ROUTINE INSPECTION
Notes: - Provided TPHC guidelines for cheeses, hashbrowns, roasted potatoes, and hollandaise sauce. TPHC guidelines were approved by inspector onsite. - Discussed with PIC about adding the dates served to the shellfish stock tags. Noted to PIC that some of the shellfish stock provider tags had a space for this information. - Provided refrigeration organization sticker handout.
5 reported violations
- K27: Food separated and protected
Raw sausages and raw tuna were found stored above an open container of ready to eat salad greens. [CA] All food shall be separated and protected from cross-contamination. Store all raw meat or other raw products of animal origin below ready-to-eat food items. [COS] Staff moved the items at time of the inspection.
- K26: Approved thawing methods used; frozen food
1. Numerous items were found thawing in the prep sink without running water. [CA] Frozen potentially hazardous food shall only be thawed in one of the following ways: 1) under refrigeration that maintains the food temperature at 41°F or below 2) completely submerged under potable running water for a period not to exceed two hours at a water temperature of 70°F or below, and with sufficient water velocity to agitate and flush off loose particles into the sink drain 3) in a microwave oven if immediately followed by immediate preparation 4) as part of a cooking process. [COS] The water facuet was turned on for the chicken. Salmon and Shrimp were moved to the walk in cooler to finish thawing. 2. Reduced Oxygen Packaged tuna was found thawing in its ROP state. Directions on packaging clearly state to remove from packaging and thaw under refrigeration. [CA] Ensure to follow manufacturer's thawing directions. [COS] Tuna was removed from the packaging and continued to thaw.
- K07: Proper hot and cold holding temperaturesCritical
1. Hollandaise sauce on the char grill measured around 100°F. 2. Cooked hashbrowns held above the salamander grill measured between 130-134°F. 3. Various types of soft cheeses were found held out of temperature control above the prep cooler inserts. Cheeses measured between 45-50°F. Per staff they had been removed from the walk in cooler about 1 hour prior. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [SA] Cook agreed to place hashbrowns and hollandaise sauce on TPHC. Discussed potential use of TPHC for items held out of temperature control during breakfast. Cheeses were returned to refrigeration.
- K16: Compliance with shell stock tags, condition, display
Shellfish tags for this month were not stored in an approved record keeping system. [CA] The identity of the source of shellstock that are sold or served shall be maintained for 90 calendar days from the dates of harvest by using an approved recordkeeping system that keeps the tags or labels in chronological order correlated to the date or dates the shellstock are sold or served.
- K30: Food storage: food storage containers identified
Multiple open bulk food items (sugar, pasta, etc) were found stored without containers. [CA] Store open bulk foods in approved NSF containers with tight fitting lids.