Publik

Food properly labeled; original container — Inspector Note: Observed failure to label several squeeze bottles. CA: Food Storage Containers, Identified with Common Name of Food. 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.

Food stored covered — Inspector Note: Observed failure to cover fish in the RIC. COS: PIC placed a top over the fish in the RIC. storing the food in packages, covered containers, or wrappings, except for loosely covered or uncovered containers in which food is being cooled if protected from overhead contamination;

Food-contact surfaces: cleaned & sanitized — Inspector Note: Observed heavy yellowish coloration on the cutting board at the main kitchen. Food contact surfaces shall be cleaned and sanitized after use. In the main kitchen the cook stored the cutting knives in between two prep station counter tops. CA: advised PIC to discard the cutting board and to no longer store the knives inappropriate manor, recommend to invest in magnetic wall rack for storing knives. Equipment food-contact surfaces and utensils shall be clean to sight and touch

Food-contact surfaces: cleaned & sanitized — Inspector Note: observed knives stored in between preptop coolers in the main kitchen. CA: PIC was advised that they should not store their knives in between units. Equipment, Food-Contact Surfaces, and Utensils. 1. Equipment food-contact surfaces and utensils shall be clean to sight and touch. Pf.

Food-contact surfaces: cleaned & sanitized — Inspector Note: Observed the dishwasher in the main kitchen failed to produce the proper amount of chemical sanitizer for washing. CA: PIC was advised to contact the service provider to have them come out and adjust eh dishwasher to reach proper levels (50-100ppm). PIC did call the service provider and they are expect to arrive today to fix the washer

Food-contact surfaces: cleaned & sanitized — Inspector Note: Observed the metal pans that held cooking tools resting in the trash can. COS: PIC was advised to no longer use the trash can as a source for storing and had the cook remove the items to be cleaned and sanitized.

Approved thawing methods used — Inspector Note: During routine inspection EHS observed improper thawing of duck. COS: PIC had water running on the duck while it was submerged under water. Thawing. time/temperature control for safety food shall be thawed: 1. Under refrigeration that maintains the food temperature at 41°F (5°C) or less; or 2. Completely submerged under running water: (i) At a water temperature of 70°F (21°C) or below, (ii) With sufficient water velocity to agitate and float off loose particles in an overflow , and (iii) For a period of time that does not allow thawed portions of ready-to-eat food to rise above 41°F (5°C), or (iv) For a period of time that does not allow thawed portions of a raw animal food requiring cooking to be above 41°F (5°C), for more than 4 hours including: (I) The time the food is exposed to the running water and the time needed for preparation for cooking (II) The time it takes under refrigeration to lower the food temperature to 41°F (5°C)

Insects, rodents, and animals not present — Inspector Note: during routine inspection EHS observed a roach in between the dishwashing area and kitchen walk way.Controlling Pests. The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by: Routinely inspecting incoming shipments of food and supplies; Routinely inspecting the premises for evidence of pests; Eliminating harborage conditions.

Food-contact surfaces: cleaned & sanitized — Inspector Note: Observed heavy yellowish coloration on the cutting board at the main kitchen. Food contact surfaces shall be cleaned and sanitized after use. In the main kitchen the cook stored the cutting knives in between two prep station counter tops. CA: advised PIC to discard the cutting board and to no longer store the knives inappropriate manor, recommend to invest in magnetic wall rack for storing knives. Equipment food-contact surfaces and utensils shall be clean to sight and touch