All food temperatures observed are internal. This inspection was a risk factor inspection that focused on the 5 risk factors for foodborne illness (food from unapproved sources, inadequate cooking temperatures, inadequate holding temperatures, improper employee health and hygiene, and cross contamination of food and equipment). Good retail practices (GRPs) observed were discussed with operator and/or staff at time of evaluation such as cooling of sliced tomatoes (both sizes) prior to placing on the make table rails
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Potentially hazardous/time-temperature control for safety (phf/tcs) foods are cold holding at improper temperatures: (1) portioned turkey in and on mt 2 rail (46-49*, 55-56*), portioned roast beef (51-52*), hot dogs (43*), bratwurst (45*) in mt 2
Correction: (2) shredded cheese on expo mt rail (44*)
- Critical: Food - Consumption of Raw or Undercooked Animal Foods
Observation: Complete disclosure not provided for burgers, tuna, and steaks on lunch/dinner menu and for corned beef has and eggs, sunrise burger egg, and poached eggs on brunch menu.
Correction: GM advised that menus are scheduled for updating and re-printing menus. Discussed with GM how to properly provide a complete disclosure on the menus and EHS will follow up at the end of January to ensure correction. Suggested emailing drafts of menus to EHS prior to sending to print.
- Hand Drying Provision (corrected on site) (repeated violation)
Observation: Paper towels not provided at one of the bar hand sinks.
Correction: Ensure all hand sinks are supplied with paper towels.
- Handwashing Signage/Handwashing Facilities
Observation: Signage not posted notifying employees to wash hands in the employee restroom, one bar hand sink, and women's restroom.
Correction: Post signage.
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12/07/2015 | Risk Factor | |
This inspection was a risk factor inspection that focused on the 5 risk factors for foodborne illness (food from unapproved sources, inadequate cooking temperatures, inadequate holding temperatures, improper employee health and hygiene, and cross contamination of food and equipment). Good retail practices (GRPs) observed were discussed with operator and/or staff at time of evaluation. EHS contacted supplier via email during evaluation to determine if steak is mechanically tenderized or whole muscle intact. EHS received statement from supplier on 4/15 that steak is mechanically tenderized. Advised operator to maintain this statement on file on the premises. Corned beef roast in walk-in cooler 42-43*--EHS could not determine if the product was not properly cooled. Advised to ensure proper cooling methods used for cooling.
- Records - Creation and Retention
Observation: Salmon may be cooked to guest specification per PIC. Parasite destruction not provided for salmon and tuna (or identification of genus and species of tuna).
Correction: A letter from the supplier is needed stating the salmon is farm-raised and pellet fed OR that the salmon has been frozen using one of these methods: -4*F or below for 7 days
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Top portions of cheese sauce (119*) and grilled onions (117-123*) are hot holding at improper temperatures
Correction: Hot hold all parts of the food at least 135*.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: The following potentially hazardous/temperature control for safety (phf/tcs) foods are cold holding at improper temperatures: 1) top portion of fish on breading table at 46* 2) top portion of portebello mushrooms at 45-47* and top portion of sliced turkey at 44* on make table rail 3) tuna at 43* and mozzarella cheese at 45* in chargrill drawer 4) sprouts at 44-45* on sandwich mt rail 5) corned beef roast 42-43* in walk-in cooler.
Correction: Cold hold all parts of the food at least 41*. Discontinue over filling the food containers on the rail inserts with product i.e. maintain product below the fill line and restock as needed.
- Critical: Food - Consumption of Raw or Undercooked Animal Foods (repeated violation)
Observation: Consumer advisory not provided on menu for Salmon and the disclosure is insufficient on brunch menu (fried egg and eggs benedict are undercooked or cooked to order but are not asterisked and disclosed as such) and main menu.
Correction: Provide proper disclosure for salmon or ensure salmon is cooked to at least 145*. Provide proper disclosure on the menus so guest is aware that the asterisked items may be served undercooked or to a guest's specification e.g. seared tuna is not a fully cooked product.
|
04/14/2015 | Risk Factor | |
All food temperatures observed are internal.
additional food temperatures: chili, chickens soup hot holding at service station at 166, 147
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Potentially hazardous/time-temperature control for safety (phf/tcs) foods are cold holding at improper temperatures: 1) grilled portabello mushrooms(45-46*) and sliced cheese (53*)
Correction: 2) top stack of seared tuna in the sautee side refrigerated drawer--top stack--46-47*
- Critical: Food - Consumption of Raw or Undercooked Animal Foods
Observation: Asterisk and "reminder' statement not provided on the brunch menu items for those items that are described as cooked to order.;Provide an asterisk at each menu item and link the asterisk to a footnote at the bottom of the menu "reminding" guests that consuming undercooked eggs, meat, poultry, and seafood may increase their risk of foodborne illness.
- Warewashing Machines, Sanitizer Level Indicator (repeated violation)
Observation: The bar and kitchen dish machines are not equipped with a device to warn of low sanitizer level.
Correction: Alter or replace the dish machine so that an audible or visual warning is given when more chemical sanitizer needs to be added.
- Equipment - Good Repair and Proper Adjustment
Observation: The following equipment are in poor repair:
1) walk-in cooler door gasket torn
2) sandwich make table door gasket torn
3) interior panel of sandwich make table lid is not secured to the lid
4) bottom door gasket of line reach-in refrigerator torn
5) door gaskets on line reach-in freezer torn
Correction: Maintain equipment in good repair and proper adjustment.
