PECHE

6-1A: .04(6)(f)Time/temperature control for safety (TCS) foods in the walk-in cooler, ice bath, and cooler under the grill are being held at temperatures above 41°F. Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P)

15A: .05(6)(a)The ambient air temperature of the walk-in cooler is 46F. Equipment shall be maintained in a state of repair and condition that meets the requirements specified under subsections .05(1) and .05(2) . (C)

13A: .02(1)(d)The inspection report with a score of 89 is 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. (C) Corrective Actions: The current inspection was posted.

5-1B: .04(5)(h)Previously heated foods held in the hot-hold unit for two hours were found to be below the required temperature of 165°F. Time/temperature control for safety food that is cooked, cooled, and reheated for hot holding shall be reheated so that all parts of the food reach a minimum temperature of 165°F (74°C) within 2 hours. (P)

6-1A: .04(6)(f)Time/temperature control for safety (TCS) foods in the salad cooler are being held at temperatures above 41°F. Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P)

6-1C: .04(6)(d)Time/temperature control for safety (TCS) foods have been cooling in the walk-in cooler since yesterday and are holding at temperatures above 41°F. Cooked time/temperature control for safety food shall be cooled: 1) from 135°F (57°C) to 70°F (21°C) within 2 hours; and 2) from 70°F (21°C) to 41°F (5°C) or below within 4 hours (provided the food met the first limit). (P) Corrective Actions: The foods were discarded.

15A: .05(6)(q)1&3The ambient air temperature of the salad cooler is 44°F. Equipment shall be maintained in a state of repair and condition that meets the requirements specified under subsections (1) and (2)of this Rule. (C)

5-2: .04(7)(e)Salmon, salmon eggs, and eggs over easy are served raw or undercooked without the required asterisks 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 shall be worded in legible type in all capital letters and no smaller than size #8 font, or if displayed on a menu board shall be printed no smaller than the smallest letter in used for a menu item. (Pf) Corrective Actions: The menus were updated with asterisks.

6-1A: .04(6)(f)Time/temperature control for safety (TCS) foods in the bar cooler and salad cooler are being held at temperatures above 41°F. Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P) Corrective Actions: The foods were discarded.

6-1C: .04(6)(d)Time/temperature control for safety (TCS) foods have been cooling in the walk-in cooler since 8:00 PM and are holding at temperatures above 41°F. Cooked time/temperature control for safety food shall be cooled: 1) from 135°F (57°C) to 70°F (21°C) within 2 hours; and 2) from 70°F (21°C) to 41°F (5°C) or below within 4 hours (provided the food met the first limit). (P) Corrective Actions: The foods were discarded.

13A: .02(1)(d)The inspection report with a score of 85 is posted instead of the current score of 80. It is displayed approximately two feet away from customers. 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. (C)

15A: .05(6)(q)1&3The ambient air temperature of the salad cooler is 44°F. Equipment shall be maintained in a state of repair and condition that meets the requirements specified under subsections (1) and (2)of this Rule. (C)

15C: .05(7)(a)2,3An accumulation of debris on cooking equipment. The food-contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations. (C)

3-1D: .04(3)(h)Raw whole mussels and raw whole oysters (one container each) without original shellfish tag attached. // 1. Shellstock tags shall remain attached to the container in which the shellstock are received until the container is empty. Pf 2. The date when the last shellstock from the container is sold or served shall be recorded on the tag or label. Pf 3. The identity of the source of shellstock that are sold or served shall be maintained by retaining shellstock tags or labels for 90 calendar days from the date that is recorded on the tag or label, as specified under paragraph 2 of this subsection, by: Pf (i) Using an approved record keeping system that keeps the tags or labels in chronological order correlated to the date when, or dates during which, the shellstock are sold or served. Corrective Actions: Shellfish discarded. //

5-2: .04(7)(e)Oysters offered raw not asterisked on 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 shall be worded in legible type in all capital letters and no smaller than size #8 font, or if displayed on a menu board shall be printed no smaller than the smallest letter in used for a menu item. (Pf)

8-2B: .07(6)(c)Fuel lighters (three) stored with food, on prep counters, next to food service equipment/supplies. // Poisonous or toxic materials shall be stored so they cannot contaminate food, equipment, utensils, linens, and single-service and single-use articles. (P) Corrective Actions: Fuel lighters relocated to an approved location. //

10D: .04(4)(d)Bulk foods removed from original containers not labeled with the common name of food (e.g., oil, truffle oil, white wine, bread crumbs, salt, etc.). // 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. (C) Corrective Actions: Containers labeled. //