HOYLE'S KITCHEN & BAR

Food properly labeled; original container — Inspector Note: Observed several food items/ingredients stored along prep table (salt and white powder ingredient), in prep top cooler (sauces in squeeze botte), bar (beverage mix), and in WIC (sauces in squeeze bottles, cheeses, and cooked meats) not labeled with common name stored in main kitchen. C/A: Except for containers holding food that can be readily and unmistakably recognized, such as dry pasta, working containers holding food or food ingredients that are removed from their original packages for use in the food establishment, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be clearly and legibly identified, in English, with the common name of the food. COS: All food labeled.

In-use utensils: properly stored — Inspector Note: Observed scoop handles stored in contact with food ingredients in bulk containers (rice, bread crumbs, and sugar) in dry storage area. C/A: During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: 1.Except as specified under paragraph 2 of this subsection, in the food with their handles above the top of the food and the container; 2.In food that is not time/temperature control for safety food with their handles above the top of the food within containers or equipment that can be closed, such as bins of sugar, flour, or cinnamon;

Proper date marking and disposition — Inspector Note: Observed several ready to eat TCS foods stored more than 24-hours in prep cooler ( house made ranch, aioli, short rib empanadas, buffalo chicken rolls, bearnaise sauce, bone marrow butter, and mini tacos) and WIC (house made ranch, avocado ranch, pancetta, queso cheese, and cooked chicken) stored in main kitchen. C/A: refrigerated, ready-to-eat, time/temperature control for safety food prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, when held at a temperature of 41°F (5°C) or below for a maximum of 7 days. COS: All food date marked.