Embarcadero 41

High priority14

• Code 01Approved source; food safe and unadulterated

  Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.

  1 - Time/temperature control for safety food cold held at greater than 41°F. 1) On prep table at make line, under no time control, raw shell eggs (82°F - Cold Holding); mixed lettuce (74°F - Cold Holding). Per employee eggs out of cooler approximately 2 hours and lettuce on table approximately 1 hour. Employee moved both to reach in cooler to rechill. 2) In 3 door lowboy cooler at make line, heavy cream (50°F - Cold Holding). Per manager received cold and in unit for 2 days. 2 - Cooked/heated time/temperature control for safety food not cooled from 135°F to 41°F within 6 hours. In 3 door lowboy cooler at make line, house chimichurri w/ garlic (50°F - Cooling). Per employee, garlic is sautéed before preparation and chimichurri was prepared and unit from 8-24. 3 - Cooked/heated time/temperature control for safety food not cooled from 135°F to 70°F within 2 hours. In cookline lower fliptop cooler, portioned rice 75°F at 2:40pm (Cooling from approximately 11:00am).

  Stop Sale issued due to food not being in a wholesome, sound condition.

  Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. See stop sale. In front counter reach in lowboy cooler, 1 piece raw tuna still in vacuum packaging. Per employee thawed more than 4 hours.

• Code 03Food out of temperature

  Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.

  1) On prep table at make line, under no time control, raw shell eggs (82°F - Cold Holding); mixed lettuce (74°F - Cold Holding). Per employee eggs out of cooler approximately 2 hours and lettuce on table approximately 1 hour. Employee moved both to reach in cooler to rechill. 2) In 3 door lowboy cooler at make line, heavy cream (50°F - Cold Holding). Per manager received cold and in unit for 2 days. See stop sale.

  Fixed on the spot

  Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.

  On prep table at make line, under no time control, cooked corn (95°F - Hot Holding). Per employee corn is served warm at room temperature. Corn was heated less than 3 hours. Advised manager to either proper hot hold above 135°F, chill for cold holding, or use time control. Manager moved to cooler to chill.

  Fixed on the spot

  Cooked/heated time/temperature control for safety food not cooled from 135°F to 70°F within 2 hours.

  In cookline lower fliptop cooler, portioned rice 75°F at 2:40pm (Cooling from approximately 11:00am). See stop sale.

  Cooked/heated time/temperature control for safety food not cooled from 135°F to 41°F within 6 hours.

  In 3 door lowboy cooler at make line, house chimichurri w/ garlic (50°F - Cooling). Per employee, garlic is sautéed before preparation and chimichurri was prepared and unit from 8-24. See stop sale.

• Code 08Food protection and cross-contamination

  Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.

  In fliptop lower cooler at cookline, raw shrimp, raw shell eggs, and raw chicken above portioned rice and sauce containers.

  Repeat violationAdministrative complaint

• Code 12Handwashing and hygienic practices

  Code 12, Handwashing and hygienic practices: Single-use gloves not changed as needed after changing tasks or when damaged or soiled.

  Employee at ceviche station handled personal bag and cell phone and continued preparing food orders without washing hands and changing gloves. Reviewed proper procedures with manager to translate to employee.

  Fixed on the spot

  Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.

  Dishwasher handling clean sanitized dishware from machine without washing hands after spraying and loading dirty dishware. Reviewed proper handwashing with manager to translate to employee.

  Fixed on the spot

  Employee rubbed hands together for less than 10-15 seconds while washing hands.

  Employee at front ceviche make line washed hands for less than 10 seconds before beginning new task. Reviewed proper procedures with employee to properly wash hands for minimum 10 seconds.

  Fixed on the spot

  Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands.

  Employee at cookline cracked raw shell eggs and continued handling multiple pans to prepare other items without washing hands and changing gloves. Discussed with manager to translate proper hand washing procedures with employee.

  Fixed on the spot

• Code 22Food-contact surfaces clean and sanitized

  Code 22, Food-contact surfaces clean and sanitized: Dishmachine chlorine sanitizer not at proper minimum strength.

  Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. After multiple attempts and priming, bar dishmachine reading 0ppm chlorine. Advised manager to use dishmachine in back for cleaning and sanitizing.

  Fixed on the spot

• Code 41Chemicals and toxic substances

  Code 41, Chemicals and toxic substances: Container of medicine improperly stored.

  Bottle of pain reliever on counter beside clean glassware at bar area. Employee removed medication.

  Fixed on the spot

  Toxic substance/chemical improperly stored.

  Bottle of degreaser hanging on rack above clean cooking pans at cookline. Employee removed degreaser and placed under hand sink.

  Fixed on the spot