The purpose of this visit was to conduct a follow-up inspection on critical violations that were not corrected during routine inspection.
NOTE:
- The operator will update the menu and provide it to the Health Department with in 30 days.
- The facility has a new prep unit (Supera 2DR Prep) at the cook line which is a replacement for old True 2-DR Prep. The old unit was not holding ambient air temperature.
- Critical: Consumer Advisory Required for Raw or Undercooked Animal Food (repeated violation)
Observation: A review of the menu with the foodservice operator indicates that there is no consumer advisory for the following food item(s) that may be served raw and/or undercooked: Seared Filet Mignon Medallions and Onion Blanketed Atlantic Cod from the lunch menu.
Correction: If an animal food such as beef, eggs, fish, lamb, milk, pork, poultry, or shellfish is served or sold raw or undercooked the permit holder shall inform consumers of the significantly increased risk of consuming such foods by way of a disclosure and reminder using brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means. Instruction is provided to the PIC. Provide a copy of updated menu to the Health Department with in 7 days.
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09/22/2015 | Follow-up | |
The purpose of this visit was to conduct a risk-factor assessment.
NOTE:
- A follow-up inspection will be with in 14 days. During follow up inspection, all the critical violations that are not corrected during this inspection will be re-viewed.
- Required the PIC to keep shell tags records for 90 days. DO NOT REMOVE THE SHELL TAGS FROM THE CONTAINERS UNTIL IT IS EMPTY
- Provide chlorine sanitizer kit to test dish washer sanitizer solution.
- Monitor cooling and train employees to keep cooling log.
- Provided a cooling log to PIC and discussed how the cooling log needs to be kept.
- Provided a date marking guideline to the PIC.
- Discussed the enforcement policy for the repeat violations.
- Critical: Molluscan Shellstock/Maintaining ID/Tags Attached until Container Emptied
Observation: The tags for the molluscan shellfish are not available or are discarded immediately after the container is empty.
Correction: Shellstock tags shall remain attached to the container in which the shellstock are received until the container is empty. DISCUSSED WITH THE PIC. GAVE INSTRUCTIONS TO KEEP THE SHELL TAGS. REQUIRED PIC TO KEEP SHELL TAGS IN THE CONTAINER.
- Critical: Molluscan Shellstock Tags/Labels Marked with Date Last Sold or Served
Observation: The date when the last shellstock (Oyster) from the container is sold or served is not recorded on the tag or label.
Correction: The identity of the source of shellstock (oysters, clams, mussels) that are sold or served shall be maintained by retaining shellstock tags or labels and marking the tag or label with the date when the last shellstock from the container is sold or served. DISCUSSED WITH THE PIC. GAVE INSTRUCTIONS TO RETAIN THE SHELL TAGS WITH LAST SOLD DATE.
- Critical: Molluscan Shellstock/Maintaining ID/Tags Retained for 90 Days from Dates Last Sold or Served
Observation: The tags for the molluscan shellfish are not being retained for 90 days.
Correction: The identity of the source of shellstock (oysters, clams, mussels) that are sold or served shall be maintained by retaining shellstock tags or labels for 90 calendar days from the date when the last shellstock from the container is sold or served using one of the following methods: 1) an approved record keeping system that keeps the tags or labels in chronological order correlated to the date when the last shellstock from a container are sold or served, 2) preserving source identification by using a record keeping system, and 3) ensuring that shellstock from one tagged or labeled container are not commingled with shellstock from another container with different certification numbers, different harvest dates, or different growing areas as identified on the tag or label before being ordered by the consumer.
DISCUSSED WITH THE PIC. THERE WILL BE FOLLOW UP INSPECTION TO VERIFY THE SHELL TAGS with in 7 days.
