1: 1200-23-01-.02(1)(b) Person in charge has not been designated as a trainee of HACCP program while vacuum sealing and sous vide ongoing. Person in charge is also unaware of what items are allowed to be vacuum sealed and sous vide cook-chilled. Multiple repeated critical violations observed. Corrective Action: Person in charge was trained in establishment's HACCP program.
8: 1200-23-01-.05(2)(e)1.(i) Knife observed in dishwashing area hand washing sink. Corrective Action: Person in charge removed obstruction.
13: 1200-23-01-.03(3)(b)1. Raw beef products stored above raw fish products on speed rack in walk-in cooler. Raw ground beef stored under raw chicken in walk-in cooler. Corrective Action: Person in charge immediately reorganized speed rack storage to protect against contamination.
19: 1200-23-01-.03(5)(a)6. Farro in pass window under hot lamp at 113F. Corrective Action: Chef reheated farro to above 165F.
21: 1200-23-01-.03(5)(a)8.(i) Cooked bolognese dated as prepped on 3/5 in walk-in cooler. Corrective Action: Embargoed 5 lbs.
22: 1200-23-01-.03(5)(a)9.(i)(I) Cajun cream and coconut onion sauce on ice bath at 63F. Items were placed on ice bath from walk-in cooler at 4pm. Corrective Action: Items were placed on Time as a Public Health Control policy. Form was filled out by Person in charge.
27: 1200-23-01-.08(1)(d)3. Pork belly in line prep cooler 1 dated as vacuum sealed on 2/28. Item has surpassed 14 holding period as defined in approved HACCP plan. Corrective Action: Embargoed 2 lbs.
27: 1200-23-01-.08(1)(d)3. Training log is not available. Partial documentation on equipment log. Corrective Action: Person in charge began holding logs for specified holding period.
27: 1200-23-01-.08(1)(d)3. Cooked rabbit in vacuum sealed bag in line prep cooler. Cooked rabbit is not approved to vacuum seal according to approved HACCP plan. Corrective Action: Embargoed 2lbs.
37: 1200-23-01-.03(3)(b)1. Personal items stored on clean dish storage rack. Personal cell phone stored on clean cutting board
53: 1200-23-01-.06(5)(a) Multiple ceiling tiles missing throughout kitchen prep area.
Additional Comments
10-day follow-up is required.
Observations
OUT
1 Person in charge present, demonstrates knowledge, and performs duties
Repeat
Observations
IN
2 Management awareness, policy present
Compliant
Observations
IN
3 Proper use of reporting, restriction & exclusion
Compliant
Observations
IN
4 Proper eating, tasting, drinking, or tobacco use
Compliant
Observations
IN
5 No discharge from eyes, nose, and mouth
Compliant
Observations
IN
6 Hands clean and properly washed
Compliant
Observations
IN
7 No bare hand contact with ready-to-eat foods or approved alternate method properly followed
Compliant
Observations
OUT
8 Handwashing sinks properly supplied and adequate
COSRepeat
Observations
IN
9 Food obtained from an approved source
Compliant
Observations
NO
10 Food received at proper temperature
Compliant
Observations
IN
11 Food in good condition, safe, and unadulterated
Compliant
Observations
IN
12 Required records available: shell stock tags, parasite destruction
Compliant
Observations
OUT
13 Food separated and protected
COS
Observations
IN
14 Food-contact surfaces: cleaned and sanitized
Compliant
Observations
IN
15 Proper disposition of unsafe food, returned food not reserved
Compliant
Observations
NO
16 Proper cooking time and temperatures
Compliant
Observations
IN
17 Proper reheating procedures for hot holding
Compliant
Observations
IN
18 Proper cooling time and temperature
Compliant
Observations
OUT
19 Proper hot holding temperatures
Observations
IN
20 Proper cold holding temperatures
Compliant
Observations
OUT
21 Proper date marking and disposition
COSRepeat
Observations
OUT
22 Time as a public health control: procedures and records
Observations
IN
23 Consumer advisory provided for raw and undercooked food
Compliant
Observations
NA
24 Pasteurized foods used; prohibited foods not offered
Compliant
Observations
NA
25 Food additives: approved and properly used
Compliant
Observations
IN
26 Toxic substances properly identified, stored, used
Compliant
Observations
OUT
27 Compliance with variance, specialized process, and HACCP plan
Observations
OUT
27 Compliance with variance, specialized process, and HACCP plan
Repeat
Observations
OUT
27 Compliance with variance, specialized process, and HACCP plan
COSRepeat
Observations
OUT
37 Contamination prevented during food preparation, storage and display
Observations
OUT
53 Physical facilities installed, maintained, and clean
