Health Report #112951

Establishment Name: Eat, Catering And Scratch Kitchen
Report Date: 05/17/2013
Violation Type Violation Category Violation Items Violation Locations Violation Problems Violation Comments
Critical Ready-to-Eat, Potentially Haza Ready to eat, potentially hazardous food(s) N/A Beyond consume by date Observed a container of ricotta cheese opened on 5-7. This product should have been discarded at the end of your business day on 5-13. Corrected by discarding
Critical Variance Requirement Specialized processing methods -curing, Specialized processing methods -using food additives for preservation N/A Does not have a variance This facility is using vinegar to pickle/preserve several vegetables (garlic scamps, beets, cucumbers, ramps, green tomatoes, etc. ). A hot vinegar solution is combined with these raw vegetables and then stored in the walk in cooler to extend the shelf life of these products (up to 2 weeks +/-). The chef indicated he would reduce the volume of product produced per batch and provide a seven day shelf life for these products. Additionally, the pork confit is made using a curing salt (pink salt containing nitrates). A variance is required for curing foods. The owner indicated he will stop using the pink salt for this product and may consider submitting a variance for this item.
Normal Good Repair and Calibration Utensil(s) N/A In poor repair Chipped, In poor repair Worn spots Observed a wooden spoon used to make risotto that has small pieces of wood missing and several areas of rough wood. Corrected by discarding this spoon. The owner will provide a new replacement spoon
Normal Using Dressing Rooms and Locke Locker(s)/designated storage area(s) for employee belongings storage N/A Not used Observed several employee garments (hat, jackets, used aprons, etc. ) hanging on a storage rack in the back room used for single service items. Ensure staff only hang these items on the provided hooks on the inside of the staff bathroom