- Critical: Food Protection from Contamination / Separate Raw from RTE (corrected on site)
Observation: The raw animal food on display is stored in a manner that may cause cross contamination of ready-to-eat food as follows: Raw breaded Oysters were stored above crab rolls on True 2-DR prep (L). Raw Hamburger was store above the Saute Vegetables in the True 2-DR prep (R).
Correction: Raw foods like poultry, beef, pork, seafood, and eggs shall be displayed to prevent cross contamination. Display all raw foods together and all cooked foods or ready-to-eat foods together. Maintain separation. Food items were re-organized. Discussed with the PIC.
- Utensils That are In-Use / Between-Use Storage (corrected on site)
Observation: Dispensing and/or in-use utensils improperly stored between use as follows: Knives in between the prep tables at front service area.
Correction: During pauses in food preparation or dispensing, food utensils shall be stored in one of the following manners: 1) in the food with their handles above the top of the food and the container, 2) in food that is not potentially hazardous (time/temperature control for safe food) with their handles above the top of the food within containers or equipment that can be closed, 3) on a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food contact surface of the food preparation table or cooking equipment are cleaned and sanitized, 4) in running water of sufficient velocity to flush particulates to the drain, 5) in a clean, protected location if the utensils are used only with a food that is NOT potentially hazardous (time/temperature control for safe food), or 6) in a container of water if the water is maintained at a temperature of at least 135°F and the container is cleaned frequently. Discussed with the PIC. The Knives were cleaned and sanitized before placing in a container.
- Critical: PHF(TCS) Cooled from 135°F to 41°F within 6 Hours Total (corrected on site)
Observation: The following cooked potentially hazardous food(s) are not being adequately cooled from 135°F to 70°F within two hours and to 41°F within a total of six hours: Coleslaw, Tomato Sauce, Coleslaw, Heavy Cream Sauce (>12HR) (44, 45, 44, 44)
Correction: Potentially hazardous foods shall be cooled from 135°F to 70°F within two hours and to 41°F within a total of six hours to prevent the growth of harmful bacteria. Foods that have been temperature abused are to be discarded. FOOD ITEMS WERE DISCARDED. Discussed with the PIC about the cooling procedure. The Cooling log is provided to the PIC.
- Critical: Hot Holding of Potentially Hazardous Foods at 135°F or More (corrected on site)
Observation: The following food item(s) were found hot holding at improper temperatures using a calibrated food temperature measuring device: Tomato Sauce on the griddle for ~2HR per discussion.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be hot held at a temperature of 135°F or above unless the permit holder is using "time as public health control" as specified under 3-501.19. The food item was re-heated to 165 for 30 seconds.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) (repeated violation)
Observation: The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: Cooked Pasta, Pica de Gallo, Potato Ravioli, Sausage, Saute Corn/Red pepper, Grilled potato (44, 43, 51, 52/53)
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below unless the permit holder is using "time as public health control" as specified under 3-501.19 to limit bacteria growth. Food items were discarded.
- Critical: Date Marking of Refrigerated, Ready-to-Eat PHF (TCS Food) (corrected on site)
Observation: The following refrigerated, ready-to-eat, potentially hazardous food that is prepared on site is not used or discarded within 24 hours of preparation and was not observed to be date marked: Coleslaw, Tomato Sauce (Housemade), Heavy Cream sauce, Beef Broth.
Correction: Refrigerated, ready-to-eat, potentially hazardous foods that are prepared on site and kept for more than 24 hours cannot have a shelf-life of more than 7 days, including the day of preparation. These food items must be marked with either the "consume-by" date and/or "preparation" date, color-coded labels, or another marking system/method that effectively indicates shelf-life that is clearly understood and properly used by the employees. The PIC date marked the food items. Provided the Datemarking guideline to the PIC.
- Critical: Consumer Advisory Required for Raw or Undercooked Animal Food (repeated violation)
Observation: A review of the menu with the foodservice operator indicates that there is no consumer advisory for the following food item(s) that may be served raw and/or undercooked: Seared Filet Mignon Medallions and Onion Blanketed Atlantic Cod from the lunch menu.
