The Spot

Observed TCS items in the prep top cooler sitting at 70 degrees F by the thermometer placed in the unit. Mold had began to form on one of the items in the cooler. All items in the prep top cooler were removed and discarded 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 molded food items in the prep top cooler. To allow and item time to mold means improper cold holding was occurring for an extended period of time. PIC discarded all items in the prep top cooler. Proper Cooking Techniques. Employees are properly cooking, cold/hot holding, and reheating for hot holding time/temperature control for safety food, being particularly careful in cooking, reheating, and holding those foods known to cause severe foodborne illness and death, such as eggs and comminuted meats, through daily oversight of the employees' routine monitoring of the cooking, holding, and reheating for hot holding temperatures using appropriate temperature measuring devices properly scaled and calibrated;Pf

Observed items in the reach in cooler and prep top cooler exceeding the retention time allotted by the rules. PIC was notified of the items and the rules surrounding how long they can be held. 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 inappropriately 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 Raw chicken stored above multiple other TCS items with lower cooking temperatures in the reach in cooler. PIC had fridge reorganized to reflect the proper levels of storage. (c) Packaged and Unpackaged Food - Separation, Packaging, and Segregation.

1. Food shall be protected from cross contamination by:

(i) Except as specified in paragraph (i)(IV) of this subsection, separating raw animal foods during storage, preparation, holding, and display from:

(I) Raw ready-to-eat food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw ready-to-eat food such as fruits and vegetables, P and

(II) Cooked ready-to-eat food; and P

(III) Fruits and vegetables before they are washed; P

(IV) Frozen, commercially processed and packaged raw animal food may be stored or displayed with or above frozen, commercially processed and packaged, ready-to-eat food.

(ii) Except when combined as ingredients, separating types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display by:

(I) Using separate equipment for each type, P or

(II) Arranging each type of food in equipment so that cross contamination of one type with another is prevented, P and

(III) Preparing each type of food at different times or in separate areas; P

(iii) Cleaning and sanitizing equipment and utensils;

(v) Cleaning hermetically sealed containers of food of visible soil before opening;

(vi) Protecting food containers that are received packaged together in a case or overwrap from cuts when the case or overwrap is opened;

(vii) Storing damaged, spoiled, or recalled food being held in the food service establishment separate from food, equipment, utensils, linens and single-service and single-use articles; or

(viii) Separating fruits and vegetables, before they are washed from ready-to-eat food.

Observed facility utilizing reduced oxygen packaging of meats without a variance or HAACP plan and not following the criteria for using reduced packaging without a variance or HAACP Plan (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 subsection 6(l) of this rule, 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(8)(a) through (g) 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 and bears a label indicating that is to be kept frozen until time of use, 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(8)(a)through(g) 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

(A) 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 or

(B) 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

(C) Cooled to 34°F (1°C) within 48 hours of reaching 41°F (5°C), removed from refrigeration equipment that maintains a 34°F (1°C) food temperature and then held at 41°F (5°C) or less for no more than 7 days, not to exceed 30 days from its date of packaging, at which time the food must be consumed or discarded; P or

(D) 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(8)(a) through (g) 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 raw shell eggs and raw chicken stored above and next to raw protein items (not) of same type or (stored) above cooked / ready to eat food.

Observed CFSM certificate not posted. The original CFSM certificate shall be posted in public view.

Observed no thermometers in refrigerator at bar, in wait staff nook and bar freezer which have TCS foods in them.

Observed dishwashing machines sanitizer rinse cycles not injecting sanitizer into the water at the correct concentration for the sanitizer used.

Observed exhaust hood air filters in need of cleaning.

Observed hand washing sinks not equipped with splash guards installed to protect food contact surfaces, food storage and food preparation area. Equipment shall be maintained in a state of repair and condition that meets the requirements specified under subsections (1) and (2) of this Rule. 2. Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications. PIC to have splash guards installed.