POPPY & CLARO RESTAURANT

The thermometer on the prep cooler across the pizza oven is in disrepair. [CA] Provide a functioning thermometer in the cooler.

Facility was observed parcooking salmon without a variance from the California Department of Public Health. [CA] Facility shall obtain and provide a variance letter for the parcooking of PHFs. [COS] Chef instructed cook to finish cooking salmon in the oven. Cook pulled salmon out of oven and left it to cool. Wehn observed cooling, EH staff asked chef when it was pulled from the oven and what temperature it had reached. Chef was unure if cook finished cooking fully and discarded due to unknown final cook temp. See VC&D report.

Facility's menu lacks a disclosure for use of raw eggs in two of the drinks. Per chef, the eggs they use are pasteurized. No marking or identifier were on the eggs and no evidence of the eggs being pasteurized were able to be reproduced. [CA] Provide a disclosure for the use of raw animal derived foods in finished products.

Facility is fermenting their own pickles with the following ingredients: Cucumber, red chili flakes, garlic, dill, 7% saline solution. The brine solution measured at 4.0 pH. Per Chef, they let it ferment for 7 days for flavoring and preservation. [CA] Food facility shall obtain a HACCP plan approval for all alternate practice or procedure. [COS] Pickles were moved to the walk in cooler.

Facility receives pastries from Manresa. The ham and cheese croissant was found out of temperature control. Per Chef, the pastries arrived at 7 am and will be discarded per TPHC. No guidelines or marking were available. [CA] When time only, rather than time and temperature is used as a public health control, PHFs shall be time marked to indicate when item is removed from temperature control, discarded if not consumed or served within 4 hours, and written procedures shall be readily available for review. [COS] Items were marked for discard after 4 hours or removal from temperature control. Discussed with Chef and manager that if the croissant will be stored at room temperature to ensure what time and temperature the food items leave the provider. TPHC may need to start from when the producer removed from the oven. Provide information to district specialist. TPHC guidelines were provided to chef.

The menu lacks a disclosure for items that come undercooked or raw, ie, New York Strip. [CA] Ensure to provide both a disclosure and reminder for undercooked or raw foods. Disclosure means a written statement that clearly includes either of the following: (1) A description of the animal-derived foods, such as “oysters on the half shell (raw oysters),” “raw-egg Caesar salad,” and “hamburgers (can be cooked to order).” (2) Identification of the animal-derived foods marked by an asterisk denoting a footnote that states that the items are served raw or undercooked, or contain or may contain raw or undercooked ingredients. (c) “Reminder” means a written statement that identifies the animal-derived foods by an asterisk that denotes a footnote that includes either of the following disclosure statements: (1) Written information regarding the safety of these food items is available upon request. (2) Consuming raw or undercooked meats, poultry, seafood, shellfish, or EGGs may increase your risk of foodborne illness, especially if you have certain medical conditions.