- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Potentially hazardous food cold holding at improper temperatures in that chicken, ham sandwiches and yogurts were registered at 48-50 degrees F in reach in display case refrigeration unit.
Correction: Ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria. Operator voluntarily relocated said food to walk in refrigerator to rapidly cool said food to 41 degrees F.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site) (repeated violation)
Observation: The ready-to-eat (RTE) commercially processed humus in the refrigeration unit was not dated for disposition after opening. Said humus had use by date of 8/29/15.
Correction: Operator voluntarily discarded said humus. Mark a "consume by" date on commercially processed RTE foods at the time the original container is opened. 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.
- Sanitizing Solutions, Testing Devices
Observation: There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: Obtain a chlorine test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
- Hand Drying Provision (repeated violation)
Observation: No disposable towels were provided at the hand washing lavatory in the kitchen.
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.
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09/30/2015 | Routine | |
kitchen noted cleaned and organized
NOTE Continental freezer is maintaining cold holding - not frozen
menu updated for file. as per PIC - all pre-cooked items prepared to order
- Hand Drying Provision
Observation: No disposable towels were provided at the hand washing lavatory in the kitchen.
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
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08/11/2014 | Risk Factor | |
ACR# 34303 received 4/30/14 stated "dirty kitchen and problems with refrigeration"
Kitchen, back storage room, bar and bar storage areas inspected. Unremarkable. Complaint about dirty kitchen cannot be justified / verified.
REPEAT violation: display cooler had been previously addressed. DO NOT USE with potentially hazardous foods (bottled beverages that do not require refrigeration ok) until it is verified.
Post inspection note: email stating display cooler corrected and picture of thermometer 38F on 5/2/14
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Items in display cooler are cold holding at improper temperatures.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria. REMOVE MILK AND NAKED JUICE FROM COOLER
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05/01/2014 | Complaint | |
Display cooler temperature was checked during pool inspection and as a follow up to Routine inspection 1/16/2014 and follow up inspection on 2/21/2014.
Items in the Display cooler are NOT cold holding at proper temperatures.
Do not use display cooler until it can maintain foods 41F or colder.
Staff at front desk were asked to relocate food.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Items in Display cooler are cold holding at improper temperatures.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
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03/26/2014 | Other | |
follow up to check status of display cooler.
As per engineer, cooler had freon leak that was repaired. it had been holding 33F (up to 39F at inspection).
continue to monitor and be sure it can hold foods 41F or colder. no sandwiches/salads in display cooler.
No violation noted during this evaluation. | 02/21/2014 | Follow-up | |
Discussed routine inspection (1/8/14) to Operations Director and reviewed appropriate corrections.
3 basin set up and use demonstrated.
Contact Health Dept when all corrections have been made.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Items in display cooler are cold holding at improper temperatures.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria. Wraps Discarded during inspection. PHF/TCS food will not be held in display until repaired.
- Non-Food Contact Surfaces (corrected on site) (repeated violation)
Observation: The nonfood contact surface of the shelves/interior of the walkin cooler and the interior of the ice machine (kitchen side) has accumulations of grime and debris.
Correction: Clean the surface at a frequency necessary to preclude accumulation of residues.
Being corrected at time of inspection.
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01/16/2014 | Follow-up | |
Complaint inspection in conjunction with routine inspection.
Anonymous complaint indicates kitchen and bar areas are not kept clean unless health inspection is due.
Back rooms are filthy with moldy containers on floor of walkin cooler.
Interior of walkin cooler is in need of cleaning - shelves and under compressor area. Many food items are not being date labeled properly and discarded when needed.
Numerous pictures taken for file.
Kitchen, bar and back storage areas are unremarkable. Facility serves low volume with bar opening daily
No violation noted during this evaluation. | 01/08/2014 | Complaint | |
3 basins at bar using combination detergent/sanitizer often used with dishmachines -please set up 3 basin sink: 1). wash with soap and water, 2). rinse plain water, 3). sanitize
all items discussed with PIC-address this week
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Items in display cooler are cold holding at improper temperatures.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking*
Observation: The prepared ready-to-eat (RTE) @FOOD@ 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. (opened deli meats, sliced cheese, opened hard boiled eggs and opened dressings-must be dated labeld and used/discarded with 7 days))
- Critical: Ready-to-Eat - Potentially Hazardous Food - Disposition*
Observation: According to the ""consume by"" date on the commercially processed ready-to-eat (RTE) foods in the refrigerator, the food should have been discarded >7days ago.
