20: House squeezed lemon and lime juice has been out at room temperature for 45 minutes. Juices are placed in cooler at the end of the night for later service. CA: discussed with bartender. Juices placed on ice.
21: Cooked ham and cooked pork belly in vacuum sealed bags inside walk in cooler are missing date marks indicating when items were cooked. PIC stated porm belly was cooked yesterday and then vacuum sealed. Cooked beef in vacuum sealed bags inside walk in cooler have date marks of 12/5/24. PIC stated that beef was frozen on the cook date and placed inside walk in cooler for thawing last night at 7pm. Establishment does not have a HACCP for vacuum sealing because foods are not held for longer than 48 hours. CA: informed PIC of rules regarding vacuum sealing. Cook dates and thaw dates were added to all foods in vacuum sealed bags. Embargoed 0.5 lbs of ham because date of vacuum sealing could not be determined.
23: Consumer advisory is absent on bar menu for drink made with raw egg whites. Egg whites are prepared in house. CA: new menus with consumer advisory and asterisk were printed on site during inspection.
37: Personal drink stored inside prep cooler 1.
45: Bulk container of salt observed on cook line without label.
47: Observed black buildup inside ice machine.
Additional Comments
No comments
Observations
IN
1 Person in charge present, demonstrates knowledge, and performs duties
Compliant
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
IN
8 Handwashing sinks properly supplied and adequate
Compliant
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
IN
13 Food separated and protected
Compliant
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
IN
19 Proper hot holding temperatures
Compliant
Observations
OUT
20 Proper cold holding temperatures
Observations
OUT
21 Proper date marking and disposition
Observations
NA
22 Time as a public health control: procedures and records
Compliant
Observations
OUT
23 Consumer advisory provided for raw and undercooked food
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
NA
27 Compliance with variance, specialized process, and HACCP plan
Compliant
Observations
OUT
37 Contamination prevented during food preparation, storage and display
Observations
OUT
45 Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used