- Critical: Raw Animal Foods Cooked to 155°F (corrected on site)
Observation: The following comminuted or ground meat, fish, or game animal was not cooked to a sufficient temperature and/or time to eliminate pathogenic bacteria: BEEF BURGER 145F.
Correction: Raw animal foods such as ratites, injected meats, comminuted meats, commercially raised game animals, and raw eggs not for immediate consumption shall be cooked to a minimum internal temperature of 155°F for at least 15 seconds. Corrected.
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03/16/2016 | Routine | |
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) (repeated violation)
Observation: The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: TOMATOES 50F & BLUE CHEESE 51F @ #5 / CHEESE SAUCE 43F SALSA 48F , CHEESE TOPPING 49F @ #7
Correction: Potentially hazardous foods (time/temperature conrol for safety food) shall be held cold at a temperature of 41°F or below. DISCARDED ALL PHF ITEMS THAT WERE PUT IN OVER 4 HOURS AGO AND WILL DISCARD ALL PHF AFTER TOTAL OF 4 HOURS FROM START OF PLACING THOSE ITEMS IN THIS/ESE UNIT/S, UNTIL EACH UNIT REPAIRED. THE CFM UNDERSTANDS THAT FOODS NEED TO BE < 41F BEFORE PLACING THEM IN THESE PREP-TOP UNITS REGULAR MONITORING WILL PREVENT UNNECESSARY PROBLEMS. ORAL & WRITTEN INFO. PROVIDED.
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09/15/2015 | Risk Factor | |
- Critical: Raw Animal Foods Cooked to 165°F (corrected on site)
Observation: The following poultry item was not cooked to a sufficient temperature and/or time to eliminate pathogenic bacteria: Chicken measured 160F.
Correction: Raw animal foods such as poultry, wild game animals, stuffed fish, stuffed meat, stuffed pasta, stuffed poultry, stuffed ratites, or stuffing containing any of these raw animal foods shall be cooked to a minimum internal temperature of 165°F for at least 15 seconds. Cooked more and now 170F. ORAL & WRIITEN INFO. PROVIDED. MORE TRAINING RECOMMENDED.
- Critical: Quaternary Ammonium Compound Sanitizer Solution Concentration per Use Directions (corrected on site)
Observation: When tested, the quaternary ammonium compound-based sanitizing solution was observed to be at a concentration less than what is required for effective sanitization of food-contact surfaces of equipment and utensils. Observed the sanitizing solution in the 3 of 4 wet wash cloth buckets with a concentration of 0.0 ppm total quaternary ammonium compound.
Correction: The quaternary ammonium sanitizer used in this facility shall have a minimum concentration of at least 200 ppm OR a concentration between 150-400ppm based on the manufacturer's use directions and using the appropriate test kit. ORAL & WRIITEN INFO. PROVIDED. MORE TRAINING RECOMMENDED.
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03/03/2015 | Routine | |
| No violation noted during this evaluation. | 03/03/2015 | Complaint | |
Note to manager:
(1) Repair dishmachine vent system.
(2) Repair cooler handle by bar register.
(3) Clean cabinet under soda machine in kitchen.
(4) Service dishmachine at bar.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site)
Observation: The following food items were observed cold holding at improper temperatures using a calibrated food temperature measuring device: TRAULSEN 2DR STACKED COOLER (R): (1) WHIPPED BUTTER AT 53F (2) SOUR CREAM AT 52F
Correction: 6 DRAWER COOLER (3) BABY BACK RIBS AT 45F (4) PORK RIBS AT 46F.
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09/29/2014 | Risk Factor | |
Discussed proper cooling methods and sanitization with the Certified Food Manager.
- Critical: Responsibility of PIC to Require Food Employees to Report GI Symptoms or Cuts, Disease, Medical Condition or Exposure to PIC
Observation: Upon discussion with the person-in-charge, one or more of the elements of an effective employee health policy is either missing or incomplete. A complete employee health policy is required to be in place at the food establishment. At the time of this inspection, the Health Department provided and reviewed handouts and resource information in a red folder labeled "Employee Health Policy.
Correction: A complete employee health policy must have the following elements:
1) Employee training on foodborne illness, particularly symptoms of illness and prevention of the Big Five illnesses (see "What is Foodborne Illness" handout)
- Thawing / Approved Methods (corrected on site)
Observation: Observed the following food thawing using an improper method: OBSERVED SALMON THAWING AT ROOM TEMPERATURE.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be thawed using one of the following methods: 1) under refrigeration that maintains the food temperature at 41°F or less, 2) completely submerged under running water at a water temperature of 70°F or below with a sufficient velocity to agitate and float off loose particles of food as long as held for period of time at a temperature of 41°F or less, or 3) as part of a cooking process if the food is cooked as specified by Law or thawed in a microwave oven and immediately transferred to a conventional cooking process. SALMON WAS MOVED TO COOLER.
- Cooling Methods (corrected on site)
Observation: The following methods used for cooling were not adequate to facilitate proper cooling: OBSERVED CHILI COOLING ON ICE BATH WHICH WAS NOT STIRRED FREQUENTLY TO EVENLY COOL.
Correction: Cooling hot foods shall be accomplished as follows: 1) placing the food in shallow pans
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less
Observation: The following food item were observed cold holding at improper temperatures using a calibrated food temperature measuring device: RICE IN THE 2DR PREP COOLER #1 AT 45F.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below unless the permit holder is using "time as public health control" as specified under 3-501.19 to limit bacteria growth. DISCARDED THE RICE.
- Equipment / Good Repair / Components / Gaskets
Observation: OBSERVED THAT THE (1) DOOR HANDLE ON THE 2 DOOR PREP COOLER IS LOOSE (2) MULTIPLE PLASTIC CONTAINERS WERE HEAT WARPED.
Correction: Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications. REPAIR THE DOOR HANDLE AND REPLACE WARPED PLASTIC CONTAINERS.
- Cutting Boards / Resurface / Discard
Observation: The cutting boards on the 2DR PREP COOLERS, IN THE PREP ARE, AND THROUGHOUT THE KITCHEN are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
Correction: Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
- Equipment & Utensils / Air-Drying or Adequate Draining Required (corrected on site)
Observation: PANS AND BINS were found stacked while wet after cleaning and chemical sanitization.
Correction: After cleaning and sanitizing, equipment and utensils shall be air-dried or used after adequate draining before contact with food. DISCUSSED WITH CERTIFIED FOOD MANAGER.
- Light Bulbs / Locations where Shielding is Required
Observation: Light bulbs in the DISHMACHINE AREA are not covered by a protective shielding.
Correction: Provide light bulbs that are shielded, coated, or otherwise shatter-resistant in areas where there is exposed food, clean equipment, utensils, linens, or unwrapped single-service and single-use articles.
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04/01/2014 | Routine | |
The purpose of today's visit was to conduct a routine inspection. Manager and staff are knowledgeable. Observed facility clean and organized.
No violation noted during this evaluation. | 08/21/2013 | Risk Factor | |
The purpose of today's visit was to conduct a routine inspection in conjunction with a complaint investigation. The complaint was received by the Health Department on August 15, 2013. The complainant visited the facility along with a family member on the evening of August 14. The family member ordered and consumed chicken wings and after a couple hours had symptoms of diarrhea and vomiting. EHS discussed the complaint with the manager, who was not aware of the complaint. No other related calls/complaints have been received. No violations were observed during the routine inspection.
No violation noted during this evaluation. | 08/21/2013 | Complaint | |
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