Correction: If an animal food such as beef, eggs, fish, lamb, milk, pork, poultry, or shellfish is served or sold raw or undercooked the permit holder shall inform consumers of the significantly increased risk of consuming such foods by way of a disclosure and reminder using brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means. Instruction is provided to the PIC. Provide a copy of updated menu to the Health Department with in 7 days.
- Sanitizer Test Kit Required (corrected on site) (repeated violation)
Observation: There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: Obtain a BLEACH test kit to test dish washer sanitizer solution. Provided some bleach sanitizer solution test strips. Advised the PIC to obtain bleach test kit.
- Equipment / Good Repair / Operation (repeated violation)
Observation: The following refrigeration unit is not operating properly and is unable to maintain cold food at or below 41°F: True 2-DR Prep (R) observed at 50F/50F (Initial/Final)
Correction: Repair/adjust the unit so it is able to maintain foods at or below 41°F. Do not use the unit to store potentially hazardous foods while it is not operating properly. Service the unit and provide a service copy to the Health Department with in 7 days. Do not store potentially Hazardous Food (PHF) in this unit. If stored, please use ice to maintain food at 41F.
- Critical: Quaternary Ammonium Compound Sanitizer Solution Concentration per Use Directions
Observation: When tested, the quaternary ammonium compound-based sanitizing solution was observed to be at a concentration less than what is required for effective sanitization of food-contact surfaces of equipment and utensils. Observed the sanitizing solution in the 3-compartment sink ith a concentration of less than 100 ppm total quaternary ammonium compound.
Correction: The quaternary ammonium sanitizer used in this facility shall have a minimum concentration of at least 200 ppm OR a concentration between 150-400ppm based on the manufacturer's use directions and using the appropriate test kit. Please service the sanitizer solution and send a copy of service receipt to the Health Department. The PIC is using chlorine sanitizer to sanitize food contact surfaces until the unit is repaired.
- Handwashing Sink / Used for Hand Wash Only (corrected on site)
Observation: Observed the handsink at the front prep refrigerators was being used to wash vegetables.
Correction: Handsinks are to be used only for washing hands to encourage proper hand washing and to prevent contamination of cleaned hands. Discussed with the person-in-charge (PIC). The hand washing sink was made available to employees.
- Handwashing Cleanser, Available at Handwashing Facilities (corrected on site) (repeated violation)
Observation: Observed that hand soap was not provided at handwashing sink by the prep refrigerators.
Correction: Provide hand soap at each hand sink to allow employees to properly wash their hands. Hand soap was provided
- Hand Drying Provision / Individual, Disposable Towels (corrected on site) (repeated violation)
Observation: Observed that paper towels were not provided at front service handwashing sink by the prep refrigerators.
Correction: Provide paper towels at each hand sink to allow employees to properly dry their hands after handwashing. Paper towel was provided.
- Critical: Storage of Toxics, Not Above Food, Linens, Equip., Single-Svc. (corrected on site)
Observation: Observed that sanitizer buckets are stored on the prep table.
Correction: All toxic materials shall be stored below food, equipment, utensils, linens, and single service items to prevent contamination. The sanitizer container was moved below prep table. Discussed with the PIC.
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09/03/2015 | Routine | |
The purpose of this visit was to conduct a routine inspection.
NOTE:
- Cooling guidelines and handout was provided to the Person-in-Charge (PIC).
- A copy of cross contamination guidelines was provided to replace the old one.
- Advised NOT to overfill the prep line. Bring out small portion on the line and refill as needed.
- Observed fresh oyster in the walk-in cooler (Only for this weekend special). Keep the record for 90 days from the last consumption date.
- Fix the True 2-DR prep (Right) cooler and send a copy of the service receipt to HD with in 5 days.
- Discusses Active Managerial Control (AMC) information with PIC.
