Reverence

Observed raw chicken skewers and raw burger patties stored above raw salmon filets in walk-in cooler. Corrected on site - Food containers repositioned to prevent cross-contamination. Packaged and Unpackaged Food - Separation, Packaging, and Segregation.

1. Food shall be protected from cross contamination by:

(i) Except as specified in paragraph (i)(IV) of this subsection, separating raw animal foods during storage, preparation, holding, and display from:

(I) Raw ready-to-eat food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw ready-to-eat food such as fruits and vegetables, P and

(II) Cooked ready-to-eat food; and P

(III) Fruits and vegetables before they are washed; P

(IV) Frozen, commercially processed and packaged raw animal food may be stored or displayed with or above frozen, commercially processed and packaged, ready-to-eat food.

(ii) 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:

(I) Using separate equipment for each type, P or

(II) Arranging each type of food in equipment so that cross contamination of one type with another is prevented, P and

(III) Preparing each type of food at different times or in separate areas; P

(iii) Cleaning and sanitizing equipment and utensils;

(v) Cleaning hermetically sealed containers of food of visible soil before opening;

(vi) Protecting food containers that are received packaged together in a case or overwrap from cuts when the case or overwrap is opened;

(vii) Storing damaged, spoiled, or recalled food being held in the food service establishment separate from food, equipment, utensils, linens and single-service and single-use articles; or

(viii) Separating fruits and vegetables, before they are washed from ready-to-eat food.

Observed several ready-to-eat TCS food items stored in coolers (container of boiled eggs in walk-in cooler, container of cheese cubes, container of Parmesan cream sauce, and container of cooked farro in reach-in cooler, containers of cooked mushrooms and cooked onions in preptop cooler) without date-marking. Corrected on site - PIC instructed food employee to label containers with the preparation date. Except when packaging food using a reduced oxygen packaging method, and except as specified in paragraphs 5 and 6 of this subsection, refrigerated, ready-to-eat, time/temperature control 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.

Observed containers of crab dip labeled with preparation date labeled 3/23 stored in cooler drawers and container of tomato bisque with preparation date labeled 3/7 in reach-in cooler in front food service area. Corrected on site - discarded. Ready-to-Eat, Time/Temperature Control for Safety Food, Disposition.

1. A food that requires datemarking shall be discarded if it:

(i) Exceeds 7 days, not including the time that the product is frozen; P

(ii) Is in a container or package that does not bear a date or day; P or

(iii) Is inappropriately marked with a date or day that exceeds 7 days . P

Observed sanitizing solution in bucket with wiping cloths with too low a concentration (sanitizer concentration did not register on test strips). COS - PIC remade sanitizing solution with chlorine as the sanitizer solution from the wall failed to pull any sanitizer solution. PIC was advised to contact ecolab to address the issue. After being cleaned, equipment food-contact surfaces and utensils shall be sanitized in a contact time used in relationship with a combination of temperature, concentration, and pH that, when evaluated for efficacy, yields sanitization.

observed the cutting boards in the main kitchen area discolored and scored. cutting boards are in need of replacement. CA: PIC was advised to obtain new cutting boards and to discard the existing cutting boards

Observed multiple containers, squeeze bottles housing food without being labeled with common name of the food items. COS: PIC place a label on food containers in question.

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.

Observe employees with watch and bracelets on while prepping food. COS: PIC had employees remove all jewelry except for smooth wedding bands Jewelry. Except for a plain ring such as a wedding band food employees may not wear jewelry including medical information jewelry on their arms and hands while preparing food.

During the routine inspection it was observed that the establishment failed to have their most current inspection posted (B.87 grade 5/14/25). Instead there previous score (99 grade, 2/13/24).

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.

Observed cooked pork belly in reduced oxygen packaging held in a hot water bath with temperature of 131.5F. Corrected on site - PIC adjusting temperature of water bath to exceed 135F. 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.

Observed sanitizing solution in bucket with wiping cloths with too low a concentration (sanitizer concentration did not register on test strips). Corrected on site - PIC remade sanitizing solution with proper concentration. After being cleaned, equipment food-contact surfaces and utensils shall be sanitized in a contact time used in relationship with a combination of temperature, concentration, and pH that, when evaluated for efficacy, yields sanitization.

During routine inspection observed container of plastic spoons and lids in plastic stored directly on the floor. iii) At least 6 inches (15 centimeters) above the floor. Clean equipment and utensils shall be stored as specified under paragraph 1 of this subsection and shall be stored. Advised manager to ensure all items are stored off the floor. Cos.