K Y M A

Observed menu consumer advisory but no asterisk notation. CA advised PIC that there must be an asterisk to denote items that are raw/undercooked at the bottom of the menu and throughout. Identification of the animal-derived foods by asterisking them to a footnote that states that the items are served raw or undercooked, or contain (or may contain) raw or undercooked ingredients.

Observed failure to post current food service inspection score for customer view upon entry of the facility. CA advised PIC food inspection report must be posted. 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 TCS foods held above 41F in WIC. (CA) Advised the PIC that all TCS foods are to be held at 41F or lower. 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

Observed multiple TCS food items holding above 41 degrees in RIC and preptop coolers. COS- items were moved from cooler and some items were placed on ice baths. 511-6-1.04(6)(f) - Time/Temperature Control for Safety; Cold Holding (P) (f) 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. P

Observed a HACCP plan for ROP and Sous Vide but chef not able to show temperature logs, freezer logs that were stated on the plan. CA- HACCP plan shall be followed. 511-6-1.10(5)(c) - Conformance with Approved Procedures (P, Pf) (c) Conformance with Approved Procedures. If the Department grants a variance as specified in subsection (5)(a) of this Rule, or a HACCP plan is otherwise required as specified under DPH Rule 511-6-1-.02(65), the permit holder shall:

1. Comply with the HACCP plans and procedures that are submitted and deemed in conformance with DPH Rule 511-6-1-.02(56)(a) through (e) as a basis for the modification or waiver; P and

2. Maintain and provide to the Department, upon request, records specified under DPH Rule 511-6-1-.02(6) that demonstrate that the following are routinely employed;

(i) Procedures for monitoring the critical control points, Pf

(ii) Monitoring of the critical control points, Pf

(iii) Verification of the effectiveness of the operation or process, Pf and

(iv) Necessary corrective actions if there is failure at a critical control point. Pf

Observed employees preparing food with jewelry on their wrist. CA- employees shall not prepare food with jewelry on their wrist. 511-6-1.03(5)(g) - Jewelry (C) (g) Jewelry. 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.

Observed a heavily stained cutting board and a cutting board with gashes. CA- cutting board shall be replaced or resurfaced. 511-6-1.05(6)(b) - Cutting Surfaces (C) (b) Cutting Surfaces. Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they cannot be resurfaced.

Observed TCS food items being stored in the walk in cooler above 41F. 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. P PIC had food discarded from walk in cooler (fingerling potatoes - 51/48, tomato comp - 47, vitamin D milk - 47/45/46/47/46, chickpeas - 46/45, tzatziki - 45/46, gigandes - 42, spinach - 50, horra - 48, tomato sauce 48/46/47, melitizano - 48, olive tapanade - 47/48/46, htipiti - 48, buttermilk - 47)