- Observed grease on the ground on the back of the restaurant. Discussed the importance of having grease barrel cleaned frequently. DO NOT spill the grease on the ground.
- Critical: No Bare Hand Contact with RTE Foods (corrected on site) (repeated violation)
Observation: A food employee was observed handling the following ready-to-eat foods using their bare hands: Sauce on the line
Correction: Except when washing fruits and vegetables, food employees may not contact ready-to-eat foods using their bare hands. Employees shall be using suitable utensils such as deli tissue, spatulas, tongs, or clean disposable gloves to handle all ready-to-eat foods. Proper handling of food and effective handwashing procedures will help prevent foodborne illness. Food item was discarded.
- Critical: PHF(TCS) Cooled from 135°F to 70°F within 2 Hours (corrected on site)
Observation: The following cooked potentially hazardous food(s) are not being adequately cooled from 135°F to 70°F within two hours: Roasted mushrooms (80F) in 2HR.
Correction: Potentially hazardous foods shall be cooled from 135°F to 70°F within two hours to prevent the growth of harmful bacteria.Food item was re-heated.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) (repeated violation)
Observation: The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: Chowder soup (45F) walk-in cooler, Blue cheese (60F), Crab meat (47F), Chick peas (47F), Sliced tomatoes (51), Raw shrimp (51F), Cooked shrimp (62F), and Rosetta rice (50F) at the True 2-DR Right cooler
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below unless the permit holder is using "time as public health control" as specified under 3-501.19 to limit bacteria growth. Food items were discarded by the Person-in-Charge (PIC) voluntarily.
- Critical: Consumer Advisory Required for Raw or Undercooked Animal Food (corrected on site)
Observation: A review of the menu with the foodservice operator indicates that there is no consumer advisory for the following food item(s) that may be served raw and/or undercooked: Maple-Miso Chilean Sea Bass, Hook's Blue Cheese Crusted Flat Iron Steak, Grilled Filer Mignon, Dry-aged Prime Burger, Filer Mignon Cheese Steak Sliders
Correction: If an animal food such as beef, eggs, fish, lamb, milk, pork, poultry, or shellfish is served or sold raw or undercooked the permit holder shall inform consumers of the significantly increased risk of consuming such foods by way of a disclosure and reminder using brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means. Updated the menu as discussed with the PIC. NOTE: Place asterisk on the food items on the remaining menus at the establishment. Send a copy of the updated menus to the Health Deparment.
- Sanitizer Test Kit Required
Observation: There is no test kit located in the facility for monitoring the concentration of the chemical (Quaternary Ammonia) sanitizing solutions.
Correction: Obtain a QUATERNARY AMMONIA test kit.
- Equipment / Good Repair / Operation
Observation: The following refrigeration unit is not operating properly and is unable to maintain cold food at or below 41°F: True 2-DR prep Cooler (Right) at 46F
Correction: Repair/adjust the unit so it is able to maintain foods at or below 41°F. Do not use the unit to store potentially hazardous foods while it is not operating properly. Fix the cooler and send a copy of service receipt to HD with in 5 days.
- Handwashing Cleanser, Available at Handwashing Facilities (corrected on site) (repeated violation)
Observation: Observed that hand soap was not provided at prep handwashing sink.
Correction: Provide hand soap at each hand sink to allow employees to properly wash their hands. Hand washing soap was provided at the prep handwashing sink.
- Hand Drying Provision / Individual, Disposable Towels (corrected on site)
Observation: Observed that paper towels were not provided at prep handwashing sink.
Correction: Provide paper towels at each hand sink to allow employees to properly dry their hands after handwashing. Paper towel was provided at the prep. handwashing sink.
