Little Bad Wolf Events

Required records available: shellstock tags, parasite destruction

Noted shellfish (oysters)in a container inside the walk in cooler with no identification tags as required by the code. Instructed management to always have tags attached to the each batch until the last product is used and then the tag must be stored for an additional 90 days in a folder. Manager immediately and voluntarily disposed of 3 lbs of products worth $60.00 through denaturing process. Priority foundation violation #7-38-005.

Compliance with variance/specialized process/HACCP

Noted a vacuum packaging machine on site with no proof of HACCP or variance per health code requirement. Instructed management not to use the vacuum packaging machine until a variance and HACCP are approved by the health department. Priority foundation violation#7-38-005. Citation issued

Variance obtained for specialized processing methods

Noted a vacuum packaging machine on site with no proof of HACCP or variance per health code requirement. Instructed management not to use until a variance and HACCP are approved by the health department.priority foundation violation#7-38-005.consolidated with above violation #29.

In-use utensils: properly stored

Noted serving plates on shelves at the kitchen prep area not properly stored. Instructed to invert all serving plates to prevent dust accumulation.

Food & non-food contact surfaces cleanable, properly designed, constructed & used

Noted rusty shelves at the kitchen prep area on prep table by the exit to the bar. Instructed to clean, repaint with non toxic food grade paint and/or replace.

Food & non-food contact surfaces cleanable, properly designed, constructed & used

Noted some use of milk crates for elevation at the kitchen area leading to the bar.must provide appropriate shelving for storage. All food items must also be stored 6" away from the wall

Food properly labeled; original container

Noted no labels for bulk storage containers (flour, salt, and sugar). Instructed person in charge all bulk and working food ingredient containers must be labeled with contents name.

Toilet facilities: properly constructed, supplied, & cleaned

Observed no covered receptacle for proper disposal of sanitary napkins in all all-gender washrooms. Instructed to provide covered waste receptacles.

Proper cooling methods used; adequate equipment for temperature control

No electricity on premises at this time, coolers and freezers air temperature at room temperature 60.0 f. Instructed manager all coolers must be on and ambient air temperature must be 41.0 f or below and freezers must be on and frozen. Priority violation 7-38-005.