THE FALLS AT BLUE RIDGE

Cooked foods shall be cooled from 135-70F within two hours and from 70-41F in a total of six hours. Observed pomo doro sauce that was prepared on 3-19, which was 72F in the center. PIC voluntarily discarded the sauce.

Reduced oxygen fish that has a label that says keep frozen until time of use must be removed from reduced oxygen packaging prior to thawing. Observed fully thawed fish in vacuum packaging inside of the walk in and chef drawer.

Observed that the most recent inspection report was not posted. Please post the most recent inspection report in public view.

Reduced oxygen packaging is a specialized process which requires a local board of health approved HACCP plan if done in the establishment unless the following conditions are met. Seafood can not be packaged in reduced oxygen packaging unless it is delivered frozen, maintained frozen during packaging, stored frozen, and cooked from frozen. Other foods may be packaged with reduced oxygen packaging if labeled with production time and date, held at 41F or below in refrigerated storage, and removed from packaging in 48 hours or less. Observed raw fish and smoked salmon in reduced oxygen packaging in refrigeration. Also observed short ribs which had been prepared and packaged on 7/26 in reduced oxygen packaging. PIC voluntarily discarded all seafood and shortribs.

Fruits and vegetables must be washed in a sink that is designated for washing produce only. Observed meats being thawed in the produce designated sink.