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03/26/2015 | Routine | |
The purpose of this inspection was to conduct a risk factor assessment. Chlorine sanitizer 3 vat sink: 200 ppm. Chlorine sanitizer final rinse dishmachine: 75 ppm. Chlorine sanitizer wiping cloth bucket: 0 ppm. Provided copy of cross contamination poster, parasite destruction fact sheet, and parasite destruction letter example. The following good retail practices were discussed during the inspection: 1) Shrimp thawing in still water. 2) Repair of handsink near 3 vat sink to provide hot water. 3) Provide chlorine test strips. 4) Replace missing grease extractor panel in hood over cookline. NOTE: PLEASE REMEMBER TO PROVIDE THE FOLLOWING TO HEALTH DEPT. WITHIN 10 DAYS.: 1) SERVICE INVOICE FOR HANDSINK NEAR 3 VAT SINK, 2) PARASITE DESTRUCTION/FARM RAISED DOCUMENTATION
- Critical: Handwashing / When to wash hands (corrected on site)
Observation: A food employee failed to wash his or her hands after touching raw ground beef and prior to resuming food preparation.
Correction: ALL food employees shall wash their hands OFTEN especially after handling trash, using the restroom, handling raw meats, handling soiled equipment and utensils, BEFORE putting on clean gloves, etc. Proper handwashing frequencies will aid in the reduction of foodborne illness. NOTE: Discussed with employee and PIC.
- Critical: Molluscan Shellstock Tags/Labels Marked with Date Last Sold or Served (corrected on site)
Observation: The date when the last shellstock from the container is sold or served is not recorded on the tag or label.
Correction: The identity of the source of shellstock (oysters, clams, mussels) that are sold or served shall be maintained by retaining shellstock tags or labels and marking the tag or label with the date when the last shellstock from the container is sold or served. NOTE: Discussed wiht PIC who agreed to start documenting date last shellstock from container was sold on back of shellstock tag.
- Critical: Molluscan Shellstock/Maintaining ID/Tags Retained for 90 Days from Dates Last Sold or Served (corrected on site)
Observation: The tags for the molluscan shellfish are not being retained for 90 days.
Correction: The identity of the source of shellstock (oysters, clams, mussels) that are sold or served shall be maintained by retaining shellstock tags or labels for 90 calendar days from the date when the last shellstock from the container is sold or served using one of the following methods: 1) an approved record keeping system that keeps the tags or labels in chronological order correlated to the date when the last shellstock from a container are sold or served, 2) preserving source identification by using a record keeping system, and 3) ensuring that shellstock from one tagged or labeled container are not commingled with shellstock from another container with different certification numbers, different harvest dates, or different growing areas as identified on the tag or label before being ordered by the consumer. NOTE: Discussed with PIC. He will start keeping shellfish tags on file for a minimum of 90 days.
- Critical: No Bare Hand Contact with RTE Foods (corrected on site) (repeated violation)
Observation: A food employee was observed handling the following ready-to-eat food using their bare hands: salt, pepper, and cilantro used as garnish for plated, RTE food.
Correction: Except when washing fruits and vegetables, food employees may not contact ready-to-eat foods using their bare hands. Employees shall use suitable utensils such as deli tissue, spatulas, tongs, or clean disposable gloves to handle all ready-to-eat foods. Discussed with employee and PIC.
- Critical: Food Protection from Contamination / Separate Raw from RTE (corrected on site) (repeated violation)
Observation: Raw animal food holding in a manner that may cause cross contamination of ready-to-eat food as follows: uncovered raw salmon stored immediately next to cooked short ribs in WI cooler.
Correction: Food shall be protected from cross contamination by separating raw animal foods like poultry, beef, pork, seafood, and eggs during holding from ALL other foods such as cooked foods, ready-to-eat foods, washed produce, etc. NOTE: Discussed with PIC who corrected storage order.
- Critical: Food Protection from Contamination / Separate Types of Raw Animal Foods (corrected on site)
Observation: Different types of raw animal foods stored in such a manner that may cause cross contamination as follows: ground beef stored directly on top of unsliced beef new york strip.