- Equipment - Cutting Surfaces (repeated violation)
Observation: The cutting board(s) along the grill and sandwich make tables are are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
Correction: Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
- Equipment - Non-Food Contact Surfaces and Utensils
Observation: Beverage dispenser ice chute not clean.
Correction: Clean.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (corrected on site)
Observation: Three ice wands are stored on the walk-in freezer floor.
Correction: Corrected by cleaning and sanitizing. Store food equipment and contact surfaces elevated up off the floor at least 6 inches.
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08/22/2014 | Routine | |
All temperatures were taken internally. EHS will provide a time as a public health control policy
- Person in Charge
Observation: Food employees are not informed of their responsibility to report to their PIC information concerning their health and activities as they relate to diseases transmitted through food. Two employees were asked if they had knowledge of the big 5 illnesses and could not give the EHS a response.
Correction: PIC is to advise employees of their responsibility to report in accordance with law information concerning their health and activities as they relate to diseases transmitted through food. PIC will ensure that the employees review the handbook that contains the employee health policy.
- Critical: Cooling* (corrected on site)
Observation: Two 8 quart cambro storage containers containing Balinese sauce prepared 1/30/14 were observed at 47*.
Correction: Recommended that both containers be discarded. Ensure that foods that are being cooled in the proper manner. Divide foods being cooled into smaller portions, uncovered, and cool food from 135* to 70 within 2 hours and to 41* within 4 hours.
- Cooling Methods (corrected on site)
Observation: The methods used for cooling were not adequate. Tomatoes were found at 45*, over the fill line on the expo bar.
Correction: Cool foods by the following methods: 1. Placing food in shallow pans 2. Separating food into smaller thinner portions 3. Using rapid chill cooling equipment 4. Stirring the food in a container placed in an ice water bath 5. Using containers that facilitate heat transfer 6. Adding ice as an ingredient 7. Any other method that can effectively accomplish cooling. PIC instructed an employee to discard the tomatoes.
- Critical: Food - Consumption of Raw or Undercooked Animal Foods
Observation: A review of the menu with the foodservice operator indicates that the tuna, steak and burgers may be served raw and/or undercooked.
Correction: Include a disclosure statement which means that burgers, steaks, and tuna may be cooked to a guest specifications.
- Warewashing Machines, Sanitizer Level Indicator
Observation: The warewashing machine is not equipped with a device to warn of low sanitizer level.
Correction: Alter or replace the warewashing machine so that an audible or visual warning is given when more chemical sanitizer needs to be added.
- Equipment - Fixed Equipment, Spacing or Sealing
Observation: The following was not sealed to adjoining equipment or walls:
1. Sink located beside reach-in refrigerator.
2. Three compartment sink is dishwasher area.
3.Hot well locate on the cook line.
Correction: Seal the unit to adjoining equipment or walls since it is exposed to spillage or seepage.
- Equipment - Good Repair and Proper Adjustment
Observation: The can opener blade was dull and missing the protective coating on the blade.
Correction: Remove and replace the blade. Can opener blades must be kept sharp to prevent creation of metal fragments that can contaminate food in the can when opened.
- Equipment - Good Repair and Proper Adjustment
Observation: The door gasket to the following coolers was in poor repair:
1. Walk-in cooler.
2. Bottom door of reach-in cooler.
Correction: Repair or replace the door gasket in accordance with the manufacturer's specifications.
- Equipment - Good Repair and Proper Adjustment
Observation: The following equipment was observed in a state of disrepair and damaged:
1. Laminate shelf was cracking and peeling located at the coffee make station.
2.Cambro lids were cracked.
3. Cambro pans were soiled and cracked. ( corrected)
Correction: Repair or replace to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability.
- Equipment - Cutting Surfaces
Observation: All cutting boards within the facility were heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
Correction: Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
- Equipment and Utensils - Good Repair and Calibration
Observation: Four spatulas was observed with melted handles and chipped food contact surface areas.
Correction: Discard or replace utensils to provide proper operation, accuracy, functioning, maintenance, and cleanability.
- Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site)
Observation: The dishwasher located at the bar was not sanitizing the dishes properly. Test strips were reading 10ppm of chlorine or less.
Correction: Dishwasher was primed and retested for the proper sanitizing levels.Sanitizer did dispense at the correct levels. ( 50-100 ppm). Discussed the use of test strips with the bartender. Explained that she test in the morning or before use of the dishwasher to ensure that the machine is getting the proper levels of sanitizer. May have to prime before use.
- Equipment and Utensils, Air-Drying Required
Observation: Food pans located under the preparation table were found stacked while wet after cleaning and chemical sanitization.
Correction: Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.
- Critical: Backflow Prevention Device, When Required*
Observation: There was insufficient backflow prevention. Hose at mop sink was observed with a Y valve and spray nozzle.
Correction: Provide a backflow or backsiphonage prevention device on all threaded faucets. Or disconnect hose after use.
- Handwashing - Using a Handwashing Lavatory (corrected on site)
Observation: One of the handwashing facilities located at the bar was blocked with a perforated pan, preventing access by employees for easy handwashing.
Correction: Access to the handwashing facility identified above is to be available during all hours of operation. Remove the item preventing its use.
