Electronic copy of updated sample menu received with complete consumer advisory for Shark Burger.
No violation noted during this evaluation. | 12/07/2015 | Follow-up | |
The purpose of today's visit was to conduct a risk factor assessment. The following violations have been observed for the second time:
1. Improper cold holding
The following suggestions have been made as a means of incorporating Active Managerial Control:
1. Maintain and monitor temperature logs for all cold holding items. Train employees on corrective actions to take when equipment is no longer capable of holding 41F or below.
Please send the following to the Health Department within 7 days:
1. Copy of service invoice for Continental 1 door upright cooler #2
2. Updated sample menu with disclosure statement added for Shank Burger
- 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: IN CONTINENTAL 1 DR UPRIGHT COOLER #2- MILK (X2)- 45F, 48F.
Correction: Potentially hazardous foods (time/temperature conrol for safety food) shall be held cold at a temperature of 41°F or below. ITEMS MOVED TO WALK-IN COOLER.
- Critical: Consumer Advisory, Disclosure Provided
Observation: The following raw and/or undercooked foods are provided on the menu, menu board, table tent or brochure without proper disclosure: ON DINE-IN MENU- SHANK BURGER
Correction: PLEASE SUBMIT UPDATED SAMPLE MENU WITH ADDED DISCLOSURE TO THE HEALTH DEPARTMENT WITHIN 10 DAYS. The Consumer Advisory shall include a disclosure statement that includes a description of the animal-derived foods as raw/undercooked or identification of the animal-derived foods by asteriking (*) them to a footnote that states that the items are served raw or undercooked, or contain raw or undercooked ingredients.
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11/10/2015 | Risk Factor | |
The purpose of todays assessment is to verify air gap for 3-compartment sink. Photo of repairs to plumbing for 3-compartment sink received via text message. Adequate air gap observed.
- Clean Ice Bins, Beverage Dispenser Nozzles, Etc. per Manufacturer Specs.
Observation: Surfaces of ice bins, beverage dispensing nozzles, and enclosed components of equipment are not being cleaned as required. OBSERVED PINK MOLD ACCUMULATION ON SURFACE OF ICE BIN.
Correction: PLEASE WASH, RINSE, SANITIZE ICE BIN WEEKLY TO AVOID MOLD ACCUMULATION. Surfaces of utensils and equipment contacting food that is NOT potentially hazardous (time/temperature control for safety food) such as ice bins, beverage dispensing nozzles, and enclosed components of equipment such as ice makers, cooking oil storage tanks and distribution lines, beverage and syrup dispensing lines or tubes, coffee bean grinders, and water vending equipment at a frequency specified by the manufacturer or at a frequency necessary to preclude accumulation of soil or mold.
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04/09/2015 | Follow-up | |
The purpose of today's visit was to perform a routine assessment. As mentioned in your previous inspection report, please ensure that ice bins are cleaned properly and at a frequency to prelude growth of mold. Also, please correct plumping of 3-compartment sink to achieve air gap of 1 inch. Service invoice or photo of corrected air gap can be sent via e-mail, fax, or text message. Please provide photo/service invoice within 7 days. A follow-up will be conducted on April 8th, 2015 to verify air gap for sink.
- Utensils That are In-Use / Between-Use Storage (corrected on site)
Observation: Dispensing and/or in-use utensils improperly stored between use as follows: MULTIPLE KNIVES BEING STORED IN LUKE WARM WATER (76F).
Correction: During pauses in food preparation or dispensing, food utensils shall be stored in one of the following manners: 1) in the food with their handles above the top of the food and the container, 2) in food that is not potentially hazardous (time/temperature control for safe food) with their handles above the top of the food within containers or equipment that can be closed, 3) on a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food contact surface of the food preparation table or cooking equipment are cleaned and sanitized, 4) in running water of sufficient velocity to flush particulates to the drain, 5) in a clean, protected location if the utensils are used only with a food that is NOT potentially hazardous (time/temperature control for safe food), or 6) in a container of water if the water is maintained at a temperature of at least 135°F and the container is cleaned frequently. KNIVES MOVED TO CONTAINER OF BOILING WATER ON STOVE TOP.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site)
Observation: The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: CONTINENTAL 2 DR COOLER #2 MILK (44F), HALF AND HALF (44F)
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. ITEMS MOVED TO TRUE 2 DR COOLER.
- Clean Ice Bins, Beverage Dispenser Nozzles, Etc. per Manufacturer Specs. (repeated violation)
Observation: Surfaces of ice bins, beverage dispensing nozzles, and enclosed components of equipment are not being cleaned as required. OBSERVED PINK MOLD ACCUMULATION ON SURFACE OF ICE BIN.
Correction: PLEASE WASH, RINSE, SANITIZE ICE BIN WEEKLY TO AVOID MOLD ACCUMULATION. Surfaces of utensils and equipment contacting food that is NOT potentially hazardous (time/temperature control for safety food) such as ice bins, beverage dispensing nozzles, and enclosed components of equipment such as ice makers, cooking oil storage tanks and distribution lines, beverage and syrup dispensing lines or tubes, coffee bean grinders, and water vending equipment at a frequency specified by the manufacturer or at a frequency necessary to preclude accumulation of soil or mold.
- Critical: Air Gap Design Standard, Not Less than 1'
Observation: The diameter of the air gap between the water supply inlet and the flood level rim of the 3-COMPARTMENT SINK is less than 1 inch.
Correction: PLEASE SHORTEN PLUMBING LINES OF WASH AND SANITIZE BASIN TO ACHEIVE ADEQUATE AIR GAP. An air gap between the water supply inlet and the flood level rim of the plumbing fixture, equipment, or nonfood equipment shall be at least twice the diameter of the water supply inlet and may not be less than one inch.
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03/31/2015 | Routine | |
| No violation noted during this evaluation. | 07/09/2014 | Risk Factor | |
- Temp Meas Devices for Cold & Hot Hold Equipment, Present
Observation: There was no temperature measuring device located in the following cold or hot holding equipment:--SLIDING DOOR DISPLAY COOLER ON RIGHT SIDE MISSING TEMPERATURE MEASURING DEVICE.
Correction: Cold or hot holding equipment used for the storage of potentially hazardous foods (time/temperature control for safety food) shall be designed to include and shall be equipped with at least one integral or permanently affixed temperature measuring device that is located to allow easy viewing of the device's temperature display.
- Equipment / Non-food Contact / Visibly Clean (repeated violation)
Observation: The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris:--OBSERVED FOOD DEBRIS ON BOTTOM OF CONTINENTAL 2DR FREEZER.
Correction: Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue and other debris to maintain a sanitary work environment and prevent pest attraction.
- Clean Ice Bins, Beverage Dispenser Nozzles, Etc. per Manufacturer Specs. (repeated violation)
Observation: Surfaces of ice bins, beverage dispensing nozzles, and enclosed components of equipment are not being cleaned as required.--OBSERVED PINK AND BLACK GROWTH ON INTERIOR OF MANITOWOC ICE MACHINE.
Correction: Surfaces of utensils and equipment contacting food that is NOT potentially hazardous (time/temperature control for safety food) such as ice bins, beverage dispensing nozzles, and enclosed components of equipment such as ice makers, cooking oil storage tanks and distribution lines, beverage and syrup dispensing lines or tubes, coffee bean grinders, and water vending equipment at a frequency specified by the manufacturer or at a frequency necessary to preclude accumulation of soil or mold.
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10/18/2013 | Routine | |
| No violation noted during this evaluation. | 06/27/2013 | Risk Factor | |
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