Correction: Raw animal foods shall be sorted by their "type" and cooking temperatures while in storage inside a refrigerator or freezer. For example, if using ONE shelving unit for storage of ONLY raw foods, the foods shall be sorted in this manner: 1) raw poultry (chicken, turkey, or duck) shall be stored on the BOTTOM shelf (165°F cook temperature), 2) raw ground beef and ground pork shall be stored on the shelf above poultry (155°F cook temperature), and 3) raw pork (chops, ribs), seafood, and shell eggs shall be stored on the top shelf above beef (145°F cook temperature). NOTE: Discussed with PIC who corrected storage order.
- Critical: Fish Served Raw RTE / Frozen for Parasite Destruction
Observation: The following fish offered for service or sale in the ready-to-eat form was not frozen to ensure parasite destruction: sea bass, cod.
Correction: Before service or sale in ready-to-eat form, raw or partially cooked fish shall be: 1) frozen and stored at a temperature of -4°F or below for a minimum of 7 days in a freezer, or 2) frozen at -31°F or below until solid and stored at -31°F or below for a minimum of 15 hours, or 3) frozen at -31°F or below until solid and stored at -4°F or below for a minimum of 24 hours. NOTE: Provided parasite destruction documentation to Health Department within 10 days.
- Farm Raised Fish Served Raw RTE / Written Statement from Supplier (repeated violation)
Observation: The following farm-raised fish served raw or partially cooked were observed without a written statement from the supplier stating that the fish were raised and fed according to 3-402.11(B)(3): salmon.
Correction: Contact your fish supplier and ask for a written statement stating that the fish were raised in net pens if in open water OR land-based operations AND fed formulated feed that contains no live parasites. FAX a copy of this letter to your inspector and keep this statement on site at the food establishment for 90 days beyond the time of service of the fish. Provide farm raise/pellet fed documentation to Health Dept. within 10 days.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site)
Observation: The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: Eggs in bowl near charbroiler: 81 degrees F.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below unless the permit holder is using "time as public health control" as specified under 3-501.19 to limit bacteria growth. NOTE: Eggs determined to be out of temperature less than one hour and were placed in ice.
- Critical: Food-Contact Surfaces Cleaned Any Time after Contamination (corrected on site)
Observation: Prep surface of prep table right CL was not washed, rinsed, sanitized after contact with raw pork and prior to other food preparation.
Correction: Equipment food-contact surfaces and utensils shall be cleaned at any time during the operation when contamination may have occurred. Discussed wiht PIC.
- Handwashing Sink / Mix Valve or Combination Faucet , Water at 100°F (corrected on site)
Observation: No hot water provided at handsink at warewashing area.
Correction: A handwashing sink shall be equipped to provide water of at least 100 degrees F. NOTE: Provide service invoice for handsink to Health Department within 10 days.
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10/09/2014 | Risk Factor | |
The purpose of this visit was to conduct a routine risk assessment. Chlorine sanitizer concentration final rinse dishmachine: 150 ppm. Discussed public health significance of keeping all handwashing stations fully stocked, and of removing from refrigeration only the quantity of food required for immediate preparation (limiting time spent in the temperature danger zone.)
- Critical: No Bare Hand Contact with RTE Foods (corrected on site)
Observation: A food employee was observed handling the following ready-to-eat food using their bare hands: slicing bread.
Correction: Except when washing fruits and vegetables, food employees may not contact ready-to-eat foods using their bare hands. Employees shall use suitable utensils such as deli tissue, spatulas, tongs, or clean disposable gloves to handle all ready-to-eat foods. NOTE: Discussed with PIC, who discussed with employee. Employee washed hands and donned gloves.
- Handwashing Cleanser, Available at Handwashing Facilities (corrected on site)
Observation: Observed that hand soap was not provided at each handwashing sink. Handsink at cookline.
