The Betty

Observed a cup of tea on the cooking line as well as a reusable water bottle in main kitchen. CA advised PIC that all beverages need to be in a single use cup. 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.

Observed can opener with debris on it in main kitchen. CA advised PIC to clean can opener regularly. Equipment food-contact surfaces and utensils shall be clean to sight and touch.

Observed most recent inspection report not posted. CA advised PIC most recent inspection report must be posted. The most current inspection report for mobile food service units and extended food service units issued by the local Health Authority having jurisdiction for its inspections shall be prominently displayed in public view during all hours of operation. Such inspection reports shall be prominently displayed at the point of service where the documents can be read by the public from a distance of one foot away.

Observed high temp dishwasher not reaching 180 degrees during final rinse. CA advised PIC to put in a work order. Temperatures required for washing, rinsing, and sanitizing.

Observed raw red meat over seafood in WIC in main kitchen. CA advised PIC all food must be separated by cooking temperature. Food shall be protected from cross contamination

Observed TCS foods in prep top cooler higher than 41 degrees in main kitchen. CA advised PIC temperatures for TCS foods must be less than 41 degrees. Time/Temperature Control for Safety Food, Hot and 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 or 135°F (57°C) or above, except that roasts cooked to a temperature and for a time specified in subsection (5)(a)2 of this Rule and reheated using the same temperature and time conditions as cooking may be held at a temperature of 130°F (54°C) or above.

Observed failures to cover butter in WIC in main kitchen. CA advised PIC that food must be covered from the elements. storing the food in packages, covered containers, or wrappings, except for loosely covered or uncovered containers in which food is being cooled if protected from overhead contamination;

Observed food items on the floor in WIC in main kitchen. CA advised PIC that all food items must be 6 inches above the ground. At least 6 inches (15 centimeters) above the floor.

Observed no quat test strips for 3 compartment sink and dishwasher final rinse temp not reaching 180. CA advised PIC to order quat test strips and to service dishwasher. Sanitizing Solutions, Testing Devices. A test kit or other device that accurately measures the concentration in mg/L of sanitizing solutions shall be provided. In manual warewashing operations, a temperature measuring device shall be provided and readily accessible for frequently measuring the washing and sanitizing temperatures.

Observed 2 dented food cans in the dry storage among the good ones. I advised the Executive chef to always separate the dented cans from the good ones and return them to supplier or get rid of them. 511-6-1.04(1) - Safe, unadulterated and Honestly Presented (P) (1) Condition. Food shall be safe, unadulterated, and honestly presented. P

Observed several food containers in the kitchen that were unlabeled. I advised the Executive chef to label them and he did. 511-6-1.04(4)(d) - Food Storage Containers Identified with Common Name of Food (C) (d) Food Storage Containers, Identified with Common Name of Food. 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.

Observed that the establishment was not retaining their shellfish tags. (CA) Advised the PIC that 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

Observed the Dishmachine in the kitchen was not reaching 180 F. (CA) Advised the PIC that except as specified in paragraph 2 of this subsection, in a mechanical operation, the temperature of the fresh hot water sanitizing rinse as it enters the manifold may not be more than 194ºF (90ºC), or less than: Pf

(i) For a stationary rack, single temperature machine, 165ºF (74ºC); Pf or

(ii) For all other machines, 180ºF (82ºC). Pf

Observed date marking of items taken out the freezer passed the 7 days. Cos- items were removed. 511-6-1.04(6)(h) - Ready-To-Eat Time/Temperature Control for Safety Food, Disposition (P) (h) Ready-to-Eat, Time/Temperature Control for Safety Food, Disposition.

1. A food that requires datemarking shall be discarded if it:

(i) Exceeds 7 days, not including the time that the product is frozen; P

(ii) Is in a container or package that does not bear a date or day; P or

(iii) Is appropriately marked with a date or day that exceeds 7 days . P

2. Refrigerated, ready-to-eat, time / temperature control for safety food prepared in a food service establishment and dispensed through a vending machine with an automatic shutoff control shall be discarded if it exceeds 7 days. P

Observed vacuum packaging being down but no HACCP plan or variance on file. Observed short rib and vegetables in vacuum packaging that was held longer than 30 days. CA- A HACCP plan must be submitted and reviewed to be able to do specialized processes. This process must be stopped until documentation is approved. 511-6-1.04(6)(k) - Reduced Oxygen Packaging, Criteria (P, Pf) (k) Reduced Oxygen Packaging Without a Variance But HACCP Plan Required, Criteria.

1. Except for a food service establishment that obtains a variance as specified under (j) of this Rule, a food service establishment that packages time/temperature control for safety food using a reduced oxygen packaging method shall control the growth and toxin formation of Clostridium botulinum and the growth of Listeria monocytogenes. P

2. Except as specified under paragraph 6 of this subsection, a food service establishment that packages time/temperature control for safety food using a reduced oxygen packaging method shall implement a HACCP plan that contains the information specified under DPH Rule 511-5-14-.02(6)(b) and (d) and that: Pf

(i) Identifies the food to be packaged; Pf

(ii) Except as specified under paragraphs 3 through 5 of this subsection, requires that the packaged food shall be maintained at 41°F (5°C) or less and meet at least one of the following criteria: Pf

(I) Has an aw of 0.91 or less, Pf

(II) Has a pH of 4.6 or less, Pf

(III) Is a meat or poultry product cured at a food processing plant regulated by the USDA using substances specified in 9 CFR 424.21, Use of food ingredients and sources of radiation, and is received in an intact package, Pf or