- Refuse - Storage Areas, Rooms, and Receptacles, Capacity and Availability
Observation: There was not a refuse container at the area immediately adjacent to the hand sink located at the cook line.
Correction: Provide a refuse container for the disposal of paper towels at the cook line hand sink.
- Hand Drying Provision
Observation: ( Corrected During Inspection) No disposable towels were provided at the hand washing sink in the following areas:
1. Cook station in the kitchen.
2. Hand sink located at the bar.
Correction: Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials
- Handwashing Signage/Handwashing Facilities
Observation: A sign or poster that notifies food employees to wash their hands was not provided at the following handsink.
1. Cook line make station areas.
2. Women's bathroom.
Correction: EHS provided three signs to be posted in these areas, so employees are notified to wash their hands.
- Physical Facilities in Good Repair
Observation: The threshold located at the beer cooler door bent and not connected the floor.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Critical: Toxics - Common Name/working Containers of Toxics* (corrected on site)
Observation: Working containers of sanitizer are not properly labeled.
Correction: Working containers of toxic items are to be properly labeled with contents. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents.
|
01/31/2014 | Routine | |
Cyrogenic frozen fish filets must have package opened ( small hole -- slit in end ) if procedure is to thaw and hold prior to cooking
- Food Storage - Clean and Dry Location (repeated violation)
Observation: stock on walk in freezer floor
Correction: store > 6 inches off floor
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: turkey bundles 2 layers in double pan ( empty pan bottom and pan with turkey portions on top ) topline prepared food prep refrigeration unit -- -top layer of turkey IT 45 ( lower level was 41 )
Correction: all potentially hazardous foods are to be maintained at < 41 . Either remove empty lower pan or have only single layer of turkey in the top pan on the topline of the sandwich prep unit
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
Observation: open chub of canadian bacon in walk in refrigeration unit was not identified d by any type of label
Correction: chub once open must be labeled with date opened or 7 day use period.
- Food Contact Surfaces - Cleanability* (repeated violation)
Observation: >> melted and cracked container lids observed
>> one of 3 ice transfer pails is cracking (slight ) on the base
Correction: replace damaged equipment
- Equipment - Fixed Equipment, Spacing or Sealing
Observation: 3 compartment sink sealant at the wall is mildewed and the dirty drainboard and the wall is not sealed ( at the dish machine )
Correction: remove mildewed sealant and reapply . Seal dish machine line dirty drainboard with the wall
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: >> breading / fry prep refrigeration door gasket is split
>> walk in refrigeration unit door gasket is split
>> True upright refrigeration gasket is split
>> kick plate missing stove / oven unit rear prep
Correction: >> replace damaged refrigeration gaskets \
>> restore kick plate to position
- Equipment - Cutting Surfaces (repeated violation)
Observation: sandwich boards are worn / chipped on the corners
Correction: monitor damage to the cutting boards . Replace if damage worsens
- Equipment and Utensils - Good Repair and Calibration
Observation: ladel handles at the steamline ( multiple ) are torn / split
Correction: replace units or remove the plastic covering on the ladel handle
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: >>lemon / octodog wedger is dirty ( blade and support )
>> mixer dirty
Correction: clean
- Non-Food Contact Surfaces
Observation: >> vent filters dirty over char grill
>> interior ( condensate ) dirty raw protein prep unit
>> can opener dirty
Correction: clean
- Plumbing System Maintained in Good Repair
Observation: leak at the cold water line of the cookline handsink
Correction: repair so that it does not leak
- Physical Facilities in Good Repair (repeated violation)
Observation: >> air return dish area is rusty /.surface damaged
>> floor seam under raw protein prep unit is erroded ( 2-3 inch patch )
>>
Correction: replace air return
patch floor seam to restore floor to smooth = durable = non absorbant and easily cleanable
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: the following surfaces are not clean
>> wall at the dirty dish drainboard where the unit has a gap with the wall
>> the floor at the cookline handsink
>> the wall behind the steamline
>> employee restroom air return
Correction: clean
|
01/07/2013 | Routine | |
in recent information it is now required that frozen cryogenic fish filet packaged be opened once removed from freezer and placed into refrigeration units
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site) (repeated violation)
Observation: personal beverage above active work surface
Correction: relocated to lower level at the time of the inspection
- Food Storage Containers - Identified with Common Name of Food (corrected on site)
Observation: seasoned breader barrel not labeled
Correction: labeled at the time of the inspection
- Cloths - Wiping Cloths - Use Limitation
Observation: Wiping cloths improperly stored between use.along prep line and the wiping cloth bucket in the same area < 200 ppm quaternary ammonia
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: mashed potatoes in hot holding cabinetry IT 99-105
Correction: hot hold cabinetry has been having operational issues . Potatoes thrown out at the time of inspection
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: fish filets ( top pan ) on topline of fry item prep unit ( busy lunch & lid left open ) were 48 -51
Correction: placed into walk in ref, to cool rapidly . Have been out for < 2 hours . Lower pan at 36
- Food Contact Surfaces - Cleanability* (corrected on site)
Observation: multiple plastic containers cracked - melted - pitted
Correction: thrown out at the time of inspection
- Temperature Measuring Devices (repeated violation)
Observation: thermometers not located at the doors of the sandwich - bread pudding , cooked meat and raw meat under counter refrigeration units
Correction: locate thermometers accurate to 2 degrees by the door of each refrigeration unit
- Equipment - Good Repair and Proper Adjustment
