PECKISH

Observed four bags of bagels with mold-like growth stored inside a box in the outdoor walk-in cooler.

Food must be safe, unadulterated, and honestly presented. Mold growth renders food unsafe and adulterated.

Corrective Action: The bagels were voluntarily discarded by the Person-in-Charge (PIC). Proper food storage and routine product checks were discussed.

Food items were found stored past the labeled disposal date. The following items were observed:

Pork fat

Vanilla cream (contains milk)

Cooked pork ribs

Cooked pasta

Ready-to-eat, time/temperature control for safety (TCS) foods requiring date marking must be discarded if held for more than 7 days, not including the time the product is frozen.

Corrective Action: Discussed proper date marking and discard procedures with Person-in-Charge (PIC). PIC voluntarily discarded affected items.

Facility was observed using sous vide cooking for chicken legs and thighs—a specialized food preparation process that may require a HACCP plan and/or variance in accordance with DPH Rule 511-6-1-.02(6)(a) and related provisions.

Sous vide items stored beyond 24 hours were voluntarily discarded by the Person-in-Charge (PIC).

A HACCP plan must be submitted to the local Health Authority (and jointly reviewed with the State Office of Environmental Health) before engaging in any specialized process such as sous vide cooking. This is required under: DPH Rule 511-6-1-.02(6)(a) .04(5)(a)4(iv) (for reduced oxygen packaging) or when deemed necessary by the local Health Authority based on inspectional findings.

Discussed HACCP requirements with PIC. Facility instructed to cease sous vide operations until appropriate HACCP plan and/or variance is submitted and approved.

Facility was observed using single-use bowls without handles as scoops in bulk containers (e.g., flour, sugar).

Violation: Dispensing utensils must have handle and be stored with handles above the top of the food and container.

In non-TCS (Time/Temperature Control for Safety) foods like sugar and flour, utensils may remain in the container only if they have handles and the container can be closed.

Corrective Action: PIC voluntarily removed single-use containers from bulk storage bins. Proper utensil storage requirements were reviewed.

Observed improper horizontal separation of raw animal foods and ready-to-eat foods. Observed shelled eggs stored on top of bread, raw bacon stored on top of cooked noodles. Discussed with person in charge, Food shall be protected from cross contamination by: separating raw animal foods during storage, preparation, holding, and display from Cooked ready-to-eat food. Person in charge separated food.

Observed improper vertical separation of raw animal foods and ready-to-eat foods. Observed raw chicken stored directly next to raw pork. Discussed correct storage and provided educational flyer. Person in charge separated raw animal foods.

Observed buildup of slime in the interior of ice machine. Discussed with person in charge ice in equipment such as ice machines, equipment shall be cleaned at a frequency specified by manufacture to prevent build up. Person in charge actively cleaning ice machine

Observed facility storing cup with no handle in bulk container of sugar and flour. Discussed with person in charge a scoop with a handle must be used in bulk containers with handle stored above the food in the container. Bowls were removed from containers