THE CROSSING scores 84; inspectors cite handwashing issues

1. 01

   Handwashing

   Item 2-2D ↗

   Observed metal basket, wiping cloths, and scrubbers stored in handwashing sink at bar, making it inaccessible for handwashing.// A handwashing sink shall be maintained so that it is accessible at all times for employee use and not used for purposes other than handwashing. An automatic handwashing facility shall be used in accordance with manufacturer's instructions. (Pf) Corrective Actions: Items were removed from handwashing sink.//

   Inspector’s full note +

   Code .06(2)(o)

   Observed metal basket, wiping cloths, and scrubbers stored in handwashing sink at bar, making it inaccessible for handwashing.// A handwashing sink shall be maintained so that it is accessible at all times for employee use and not used for purposes other than handwashing. An automatic handwashing facility shall be used in accordance with manufacturer's instructions. (Pf) Corrective Actions: Items were removed from handwashing sink.//

   Official report · Item 2-2D ↗
   No correction or repeat marker recorded.
2. 02

   Date marking and disposition

   Item 6-2 ↗

   Observed spinach mix with cheese, butter and pepper mix, pico de gallo, parcooked brussels sprouts, house-made blue cheese dressing, onion soup, chili labeled to indicate they were prepared or cooked more than 7 days ago. No foods had been frozen after preparing.// A food that requires datemarking shall be discarded if it exceeds 7 days, not including the time that the product is frozen. (P) Corrective Actions: Foods were discarded.//

   Inspector’s full note +

   Code .04(6)(h)

   Observed spinach mix with cheese, butter and pepper mix, pico de gallo, parcooked brussels sprouts, house-made blue cheese dressing, onion soup, chili labeled to indicate they were prepared or cooked more than 7 days ago. No foods had been frozen after preparing.// A food that requires datemarking shall be discarded if it exceeds 7 days, not including the time that the product is frozen. (P) Corrective Actions: Foods were discarded.//

   Official report · Item 6-2 ↗
   No correction or repeat marker recorded.
3. 03

   Food labeling and containers

   Item 10D ↗

   Facility does not have a written notification informing consumers of the presence of major food allergens in the facility.// 1. If required by law, consumer warnings shall be provided. (C) 2. Food service establishment or manufacturers' dating information on foods may not be concealed or altered. (C) 3. The permit holder shall notify consumers by written notification of the presence of major food allergens as an ingredient in unpackaged food items that are served or sold to the consumer. (C) Corrective Actions: An allergen notification was posted during inspection.//

   Inspector’s full note +

   Code .04(7)(d)

   Facility does not have a written notification informing consumers of the presence of major food allergens in the facility.// 1. If required by law, consumer warnings shall be provided. (C) 2. Food service establishment or manufacturers' dating information on foods may not be concealed or altered. (C) 3. The permit holder shall notify consumers by written notification of the presence of major food allergens as an ingredient in unpackaged food items that are served or sold to the consumer. (C) Corrective Actions: An allergen notification was posted during inspection.//

   Official report · Item 10D ↗
   No correction or repeat marker recorded.
4. 04

   Thawing methods

   Item 11C ↗

   Observed bags of commercially cooked and frozen spinach thawing in stagnant water. Food temperature was above 41F.// Time/temperature control for safety food shall be thawed: 1) under refrigeration that keeps the food at 41°F or less; 2) completely submerged in running water with the temperature of the water at 70°F or less, has sufficient flow to agitate and float off loose particles in an overflow, and that no part of the food exceeds 41°F; 3) as a part of the cooking process. (C) Corrective Actions: Food was moved to walk-in cooler to cool down.//

   Inspector’s full note +

   Code .04(6)(c)

   Observed bags of commercially cooked and frozen spinach thawing in stagnant water. Food temperature was above 41F.// Time/temperature control for safety food shall be thawed: 1) under refrigeration that keeps the food at 41°F or less; 2) completely submerged in running water with the temperature of the water at 70°F or less, has sufficient flow to agitate and float off loose particles in an overflow, and that no part of the food exceeds 41°F; 3) as a part of the cooking process. (C) Corrective Actions: Food was moved to walk-in cooler to cool down.//

   Official report · Item 11C ↗
   No correction or repeat marker recorded.
5. 05

   Thawing methods

   Item 11C ↗

   Observed raw salmon thawing in sealed reduced oxygen packaging. Package bears a label indicating it must be removed from packaging prior to thawing.// Reduced oxygen packaged fish that bears a label indicating that it is to be kept frozen until time of use shall be removed from the reduced oxygen environment: (i) Prior to its thawing under refrigeration that maintains the food temperature at 41°F (5°C) or less; (C) or (ii) Prior to, or immediately upon completion of its thawing, using procedures to completely submerge in running water. (C) Corrective Actions: Salmon was discarded.//

   Inspector’s full note +

   Code .04(6)(c)

   Observed raw salmon thawing in sealed reduced oxygen packaging. Package bears a label indicating it must be removed from packaging prior to thawing.// Reduced oxygen packaged fish that bears a label indicating that it is to be kept frozen until time of use shall be removed from the reduced oxygen environment: (i) Prior to its thawing under refrigeration that maintains the food temperature at 41°F (5°C) or less; (C) or (ii) Prior to, or immediately upon completion of its thawing, using procedures to completely submerge in running water. (C) Corrective Actions: Salmon was discarded.//

   Official report · Item 11C ↗
   No correction or repeat marker recorded.
6. 06

   Water supply and pressure

   Item 16A ↗

   Facility has installed a new warewashing machine without receiving approval from the Health Authority.// Hot water generation and distribution systems shall be sufficient to meet the peak hot water demands throughout the food service establishment. (Pf) Corrective Actions: A remodel application must be submitted within 3 business days.//

   Inspector’s full note +

   Code .06(1)(g),(h)

   Facility has installed a new warewashing machine without receiving approval from the Health Authority.// Hot water generation and distribution systems shall be sufficient to meet the peak hot water demands throughout the food service establishment. (Pf) Corrective Actions: A remodel application must be submitted within 3 business days.//

   Official report · Item 16A ↗
   No correction or repeat marker recorded.

Correction and repeat labels quote the report. An absent label leaves correction status unknown; a deadline does not confirm a correction.