The purpose of this visit was to conduct a Risk-Factor Assessment. Per discussion with manager, the main menu which host reviews is extensive. Menus are customized for each events with consumer advisory if needed.
NOTE:
- DO NOT store knives between the prep tables. Storing the knives and utensils between prep tables may contaminate the knives' clean surfaces.
- Monitor the dish washer sanitizer solution when in use. At the time of inspection, the dish washer was observed with no sanitizer on food contact surfaces. The sanitizer was primed and brought to satisfactory level.
- Critical: Food Protection from Contamination / Separate Raw from RTE (corrected on site)
Observation: The raw animal food on display is stored in a manner that may cause cross contamination of ready-to-eat food as follows: Raw Salmon and Filet Mingnon were stored over cooked chicken breast in Continental 2-Drawer unit under griddle.
Correction: Raw foods like poultry, beef, pork, seafood, and eggs shall be displayed to prevent cross contamination. Display all raw foods together and all cooked foods or ready-to-eat foods together. Maintain separation. Food items were re-organized. Discussed with the PIC.
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10/31/2015 | Risk Factor | |
The purpose of this visit was to conduct a risk-factor inspection which turned in to routine inspection,
NOTE:
- Service the plumbing issue on the 3-vat sink and send a copy of invoice to the Health Department with in 14 days.
- The wiping bucket at the prep line was observed with no sanitizer. Instructed the PIC how to set up sanitizer bucket.
- Do not store knives that might be in use between the prep tables.
- Observed asterisks on the party menu. The PIC stated that was typo. All the food items that are served are fully cooked. There are no options to cook to order.
- Critical: Chlorine Sanitizer Solution Concentration based on pH and Water Temp (corrected on site)
Observation: When tested, the low temperature, chemical sanitizing warewashing machine was observed with a no sanitizing rinse concentration (Both dishwasher - Bar and kitchen).
Correction: Immediately discontinue use of the dishmachine. Until the machine is adequately repaired, set up the three-compartment sink to manually wash, rinse and sanitize food-contact surfaces using a sanitizing solution at the proper concentration of at least 50 to 100 ppm total chlorine. Instructed the PIC to prime/re-adjust the sanitizer. After 2 more run after priming, the sanitizer solution concentration was observed between 50ppm-100ppm.
- Replaced the empty sanitizer solution bottle at the dishmachine by the bar to achieve 50-100ppm concentration. Advised the PIC to monitor the sanitizer solution periodically and prime as needed. Call the service company if the problem continues.
- Critical: Food-Contact Surface Sanitized before Use after Cleaning (corrected on site)
Observation: The food-contact surfaces of the following equipment were not observed sanitized: Utensils in the main dishwash machin and glassware in the bar dishwasher.
Correction: All utensils and food-contact surfaces of equipment shall be sanitized before use and after cleaning. Instructed the PIC to use the 3-vat sink sanitizer station to sanitize the washed utensils.
- Plumbing / Maintained in Good Repair
Observation: Plumbing connections under the 3-Vat sink (Rinse and sanitizer) piping are leaking. The sanitizer sink was not holding water.
Correction: A plumbing system shall be maintained in good repair. Service the plumbing issue on the 3-vat sink and send a copy of invoice to the Health Department with in 14 days.
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05/28/2015 | Routine | |
The purpose of this visit was to conduct a routine inspection. Facility no longer keeps routine hours for public food service. Facility is used for private dining events and catering only. Chef advised no menu items are offered raw or undercooked, and no TCS/RTE foods prepared on site are held >24 hours.. Chlorine sanitizer concentration final rinse dishmachine kitchen/bar: 100/50.
- Duties/Other Personnel Compliance (corrected on site)
Observation: Poor handwashing procedures observed.
Correction: The Person in Charge or certified food manager is responsible for monitoring his/her employees for proper hand washing procedures to ensure effective hand washing. NOTE: Discussed with PIC.
- Critical: Handwashing / When to wash hands (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 that could contaminate the hands.
Correction: ALL food employees shall wash their hands OFTEN especially after handling trash, using the restroom, handling raw meats, handling soiled equipment and utensils, BEFORE putting on clean gloves, etc. Proper handwashing frequencies will aid in the reduction of foodborne illness. NOTE: Discussed with PIC.
- Critical: No Bare Hand Contact with RTE Foods (corrected on site)
Observation: A food employee was observed handling the following ready-to-eat food using their bare hands: Portebello tacos.
Correction: Except when washing fruits and vegetables, food employees may not contact ready-to-eat foods using their bare hands. Employees shall use suitable utensils such as deli tissue, spatulas, tongs, or clean disposable gloves to handle all ready-to-eat foods. NOTE: Discussed with employee and PIC. Tacos were disposed.
