Carry on Bar

Inspector notes: Observed Danish pastries with cheese stored at ambient room temperature at front coffee bar. PIC stated establishment uses 4-hour time control for pastries item, but items observed not time stamped. Observed whipped feta cheese stored at ambient room temperature in kitchen, time-controlled item per PIC, observed missing time stamps. All food items were brought out less than 4 hours prior (feta cheese was brought out at 10:30am and danish pastries were brought out at 9:30am). PIC had staff time stamp items with correct start time and discard time. Also reviewed and developed a new time as control policy with PIC at time of inspection. PIC had new policy printed and posted at time of inspection. All TCS foods being held under time as a control were properly time stamped at time of inspection. Time as a Public Health Control requires written procedures detailing process for Time as a Public Health Control and time-stamping for items actively held under Time as a Public Health Control

Inspector notes: Observed raw oysters stored in a stacked manner tilted above fully cooked lobster tail in walk-in unit. All raw animal proteins must be stored below ready-to-eat (RTE) foods and stored according to cooking temperature at all times to prevent cross contamination. PIC properly stored all raw animal proteins according to the final cooking temperature based on the cooking parameters in § 3-401.11 of the Food Code

Inspector notes: Observed sold shellstock tags properly marked with date sold but not kept in chronological order. Suggested PIC to separate retention of tags for mussels and oysters instead of having all tags placed in the same folder. Informed PIC shellstock tags must be kept with shellstock until sold, dated with final sale date, and maintained in chronological order for 90 days onsite. PIC rearranged shellstock tags in chronological order at time of inspection

Inspector notes: Observed deep containers of cut leafy greens stacked on top of each other with lids covered. Items were prepped within the hour. Discussed with PIC proper cooling methods. TCS foods must be cooled in: uncovered/loosely covered, shallow containers less than 4 inches deep, in equipment designed to rapidly cool, by using an ice bath, by using ice as an ingredient, or another effective means