Noble Fare

Observed multiple food items (chicken, snapper, scallops, etc.) cold holding above 41°F (see temperature log). Red snapper and scallops were labeled with a preparation date of 12/10.

CA/COS: PIC discarded all affected food items.

RCA: Time/Temperature Control for Safety (TCS) food shall be maintained at 41°F or below to prevent the growth of pathogenic microorganisms.

Observed the ice baffle of the ice machine to have a build up of black-like substance.

RCA: Food contact surfaces need to be cleaned regularly to prevent build-up of substances, increase cleaning frequency.

Observed multiple food items (Short Ribs, Pork Sauce, Mushroom soup) holding temperature above 41F (see temperature log). PIC advised items were prepped on 5/6/25. Upon further inspection, reach in unit where items are stored, ambient temperature holds a temperature of 67F.

CA/COS: PIC and staff discarded all food items stated above. PIC contacted maintenance company to repair reach in unit.

RCA: Time/Temperature Control for Safety Food, Hot and Cold Holding. Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C) or below or 135°F (57°C) or above, except that roasts cooked to a temperature and for a time specified in subsection (5)(a)2 of this Rule and reheated using the same temperature and time conditions as cooking may be held at a temperature of 130°F (54°C) or above.

Rule: Food employees shall clean their hands and exposed portions of their arms, including surrogate prosthetic devices for hands or arms, for at least 20 seconds, using a cleaning compound in a handwashing sink that is properly equipped. Inspector's Note: Observed staff member wash hands in prep sink instead of designated hand washing sink. Notified PIC. Staff member was directed to wash hands appropriately in designated hand sink.

Rule: Food shall be protected from cross contamination by separating raw animal foods during storage, preparation, holding, and display from other raw animal food such as fish for sushi or molluscan shellfish, or other raw ready-to-eat food such as fruits and vegetables, and cooked ready-to-eat food. Except when combined as ingredients, separating types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display by using separate equipment for each type or arranging each type of food in equipment so that cross contamination of one type with another is prevented. Inspector's Note: Observed raw eggs stored over ready to eat food items (apples, cocktail sauce) and next to/above beef. Observed salmon stored next to raw pork and fowl. Notified PIC. PIC re-arranged all food items in accordance with best practices of appropriate separation.

No person in charge of establishment during inspection. Employees were not knowledgeable when ask questions pertaining to food safety (i.e. proper food storage, marking, labeling, how to setup 3 comp sink, how to operate dish machine).

Rule: Food service establishments shall have in its employ a Certified Food Safety Manager (CFSM). Inspector's Note: No CFSM. Last CFSM certificate expired.

Rule: 1. Employees shall not use tobacco in any form, or electronic devices that simulate tobacco smoking, while engaged in food preparation or service, nor while in areas used for equipment or utensil washing and storage, food preparation or food storage. Employees shall only use tobacco products or electronic devices that simulate tobacco smoking in approved designated areas.

2. Employees shall consume food only in approved designated areas separate from food preparation and serving areas, equipment or utensil areas and food storage areas. However, drinking from a single service beverage cup with a secure lid and straw that is handled to prevent contamination of the employee’s hands, the container, exposed food, clean equipment, utensils and linens, unwrapped single-service and single-use articles will be allowed. Inspector's Note: Observed employee drinks stored next to food for service without proper separation. Notified PIC. PIC removed and placed in proper location. Observed cigarettes stored above food prep area. Notified PIC. PIC removed from kitchen.

Rule: A handwashing sink shall be maintained so that it is accessible at all times for employee use. Inspector's Note: Observed that the path to the hand sink from the upstairs bar was inaccessible due to the access door being blocked. The hand washing sink in that same area was blocked by a mobile cart. Notified PIC. PIC cleared door so that it was no longer blocked, and moved the mobile cart so that the handwashing sink was not blocked.

Rule: Food in packages, covered containers, or wrappings protected from overhead contamination. Inspector's Note: Observed food item in reach in cooler (potatoes, vegetable blend) stored without lid. Observed lettuce in prep table stored with a dry cloth over the top. Notified PIC. PIC discarded food that was improperly protected.

Rule: 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. The day of preparation shall be counted as Day 1. Inspector's Note: Observed multiple food items in reach in coolers (tuna, salmon, scallops, pork, vegetables) without date marking present. Notified PIC. PIC stated that all food items were older than 24 hours, and had not been properly dated. PIC discarded all identified food items.

Rule: Chemical Sanitizers, Criteria. Chemical sanitizers, including chemical sanitizing solutions generated on-site, and other chemical antimicrobials applied to food-contact surfaces shall:

1. Meet requirements specified in 40 CFR 180.940 Tolerance exemptions for active and inert ingredients for use in antimicrobial formulations (Food-contact surface sanitizing solutions). Inspector's Note: Observed chlorine sanitizer levels in mechanical chemical sanitizer to be above the maximum concentration of 200ppm. Notified PIC. PIC re-calibrated sanitizer intake to mechanical ware washing device until sanitizer was pumping at the recommended concentration.

Rule: 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, or (II) The time it takes under refrigeration to lower the food temperature to 41°F (5°C). Inspector's Note: Observed veal and beef thawing in prep sink without running water. Notified PIC. PIC moved food items to appropriate prep sink, and placed under running water.

Rule: Light bulbs shall be shielded, coated, or otherwise shatter-resistant in areas where there is exposed food; clean equipment, utensils, and linens; or unwrapped single-service and single-use articles. Inspector's Note: Observed light ballast with bulbs present without protective cover. Notified PIC. PIC stated that the shield broke in the previous week, and needed to be replaced.