(IV) Is a food with a high level of competing organisms such as raw meat, raw poultry, or raw vegetables; Pf

(iii) Describes how the package shall be prominently and conspicuously labeled on the principal display panel in bold type on a contrasting background, with instructions to: Pf

(I) Maintain the food at 41°F (5°C) or below, Pf and

(II) Discard the food if within 30 calendar days of its packaging if it is not served for on-premises consumption, or consumed if served or sold for off-premises consumption; Pf

(iv) Limits the refrigerated shelf life to no more than 30 calendar days from packaging to consumption, except the time the product is maintained frozen, or the original manufacturer’s “sell by” or “use by” date, whichever occurs first; P

(v) Includes operational procedures that:

(I) Prohibit contacting ready-to-eat food with bare hands, Pf

(II) Identify a designated work area and the method by which: Pf

(A) Physical barriers or methods of separation of raw foods and ready-to-eat foods minimize cross contamination, Pf and

(B) Access to the processing equipment is limited to responsible trained personnel familiar with the potential hazards of the operation, Pf and

(III) Delineate cleaning and sanitization procedures for food-contact surfaces; Pf and

(vi) Describes the training program that ensures that the individual responsible for the reduced oxygen packaging operation understands the: Pf

(I) Concepts required for a safe operation, Pf

(II) Equipment and facilities, Pf and

(III) Procedures specified under paragraph 2(v) of this subsection and DPH Rule 511-6-1-.02(6)(b) and (d). Pf

3. Except for fish that is frozen before, during, and after packaging, a food service establishment may not package fish using a reduced oxygen packaging method. P

4. 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. Pf

5. Except as specified under subsection (l) below, a food service establishment that packages cheese using a reduced oxygen packaging method shall:

(i) Limit the cheeses packaged to those that are commercially manufactured in a food processing plant with no ingredients added in the food service establishment and that meet the Standards of Identity as specified in 21 CFR 133.150 Hard cheeses, 21 CFR 133.169 pasteurized process cheese or 21 CFR 133.187 Semisoft Cheeses;P

(ii) Have a HACCP plan that contains the information specified under DPH Rule 511-6-1-.02(6)(b) and (d) and as specified under paragraphs 2(i), (iii)(I), (v), and (vi) of this subsection;Pf

(iii) Labels the package on the principal display panel with a “use by” date that does not exceed 30 days from its packaging or the original manufacturer’s “sell by” or “use by” date, whichever occurs first; Pf and

(v) Discards the reduced oxygen packaged cheese if it is not sold for off-premises consumption or consumed within 30 calendar days of its packaging. Pf

Observed scoops stored with the handle down in the flour. COS- scoop was put above. 511-6-1.04(4)(k) - In-Use Utensils, Between-Use Storage (C) (k)Storage of In-Use Utensils. 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).

Observed the ambient temperature of a cooler holding water and juices at 60 degrees. COS- juices were discarded. 511-6-1.05(6)(q)1&3 - Good Repair & Calibration (C) (q) Good Repair and Calibration.

1. Utensils shall be maintained in a state of repair or condition that complies with the requirements specified under subsections (1) and (2) of this Rule or shall be discarded.
2. Ambient air temperature, water pressure, and water temperature measuring devices shall be maintained in good repair and be accurate within the intended range of use.

Observed no test strips to test the dish machine in the bar area or the quats sanitizer and observed no irreversible registering thermometer to test the surface temperature for the dish machine. 511-6-1.05(3)(h),(i) - Temperature Measuring Device, Manual Warewashing; Sanitizing Solutions, Testing Device (Pf) (h) Temperature Measuring Devices, Manual and Mechanical Warewashing.

1. In manual warewashing operations, a temperature measuring device shall be provided and readily accessible for frequently measuring the washing and sanitizing temperatures. Pf

2. In hot water mechanical warewashing operations, an irreversible registering temperature indicator shall be provided and readily accessible for measuring the utensil surface temperature. Pf

(i) Sanitizing Solutions, Testing Devices. A test kit or other device that accurately measures the concentration in mg/L of sanitizing solutions shall be provided. Pf

Observed bar dishwasher inability to sanitize dishes. CA: advised pic to have dishwasher serviced.

Observed menu without asterisks next to food items that can be served raw or undercooked. CA: Advised pic to add asterisk next to all food items that can be served raw or undercooked.

Observed several food boxes stored on the floor in the wif. CA: Advised pic to store food items at least 6 inches off the ground.

Observed ice that was stored directly on top of raw fish items dumped in to vegetable sink. COS: Pic rinsed out and sanitized sink.

Observed wet stacking of dishes in the clean dish area Air-Drying Required CA: Shall be air-dried or used after adequate draining before contact with food; and may not be towel dried.

Observed failure to cover cooked potatoes inside the walk in cooler at the main kitchen. Food in storage shall be covered to prevent environmental contamination. Advised PIC to discard the food.

Observed shrimp being prepped in a veggie sink. Contamination shall be prevented during food preparation. Advised PIC to have a clear separation for prepping veggies and meat.

Observed several personal cell phones on prep tables across the kitchen.

Observed failure to store food 6inches off the floor inside the walk-in freezer at the main Kitchen. Advised PIC to keep food off the floor.

Observed wet stacking of dishes in the clean dish area Air-Drying Required CA: Shall be air-dried or used after adequate draining before contact with food; and may not be towel dried.