BBSC #9 LLC dba Brown Bag Seafood Co.- Westside Provisions

Thermometers provided and accurate — Inspector Note: Observed no thermometers for the accurate measurement of ambient temperatures in multiple cold holding units. COS: PIC added thermometers to the units

Personal cleanliness — Inspector Note: Observed hair restraints not being used by multiple employees. CA: Advised PIC that employees preparing or handling food shall use effective and clean, disposable or easily cleanable nets or other hair restraints approved by the Health Authority, worn properly to restrain loose hair including beards and mustaches longer than one half inch. 2. This does not apply to employees such as counter staff who only serve beverages and wrapped or packaged foods, hostesses, and wait staff if they present a minimal risk of contaminating exposed food, clean utensils and linens and unwrapped single-service and single-use articles.

Posted: Permit/Inspection/Choking Poster/Handwashing — Inspector Note: Observed the most recent inspection report not posted for customers to view. CA: Advised PIC that the most current inspection report shall be prominently displayed in public view at all times, within fifteen feet of the front or primary public door and between five feet and seven feet from the floor and in an area where it can be read at a distance of one foot away.

Utensils, equipment and linens: properly stored, dried, handled — Inspector Note: Observed multiple food service containers in the ware washing area of the main kitchen not stacked in a manner that encourages air-flow for drying wet utensils. CA: Advised PIC to stack food containers in a manner that encourages air-flow for drying after washing.

Adequate handwashing facilities supplied & accessible — Inspector Note: Observed food debris in both handwashing sinks in the front food service and main kitchen. CA: Advised PIC that handwashing sinks are to only be used for handwashing. (o) Using a Handwashing Sink. 1. A handwashing sink shall be maintained so that it is accessible at all times for employee use. Pf 2. A handwashing facility may not be used for purposes other than handwashing. Pf 3. An automatic handwashing facility shall be used in accordance with manufacturer’s instructions. Pf

Proper eating, tasting, drinking, or tobacco use — Inspector Note: Observed reusable drinking containers in the food prep area. CA: Advised PIC to ensure employees use single-use cups and to have a designated employee area for their storage.

Proper cold holding temperatures — Inspector Note: Observed RIC with tartar sauce (62F) boss sauce (61F), buttermilk and yogurt based, not maintained at 41°F (5°C) or below. Also, observed heavy whipping cream in a RIC at a temperature of 58F. Also observed parmesan (59F) and bleu cheese (65F) held in an ice bath in the main kitchen above 41F.