Correction: Discard the food at this time and ensure all commercially processed RTE food is served, sold or discarded by the ""consume by"" date after opening. 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. (BBQ dated 9/20
- Warewashing Equipment, Cleaning Agents
Observation: Detergent or cleaning agent was not present in the water of the wash compartment while in use for manual warewashing.
Correction: In accordance with the manufacturer's label instructions, apply detergent or cleaning agent to wash water for effective cleansing of equipment and utensils prior to rinsing and sanitization. (both 3 basins in kitchen and bar *see note)
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the shelves/interior of the walkin cooler and the interior of the ice machine (kitchen side) has accumulations of grime and debris.
Correction: Clean the surface at a frequency necessary to preclude accumulation of residues.
- Critical: Toxics - Storage of Toxic Containers* (corrected on site)
Observation: Containers of tiki fluid, air freshener and sterno are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
Correction: Containers of toxics/cleaners must be located in an area that is not above food, equipment, utensils, linens or single service items.
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01/08/2014 | Routine | |
Discussed GM the need to have trained staff operating kitchen/bar. Copy of training resources provided. recommend contacting HR for training program previously implemented.
Sanitizer present. bar=chlorine
No violation noted during this evaluation. | 10/03/2013 | Follow-up | |
Copy of employee health policy form 1B provided for use.
Call health department to discuss and schedule follow up inspection.
- Critical: Demonstration of Knowledge*
Observation: The person in charge failed to explain the correct procedures for cleaning and sanitizing utensils and food-contact surfaces of equipment. No one available that is trained in food safety.
Correction: Ensure the designated person in charge (PIC) is knowledgeable about foodborne disease prevention, Hazardous Analysis Critical Control Point principles and Regulation requirements. The PIC should be prepared to recognize conditions that may contribute to foodborne illness. The PIC must also recognize conditions that fail to comply with Regulation requirements and be authorized to take the appropriate preventive and corrective actions to ensure that the Regulations' objectives are fulfilled.
- Critical: Employee Health* (repeated violation)
Observation: Employees or applicants are not aware of the reporting procedures concerning information about their health as they relate to the symptoms caused by illness, infection, or other source that is associated with an acute gastrointestinal illness or a lesion.
Correction: Have the license holder require employees or applicants report to the person in charge if they are experiencing the following symptoms or conditions: (1) diarrhea, fever, vomiting, jaundice, or sore throat with fever. (2) A lesion containing pus such as a boil or infected wound that is open or draining and is on the hands or wrists, unless an impermeable cover such as a finger cot or stall protects the lesion and a single-use glove is worn over by an impermeable cover or on other parts of the body, unless the lesions covered by a dry durable, tight-fitting bandage.
- Critical: Hands and Arms Cleaning Procedure*
Observation: Improper handwashing procedures observed. Hands dried with cloth multi-use towel.
Correction: Ensure all food employees clean their hands and exposed portions of their arms with a cleaning compound in a lavatory by vigorously rubbing together the surfaces of their lathered hands and warms for at least 20 seconds and thoroughly rinsing with clean water. Dry hands using a single use paper towel.
- Critical: Equipment and Utensils - Before Use After Cleaning*
Observation: Dishwasher is not working properly (89F after 4 runs-high temp machine).
Dishware at bar is not being properly wash, rinsed, sanitized (wash and rinse inplain water only).
Correction: After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized before coming in contact with food and before use. Fix dishwasher and retrain staff.
- Hand Drying Provision
Observation: No disposable towels were provided at the hand washing lavatory in the kitchen.
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
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09/19/2013 | Routine | |
Menu to be updated in February-be sure both reminder and disclosure are on menu. May email/send copy to health dept for review prior to going to print.
Permit has expired (12/2/12). Submit application and fee for renewal.
- Critical: Employee Health* (corrected on site) (repeated violation)
Observation: Employees or applicants are not aware of the reporting procedures concerning information about their health as they relate to the symptoms caused by illness, infection, or other source that is associated with an acute gastrointestinal illness or a lesion.
Correction: Have the license holder require employees or applicants report to the person in charge if they are experiencing the following symptoms or conditions: (1) diarrhea, fever, vomiting, jaundice, or sore throat with fever. (2) A lesion containing pus such as a boil or infected wound that is open or draining and is on the hands or wrists, unless an impermeable cover such as a finger cot or stall protects the lesion and a single-use glove is worn over by an impermeable cover or on other parts of the body, unless the lesions covered by a dry durable, tight-fitting bandage. COPIES OF A HEALTH POLICY PROVIDED AND DISCUSSED.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Half/Half in bar cooler cold holding at improper temperatures.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
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12/11/2012 | Risk Factor | |
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