Restaurant is in clean sanitary condition. Violations discussed with PIC.
- 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. This section does not apply to food employees such as counter staff who only serve beverages and wrapped or packaged foods, hostesses, and wait staff if they present a minimal risk of contaminating exposed food
- 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.
- Temperature Measuring Devices
Observation: There was no temperature measuring device located in the lowboy.
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.
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03/03/2016 | Routine | |
Restaurant is in clean sanitary condition. Violations discussed with the PIC.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Sausage hot holding at improper temperatures.
Correction: Rapidly reheat the food to 165°F and maintain at 135°F or above through the hot holding period.
- Critical: Toxics - Identifying Toxic Containers* (corrected on site) (repeated violation)
Observation: Chemical spray bottle observed without a label.
Correction: Label spray bottles with contents or discard.
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11/04/2015 | Routine | |
- Cloths - Wiping Cloths - Use Limitation
Observation: Wiping cloths improperly stored between use.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
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07/08/2015 | Routine | |
Violations discussed for correction.
- 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. This section does not apply to food employees such as counter staff who only serve beverages and wrapped or packaged foods, hostesses, and wait staff if they present a minimal risk of contaminating exposed food
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Raw food of animal origin holding in a manner that may cause cross contamination of to ready-to-eat food (RTE).
Correction: Separate raw foods during storage, preparation, holding, and display from raw RTE food including other raw food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
- Records - Creation and Retention
Observation: No record identifying the genus and species of parasite-destruction exempt tuna species (e.g. Thunnus albacares, Thunnus atlanticus, Thunnus alalunga, Thunnus maccoyii, Thunnus obesus, or Thunnus thynnus)
Correction: Provide the genus and species of tuna served raw, marinated, raw-marinated, partially cooked or marinated partially-cooked fish to verify that they do not need to be frozen for parasite destruction because they are exempt.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
Observation: The ready-to-eat (RTE) commercially processed deli meats in the refrigeration unit was not properly dated for disposition after opening.
Correction: 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.
- Critical: Food - Consumption of Raw or Undercooked Animal Foods (corrected on site)
Observation: The raw and/or undercooked foods provided on the menu, menu board, table tent or brochure do not provide a disclosure statement.
Correction: The Consumer Advisory shall include a disclosure statement that includes a description of the animal-derived foods and identification of the animal-derived foods by astericking (*) them to a footnote that states that the items are served raw or undercooked, or contain raw or undercooked ingredients.
- Critical: Toxics - Identifying Toxic Containers* (corrected on site)
Observation: Original containers of bleach does not have a legible manufacturer label
Correction: Provide manufacturer's label on containers of bleach that is legible. The accidental contamination of food or food-contact surfaces can cause serious illness.
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04/28/2015 | Routine | |
Establishment operating in very good sanitary condition.
No violation noted during this evaluation. | 03/20/2015 | Routine | |
Critical violations discussed and corrected during inspection. Employee illness reporting form left with PIC.
- Food Storage Containers - Identified with Common Name of Food
Observation: Unlabeled food containers.
Correction: Label working containers with the common name of its contents. Consumers may be allergic to certain foods or ingredients. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences. Liquid foods and granular foods may resemble cleaning compounds. The mistaken use of food from an unlabeled container could result in chemical poisoning.
- Cloths - Wiping Cloths - Use Limitation
Observation: Wiping cloths improperly stored between use.
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: Sausage links hot holding at improper temperatures.
Correction: Hot hold potentially hazardous food at 135°F or above to inhibit the growth of harmful bacteria.
- Temperature Measuring Devices
Observation: The temperature measuring device in the low boy refrigerator was not properly located in the warmest part of the unit.
Correction: Relocate the temperature measuring device to the warmest part of the refrigeration unit to properly represent the ambient air temperature.
- Equipment - Cutting Surfaces
Observation: The cutting board at low boy prep refrigerator is 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.
- Critical: Equipment and Utensils - Hot Water and Chemical Sanitizing* (corrected on site)
Observation: Chemical sanitizer immersion time was not adequate for quat sanitizing solution. (bar)
Correction: Provide quats at proper concentration of 150-400ppm and immerse or expose food contact surfaces to sanitizing solution for adequate time.
- Backflow Prevention Device, Design Standard
Observation: The backflow or backsiphonage prevention device installed on the mop sink is not identified as meeting standards set by the American Society of Sanitary Engineering.
Correction: Provide the approved backflow or backsiphonage device for the specific application and type of device to prevent contamination of the drinking water system. (double check valve)
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09/24/2014 | Routine | |
No violations noted during inspection. Facility in good sanitary condition at time of inspection.
No violation noted during this evaluation. | 06/10/2014 | Routine | |
Facility in good sanitary condition at time of inspection. No violations noted.
No violation noted during this evaluation. | 03/10/2014 | Routine | |
Facility in good sanitary condition at time of inspection. Observations discussed for correction during inspection.
- Food Storage Containers - Identified with Common Name of Food
Observation: Unlabeled food containers
Correction: sauce bottles.
- Cooling, Heating, and Holding Capacities (corrected on site)
Observation: Bar reach-in is not maintaining potentially hazardous foods 41°F or below.
Correction: Repair or replace the bar reach-in to ensure food items are held at the proper cold holding temperature of 41°F or below . Improper food storage temperatures are a major contributing factor to foodborne illness.
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12/11/2013 | Routine | |
30-day follow-up inspection conducted. Facility in good sanitary condition. No violations noted during inspection. Reviewed consumer advisory on menu for raw/undercooked items.
No violation noted during this evaluation. | 09/27/2013 | Routine | |
No smoking sign needed at front door. Hand-washing sign needed at bar sink. Walk-through inspection conducted. Training with CFMs on good retail practices/FBI risk factors. Facility in good sanitary condition
No violation noted during this evaluation. | 09/03/2013 | Routine | |
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