Bacchanalia/ Star Provisions Café

Toxic substances properly identified, stored, used — Inspector Note: Observed three working containers of chemicals stored without the common working name in the main kitchen.

Variance obtained for specialized processing methods — Inspector Note: Observed no variance requests or documentation for beef and ducks. CA: Advised PIC to contact the health department to apply for variances for specialized cooking processes.

Contamination prevented during food preparation, storage, display — Inspector Note: Observed fan not attached to unit hanging in the WIC of the front food service to dry duck.

Physical facilities installed, maintained, and clean — Inspector Note: Observed multiple ceiling tiles with brown build up and dust in the main kitchen. Also, observed missing ceiling tiles in the main kitchen above prep areas. CA: Advised PIC to clean and replace missing ceiling tiles to ensure overhead contamination is prevented.

Proper eating, tasting, drinking, or tobacco use — Inspector Note: Observed multiple employees with reusable drinking containers in food prep area and stored in the main kitchen. CA: Advised PIC to ensure all employees use single use containers with a straw and lid while in the prep areas and main kitchen.

Food stored covered — Inspector Note: Observed bread and flour on the stove top in the main kitchen stored uncovered. Observed sausage in the RIC in the main kitchen stored uncovered. Also, observed crutones, pecans, and other toppings stored uncovered in the main kitchen. CA: Advised PIC to ensure all food is stored covered and protected from overhead contamination.

Food-contact surfaces: cleaned & sanitized — Inspector Note: Observed multiple soiled cutting boards in use in the main kitchen. CA: Advised PIC to order more cutting boards and ensure all utensils are cleaned to sight and touch.

Consumer advisory provided for raw and undercooked foods — Inspector Note: Observed menus missing the disclosures for raw or undercooked food items served in the establishment. CA: Advised PIC to ensure disclosure as well as reminder statements are included on all menus where raw or undercooked items are being served.

Compliance with variance, specialized process and HACCP plan — Inspector Note: Observed beef (over 30 days) and duck (at least 1 week) being cured for longevity. CA: Advised PIC to obtain variance from the health authority for curing processes.

Compliance with variance, specialized process and HACCP plan — Inspector Note: Observed no HAACP plan for the curing of beef for longevity in the main kitchen. CA: Advised PIC to obtain HAACP from the health department.