THE 901

5-2: .04(7)(e)Beef tartare and raw egg are being served without a written consumer advisory on the menus. If an animal food is served or sold raw, undercooked, or without otherwise being processed to eliminate pathogens, either in a ready-to-eat form or as an ingredient in another ready-to-eat food, the permit holder shall inform consumers of the significantly increased risk of consuming such foods by way of a disclosure and reminder using brochures, deli case or menu advisories, label statements, table tents, placards, or other effective means. The disclosure and reminder statements (including linking asterisking) shall be worded in legible type in all capital letters and no smaller than size font #8, or if displayed on a menu board shall be printed no smaller than the smallest lettering used for a menu item. (Pf)

6-1C: .04(6)(d)Containers of kimchi prepared yesterday at 10:00 PM, measured at 74°F, were left at room temperature overnight to cool and were discarded. Time/temperature control for safety food shall be cooled within 4 hours to 41°F (5°C) or less if prepared from ingredients at ambient temperature, such as reconstituted foods and canned tuna. (P)

6-1C: .04(6)(d)Containers of beef broth prepared yesterday at 10:00 PM, measured at 70°F, were left at room temperature overnight to cool and were discarded. Cooked time/temperature control for safety food shall be cooled: 1) within 2 hours from 135°F (57°C) to 70°F (21°C); and 2) within a total of 6 hours from 135°F (57°C) to 41°F (5°C) or below. (P)

2-2D: .06(2)(c)Hot water in handwashing sink next to cooking area not working. A handwashing sink shall be equipped to provide tempered water at a temperature of at least 100ºF (38ºC) through a mixing valve or combination faucet. (Pf)

9-2: .04(6)(j)Facility vacuum packaging pork feet and pork belly without variance. A food service establishment shall obtain a variance from the Health Authority as specified in DPH Rule 511-6-1-.10(5)(a) and (5)(b) before: (Pf)

1. Smoking food as a method of food preservation rather than as a method of flavor enhancement; (Pf)
2. Curing food; (Pf)
3. Using food additives or adding components such as vinegar: (Pf) (i) As a method of food preservation rather than as a method of flavor enhancement, (Pf) or (ii) To render a food so that it is not time/temperature control for safety food; (Pf)
4. Operating a molluscan shellfish life-support system display tank used to store or display shellfish that are offered for human consumption; (Pf)
5. Packaging time/temperature control for safety food using a reduced oxygen packaging method except where the growth and toxin formation of Clostridium botulinum and growth of Listeria monocytogenes are controlled as specified under (k) of this Rule; (Pf)
6. Custom processing animals that are for personal use as food and not for sale or service in a food service establishment; (Pf)
7. Preparing food by another method that is determined by the Health Authority to require a variance; (Pf) or
8. Sprouting seeds or beans. (Pf) Corrective Actions: Food vacuum packaged yesterday therefore, packages opened up and food placed into containers.