/A: refrigerated, ready-to-eat, time/temperature control for safety 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.

COS: All food date marked.

Observed several food items/ingredients stored along prep table (salt and white powder ingredient), in prep top cooler (sauces in squeeze botte), bar (beverage mix), and in WIC (sauces in squeeze bottles, cheeses, and cooked meats) not labeled with common name stored in main kitchen.

C/A: Except for containers holding food that can be readily and unmistakably recognized, such as dry pasta, working containers holding food or food ingredients that are removed from their original packages for use in the food establishment, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be clearly and legibly identified, in English, with the common name of the food.

COS: All food labeled.

Observed scoop handles stored in contact with food ingredients in bulk containers (rice, bread crumbs, and sugar) in dry storage area.

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;

Observed facility actively using sous-vide process for several food items (pork loin, deli meats) in main kitchen without providing HACCP plan to the department prior to implementation.

C/A: Except as specified under paragraph 3 of this subsection and subsection (l) of this Rule, a food service establishment that packages food using a cook-chill or sous vide process shall:

(i) Prior to implementation, provide a HACCP plan that contains the information as specified under DPH Rule 511-6-1-.02(6)(b) and (d) to the Health Authority; Pf

(ii) Ensure the food is:

(I) Prepared and consumed on the premises, or prepared and consumed off the premises but within the same business entity with no distribution or sale of the bagged product to another business entity or the consumer, Pf

(II) Cooked to heat all parts of the food to a temperature and for a time as specified under DPH Rule 511-6-1-.04(5)(a), P (III) Protected from contamination before and after cooking as specified within DPH Rule 511-6-1-.04 (4) and (5) of this Rule, P

(IV) Placed in a package with an oxygen barrier and sealed before cooking, or placed in a package and sealed immediately after cooking and before reaching a temperature below 135°F (57°C), P

(V) Cooled to 41°F (5°C) in the sealed package or bag as specified under DPH Rule 511-6-1-.04 (6) (d) of this Rule and subsequently: P

I. Cooled to 34°F (1°C) within 48 hours of reaching 41°F (5°C) and held at that temperature until consumed or discarded within 30 days after the date of packaging; P

II. Held at 41°F (5°C) or less for no more than 7 days, at which time the food must be consumed or discarded; P or

III. Held frozen with no shelf life restriction while frozen until consumed or used. P

(VI) Held in a refrigeration unit that is equipped with an electronic system that continuously monitors time and temperature and is visually examined for proper operation twice daily, Pf

(VII) If transported off-site to a satellite location of the same business entity, equipped with verifiable electronic monitoring devices to ensure that times and temperatures are monitored during transportation, Pf and

(VIII) Labeled with the product name and the date packaged, Pf and

(iii) Maintain the records required to confirm that cooling and cold holding refrigeration time/temperature parameters are required as part of the HACCP plan for at least six months and, make such records available to the Health Authority upon request, Pf

(iv) Implement written operational procedures as specified under paragraph 2(v) of this subsection and a training program as specified under paragraph 2(vi) of this subsection.

COS: All sous-vide food items removed from package and placed in storage containers/bags in WIC. Cease and desist issued for sous vide process by EHS; Facility must discontinue sous-vide process until HACCP plan has been submitted to the department, reviewed, and approved. Send HACCP plan and all supporting documents for sous vide process to dominique.brown5@dph.ga.gov.

Observed food stored directly on floor in WIC in main kitchen.

C/A: 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.

Observed no CDPH inspection report displayed in public view within facility.

C/A: The most current inspection report shall be prominently displayed in public view at all times, within fifteen feet of the front or primary public door and between five feet and seven feet from the floor and in an area where it can be read at a distance of one foot away.

Observed several food items in walk-in cooler and along shelving areas in main kitchen not covered, exposed to contamination.

C/A: Unless food is in the cooling process, all food must be stored covered.

COS: Food items covered.

Observed several cases of beverages and food stored directly on the floor of main kitchen, WIC, and WIF #2 in facility.

C/A: Food shall be protected from contamination by storing the food in a clean, dry location at least 6 inches above the floor.

Observed damaged, black can opener blade along can-opener at prep table in main kitchen.

C/A: Replace can-opener blade; Cutting or piercing parts of openers must be kept sharp to minimize the creation of metal fragments that can contaminate food when the container is opened.