MACARENA

Raw chicken noted above raw beef/pork in walk in . [CA] Store raw chicken below or next to raw beef/pork.

2 light bulbs are out in 2 of the ventilation hoods. [CA] Replace with new light bulbs.

6+ fruit flies noted in the bar. [CA] Eliminate the fruit flies.

Measured sanitizer at 3 comp sink dispenser at 500 ppm quaternary ammonium. [CA] Maintain at 200ppm per manufacturer instructions.

Observed paper plates and mobile food warmers stored in employee restroom. [CA] Relocate food related equipment in another area and not inside the restroom.

Observed covered raw meat cooling in a covered container at 58F. [CA] Cool food rapidly by leaving uncovered and using no more than 2 inches for solid food.

Measured covered small individual containers of cheesecake at 75F stacked inside small display unit. Cheesecake was prepared this morning. [CA] When cooling PHF's, leave food uncovered and locate in bottom of prep unit to allow rapid cooling. Cool food from 135-70F within 4 hours and 70F-41F within 2 hours. [COS] Cheesecake was relocated to another unit.

Observed induction unit outside of hood used to fry dessert pastry in pan. [CA] Any cooking equipment that generates grease is required to be located underneath a hood.

Lack of thermometer for unit where cheese cake is stored. [CA] Provide a thermometer.

Observed breaded raw beef patty above ready to eat food inside 3 door prep unit. [CA] Store raw meat below ready to eat food. [COS]

Water at 3 comp sink measured at 117F, water at food prep sink next to convection oven measured at 113F. [CA] A minimum of 120F is required for food prep sinks and 3 compartment sink.

Inoperable hand sink in the employee restroom. [CA] Repair the hand sink. The soap dispenser was detached from the hand sink at the bar. [CA] Secure the soap dispenser to the wall or splash guard.

Lack of thermolabels to test high temp dish wash machine. [CA] Provide thermolabels and test at utensil temperature of 160F.

Lack of paper towels at hand sink behind dishwash area. Inoperable hand sink inside employee restroom. A hand sink is available 10 ft from the restroom [CA] Keep dispenser stocked at all times. All hand sinks shall be operable.

Several fruit flies noted in bar. [CA] Eliminate fruit flies.

Repeat violation Observed reduced oxygen packaging for raw salmon. Raw salmon packages dated 7/25 and observed in walk in (not frozen). Observed ROP packages of raw beef with garlic/herbs unlabeled in FOH refrigerator and frozen broth in freezer unlabeled. [CA] Except for fish that is frozen before, during, and after packaging, a food facility shall not package fish using a reduced-oxygen packaging method. ROP 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. - Standard operating procedures (SOP) is required for this process and must be available for review. Email procedures by 9/17 to aleli.crutchfield@deh.sccgov.org Per manager, salmon is used for family meal (employee consumption only) for dinner tonight. Note salmon labeled 'Salmon Fam.'

Quat ammonia at 3 comp sink dispenser measured at 0 ppm. [CA] A minimum of 200 ppm quat ammonia is required. High temp glass wash unit measured at 154F using the dish plate. [CA] A minimum of 160F dishplate must be reached.

Hot water at 3 comp sink faucet measured at 114F. [CA] A minimum of 120F is required.

Food safety managers certificate and food handler cards 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. A valid food handler card shall be provided within 30 days of after the date of hire. At least one person must be food safety certified.