Observation: True upright refrigeration unit gasket split ( lower )
plastic protective wrapper peeling upright hot hold unit
Correction: replace gasket if split worsens
remove plastic protective wrapper
- Equipment - Cutting Surfaces (repeated violation)
Observation: edges of sandwich boards worn / erroded
Correction: monitor damage -- if condition worsens will need to be replaced
- Equipment and Utensils - Good Repair and Calibration
Observation: scoop located at the salad prep cutting board is missing end cap
Correction: replace scoop or restore end cap to position
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: ice shute dirty at drink fountain
Correction: clean
- Non-Food Contact Surfaces
Observation: plastic ( blue ) frame of the salad prep refrigeration doors and drawers are dirty
Correction: clean
- Equipment and Utensils, Air-Drying Required (repeated violation)
Observation: cleaned equipment observed to be wet stacked
bar glasses observed to be stacked wet
Correction: allow cleaned equipment to be air dried prior to stacking
- Plumbing System Maintained in Good Repair (repeated violation)
Observation: 3 compartment sink leaking
Correction: repair leak at the 3 compartment sink
- Handwashing Cleanser - Availability (repeated violation)
Observation: soap out at the dish line handsink
Correction: restore soap to being available at the dish line handsink
- Hand Drying Provision
Observation: paper toweling out at the cookline handsink
Correction: restore paper toweling to being available at the cookline handsink
- Lighting, Intensity
Observation: light out TRUE upright freezer
Correction: restore light to operational
- Physical Facilities in Good Repair
Observation: >>floor seams have small errosion in front of 2 compartment prep sink and under the raw meat under counter refrigeration unit
>> outlet covers / plates not in place behind steamline
Correction: seal floor seams where errosion has occurred
restore outlet plates / covers to position
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: wall splattered behind steamline
floors dirty 3 compartment sink area where sink is leaking
Correction: clean
|
09/10/2012 | Routine | |
salmon has returned to the menu ( once was removed while facility was THE PUB ) . Per manager it is the same product /. same supplier as before and have the parasite free statement on file for it
- Critical: Hands - When to Wash* (corrected on site)
Observation: observed cook coming onto cookline and wiping face / scratching nose with hands . Then grabbed gloves and started to put on
Correction: advised employee that he must wash hands prior to putting on gloves ( since he had touched his face ) . Told co worker on line and manager of observation and need to insure hands properly washed
- Hair Restraints - Effectiveness (corrected on site)
Observation: Employees observed working in the food service area without proper hair restraints.
Correction: Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food clean equipment, utensils, and linens, and unwrapped single-service and single-use articles.
- Utensils - In-Use - Between-Use Storage (repeated violation)
Observation: handles of scoops in the seasoned flour and magnosol are buired in contents
Correction: maintain handles upright out of contents
- Food Storage - Clean and Dry Location (repeated violation)
Observation: >> boxed stock on floor walk in freezer
>>liquor bottles on ledge in front of handsink and can be subjected to splatter contamination from washing hands bar handsink by the dish machine
Correction: >>store > 6 inches off floor
>> do not store items on the ledge in front of the handsink
- Critical: Cooling* (corrected on site)
Observation: 3 wrapped pans cooked chicken pieces from 5/29 observed with temperatures in 2 pans of 45 -50 degrees
Correction: the stacking of the wrapped containers created a mass of hot product that did not cool properly .. The chicken in the center and on the bottom did not cool as required from 135 to 70 in 2 hours and from 70 to 41 in the following 4 hours . Product to be thrown out . Warm product should be placed , uncovered , in a single layer on a top shelf in the walk in refrigeration unit to cool .
Strongly recommend using the walk in freezer for about and hour to rapidly cool product to insure it makes the cooling curve since staff with not be present after closing to take internal temperatures to insure proper cooling
- Critical: Food - Consumption of Raw or Undercooked Animal Foods (corrected on site)
Observation: in review of the new menu ( laminated ) it has the correct reminder statement but does not identify ( disclaimer ) that steak for salads and entree steak and london broil and salmon may be cooked to order
Correction: the regulations require that each item that is offered cooked at temperatures less than required in the regulations be identified in the description of the product ( burger cooked to order ) or that the menu has a * by the item and at the bottom of the page
" * cooked to order " followed by the reminder statement of
" consumption of ...." . Advised GM of requirement . May be some time before menus are reprinted . Advised to obtain stickers / labels for the menus which have
* cooked to order and adhere to each menu on the bottom left
- Equipment - Fixed Equipment, Spacing or Sealing (repeated violation)
Observation: handsink at the cookline is seperated from the wall
Correction: reseal handsink with wall in a smoothly seamed manner
- Equipment - Good Repair and Proper Adjustment
Observation: >> gasket split lower door upright freezer
>> the gasket is damaged at the seafood prep unit
Correction: replace gaskets
- Equipment - Cutting Surfaces
Observation: small cutting boards scored on each of the prep refrigeration units at the end of the cookline ( raw protein and ready to eat items )
>> sandwich boards are worn / damaged on the corners of the sandwich and salad prep refrigeration stations
Correction: >> replace small cuttting boards
.> monitor damage on the sandwich boards --- if it worsens will need to be replaced
- Critical: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness* (corrected on site) (repeated violation)
Observation: bar dish machine is not delivering sanitizer ( attempted to prime twice without success )
Correction: have management work on getting maching to prime or call in service tech to prime unit. The unit must be delivering sanitizer of 50 -100 ppm prior to resumption of use to wash dishes .
