ROUTINE INSPECTION
4 reported violations
- K18: Compliance with variance/ROP/HACCP Plan
Observed several reduced oxygen packaged (vacuum packaged) raw animal proteins in walk in freezer. Dates range from 1/14-current date. [CA] All vacuum packaged food exceeding 48 hours from packing date shall be opened and placed in a ziploc bag or container. An approved HACCP plan is required if food is vacuum packaged/stored for more than 48 hours. If food is vacuum packaged/stored less than 48 hours, provide written procedures for ROP (reduced oxygen packaging) activities at food facility do NOT require a HACCP plan if ALL the conditions below are satisfied: -The food is labeled with the production time and date. -The food is held at 41oF or lower during refrigeration storage. -The food is removed from its package in the food facility within 48 hours after packaging. Using ROP for sous vide will not require HACCP but standard operating procedures will be required to explain the process. Provide written procedures and email to aleli.crutchfield@deh.sccgov.org by 2/5/26.
- K09: Proper cooling methods
Observed a full partially covered container (more than 6 inches) of buffalo sauce cooling in walk in at 120F [CA] Rapidly cool PHF's using shallow containers, using no more than 2 inches for solid foods and no more than 3 inches for liquids if no ice bath is used. [COS] Ice bath was set up. [COS]
- K14: Food contact surfaces clean, sanitized
Measured chlorine at bar glass dishwasher at 0 ppm. [CA] Maintain a minimum of 50 ppm chlorine. [COS] Unit was primed several times and remeasured at 100 ppm.
- K21: Hot and cold water available
Measured water at 90F. [CA] For combination faucets maintain water temperature between 100-108F. Water temperature was adjusted, rechecked at 107F.