ETHEL'S FANCY

Observed jars of cooked garlic in honey stored on shelf in dry storage area. [CA] Maintain potentially hazardous food 41F and below. Relocate in refrigerator.

Observed several potentially hazardous food (cooked fish, lamb/beef, chicken, sauces) using reduced oxygen packaging (ROP) without labels with date and time of production. One item was found dated 5/24. ROP activities at a 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 (SOP) will be required. Using ROP for purpose of cooling will not require HACCP but a SOP will be needed to address the procedures. *When facility is using ROP for storing and removing PHF from package within 48 hours will be exempt for HACCP submittal to CDPH but will require to submit SOP to CPD. [CA] Provide written procedures for reduced oxygen packaging and when conducting sous vide. Email procedures to aleli.crutchfield@deh.sccgov.org by June 6.

Chlorine dishwasher at the bar measured at 0 ppm. [CA] Maintain a minimum of 50 ppm chlorine. Use dishwasher in main dish room until unit is repaired.

Shell stock tags found not to be organized in chronological order. [CA] Ensure tags are organized in chronological order correlated to the date of date the shellstock are sold or served.

A few of the food handler cards were unavailable for review. [CA] Each food handler shall maintain a valid food handler card for the duration of his or her employment as food handler. Ensure cards are readily avaible for review.

Lack of irreversible temperature monitoring device for high temp dishwasher and sink and sanitizer test strips for sanitizer dispenser at 3 compartment sink. [CA] Provide the required testing devices/strips and test daily.