Will check back later in week to confirm operating as per manufacturer specifications
- Equipment and Utensils - Good Repair and Calibration
Observation: enamel roasting pan is scratched / peeling on rim
Correction: remove damaged pan
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: potato cutting ( slices ) unit back prep table the plastic parts are badly stained / dirty
Correction: clean
- Non-Food Contact Surfaces
Observation: >>quaternary ammonia feed tube at the 3 compartment sink is dirty
>> the char grill drip tray is modestly dirty
>> the splatter area at the back / behind the drink fountain nozzles is dirty
Correction: clean
- Equipment and Utensils, Air-Drying Required (repeated violation)
Observation: observed cleaned equipment which had been wet stacked
Correction: allow cleaned equipment to be air dried prior to stacking
- Handwashing Cleanser - Availability
Observation: soap lacking handsink by the bar dish machine
Correction: provide soap at the handsink
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: floors corners of the cookline ( to each side of the single prep refrigeration units ) are dirty
Correction: clean
|
05/30/2012 | Routine | |
advised food manager certificate can be renewed with payment of the 10 dollar registration fee . IF the certificate is allowed to lapse for > 6 months the employee must take another food manager course ..
In review of the menu that has been in use for the last quarter the consumer advisory is not completely correct . A * is not considered acceptable form of notification that a menu item will be undercooked to the customer satisfaction .
Either in the menu description the item needs to be identified as cooked to order ( NOTE ----THE BURGER is correct since it describes as grilled to order ) OR at the bottom of the page over the statement of " consumption ............ " have above that statement a
* cooked to order
Consumption >>>>>>>>"
Advised by MOD /CFM that menu is at printer for revision . I will proof it to make sure it is correct -- can send to me via fax or email . I will adjust as needed and return .
IF the consumer advisory is not corrected by next inspection I will have to cite a Critical Violation on the report .
IF the menu has been already printed and laminated I suggest a sticker on the menu at the bottom to adhere just before or over with * cooked to order .Consumption of under cooked product ........."
Shrimp in top line / rail fry prep unit 37
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: personal beverage located on work table
Correction: personal beverages are to be in non breakable covered containers and located only on lower level .
- Hair Restraints - Effectiveness
Observation: Employees observed working in the food service area without proper hair restraints.
Correction: Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food clean equipment, utensils, and linens, and unwrapped single-service and single-use articles.
EFFECTIVE Hair restraint explained
- Food - Washing Fruits and Vegetables
Observation: Vegetables not washed / rinsed before being offered for sale or service.
Correction: Thoroughly wash raw fruits and vegetables to remove soil and other contaminants before cutting, combining with other ingredients, cooking, serving, or being offered for human consumption in the ready-to-eat form.
- Utensils - In-Use - Between-Use Storage
Observation: >>dry good handles laying on contents in barrels
>>use of baking dish ( no handle ) to obtain portabello mushrooms in walk in ref,
Correction: use only handled non breakable utensils to dispense product and maintain handles upright
- Critical: Reheating for Hot Holding* (corrected on site)
Observation: chili in hot hold cabinetry IT 104 - 116
Correction: chili must be reheated to > 165 prior to placing in hot hold unit .
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site) (repeated violation)
Observation: roast beef slices in 2 containers walk in refrigeration uni twere not dated with use period . No employee present could advise when product sliced
Correction: product thrown out at the time of the inspection
All ready to eat product must be labeled with a use period which cannot exceed 7 days
- Food Contact Surfaces - Cleanability*
Observation: fry basket hanging over 2 compartment sink is seperating from frame
>> hard boiled egg slicer metal pieces are not intact
Correction: >> replace damaged fry basket
>> replace damaged hard boiled egg slicer
- Temperature Measuring Devices
Observation: thermometers not present at the doors of the Seafood breaded items ref, .: the RTE and raw meat single prep refrigeration units and wait station dairy under counter refrigeration unit
Correction: thermometers are to be present at the door / lid of each refrigeration unit
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: >> kick plate ( lower section ) of IMERIAL stove not in position
>> breaded / battered seafood prep ref, gasket split
>> walk in refrigeration unit gasket modestly split
>> housing cover missing drink fountain
Correction: restore kick plate to position
>> replace split gaskets
>> replace housing cover on drink fountain
- Equipment - Cutting Surfaces (repeated violation)
Observation: cutting board ( green ) stained and scored
Correction: replace
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: potato slicer along rear work line is dirty
Correction: clean
- Non-Food Contact Surfaces
Observation: >> lower level under steamers dirty /rusty
>> top of hot hold cabinetry dusty
Correction: clean
- Equipment and Utensils, Air-Drying Required (repeated violation)
Observation: cleaned containers were found stacked while wet after cleaning and chemical sanitization.
Correction: Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.
