Vege wash observed 1.25oz/gal at dispenser (not observed being used). As per directions, use at 0.75-1.0 oz/gal. Dilute before use or calibrate dispenser.
- Critical: Shellfish - Shellstock Identification* (corrected on site)
Observation: The Shellstock (mussels) offered for sale or service bears a label that does not contain all the information as specified in law.
Correction: Discontinue use of the shellfish. Discussed with Manager to contact vendor. Additional info on file.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Soups hot holding at improper temperatures. (turkey noodle observed 122°F and 125°F in holding cabinet. corrected to 208°F).
Correction: Hot hold potentially hazardous food at 135°F or above to inhibit the growth of harmful bacteria.
- Warewash Machines, Internal Baffles
Observation: The warewashing machine is not properly equipped with baffles, curtains, or other means to minimize internal cross contamination.
Correction: Provide baffles, curtains, or other means to prevent cross contamination between the wash and rinse tanks of the warewashing machine.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Interior of ice machine and ice scoop noted in need of cleaning.
Correction: Clean and sanitize these surfaces for food contact.
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03/14/2016 | Routine | |
menu updated for file
plumbing (blocked floor drains) being maintained/repaired during inspection.
- Critical: Cooling*
Observation: Mashed potatoes (49F prepared 12/3) noted not being adequately cooled to prevent the growth of harmful bacteria.
Correction: Cool potentially hazardous foods from 135°F to 70°F within 2 hours and within a total of 6 hours from 135°F to 41°F. A longer time for cooling allows an ideal situation for bacterial growth. This has been shown to be the major contributing factor in many foodborne illnesses.
- Handwashing Lavatory, Water Temperature, and Flow
Observation: Water from the handwashing sink at bar (96F) and bar pantry (90F) was measured at a temperature less than 100°F.
Correction: Make necessary adjustments to valves and lines serving the handsink to provide water of at least 100°F to allow more effective removal of fatty soils encountered in kitchens.
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12/04/2015 | Routine | |
Reminder: REHEAT 41 to 135F within 2 hrs.
Mussel tags observed.
- Food Storage - Clean and Dry Location
Observation: Food stored on the floor or food stored less than 6" above the floor.;Elevate food storage onto approved shelving with minimum 6" legs or casters.
- Cooling Methods (corrected on site)
Observation: The methods used for cooling were not adequate. (Soup, covered, placed in cooler @ 152F for cooling).
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.
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06/25/2015 | Routine | |
Handsinks-please sure they are all stocked with soap, paper towels and signs. Do not block or use handsinks for anything but handwashing.
- Hand Drying Provision (repeated violation)
Observation: No disposable towels were provided at the hand washing lavatory in the bar, wait station area and front kitchen handsink.
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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01/22/2015 | Routine | |
initial routine inspection~ 70-80 dinners. Observed dinner prep.
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: The food handlers are drinking from an uncovered container in the food preparation area.
Correction: Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands, (2) The container, and (3) Exposed food, clean equipment, utensils, and linens, and unwrapped single-service and single-use articles.
- Equipment and Utensils - Multiuse, Characteristics
Observation: Wooden table used for dishes is not durable, nonabsorbent, easily cleanable, resistant to pitting.
Correction: Replace the table with a surface that is cleanable and non absorbant.
- Hand Drying Provision (corrected on site)
Observation: No disposable towels were provided at the hand washing lavatory in the kitchen (x2)
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
- Critical: Toxics - Common Name/working Containers of Toxics* (corrected on site)
Observation: Working containers of cleaner ? and sanitizer/quat 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.
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08/28/2014 | Routine | |
pre-open walk thru requested
bar will not be opening for another month
No violation noted during this evaluation. | 07/22/2014 | Pre-Opening | |
Approved for health clearance on occupancy permit upon all corrections:
1. address faucet at kitchen 3 basins (to reach all basins correctly)
2. adjust and monitor 2 True coolers in kitchen as needed (41, 41)
and bar cooler
3. bar dishwasher needs adjusting. provide 150w, 180r, psi 5-30 (15-25)
4. adjust handsink right of prep line to 100F
Approved for annual health permit upon:
1. submit application and fee
2. implement employee health policy
3. stock handsinks with soap, paper towels and signa
4. install/provide sanitizer and test strips for 3 basins
5. provide thermometers in all coolers.
.
No violation noted during this evaluation. | 06/26/2014 | Pre-Opening | |
Pre-opening inspection
Check size of 3 basin sink-must be large enough to accommodate largest equipment (K-017 and B-24 specs)
10ft candles needed in walkin cooler and freezer. add light fixture
Bar-back bar area, provide vinyl-cleanable ceiling tiles.
eta June 30th with kitchen opening Aug 1
No violation noted during this evaluation. | 06/11/2014 | Pre-Opening | |
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