- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Beef, chicken, shrimp, fish filets, pork in broth, steaks all cold holding at improper temperatures
Correction: Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The door gasket to the walkin freezer is in poor repair.
Correction: Repair or replace the door gasket in accordance with the manufacturer's specifications.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The door to the walkin freezzer is damaged and not closing/sealinng properly causing condensation, frost and ice build up in the unit. was observed in a state of disrepair and damaged.
Correction: Have the door repaired or replaced and condensing unit checked by a certified technician to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the equipment, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter. Please provide health department with a work order upon completion.
- Equipment - Cutting Surfaces (repeated violation)
Observation: The cutting board(s) along the prep tables 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 and Utensils - Good Repair and Calibration (repeated violation)
Observation: Cold drawers under cook tops holding at 45-53 degrees was observed in a state of repair and condition preventing the equipment to be used as designed. Cook adjusted temperature after food removed and disscarded or moved to walkin.
Correction: Discard, replace or repair the equipment by a certified technician to provide proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter.
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03/28/2016 | Follow-up | |
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Chicken, Steak and pork cold holding at improper temperatures
Correction: Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Shrimp holding at 43 placed in unit within the hour cold holding at improper temperatures
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Equipment - Good Repair and Proper Adjustment
Observation: The door to the walkin freezzer is damaged and not closing/sealinng properly causing condensation, frost and ice build up in the unit. was observed in a state of disrepair and damaged.
Correction: Have the door repaired or replaced and condensing unit checked by a certified technician to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the equipment, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter. Please provide health department with a work order upon completion.
- Equipment - Good Repair and Proper Adjustment
Observation: The door gasket to the walkin freezer is in poor repair.
Correction: Repair or replace the door gasket in accordance with the manufacturer's specifications.
- Equipment - Cutting Surfaces
Observation: The cutting board(s) along the prep tables 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 and Utensils - Good Repair and Calibration
Observation: Cold drawers under cook tops holding at 45-53 degrees was observed in a state of repair and condition preventing the equipment to be used as designed. Cook adjusted temperature after food removed and disscarded or moved to walkin.
Correction: Discard, replace or repair the equipment by a certified technician to provide proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter.
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03/15/2016 | Routine | |
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Unwrapped or uncovered food. EHS observed 1: uncovered bowls of salsa and white sauce at the chip prep area, 2: Multiple food items and sauces in the walkin unit were observed uncovered or protected
Correction: 3: multiple items of foods and sauces uncovered in the bottom of the prep unit.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Food cold holding at improper temperatures. EHS observed the cold holding drawers under the grill with food temping between 56 and 67 degrees, some food items, chicken and beef products were observed partially cooked due to the elevated temperatures in the drawers.
Correction: Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria.
- Temperature Measuring Devices (repeated violation)
Observation: There was no temperature measuring device located in the prep units, the cold holding drawers under the grill or the beer reachin where fruit juices and milk are also stored.
Correction: Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
- Equipment - Good Repair and Proper Adjustment
Observation: The cold holding drawers that are meant to maintain food at 41 degrees or below was observed cold holding foods at 56 degrees or above and is in a state of disrepair and damaged.
Correction: Repair the @EQUIPMENT@ to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the @EQUIPMENT@, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: Inside bottom of prep units was observed with plant trash and other food and debris scattered/stored throughout bottom of unit.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Kitchenware and Tableware
Observation: Single-service or single-use articles not handled, displayed, or dispensed so that the food- or lip-contact surfaces are protected from contamination. Glass behind the bar are being stored with the lip contact surface up with no protective covering.
Correction: Handle, display, or dispense single-service and single-use articles so the food- or lip-contact surface are protected from contamination.
- Plumbing System Maintained in Good Repair
Observation: Cold water handle on the handsink at the bar is leaking and is need of repair.
Correction: Repair and maintain all plumbing components ans fixtures.
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11/04/2015 | Routine | |
NOTES:
- Raw animal foods located under grill area observed above 41 degree F. However, arrived for inspection just after lunch service. Spoke with manager regarding temperatures and manager stated that a log of food temperatures are taken several times a day. Observed said log of temperatures from this morning and temps were around 38 degree F. Discussed with manager that after lunch service is over, monitor temperatures to ensure foods are brought back to 41 degree or below. Do not allow raw, uncooked cold foods to stay in temperature danger zone (41 degree F-135 degree F) for longer than four hours. Relocate food to WIR if needed. Manager acknowledged.
- Continued food log to ensure food safety
- Utensils - In-Use - Between-Use Storage (corrected on site) (repeated violation)
Observation: In-use utensils improperly stored between use. Observed knives stored between prep unit and metal table.