- Plumbing System Maintained in Good Repair
Observation: leak at drainline of 3 compartment sink
Correction: repair drainline so that it is not leaking
- Handwashing Cleanser - Availability (repeated violation)
Observation: 2 of 3 bar handsinks lack paper toweling
Correction: provide soap prior to start of operations
- Hand Drying Provision
Observation: 2 of 3 handsinks in the bar lack paper toweling
Correction: provide paper toweling prior to start of operations
- Physical Facilities in Good Repair (repeated violation)
Observation: >> air return housings are rusty and corroded at dish /. 3 compartment sink line and rear prep = work line
Correction: replace the air returns if the deterioration ( rust ) worsens
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: >> floor at 3 compartment sink dirty ( leak )
>> floor corner left of ready to eat prep ref, dirty
>> floor under spice rack work - prep line dirty
>> ceiling tiles stained kitchen outside vent hood
Correction: clean
monitor ceiling tiles . If staining worsens will need to be replaced
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02/24/2012 | Routine | |
- Food Storage - Clean and Dry Location
Observation: liquor / mixer bottles bar stored on ledge in front of handsink basin right of dish machine
Correction: remove bottles since they can potentially be splattered / dripped onto when washing of hands
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: >> contents of under counter refrigeration unit ( sandwiches and chicken wings were 59 / 60 ( wings ) and 64 ( meat in sandwich )
>> fish filets ttopline fry prep refrigeration unit were 45-49 and shrimp at same unit were 41 -45
Correction: ALL Potentially hazardous items are to be maintained at < 41 .
>>It was determined that the outlet the undercounter refrigeration unit was plugged into had tripped . ALL sandwiches and wings were thrown out .Unit plugged into another outlet and the ST coming out of unit was < 41
>> with topline lid of fry prep refrigeration unit held open for long periods with the heat of the fryer the product temperature is exceeding 41 degrees . Recommend ice bags on top of filets to hold product < 41 . Also recommend adding ice to the water the shrimp are in to maintain < 41 . Iterior of the prep unit was 38
CORRECTED DURING INSPECTION
- Critical: Ready-to-Eat - Potentially Hazardous Food - Disposition* (corrected on site)
Observation: rashers in walk in refrigeration unit had made / portion date of 11 -6
Correction: product should have been consummed or thrown out by 11-12 . Thrown out at the time of the inspection
- Food Contact Surfaces - Cleanability* (repeated violation)
Observation: ice transfer bucket cracked ( slight ) on one corner
Correction: replace damaged ice transfer unit
- Temperature Measuring Devices
Observation: thermometer not accurate in the hot hold cabinetry
Correction: restore in place thermometer to operational in the hot hold cabinetry OR install oven ( heat tolerant ) thermometer in the hot hold cabinetry accurate to 2 degrees
- Warewash Machines, Temperature Measuring Devices
Observation: dish machine bar wash temperature gauge not operational
Correction: replace the gauge so that it can be observed that the dish wash cycle is to manufacturer specifications
- Equipment - Fixed Equipment, Spacing or Sealing
Observation: handsink at the far end of the cookline the sealant at the side splash is seperated
Correction: remove damaged sealant and reapply sealant in smoothly seamed manner
- Equipment - Good Repair and Proper Adjustment
Observation: walk in refrigeration gasket has modest split
Correction: monitor damage to gasket . If damage worsens replace the gasket
- Equipment - Cutting Surfaces
Observation: cutting board at the raw meat under counter refrigeration unit cookline is stained / scored
Correction: replace the cutting board
- Critical: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness* (corrected on site)
Observation: bar dishmachine did not deliver observable sanitizer after several wash cycles
Correction: primed the dish machine and was able to correct to be delivering 100 ppm chlorine
- Non-Food Contact Surfaces
Observation: vent filters over pizza oven and char grill are very dirty
interior of CADOX oven are dirty
stove burner unit drip tray is dirty
Correction: clean
- Equipment and Utensils, Air-Drying Required (repeated violation)
Observation: bake trays and the cleaned plastic containers were observed to be wet stacked
Correction: cleaned equipment is to be air dried prior to stacking
- Lighting, Intensity
Observation: upright TRUE refrigeration unit light it not operational
Correction: restore to operational
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: >> floor corner dirty at clean equipment rack left of 3 compartment sink
Correction: >> clean floor
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11/22/2011 | Routine | |
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: gum chewing by food service staff ( wait staff )
Correction: no gum chewing in food service area
- Hair Restraints - Effectiveness
Observation: bartender hair is not restrained
Correction: bar tender to restrain hair so that is is off collar / secured down the back of the body
- Hands - Preventing Contamination - Bare Hand Contact With Not Ready-to-Eat Foods (corrected on site)
Observation: porto marinade using ramekin dish as scoop instead of handled utensil such as ladel
Correction: use handled utensil only to dispense marinade
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: mashed potatoes hot hold cabinetry at 113 IT
Correction: mashed potatoes are to be at > 135 degrees/ Reheat to > 165
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
Observation: canadian bacon / pastrami and ham in green plastic lid containers walk in refrigeration unit are not labeled as to use period
Correction: identify as to the use period of equal to or less than 7 days .
Other product was correclty labeled with use period
- Food Contact Surfaces - Cleanability*
Observation: ice transfer bucket damaged at base ( one of 3 )
Correction: replace ice transfer bucket
- Equipment - Good Repair and Proper Adjustment
Observation: gasket of under counter refrigeration with seafood ( fish / shrimp ) is split and seperated from frame
Correction: replace the gasket
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: slime/ fungal growth up inside the ice shute drink fountain
Correction: have leased equipment from drink company service the unit and clean . Also clean spallter / splash areas around the shute
- Non-Food Contact Surfaces
Observation: can opener dirty
top of hot hold cabinetry dirty
grill unit wheels
lower liquor storage shelving bar
Correction: clean
- Equipment and Utensils, Air-Drying Required
Observation: several observations of cleaned equipment wet stacked
Correction: cleaned equipment is to be air dried prior to stacking .