- Critical: No Bare Hand Contact with RTE Foods
Correction:
- Ice Used as Exterior Coolant, Prohibited as Ingredient
Observation: Ice used as a medium for cooling the exterior surfaces of food is also for beverage ice or used as food. Ice machine used for cold holding of 32 oz. contianer of half and half.
Correction: After use as a medium for cooling the exterior surfaces of food, packaged foods, beverages, or cooling coils/tubes, the ice may not be used as food. NOTE: Discussed with PIC. Half and half was relocated to a cooler, and surrounding ice was disposed.
- 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: Seabass in 2 drawer cooler: 44 degrees F.
Correction: Potentially hazardous foods (time/temperature for safety food) shall be held cold at a temperature of 41°F or below. NOTE: Discussed with PIC. Seabass was out of temperature <2 hours and was relocated to another cooler.
- Equipment / Good Repair / Operation (repeated violation)
Observation: The following refrigeration unit is not operating properly and is unable to maintain cold food at or below 41°F: 2 drawer cooler: 45 degrees F.
Correction: Repair/adjust the unit so it is able to maintain foods at or below 41°F. Do not use the unit to store potentially hazardous foods while it is not operating properly. NOTE: Provide service invoice for 2 drawer cooler to Health Department within 10 days.
- Handwashing Sink/Accessible at All Times (corrected on site)
Observation: Cookline handsink was filled with equipment at the start of the inspection, and not accessible for handwashing.
Correction: All handsinks must be completely accessible at all times for employee use. NOTE: Discussed with PIC. Accessibility of handsink was restored.
- Handwashing Sink/Accessible at All Times
Correction:
- Handwashing Cleanser, Available at Handwashing Facilities (corrected on site) (repeated violation)
Observation: Observed that hand soap was not provided at the cookline handsink
Correction: Provide hand soap at each hand sink to allow employees to properly wash their hands. NOTE: Discussed wiht PIC. Corrected during inspeciton.
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12/05/2014 | Routine | |
The purpose of this visit was to conduct a risk factor assessment. Chlorine sanitizer concentration dishmachine kitchen/dishmachine bar/wiping cloth bucket/3 vat sink: 100/0/100/100 ppm. NOTE: Name has changed to "Bazin's Next Door" Provided a copy of "Application for Permit to Operate..." to owner who agreed to submit the completed application, reflecting the name change, to the Health Department. Discussed the public health significance of keeping all handwashing stations fully supplied, and of maintaining proper sanitizer concentration for the dishmachine final rinse. NOTE: PLEASE REMEMBER TO SUBMIT SERVICE INVOICE FOR BAR DISHMACHINE AND COPY OF COMPLETED APPLICATION TO HEALTH DEPARTMENT WITHIN 10 DAYS.
- Critical: Food Protection from Contamination / Separate Raw from RTE (corrected on site)
Observation: Raw animal food holding in a manner that may cause cross contamination of ready-to-eat food as follows: raw shrimp over cooked string beans and cooked msuhrooms in 2 dr upright cooler.
Correction: Food shall be protected from cross contamination by separating raw animal foods like poultry, beef, pork, seafood, and eggs during holding from ALL other foods such as cooked foods, ready-to-eat foods, washed produce, etc. Discussed with PIC who corrected storage order.
- Critical: Chlorine Sanitizer Solution Concentration based on pH and Water Temp (repeated violation)
Observation: When tested, the chlorine-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 bar dishmachine with a concentration of 0 ppm total chlorine.
Correction: A chlorine-based sanitizing solution shall have a minimum concentration of at least 50 to100 ppm total chlorine when tested using the appropriate test kit. NOTE: Provide service invoice for dishmachine to Helath Department within 10 days.
- Handwashing Cleanser, Available at Handwashing Facilities (corrected on site) (repeated violation)
Observation: Observed that hand soap was not provided at the handwashing sinks at the cookline and men's/women's restrooms.
Correction: Provide hand soap at each hand sink to allow employees to properly wash their hands. NOTE: PIC provided soap to all handsinks.
- Critical: Restricted Use Pesticides, 40 CFR Criteria (corrected on site)
Observation: Restricted use pesticides do not meet the requirements in 40 CFR 152 Subpart 1 Classification of Pesticides. Observed pesticide spray and fogger that were not approved for food service facilities stored near the bar dishmachine and warewashing hand sink.,
Correction: Restricted use pesticides that do not meet the requirements of 40 CFR 152 may be toxic, which may result in the contamination of food. These pesticides shall not be used. NOTE: PIC disposed of presticides.