Correction: Provide hand soap at each hand sink to allow employees to properly wash their hands. NOTE: Discussed with PIC. Emphasized importance of keeping ALL handsinks stocked with soap and paper towels.
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05/06/2014 | Routine | |
The purpose of this visit was to conduct a risk factor assessment. Quaternary ammonia sanitizer in dishmachine: 250 ppm. NOTE: PLEASE REMEMBER TO PROVIDE DOCUMENTATION REGARDING FARM RAISED STATUS/PARASITE DESTRUCTION BY FREEZING TO HEALTH DEPARTMENT WITHIN 10 DAYS AS DETAILED ABOVE.
- Critical: Food Protection from Contamination / Separate Raw from RTE (corrected on site) (repeated violation)
Observation: Raw animal food holding in a manner that may cause cross contamination of ready-to-eat food as follows: bowl of raw chicken breasts in pan of cooked pork in walk-in cooler.
Correction: Food shall be protected from cross contamination by separating raw animal foods like poultry, beef, pork, seafood, and eggs during holding from ALL other foods such as cooked foods, ready-to-eat foods, washed produce, etc. NOTE: PIC relocated chicken breasts to lower shelf with other raw chicken.
- Farm Raised Fish Served Raw RTE / Written Statement from Supplier
Observation: The following farm-raised fish served raw or partially cooked were observed without a written statement from the supplier stating that the fish were raised and fed according to 3-402.11(B)(3): salmon, atlantic cod, wolf fish, sea bass.
Correction: Contact your fish supplier and ask for a written statement stating that the fish were raised in net pens if in open water OR land-based operations AND fed formulated feed that contains no live parasites. Provide a copy of this letter to to the Health Department within 10 days and keep this statement on site at the food establishment for 90 days beyond the time of service of the fish. Alternatively, if the supplier advises the fish is frozen for parasite destruction, provide a letter from the supplier stating the fish was frozen to a temperature and for a time specified under 3-402.11(A).
- Separation of Toxics by Spacing or Partitioning (corrected on site)
Observation: Observed that poisonous and toxic materials are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items. Stainless steel cleaner stored with canned food.
Correction: All poisonous and toxic materials shall be stored to prevent contamination of food, equipment, utensils, linens, and single service items by separating the poisonous and toxic materials by spacing or partitioning. NOTE: PIC relocated cleaner to chemical storage shelf.
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10/22/2013 | Risk Factor | |
The purpose of this visit was to investigate a complaint received on 2/28/13. The complainant alleged that a grease trap serving this facility was overflowing. Investigation revealed a slight drip from one of two grease traps serving this facility. No ponding was observed, but a wet area extended from the drip to cover approximately 1/2 of a parking space. PIC contacted plumber while EHS was still at the facility. PIC advised that grease traps would be serviced later today. Grease traps must be serviced within 24 hours to eliminate drip to parking lot surface. Wet area affected by leak of grease trap must be cleaned and sanitized within the same 24 hour period. Invoice for servicing of the grease traps must be faxed to the Health Department.
No violation noted during this evaluation. | 03/01/2013 | Complaint | |
The purpose of this visit was to investigate a complaint, and conduct a routine inspection. Water Heater: State SUF 100. Chlorine sanitizer concentration dish machine/wiping cloth bucket:100/75. Hood last serviced 1/21/17, and grease extractores cleaned 3x/week per PIC. Grease trap to be serviced within 24 hours, and copy of invoice for service faxed to the health department. Wet area surrounding the grease trap to be cleaned and sanitized within 24 hours.
- Critical: Handwashing / When to wash hands (corrected on site)
Observation: A food employee failed to wash his or her hands before engaging in food preparation, after touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils, or after engaging in any activity that could contaminate the hands: several employees were observed donning gloves without first washing hands, and one employee was observed changing gloves, after handling sanitizer, without first washing hands.
