J'S SMOKEHOUSE (BASE)

Observed packaged raw pork thawing in raw meat sink in stagnant water. COS: Food employee turned on cold water to thaw under running water. CA: 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);

Observed cooked brisket thawing on table. CA: 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) or 5(e) of this Rule, or (ii) Thawed in a microwave oven and immediately transferred to conventional cooking equipment, with no interruption in the process; COS: brisket placed in reach in cooler to continue thawing

Observed low hot water pressure and no hot water at only hand sink. CA: 1. The water source and system shall be of sufficient capacity to meet the peak water demands of the food service establishment. 2. Hot water generation and distribution systems shall be sufficient to meet the peak hot water demands throughout the food service establishment. (h) Pressure. Water under pressure shall be provided to all fixtures, equipment, and nonfood equipment that are required to use water except that water supplied as specified under subsection (1)(k)1 and 2 to a temporary food service operation or in response to a temporary interruption of a water supply need not be under pressure. Email inspector proof of repairs to hot water system at hand sink.

Observed personal water bottle stored on table. CA: Areas designated for employees to eat, drink, use tobacco products and electronic devices shall be located so that food equipment, linens, and single-service and single-use articles are protected from contamination. COS: water bottle discarded

Observed TCS foods (cut cabbage, cut kale, shredded cheddar cheese, raw chicken) in right hand Motak 1-door reach in cooler reading above 41F when not cooling or being prepared. See * in temperature log. CA: 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. COS: PIC discarded cut cabbage, cut kale, and cheese. Raw chicken relocated to another reach in cooler.

Observed foods stored in right hand Motak 1-door reach in cooler past manufacturer expiration dates (salsa exp 2/9/25, liquid eggs exp 2/12/25, cut cabbage exp 3/2/25). CA: time/temperature control safety foods that are labeled as “keep refrigerated” and that are for sale or service to the consumer or used as an ingredient in other foods shall be immediately discarded and shall not be sold, served, or used after the manufacturer’s expiration date or the sell-by date. COS: All expired foods discarded

Observed no trash receptacle in employee restroom. CA: If disposable towels are used at handwashing sinks, a waste receptacle shall be located at each handwashing sink or group of adjacent sinks. COS: trash receptacle supplied in employee restroom

Observed carton of raw shelled eggs stored directly on top of uncovered onion and nex to uncovered limes and lemons and mesh produce bag of red bell peppers. COS: carton of eggs relocated to below ready to eat foods. CA: Food shall be protected from cross contamination by: (i) Except as specified in paragraph (i)(III) 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, and (II) Cooked ready-to-eat food; and (III) 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, or (II) Arranging each type of food in equipment so that cross contamination of one type with another is prevented, and (III) Preparing each type of food at different times or in separate areas (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.

Observed no soap at hand sink. CA: Each handwashing sink or group of two adjacent handwashing sinks shall be provided with a supply of hand cleaning liquid, powder, or bar soap.

Observed foods stored in reach in cooler past the 7 days date marking. Pasta observed prepared 1/28 and coleslaw prepared 1/29. CA: Except when packaging food using a reduced oxygen packaging method, and except as specified in paragraphs 4 and 5 of this subsection, 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. The day of preparation shall be counted as Day 1. Pf

2. Except as specified in paragraphs 4 through 6 of this subsection, refrigerated, ready-to-eat, time/temperature control for safety food prepared and packaged by a food processing plant shall be clearly marked, at the time the original container is opened in a food service establishment and if the food is held for more than 24 hours, 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 after the original container is opened. The day the original container is opened in the food service establishment shall be counted as Day 1, except, the day or date marked by the food service establishment may not exceed a manufacturer’s use by date if the manufacturer determined the use-by date based on food safety; Pf

3. A refrigerated, ready-to-eat, time/temperature control for safety food ingredient or a portion of a refrigerated, ready-to-eat, time/temperature control for safety food that is subsequently combined with additional ingredients or portions of food shall retain the date marking of the earliest-prepared or first-prepared ingredient. Pf

4. A date marking system that meets the criteria stated in paragraphs 1 and 2 of this subsection may include:

(i) Using a method approved by the Health Authority for refrigerated, ready-to-eat time / temperature control for safety food that is frequently rewrapped, such as lunchmeat or a roast, or for which date marking is impractical, such as soft serve mix or milk in a dispensing machine;

(ii) Marking the date or day of preparation, with a procedure to discard the food on or before the last date or day by which the food must be consumed on the premises, sold, or discarded;

(iii) Marking the date or day the original container is opened in a food service establishment, with a procedure to discard the food on or before the last date or day by which the food must be consumed on the premises, sold, or discarded; or

(iv) Using calendar dates, days of the week, color-coded marks, or other effective marking methods, provided that the marking system is disclosed to the Health Authority upon request. Foods shall be discarded. Correct within 72 hours of inspection.

Observed chemical spray bottle stored unlabeled. CA: Working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material.

Observed employee restroom with low hot water under pressure and no hot water available since water pressure is so low and eventually no water comes out of faucet when hot water line is on. CA: The water source and system shall be of sufficient capacity to meet the peak water demands of the food service establishment. Hot water generation and distribution systems shall be sufficient to meet the peak hot water demands throughout the food service establishment.Water under pressure shall be provided to all fixtures, equipment, and nonfood equipment that are required to use water. Call plumber to repair water lines to provide adequate pressure and hot water to restroom sinks.

Observed employee restroom with no hot water under pressure. Observed patron restroom (different restroom from employees) with low water pressure for hot and cold water. CA: Water under pressure shall be provided to all fixtures, equipment, and nonfood equipment that are required to use water. Suggested to call plumber to repair water lines to provide adequate pressure.