Chelsea's Kitchen

Inspector's notes

Observed half and half, butter, and salsa with an internal temperature of 53*F located in the small under counter fridge in the coffee station. The ambient temperature of the unit was 49.6*F, measured using min/max. PIC voluntarily discarded the improperly cold held items at time of inspection. Informed PIC that the unit cannot be used to store TCS foods until it is capable of holding them at 41*F or below. PIC agreed to not use the unit to store TCS foods. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 41°F or below. Eggs not treated to destroy Salmonellae can be stored in equipment that maintains an ambient air temperature of 45°F or below. All TCS foods improperly cold held were discarded by PIC at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed online menu through QR code, missing consumer advisory reminder statement and disclosure method for burgers, red meat, and salmon being offered cooked to temperature. Informed PIC that these items need to have a consumer advisory added to them prior to reinspection on 5/8/2026. Observed shrimp ceviche (cooked in boiling water), shrimp tacos, turkey french dip, and rotisserie chicken with a consumer advisory disclosure method ("*") added. Informed PIC that these items are served fully cooked and therefore do not require the consumer advisory. Additionally, poultry cannot have a consumer advisory, as it cannot be served undercooked. Remove consumer advisory disclosure method from these items when menus are reprinted. Offering and serving undercooked proteins requires an approved consumer advisory at all points of sale; and must contain an approved disclosure method and reminder statement. Must provide approved consumer advisory at all points of sale prior to re-inspection. Corrective Action: Correct prior to re-inspection on 5/8/2026.

Inspector's notes

Observed cooked chicken cooling in a prep cooler at the time of inspection. Cooked chicken was in the appropriate cooling time/temperature. TCS foods must be cooled in: uncovered/loosely covered, shallow containers less than 4 inches deep, in equipment designed to rapidly cool, by using an ice bath, by using ice as an ingredient, or another effective means. Person in charge moved the chicken to the walk in cooler to cool down more effectively. Corrective Action: Corrected at time of inspection.

Inspector's notes

At the bar, observed a bottled water being stored in the ice used for customer drinks. Ice used as an exterior coolant may not be used as an ingredient in any food/drinks. Person in charge ordered an employee to burn/dispose of the ice at the time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed grilled onions being held outside of the grill having an internal temperature of 90-107*F. Person in charge states the onions were made less than 2 hours prior to the inspection. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 135°F or above. All TCS foods improperly hot held were reheated to 165°F at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed salsa on expo line at 52-55'F next to melted ice bath. PIC was unsure when placed out and discarded. Also, open ranch dressing bottle stating "refrigerate after opening" at 50-52'F in expo area. PIC relocated to walk-in cooler to rapidly cool. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 41°F or below. Eggs not treated to destroy Salmonellae can be stored in equipment that maintains an ambient air temperature of 45°F or below. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed cooked chicken gravy/stock prepared with cooked onions, carrots, and chicken bones with prep date of 11/9 (and date marked for 30 days), cooked au jus with prep date of 11/10, short rib sauce with prep date of 11/8, cooked short ribs with prep date of 11/11, and cooked tortilla soup with no date. All RTE/TCS foods past 7 days of preparation were discarded by PIC at the time of inspection. RTE/TCS foods requiring date marking must be date marked within 24 hours and sold or discarded after 7 days (including the day it was made as day 1). Discussed with PIC that chicken gravy/stock per procedures described must be limited to 7-day shelf-life. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed accumulation of organic matter/food debris throughout establishment including floor sinks at bar, in main cook line prep tables, walls, floors, etc. Physical facility must be cleaned frequently enough to prevent accumulation of dirt, organic matter, and food debris. Must clean physical facility prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.