Correction: ALL food employees shall wash their hands OFTEN especially after handling trash, using the restroom, handling raw meats, handling soiled equipment and utensils, BEFORE putting on clean gloves, etc. Proper handwashing frequencies will aid in the reduction of foodborne illness.
- Critical: Eating, Drinking, or Tobacco Use / Proper Food Employee Drinking Containers (corrected on site)
Observation: A food employee was observed eating, smoking, or drinking in an area other than designated break area while preparing/handling food or contacting clean food contact surfaces: several employees were observed eating on the prep table in front of Hoshizak cooler and freezer. NOTE: PIC had prep surface cleaned and sanitized prior to preparing food.
Correction: Food employees may only eat, drink, or use tobacco in a designated area like a dining room or office area. Employees shall not eat, drink, or use tobacco in the kitchen areas especially while preparing food for customers.
- Critical: Food Protection from Contamination / Separate Raw from RTE (corrected on site)
Observation: Raw animal food holding in a manner that may cause cross contamination of ready-to-eat food as follows: Raw tuna stored directly on top of container of mashed potatoes in walk-in cooler.
Correction: Food shall be protected from cross contamination by separating raw animal foods like poultry, beef, pork, seafood, and eggs during holding from ALL other foods such as cooked foods, ready-to-eat foods, washed produce, etc.
- Critical: Food Protection from Contamination / Package, Cover, Wrap (corrected on site)
Observation: Unwrapped or uncovered food in the following location where the food is subject to contamination: raw tuna and trays of dessert in walk-in cooler and ice cream in 2 dr upright freezer.
Correction: Foods shall be protected from contamination by being stored in packages, covered containers or wrappings unless being cooled.
- Utensils That are In-Use / Between-Use Storage
Observation: Dispensing and/or in-use utensils improperly stored between use as follows: ice scoop stored on top of ice machine.
Correction: During pauses in dispensing, ice scoops shall be stored in one of the following manners: 1) in the ice with their handles above the top of the ice or 2) in a clean, protected location.
- Thawing / Approved Methods (corrected on site)
Observation: Observed the following food thawing using an improper method: frozen shrimp thawing in 5 gallon container of stagnant water.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be thawed using one of the following methods: 1) under refrigeration that maintains the food temperature at 41°F or less, 2) completely submerged under running water at a water temperature of 70°F or below with a sufficient velocity to agitate and float off loose particles of food as long as held for period of time at a temperature of 41°F or less, or 3) as part of a cooking process if the food is cooked as specified by Law or thawed in a microwave oven and immediately transferred to a conventional cooking process.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) (repeated violation)
Observation: The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: short ribs in sauce, duck legs, in walk-in cooler. Raw sea bass and cod in True 2 dr prep #1. NOTE: PIC disposed of short ribs in sauce and duck legs. Raw sea bass and cod were placed in freezer.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below unless the permit holder is using "time as public health control" as specified under 3-501.19 to limit bacteria growth.
- Temp Meas Devices for Cold & Hot Hold Equipment, Present
Observation: There was no temperature measuring device located in the following cold or hot holding equipment: both True 2 dr prep coolers and walk-in cooler. NOTE: thermometer on exterior of walk-in cooler is not accurate.
Correction: Cold or hot holding equipment used for the storage of potentially hazardous foods (time/temperature control for safety food) shall be designed to include and shall be equipped with at least one integral or permanently affixed temperature measuring device that is located to allow easy viewing of the device's temperature display.
- Plumbing / Maintained in Good Repair
Observation: Grease trap leaking at time of inspection.
Correction: Grease traps must be serviced as often as necessary to prevent malfunction.
- Critical: Storage of Toxics, Not Above Food, Linens, Equip., Single-Svc. (corrected on site)
Observation: Observed that poisonous and toxic materials are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items: bottles of sanitizer stored in direct contact with canned food.
Correction: All poisonous and toxic materials shall be stored below food, equipment, utensils, linens, and single service items to prevent contamination.
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03/01/2013 | Routine | |
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