Chelsea's Kitchen

Inspector notes: At the bar, observed a bottled water being stored in the ice used for customer drinks. Ice used as an exterior coolant may not be used as an ingredient in any food/drinks. Person in charge ordered an employee to burn/dispose of the ice at the time of inspection

Inspector notes: Observed cooked chicken cooling in a prep cooler at the time of inspection. Cooked chicken was in the appropriate cooling time/temperature. 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. Person in charge moved the chicken to the walk in cooler to cool down more effectively

Inspector notes: Observed grilled onions being held outside of the grill having an internal temperature of 90-107*F. Person in charge states the onions were made less than 2 hours prior to the inspection. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 135°F or above. All TCS foods improperly hot held were reheated to 165°F at time of inspection

Inspector notes: Observed cooked chicken gravy/stock prepared with cooked onions, carrots, and chicken bones with prep date of 11/9 (and date marked for 30 days), cooked au jus with prep date of 11/10, short rib sauce with prep date of 11/8, cooked short ribs with prep date of 11/11, and cooked tortilla soup with no date. All RTE/TCS foods past 7 days of preparation were discarded by PIC at the time of inspection. RTE/TCS foods requiring date marking must be date marked within 24 hours and sold or discarded after 7 days (including the day it was made as day 1). Discussed with PIC that chicken gravy/stock per procedures described must be limited to 7-day shelf-life

Inspector notes: Observed accumulation of organic matter/food debris throughout establishment including floor sinks at bar, in main cook line prep tables, walls, floors, etc. Physical facility must be cleaned frequently enough to prevent accumulation of dirt, organic matter, and food debris. Must clean physical facility prior to next routine inspection