- Handwashing Cleanser - Availability
Observation: soap out at the dish line handsink
Correction: restore soap to the dispenser at the dish handsink
- Physical Facilities in Good Repair
Observation: air returns over the dish machine/ 3 compartment sink are begining to corrode / rusy
Correction: replace the returns or resurface them
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: floor dirty under - behind steamer
ceiling tiles dirty / stained over upright refrigerator / upright freezer
Correction: clean floor
clean / replace ceiling tiles
- Pests - Controlling Pests*
Observation: several flies and gnats present throughout the facility
Correction: use approved measures to control insects in the facility . Staff may not apply insecticides // and keep outer openings closed
- Critical: Toxics - Storage of Toxic Containers* (corrected on site)
Observation: aerosol canister of ANT KILLER on chemcial organizer unit at the mop curb. with general aerosol and spray bottle cleaners
Correction: insecticides may not be applied in the facility by staff ( unless they are certififed insecticide applicator thru VDACS and DPOR ) . If to be used outside rear door the canister must be stored physically seperate and lower than general cleaners . Recommend managers office so that all staff do not have access to the insecticide which might be used inapproiately
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08/30/2011 | Routine | |
- Cloths - Wiping Cloths - Use Limitation (repeated violation)
Observation: Wiping cloths improperly stored between use.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Food Storage - Clean and Dry Location
Observation: stock on walk in freezer floor
Correction: store stock > 6 inches off floor
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: chicken in portion bags in marinade topline grill prep ref, 46-48 degrees
steaks in cryogenic packs temperature between 2 steaks that were on opposite side of grill prep ref, topline 44
Correction: right after lunch rush . . .kitchen hot . Contents in the interior of the unit at 38 . Relocate the contents of the topline to the walk in freezer to cook to < 41
CORRECTED DURING INSPECTION
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (repeated violation)
Observation: pastrami date marked in walk in ref, 5-11 to 5-20
salami in walk in ref, date marked 5-11 to 5-19 .
pepperoni in walk in ref, is not date marked
Correction: all ready to eat product is to be date labeled with 7 day use by period, To achieve the7 day use period add 6 to the day opened/ prepared . The proper use period for the pastrami and salami ends today
CORRECTED DURING INSPECTION
- Critical: Time as a Public Health Control* (corrected on site)
Observation: the batter for the fish filets was not identified with a use period
Correction: under the regulations the batter which is maintained outside of a refrigeration unit can be at ambient conditions for up to 4 hours --then must be discarded . The product must have documentable time reference associated with it ----timer/ grease pencil or marker on pan or date label OR written log sheet .
- Equipment - Good Repair and Proper Adjustment
Observation: >>true upright freezer gasket lower door is split
>>end caps missing bar metal rack shelving cart support legs
Correction: >>replace damaged freezer gasket
>restore end cap or place covers /stoppers on the metal cart support legs
- Equipment and Utensils - Good Repair and Calibration
Observation: SUNKIST slicer support /stablizer blade surface split
Correction: replace part to the SUNKIST slicer
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: dicer units dirty
Correction: clean
- Non-Food Contact Surfaces (repeated violation)
Observation: the following surfaces are not clean
>> under the glass mat shelving in the bar
>> stove drip tray
.>> can opener
Correction: clean
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: case of straws on floor storage area
Correction: store> 6 inches off floor
- Kitchenware and Tableware
Observation: tongs NOT present at the start of the inspection
Correction: after inspection of the cookline tongs where observed to be placed into the lemon container at the drink fountain . IT IS NECESSARY AT ALL TIMES for tongs or a fork to be present at the lemons so that servers do not dispense with fingertips
- Hand Drying Provision
Observation: No disposable towels were provided at the hand washing lavatory in the bar -- the handsink closest to the front door
Correction: Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials
- Lighting, Intensity (repeated violation)
Observation: TRUE upright refrigeration unit and freezer unit interior lighting is not operational
Correction: restore the interior lighting of both upright units to operational
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05/17/2011 | Routine | |
- Critical: Hands - When to Wash* (corrected on site)
Observation: observed dish person going from dirty to clean dishes and changing out gloves without washing hands
Correction: advised dish person that when going from dirty dishes gloves are to be removed , hands washed , and new gloves put on ,
- Critical: Package Integrity* (corrected on site)
Observation: 2 dented cans red peppers observed on can good roller rack
Correction: dented cans are to be physically seperated and identified as damaged / do not use / for credit . They cannot be with usable canned goods . IF this staff drops or damages cans they are to be opened and placed into refrigeration units and used within 7 days .