Correction: Store in-use utensils or dispensing utensils 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 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 every 4 hours. 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. 6) In a container of water if the water is maintained at a temperature of at least 135°F.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (repeated violation)
Observation: The prepared ready-to-eat (RTE) food such as beans and rice in the refrigeration unit is not properly dated for disposition.
Correction: Mark the name and "consume by" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41°F or below the food shall be served or sold within 7 calendar days. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
- Temperature Measuring Devices
Observation: There was no temperature measuring device located in the prep unit near stove area and outside WIR.
Correction: Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
- Equipment - Good Repair and Proper Adjustment
Observation: The door gasket to the inside WIF is in poor repair.
Correction: Repair or replace the door gasket in accordance with the manufacturer's specifications.
- Critical: Equipment and Utensils - Hot Water and Chemical Sanitizing* (corrected on site)
Observation: When tested, no sanitizer or a low concentration of chemical sanitizer was found in the wiping cloth bucket storing wiping cloths used on food contact surfaces. Wiping buckets had no sanitizer present upon inspection.
Correction: Provide Chlorine at proper concentration of Chlorine and immerse or expose food contact surfaces to sanitizing solution for adequate time.
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06/04/2015 | Routine | |
NOTES:
- Discussed with manager Employee Health and Allergen awareness.
- One one staff member without district Food Handler card.
- Discussed in detail with manager about the dish washing area needing to be more defined when it comes to clean versus dirty. Also, facility must be using three compartment sink (wash, rinse and sanitize) for dishes that are unable to fit in Hobart dish washer.
- Critical: Hands - When to Wash* (corrected on site) (repeated violation)
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 which may have contaminated his/her hands.
Correction: Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task.
- Hands - Where to Wash (corrected on site)
Observation: A food employee was observed cleaning their hands in a food preparation sink or a sink used for utensil washing.
Correction: Instruct food employees to clean their hands in a handwashing lavatory. Food employees may not clean their hands in a sink used for food preparation or utensil washing.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site) (repeated violation)
Observation: Different types of raw animal foods stored in such a manner that may cause cross contamination. Observed fish stored over beef and chicken in unit under stove.
Correction: Separate types of raw animal foods from each other such as beef, fish, lamb pork, and poultry during storage, preparation, holding, and display by the following: (a) Using separate equipment for each type. (b) Arranging each type of food in equipment so that cross contamination of one type with another is prevented. (c) Preparing each type of food at different times or in separate areas.
- Utensils - In-Use - Between-Use Storage (corrected on site) (repeated violation)
Observation: In-use utensils improperly stored between use. Observed knife stored between prep unit and cutting board.
Correction: Store in-use utensils or dispensing utensils 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 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 every 4 hours. 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. 6) In a container of water if the water is maintained at a temperature of at least 135°F.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
Observation: The prepared ready-to-eat (RTE) mashed potatoes in the walk-in refrigeration unit is not properly dated for disposition.
Correction: Mark the name and "consume by" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41°F or below the food shall be served or sold within 7 calendar days. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
- Equipment - Cutting Surfaces (repeated violation)
Observation: The cutting board(s) along the prep area 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 and Utensils, Air-Drying Required
Observation: Metal 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.
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02/04/2015 | Routine | |
Complaint investigation performed on 01/23/15 from complaint number C-15-001. Discussed with manager the cleaning procedure for the floors. Floors are cleaned every 15 days. All chemicals used are approved and supplied by Auto-Chlor. Currently, there is no MSDS at facility for floor cleaners. Manager to have supplier give MSDS on chemicals as soon as possible. No need to follow-up from this complaint.
No violation noted during this evaluation. | 01/23/2015 | Complaint | |
- Thawing
Observation: Improper methods used to thaw meat was observed. A large qaurter of beef was observed thawing in a bin of standing water setting on the counter.
Correction: Thaw potentially hazardous foods by either of the following methods: 1. Under refrigeration that maintains food temperature at 41°F (45°F) 2. Completely submerged under running water at a temperature of 70°F or below with sufficient water velocity to agitate and float off loose particles in an overflow. Ready-to-eat food shall not exceed 41°F and raw animal foods shall not exceed 41°F for more than four hours 3. As part of the cooking process
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01/05/2015 | Complaint | |
Talking to the cook the process for handling the ground beef consist of placing beef in a large pot, adding tomatoes, onions and seasoning. Cook states he determines if beef is cooked by the color (brown). The cook produced hot holding temperature logs which indicated good temps ranging from 150F to above 170F. There are no cooking logs maintained. The hot holding logs indicated that no temperatures were taken 11/25/14 (the day of the complaint) Also inquired when the last time the thermometer probe was calibrated. Cook stated it was done Monday 11/24/14. When I checked the thermometer probe in a container of ice water it would not go below 40F and I checked it against my digital probe which read 34F. Thermometer was replaced with a probe that was correctly calibrated. No cooking was being conducted at the time of the inspection. The facility was then educated on the importance of consistently taking hot holding and cooking temperatures and suggested a cooking temperature log as well. Facility was also educated on the importance proper cooking temperature in killing the bacterial concern of beef (E. Coli).
