Nov 25, 2013 (Follow-up)

• Food separated and protected
  Raw shell eggs stored above read-to-eat foods in the walk in refrigerator. Moved away from the ready-to-eat foods to prevent potential cross contamination. (Corrected On Site)
• Proper cold holding temperatures
  Cold food items (lobster base, cream, liquid egg, baby spinach) held at improper temperature(54 degree F, measured) in the broken 4-door under counter refrigerator. Shell eggs kept over the counter at room temperature. Products have been discarded during inspection. . (Corrected On Site)

Nov 15, 2013 (Routine)

• Management awareness; policy present
  The establishment does not have an employee health policy or can not provide proof of policy. No signed employee interview and reporting forms exist regarding the prevention of the transmission of diseases through food by infected food employees.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Food separated and protected
  Raw shell eggs in cardboard holder stored above ready-to-eat foods in the walk-in refrigerator. (Corrected On Site)
• Proper cold holding temperatures
  Cold food items (Chicken base, Turkey bacon, Grilled chicken, Vegetable chicken soup) held at improper temperature in the under-counter 3-door refrigerator. Out of temperature foods were discarded. (Corrected On Site)
• Proper date marking & disposition
  Ready-to eat foods not date marked while they are being stored in the refrigerators. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Proper cooling methods used; adequate equipment for temperature control
  Under-counter 3-door refrigerator not keeping the required 41 degree F or below temperature. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Proper cooling methods used; adequate equipment for temperature control
  Cooked vegetable chicken soup improperly cooled down (it was left on top of a turned off gas stove at room temperature in deep metal pot, temperature was taken and it was still above 135 degree F). Education about proper cooling methods was given to the managers during inspection. Instructed to correct the violation immediately. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Thermometers provided & accurate
  No thermometer in walk-in refrigerator(s).(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Contamination prevented during food preparation, storage, & display
  Food and food contact surfaces not stored 6 inches (minimum) above the floor to prevent contamination in the dry storage room and in the walk-in units. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
  Door gaskets for the 3-door under-counter refrigerator are not in good repair.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Warewashing facilities: installed, maintained, & used; test strips
  No chemical test strips provided to measure the concentration of sanitizing solution(s).(CORRECT VIOLATION WITH 45 CALENDAR DAYS)

Dec 11, 2012 (Follow-up)

Dec 07, 2012 (New ownership)

• Adequate handwashing sinks properly supplied and accessible
  Waiters station lacks handsink and is seperated from unit in main kitchen by doors. 20 Ft. compliance requires unabated access, either install handsink at site or remove the doors.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Proper cold holding temperatures
  Cold food item(s) held at improper temperature(s).Butter based broth observed on the top side of grill at 67*f for undetermined duration. Stock must be held either hot or cold or provide monitoring with temp logs sheets for time/temp complaince. Item removed at call for destruction. (Corrected On Site)
• Insects, rodents, & animals not present
  (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)Mice feces observed in the dry goods storage room behind the cabinet, on the floor. Eradicate by professional means and invoice of service required at re-inspection call.
• Utensils, equipment & linens: properly stored, dried, & handled
  Observed flat food trays stored in contact with the floor behind the service line in main kitchen, one meter from stored floor mats used at chef's line. At no time are food trays to be in contact with the floor.
• Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
  (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)Wooden rack observed inside reachin refrigeration unit along chef's line, remove and replace with NSF approved material such as stainless steel. Gaskets on all reach in refrigeration units along the chef's line observed molded and in disrepair.
• Nonfood-contact surfaces clean
  Counters below the steam table line and chefs work table require cleaning to remove accumulation of grease and food debris. Attention to the entry panels.
• Hot & cold water available; adequate pressure
  (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) Hot water faucet on utility sink in kitchen in disrepair at call. Unit located along wall in front of chef's line.
• Plumbing installed; proper backflow devices
  (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)Hose attached to 3 compartment sink faucet without backflow prevention.
• Physical facilities: installed, maintained, & clean
  Clean the floor in dry goods room with attention to base boards and corners below and behind equipment.
• Physical facilities: installed, maintained, & clean
  Filters are missing in all hoods, cease and desist placing metal foil on counters and tops of equipment.