- Cloths - Wiping Cloths - Use Limitation (repeated violation)
Observation: Wiping cloths improperly stored between use.--observed on sandwich board
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Critical: Ready-to-Eat - Potentially Hazardous Food - Disposition* (corrected on site)
Observation: partially used case commercially prepared hard boiled eggs with use by date of 2-19
Correction: throw out hard boiled eggs . Must be used by the use by date of the manufacturer
- Equipment - Cutting Surfaces (repeated violation)
Observation: >>small cutting boards on the single door prep ref, ( raw and prepared ) are stained / scored
>> sandwich boards at the steam table and salad prep units the edges are worn
Correction: >> replace small cutting boards
>> monitor large sandwich boards .IF damage worsens replace them
- Non-Food Contact Surfaces (repeated violation)
Observation: >> rear stove drip tray dirty
>> bar glass display shelving --display for " steal the glass night " and mats under glasses are dirty
Correction: clean
- Lighting, Intensity
Observation: lighting is not operational TRUE upright ref, and freezer units
Correction: restore interior lighting to operational
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02/22/2011 | Routine | |
stock delivered today . Truck leaving as I entered parking lot
No patrons arrived prior to finish of inspection
when truck delivered place speed racks from walk in ref, into freezer if possible. Racks observed in area of ice machine various . product at 48 -50 degrees. 75 minutes after truck arrived . Told staff to place racks into freezer for one hour.
After one hour removed to walk in ref, ... Product at 36 degrees ,
- Cloths - Wiping Cloths - Use Limitation
Observation: wiping cloth buckets on floor and on work tables
Correction: store wiping cloths buckets on lower levels of work tables or on pail supports -- cannot be on top or over work tables or on the floor
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site) (repeated violation)
Observation: opened pack of salami not date labeled with date opened or 7 day use period in walk in ref,
Correction: advised employee that product once opened must be identified with the 7 day use period or the date opened
- Food Contact Surfaces - Cleanability*
Observation: ice trasnfer pails . / containers broken at base
Correction: replace ice transfer containers
- Temperature Measuring Devices
Observation: breading / fry single prep ref, thermometer missing
Correction: restore thermometer to be located by the door of the refrigeration unit
- Equipment - Cutting Surfaces
Observation: corners of cutting boards at the steamline and grill ref, drawer prep ref,
Correction: replace cutting boards if the damage worsens
- Equipment and Utensils - Good Repair and Calibration
Observation: plastic handles of ladels split / cracked
Correction: replace the ladels or remove / replace handles
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: >>splatter areas around the nozzles of the drink fountain are dirty
>> holster of mixer wand / wonderbar dirty ( set closest to the patio )
Correction: clean
- Non-Food Contact Surfaces
Observation: >>lower level interior ( under the drawers ) ref, drawer unit dirty
>> bar shelving under mats and display shelving modestly dusty
Correction: clean
- Equipment and Utensils, Air-Drying Required (repeated violation)
Observation: cleaned containers on clean equipment rack were stacked wet ( dampness observed between plastic containers )
Correction: air dry containers after washing and sanitizing prior to stacking
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: ice bin lids bar < 6 inches off floor
Correction: ice bin lids are to be stored > 6 inches off floor
- Lighting, Intensity
Observation: light out over the fryer
Correction: restore out lights
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: floor drains dirty bar
air return grids dirty both patron restrooms
Correction: clean
- Mops - Drying Mops
Observation: Mops not hung up to air dry.
Correction: Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.
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12/08/2010 | Routine | |
Last comment on this observation . I have discussed it with 2 members of the management team that when the facility opened there were 3 bar hand sinks. The staff chose to relocate the dish machine and eliminated one handsink .
Presently when bar is in full operation with up to 5 bar tenders person located near the entry area bar liquor rails may find access to hand sink limited . The hand sink right of the dish machine is to be designated as a hand sink with soap and paper toweling located in the immediate vicinity . Paper toweling dispenser may not be located in such a way to potentially cause drip contamination to a near by food or equipment surface
Have statement that salmon is a farm raised product
- Utensils - In-Use - Between-Use Storage (corrected on site)
Observation: ice scoop observed with handle laying on ice
Correction: placed scoop in the scoop holder with the handle upright . Store in the holder and maintain handle upright
- Temperature Measuring Devices (corrected on site)
Observation: thermometers not present at the single door prep ref, at the wait line
Correction: locate thermometers accurate to 2 degrees by the doors of all refrigeration units with potentially hazardous foods
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: >> gaskets split lower True upright refrigeration and freezer doors
>> gasket split cooked product single prep ref,
>> trim ( laminate ) worn / peeling and missing at the wait station cabinetry
>> lower front plate ( under door ) missing IMPERIAL stove / oven
Correction: >> replace split and damaged gaskets
>> restore laminate trim to wait station cabinetry OR remove loose trim and paint with washable paint the exposed unsealed wood
>> restore lower level plate of the IMERIAL stove - oven
- Equipment - Cutting Surfaces (repeated violation)
Observation: cutting boards at the single door prep refrigeration units at the end of the cookline ( raw meat and cooked meat ) are stained and scored
Correction: replace cutting boards or plane ( sand ) down to smooth and white surface
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: ice shute at the drink fountain dirty
Correction: clean
- Non-Food Contact Surfaces
Observation: cookline oven door edges dirty
Correction: clean
- Equipment and Utensils, Air-Drying Required
Observation: clean plastic equipment observed stacked wet on clean equipment shelving
Correction: cleaned equipment is to be air dried prior to stacking
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: floor under rear cookline ( oven - steamer ) dirty
floor under soiled linen storage dirty
wall at end of cookline modestly dirty ( around / under handsink ) bar floor ( and legs of equipment ( dirty at entry area ice bin
Correction: clean
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09/08/2010 | Routine | |
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