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05/06/2014 | Risk Factor | |
The purpose of this visit was to conduct a routine risk evaluation focussing on risk factor assessment. Chlorine sanitizer concentration kitchen/bar dishmachines: 100 ppm/ 0 ppm. NOTE: Please remember to provide the following to Health Department within 10 days as required above: 1) Service invoice for 2 drawer under griddle cooler. 2) Parasite destruction letter for cod. 3) Service invoice for bar dishmachine.
- Critical: Fish Served Raw RTE / Frozen for Parasite Destruction
Observation: The following fish offered for service or sale in the ready-to-eat form was not frozen to ensure parasite destruction: cod used in ceviche
Correction: Before service or sale in ready-to-eat form, raw or partially cooked fish shall be: 1) frozen and stored at a temperature of -4°F or below for a minimum of 7 days in a freezer, or 2) frozen at -31°F or below until solid and stored at -31°F or below for a minimum of 15 hours, or 3) frozen at -31°F or below until solid and stored at -4°F or below for a minimum of 24 hours. NOTE: Letter from supplier did not include cod. PIC will provide new letter from supplier to Health Department within 10 days.
- 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: raw chicken/cooked chicken/raw cubed beef /raw beef steak/cooked shredded pork in 2 drawer undergriddle cooler (44/45/48/44/47)
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. NOTE: Food determined to be out of temperature less than 2 hours. PIC placed all food in ice.
- Sanitizer Test Kit Required
Observation: There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: Obtain chlorine sanitizer test strips.
- Equipment / Good Repair / Operation (repeated violation)
Observation: The following refrigeration unit is not operating properly and is unable to maintain cold food at or below 41°F: 2 drawer under griddle cooler.
Correction: Repair/adjust the unit so it is able to maintain foods at or below 41°F. Do not use the unit to store potentially hazardous foods (PHF) while it is not operating properly. NOTE: Provide service invoice for cooler to Health Department within 10 days. All potentially hazardous food stored in 2 drawer cooler must be stored in ice. If ice is not sufficient to keep PHF at temperature <= 41 degrees F., use of the cooler must be discontinued until it is restored to fully functional condtion that maintains food at a temperature <= 41 degrees F..
- Critical: Chlorine Sanitizer Solution Concentration based on pH and Water Temp
Observation: When tested, the low temperature, chemical sanitizing warewashing machine at the bar was observed with a sanitizing rinse concentration of less than 50 ppm chlorine solution.
Correction: Discontinue use of the dishmachine at the bar. Until the machine is adequately repaired, use the kitchen dishmachine. NOTE: Provide service invoice for bar dishmachine to Health Deparmtent within 10 days.
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12/18/2013 | Routine | |
- Critical: Responsibility of PIC to Require Food Employees to Report GI Symptoms or Cuts, Disease, Medical Condition or Exposure to PIC (repeated violation)
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)
- Farm Raised Fish Served Raw RTE / Written Statement from Supplier
Observation: The following farm-raised fish served or sold in a ready-to-eat form without freezing for parasite destruction is not properly identified as such: Mahi-mahi. NOTE: PIC to provide documentation to Health Department within 10 days.
Correction: If raw or partially cooked fish are served or sold in ready-to-eat form and the fish is raised and fed as specified by Law, a written agreement or statement from the supplier or aquaculturist stipulating that the fish were raised and fed shall be obtained by the person in charge and retained in the records for 90 calendar days beyond the time of service or sale to a consumer.
- 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: cooked shredded pork (43 degrees F)
Correction: cooked chicken breast strips (43 degrees F). NOTE: Foods were relocated to 2 dr upright cooler.
- Critical: Consumer Advisory Required for Raw or Undercooked Animal Food (repeated violation)
Observation: A review of the menu with the foodservice operator indicates that there is no consumer advisory for the following food item(s) that may be served raw and/or undercooked: ceviche(mahi-mahi.) NOTE: PIC to provide copy of revised menu with consumer advisory within 10 days.
Correction: If an animal food such as beef, eggs, fish, lamb, milk, pork, poultry, or shellfish is served or sold raw or undercooked the permit holder shall inform consumers of the significantly increased risk of consuming such foods by way of a disclosure and reminder using brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means.
- Equipment / Good Repair / Operation
Observation: The following refrigeration unit is not operating properly and is unable to maintain cold food at or below 41°F: 2 drawer under griddle cooler.
Correction: Repair/adjust the unit so it is able to maintain foods at or below 41°F. Do not use the unit to store potentially hazardous foods while it is not operating properly.
- Handwashing Cleanser, Available at Handwashing Facilities (corrected on site)
Observation: Observed that hand soap was not provided at each handwashing sink.
Correction: Provide hand soap at each hand sink to allow employees to properly wash their hands.
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04/23/2013 | Routine | |
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