BEVRI

Hand sink at back prep area found obstructed by 2 tall trash cans. [CA] Keep hand sink unobstructed at all times. Lack of paper towels at hand sink at dishwash area. [CA] Keep dispenser stocked at all times.

Observed reduced oxygen packaging (ROP) products (salmon and pork), labled with production date and time, however no written procedures available for this process. Observed ROP salmon held for more than 48 hours with date labled 10/19/25 [CA] Provide written procedures and email to aleli.crutchfield@deh.sccgov.org by 10/27/25. Procedures shall include process from start to finish, including reheating process upon customer order. -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. *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. Corrective Action:

Lack of thermometer for cheese bread station. [CA] Provide a thermometer.

One food handler card has expired. [CA] Each food handler shall maintain a valid food handler card for the duration of his or her employment as food handler. Renew immediately.

Observed individual vacuum packaged portions of cooked pork cooling in one container, stacked on top of each other. Food began cooling 1 hour ago (measured at 130F). [CA] After heating or hot holding, Potentially Hazardous Foods (PHFs) shall be cooled rapidly from 135°F to 70°F within 2 hours and from 70°F to 41°F within 4 hours. Approved cooling methods include: 1) Placing the food in shallow pans 2) Separating the food into thinner or smaller portions. 3) Using rapid cooling equipment (Ex. blast chiller) 4) Using containers that facilitate heat transfer (ex. stainless steel) 5) Adding ice as an ingredient. 6) Using ice paddles 7) Using an ice bath and stirring frequently 8) Accordance with a HACCP plan. Cooling foods shall have enough space around the containers for cold air to circulate.

Measured cheese, lamb, poached pears between 50-53F. [CA] Maintain potentially hazardous food 41F and below. Adjust thermometer to 35F since this unit is used frequently during service.

Observed glass bottles used for water stored below the paper towel dispenser at the hand sink (wait station). [CA] Relocate bottles to prevent hand wash water contamination. [COS]

Reduced oxygen packaging (ROP) for meat, chicken items, labeled and dated, howerver no standard operating procedures are available for this process to review and production time is not included on the ROP item. [CA] Provide standard operating procedures for this process to this Department.

Observed several fruit flies at the bar. [CA] Eliminate the fruit flies.

Missing or broken thermometers noted for all of the units across the cookline (4) and beverage unit.Provide thermometers

Unlabeled blue spray bottle noted. [CA] Label the spray bottle.

One of the food handler cards has expired. [CA] Each food handler shall maintain a valid food handler card for the duration of his or her employment as food handler.

Measured a large covered container of vegetable soup measured at 76F that was made yesterday, per operator dated 11/4 and 3 containers of tomato vegetable stew measured between 63F-67F that was made yesterday per operator, dated 11/4, located in 2 door upright unit. [CA] After heating or hot holding, Potentially Hazardous Foods (PHFs) shall be cooled rapidly from 135°F to 70°F within 2 hours and from 70°F to 41°F within 4 hours. Approved cooling methods include: 1) Placing the food in shallow pans 2) Separating the food into thinner or smaller portions. 3) Using rapid cooling equipment (Ex. blast chiller) 4) Using containers that facilitate heat transfer (ex. stainless steel) 5) Adding ice as an ingredient. 6) Using ice paddles 7) Using an ice bath and stirring frequently. Cooling foods shall have enough space around the containers for cold air to circulate, be loosely covered, or uncovered and stirred as frequently needed to evenly cool. [COS] Food was discarded in trash, see VC&D form.