ROUTINE INSPECTION
Notes: - Per chef, their HR stated that kitchen staff are not required to obtain food handler cards. Per California Retail Food Code, employees of a food facility that is subject to a collective bargaining agreement with its food handlers are exempt from obtaining food handler certificates. CRFC 113948 (e) (10) - Reviewed temperature logs for refrigeration equipment. - Chef Michael stated they will switch their practice from parcooking chicken.
3 reported violations
- K31: Consumer self service does prevent contamination
Food set out as part of the "banquet operations" was not protected from contamination. Chips in the employee buffet area were also not protected. Note: This practice has been observed on several occasions. [CA] Food on display shall be protected from contamination by the use of packaging, counter, service line, or sneeze guards that intercept a direct line between the consumer's mouth and the food being displayed, containers with tight-fitting securely attached lids, display cases, mechanical dispensers, or other effective means.
- K18: Compliance with variance/ROP/HACCP Plan
Parcooked chicken was found in the walk in cooler measuring 41°F. [CA] Parcooking chicken requires a variance from the California Retail Food Code granted by the California Department of Public Health. Provide a variance for parcooking chicken or cease process.
- K07: Proper hot and cold holding temperaturesCritical
Rock Cod in the hot boxes measured between 119-130°F. Rock Cod final cook temperature was measured at 150°F. Rock Cod in processing of placing in hotel pans from sheet tryas measured between 120-140°F. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] Items were placed on TPHC since removing from oven. Chef Joshua stated their client requested for excess food to be donated. Reaffirmed with Chef that foods on TPHC cannot be returned to temperature control.