No violation noted during this evaluation. | 11/26/2014 | Complaint | |
NOTES:
- One employee does not have a current Food Handler card. Ensure employee obtains card within 30 days.
- Ensure all food contact surfaces are sanitized prior to usage and cleaned at least every half-hour.
- Observed daily temps logs of hot-holding and cold-holding food prepared for the day. Temperatures observed to be in proper range. Good job!
- Review proper hand washing with staff ASAP.
- Ensure that all units are functioning properly. Replace or repair units that are not holding correct food temperatures.
- Discussed Employee Health with PIC.
- Critical: Hands - When to Wash* (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 which may have contaminated his/her hands.
Correction: Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Refried beans hot holding at improper temperatures in reach-in hot-holding unit.
Correction: Beans were immediately processed for cooling. Proper cooling procedures discussed while on-site with PIC.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Chicken, beef, eggs, sliced cheese and mayo cold holding at improper temperatures at reach-in refrigerator holding at 42 degree F. PIC stated that food was just recently placed in unit and that unit does not seem to be cooling foods properly.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below. All foods were relocated to WIR immediately and properly placed based on potential contamination hazard.
- Equipment - Cutting Surfaces
Observation: The cutting board(s) along the prep unit in the back 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.
- Prohibitions (corrected on site)
Observation: Cutting knife stored between prep unit and cutting board.
Correction: Discontinue storage of clean equipment and utensils in a location subject to contamination.
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10/07/2014 | Routine | |
Employees require Suffolk health cards. Obtain cards within 30 days.
Cooling process reviewed but not observed. Good procedures in place.
Inconsistent date marking observed. Reviewed process in detail with PIC.
Walk in 46F*. PIC advised that door had been ajar while organizing Cinco de Mayo leftovers (beer kegs, liquor boxes). Kitchen staff verified <41F less than an hour prior. Unit serviced yesterday due to freezing issue. Door to remain closed and monitored in one hour per PIC to ensure Guacamole containers used for presentation to guests not smooth, non porous, and easily cleanable. PIC advised that containers are to be phased out.
All information reviewed with PIC.
- Critical: Hands - Preventing Contamination from Hands* (corrected on site)
Observation: Observed employee handle raw onions with bare hands.
Correction: Hands must be washed and gloves used when handling RTE food items such as onions.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Unprotected food items observed throughout facility.
Correction: Provide protective covering to prevent contamination of food items.
- Food Storage Containers - Identified with Common Name of Food
Observation: Unlabeled food containers observed.
Correction: Provide English common name on exterior of containers as to contents.
- Utensils - In-Use - Between-Use Storage
Observation: Dispensing utensils improperly stored between use.
Correction: Store dispensing utensils 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 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 every 4 hours. 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. 6) In a container of water if the water is maintained at a temperature of at least 135°F.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent
Observation: Cutting boards observed to be discolored and deeply grooved.
Correction: Restore cutting boards to a smooth, easily cleanable surface or replace.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose (corrected on site)
Observation: Spoon observed inside of rear handsink.
Correction: Remove spoon. Handsink is for handwashing purposes only.
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05/14/2014 | Routine | |
Employees require current Suffolk health cards. Obtain cards within 30 days of inspection.
Plastic 'thank you' bags improperly used for food storage. Discontinue this practice and use only food grade approved containers for food storage. CORRECTED
English common name required on the exterior of multiple food containers as to contents.
Employee health policy reviewed and in place. Reportable illnesses reviewed with PIC.
Chlorine used as sanitizer. Test kit provided- 50ppm.
Chemical dishmachine WASH/RINSE 130F, RESIDUAL CL 50ppm.
Utensils stored mouthpiece up. Store opposite direction to prevent hand contact with mouth piece portion if utensil.
Multiple boxed food items observed on floor inside of walk in. Remove and store at least six inches off of floor.
No date labeling observed. PIC advised that all menu items, salsas, guac, etc. are prepared multiple times daily. No leftovers ever.
All information reviewed with PIC.
- Hand Drying Provision
Observation: No hand towels observed at rear hand sink.
Correction: Properly supply and maintain hand sink with hand towels.
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05/08/2013 | Risk Factor | |
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