THE GENERAL MUIR

Observed a food container of cut potatoes, raw chicken, salad, coleslaw, cooked veggies, prepped spices, and sliced tomatoes stored under the prep top coolers, reach-in coolers, and reach-in freezer, without any lids or coverings. CA: Food shall be stored in packages, covered containers, or wrappings, except for loosely covered or uncovered containers in which food is being cooled, to be protected from overhead contamination.

Observed three food employees wearing Apple watches. CA: Except for a plain ring such as a wedding band food employees may not wear jewelry including medical information jewelry on their arms and hands while preparing food. COS: Food employees removed their Apple watches and place them in their designated employee area.

Observed time/temperature control safety food such as cut leafy greens (lettuce), trout salad was tightly wrapped while being cooled in the reach in cooler. CA: Discussed with the person in charge that when placed in cooling or cold holding equipment, food containers in which food is being cooled shall be:

(i) Arranged in the equipment to provide maximum heat transfer through the container walls; and

(ii) Loosely covered or uncovered if protected from overhead contamination during the cooling period to facilitate heat transfer from the surface of the food.

Observed two packets of frozen chicken was thawing in the cooling rack at room temperature. CA: Discussed with the person in charge that time/temperature control for safety food shall be thawed under refrigeration that maintains the food temperature at 41°F (5°C) or less, or 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) COS: Person in charge placed the chicken in the walk-in cooler.

Observed multiple time/temperature control safety food in the amin kitchen are above 41F of cold holding temperature. Please see the temperature control log for out of temperature food marked with asterisks. CA: Discussed with the person in charge that time/temperature control for safety food shall be maintained at 41°F (5°C) or below for cold holding.

Observed time/temperature control safety food such as grilled turkey prepped at 10:50 AM were cooling in the room temperature and recorded temperature was 104F. CA: Discussed with the person in charge that cooling for cooked time/temperature control for safety food shall be cooled within 2 hours from 135°F (57°C) to 70°F (21°C) and within a total of 6 hours from 135°F (57°C) to 41°F (5°C) or less. COS: Person in charge started reheating the turkey at 165F.

Observed 7 half gallon containers of butter milk in the walk-in cooler was expired on 12/05/2024. CA: Discussed with the person in charge that prepackaged sandwiches, eggs, infant formula, shucked oysters, milk, and 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: Person in charge discarded all containers of butter milk.

Observed multiple food items in the reach in cooler for cold holding such as Beef(50F), Egg white(50F), Coleslaw(47F) are above 41f. CA: Discussed with the person in charge that time/Temperature Control for Safety Food for cold holding 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: Person in charge discarded the foods.

Observed blenched potatoes prepared at 08:30 AM were sitting above the smoker and the temperature was at 88F. CA: Discussed with the person in charge that cooling for cooked time/temperature control for safety food shall be cooled within 2 hours from 135°F (57°C) to 70°F (21°C) and within a total of 6 hours from 135°F (57°C) to 41°F (5°C) or less. COS: Person in charge discarded the food.

Observed ice in the handwashing sink near the entrance of the main kitchen. CA: Discussed with the person in charge that a handwashing facility may not be used for purposes other than handwashing. COS: The ice has been drained.

Observed two hand washing sinks at the bar area doesn't have hand soap at the time of inspection. CA: Discussed with the person in charge that each handwashing sinks or group of two adjacent handwashing sinks shall be provided with a supply of hand cleaning liquid, powder, or bar soap. COS: The person in charge provided the hand soap.