Heritage Kitchen & Cocktails

Inspector notes: At expo station, employee provided ready to eat toppings on customer food with bare hands. At bar, observed employees handling ready to eat garnishes for customer drinks with bare hands. Educated employees on using tongs, picks, or washed gloved hands to handle ready to eat foods. Discussed the importance of preventing bare hand contact with ready-to-eat (RTE) foods with the person-in-charge (PIC). Bare hand contact is not approved with ready-to-eat (RTE) food items

Inspector notes: Establishment uses fresh shellfish. Past shellstock tags not in monthly order and without last used date noted on each tag. Within 10 days, provide shellstock tags in monthly order and with last used date noted on each tag. Shellstock tags are to be kept with shellstock until sold, dated with final sale date, and maintained in chronological order for 90 days onsite

Inspector notes: Throughout kitchen, manager states TCS foods (cooked potatoes, cooked sauces) using time as a public health control. At start of inspection, no start/discard times noted on food items. Employees provided start/discard times to TCS foods using time as a public health control. Establishment does not have a written time as a public health control procedures. Provide written procedures within 10 days. 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: On menu, establishment offers fish and tartare undercooked, without a consumer advisory statement on menu. Provide asterisked statement stating "*These items may be served raw or undercooked. Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of a food borne illness". Provide updated menu showing consumer advisory within 10 days. Offering and serving undercooked proteins requires an approved consumer advisory at all points of sale; and is to contain an approved disclosure method and reminder statement

Inspector notes: In walk in cooler and in cold holding units on cook line, reduced oxygen packaged raw and cooked meats without a variance. On cook line, reduced oxygen packaged meats in sous vide bath without a variance. Sous vide bath was removed and all reduced oxygen packaged foods were removed from packaging. In walk in cooler, establishment reduced oxygen packaged thawed fish. Also observed cooked octopus and thawed lobster stored in establishment reduced oxygen packaging. All fish was removed from packaging. Via email, provided information on obtaining a variance for reduced oxygen packaging and sous vide. Discontinue all reduced oxygen packaging and sous vide until variance is obtained. A FOOD ESTABLISHMENT shall obtain a VARIANCE from the REGULATORY AUTHORITY as specified in § 8-103.10 and under § 8-103.11 before: (D) Packaging TIME/TEMPERATURE CONTROL FOR SAFETY FOOD using a REDUCED OXYGEN PACKAGING method except where the growth of and toxin formation by Clostridium botulinum and the growth of Listeria monocytogenes are controlled as specified under § 3-502.12. A variance/HACCP must be obtained prior to conducting any specialized processes. Variance/HACCP applications are available through the customer portal "Permit Center" at https://maricopacountyaz-energovweb.tylerhost.net/apps/selfservice#/home. Additional resources can be found at https://www.maricopa.gov/3978/Food-Variances