| Custom Comment # 1 |
| Sous vide cooking is being done. Sous vide typically |
| involves reduced oxygen packaging as a step. ROP requires HACCP plans to be written and followed. Certain ROP processes |
| require a variance as well In order to determine what is needed, please submit the steps used in the sous vide cooking process |
| from start to finish. |
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| *CRITICAL VIOLATION* |
| 3717-1-03.4(F) |
| Time/temperature controlled for safety food - cold holding. |
| Observed temperatures at time of inspection to be |
| high in the Hoshizaki fridge (creme anglaize 45°F). Temperature was adjusted and rechecked and temperatures came back down |
| before inspection was finished. Temperature in the small undercounter cooler in the bar area are 45°F and temperature did |
| not come down despite adjustments. Foods were moved from this cooler and technician called to service. |
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| 3717-1-03.4(I) |
| Time as a public health control - written procedures |
| The fried potatoes held in skillets on the |
| stovetop are a TCS food being held out of temperature controls without time marking or a written procedure. Develop a |
| written procedure and ensure that time marking is taking place that the potatoes will not be held out of temperature control |
| longer than 4 hours before being discarded or consumed. |
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| *CRITICAL VIOLATION* |
| 3717-1-03.4(K) |
| Reduced oxygen packaging without a variance- criteria. |
| It appears that some ROP of food for sous vide |
| cooking process is being done in the facility without a HACCP. |
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| *CRITICAL VIOLATION* |
| CCP-VI.0015() |
| TCS Food: TCS foods were not being held at the proper temperature. |
| |
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| 3717-1-04.5(A) |
| Cleanliness of nonfood-contact surfaces of equipment. |
| Floor mixer, countertop mixer and the panini presses |
| need to be cleaned of dried on food residues. Bins and drawers for utensils are observed to have debris in them and need |
| cleaned |
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| 3717-1-05.1(B) |
| Approved plumbing system. |
| The 2 compartment sink needs to have the leak |
| repaired. Per PIC this is in the works. |
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