- 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: pots and pans (dishwashing machine was not dispensing chlorine, corrected during inspection)
Correction: In conjunction with Section 4-703.11, the food-contact surfaces of equipment and utensils shall be sanitized before use and after cleaning.
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03/15/2016 | Risk Factor | |
This visit was made to conduct a follow-up inspection. The 2 door low boy refrigerator is now functioning to maintain a temperature of 40 degrees F. It is approved for use.
No violation noted during this evaluation. | 07/28/2015 | Follow-up | |
This visit was made to conduct a routine food safety evaluation.
A vomit and diarrhea clean up kit was given and discussed.
A follow-up inspection will be conducted to check the 2 door low-boy refrigerator.
Great job dating shellfish tags.
- Critical: Hot Holding of Potentially Hazardous Food at 135°F or above (corrected on site)
Observation: The following food item(s) were measured at improper temperatures: tomato sauce on the stove top.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be hot held at a temperature of 135°F or above. (tomato sauce will be discarded after lunch at which point it will have been out for 2 hours).
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site)
Observation: The following food item(s) were measured at improper temperatures: corn and potatoes on counter on ice block.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below. (These items will be discarded after 4 hours. PIC agreed to keep items in an ice bath with the container in ice to the top of the food level at least)
- Equipment / Good Repair / Operation
Observation: The following mechanical refrigeration unit is not currently operating as required to cold hold food at a temperature of 41°F or less: 2 door low boy is operating at 50 degrees F.
Correction: Refrigerators shall be capable of holding foods at a temperature of 41°F or below. Repair the unit(s) immediately. Foods exposed to temperature abuse for over 2 hours shall be discarded, otherwise, the foods shall be stored in properly operating refrigerators. (PIC was not using the unit, and it is scheduled to be repaired).
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07/21/2015 | Routine | |
This visit was made to conduct a routine food safety evaluation.
Remind staff to date shellfish tags with the date the last one was used.
Date vacuum packaged foods to ensure that they are used within 48 hours.
*repeat violations are subject to civil penalty*
- 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: eggs benedict and any other items with undercooked meats or eggs.
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 asterisking (*) them to a footnote that states that the items are served raw or undercooked, or contain raw or undercooked ingredients.
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02/25/2015 | Routine | |
This visit was made to conduct a routine food safety evaluation.
Please feel free to e-mail menus to me before they go to print so I can check the consumer advisory. duck breast on the current menu needs a disclaimer (*).
Obtain a new parasite destruction letter form your vendor for the new farm source and keep on file.
*Repeat violations are subject to civil penalty*
- Molluscan Shellstock/Maintaining ID/Recording the Date Sold
Observation: The date on which the last shellstock from the container is sold or served was not recorded on the tag or label.
Correction: The date when the last shellstock from the container is sold or served shall be recorded on the tag or label.
- Cooling Methods (corrected on site)
Observation: The following methods used for cooling were not adequate to facilitate cooling of the product from 135°F to 41°F within 6 hours: large, bulk container of pumpkin soup was placed in the walk-in hot (150 degrees F) and tightly covered.
Correction: Cooling hot foods shall be accomplished as follows: 1) placing the food in shallow pans, 2) separating the food into smaller or thinner portions, 3) using rapid 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, or 7) other effective methods. (person in charge separated the soup into smaller containers and placed in freezer to cool properly)
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11/20/2014 | Routine | |
This visit was made to conduct a training inspection. The facility was given their binder. Went over changes with manager.
No violation noted during this evaluation. | 08/06/2014 | Training | |
This visit was made to conduct a training (standardization) inspection. The following risk factors and public health interventions were observed:
1) Poor personal hygiene, hands as a vehicle of contamination.
No violation noted during this evaluation. | 05/08/2014 | Training | |
This visit was made to conduct a risk-based inspection.
Food employees shall wash their hands/change gloves after handling raw meat AND when changing tasks.
Do not use the same utensils for different types of raw animal foods. Change utensils or wash/rinse/sanitize utensils between different types of raw animal foods.
- 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.(employee handled raw ground beef patty and did not wash hands/change gloves before beginning a new task)
Correction: ALL food employees shall be washing 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 foodborne illness.
- Critical: Food-Contact Surfaces Cleaned before Different Type of Raw Animal Food (corrected on site)
Observation: Equipment food contact surfaces/utensils were not observed cleaned before each use with a different type of raw animal food.(tongs were used to turn raw chicken, same tongs were then used to turn beef)
Correction: Equipment food-contact surfaces and utensils shall be cleaned before each use with a different type of raw animal food such as beef, fish, lamb, pork, or poultry.
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01/16/2014 | Risk Factor | |
This visit was made to conduct a routine evaluation.
Great job retaining shellfish tags in chronological order and marked with the date of the last shellfish sold.
The following items require attention:
1) Monitor 2 drawer, 1 door prep top unit that was adjusted during inspection to ensure that it maintains temperature control for safety foods at 41 degrees F or lower.
2) Mark the lamb rack dish on the dinner menu with an asterisk to indicate consumer advisory (was marked on other pages).
- Equipment / Good Repair / Operation (corrected on site)
Observation: The following mechanical refrigeration unit is not currently operating as required to cold hold food at a temperature of 41°F or less: 2 drawer, one door prep top containing raw meats and seafood. Was adjusted during inspection.
Correction: Refrigerators shall be capable of holding foods at a temperature of 41°F or below. Repair the unit(s) immediately. Foods exposed to temperature abuse for over 2 hours shall be discarded, otherwise, the foods shall be stored in properly operating refrigerators.
- Lockers or Employee Storage in Designated Room/Area
Observation: Observed that lockers and personal storage facilities are not located to protect food, equipment, linens, and/or single-service items from contamination. (lockers not being used for all employee items. Observed employee items stored with food contact equipment and food items in upstairs storage area)
Correction: Relocate lockers and personal storage facilities to prevent the potential contamination of food, food equipment and utensils, linens, or single-service items.
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10/07/2013 | Routine | |
This visit was made to conduct a routine inspection. Please note the following items:
- Discontinue use of dish machine for sanitizing until repaired
- Jewelry Prohibition (corrected on site)
Observation: Employees observed wearing jewelry on their arms and hands while preparing food.(chef wearing watch)
Correction: Food employees shall limit their jewelry to a plain wedding ring while preparing food. Food employees may not wear bracelets, watches, etc. because they can inhibit proper hand washing.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) (repeated violation)
Observation: The following food item(s) were measured at improper temperatures: mussels, steak
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below. (corrected during inspection
- Consumer Advisory Required for Raw or Undercooked Animal Food
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: Salmon grille, Salmon Grave laux, Aioli Persille
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.
- Warewashing Machines Equipped with Detergent & Sanitizer Level Indicator (Visual or Audible)
Observation: The warewashing machine is not equipped with a device to warn of low sanitizer level. (on back order)
Correction: A warewashing machine that is installed after adoption of this Code by the Regulatory Authority shall be equipped to automatically dispense detergents and sanitizers and incorporate a visual means to verify that detergents and sanitizers are delivered. A visual or audible alarm to signal if the detergents and sanitizers are not delivered to the respective washing and sanitizing cycles is required.
- 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, equipment, dishes, pans, etc.(dishmachine sanitizer concentration was 0 ppm).
Correction: In conjunction with Section 4-703.11, the food-contact surfaces of equipment and utensils shall be sanitized before use and after cleaning.(told to use the sanitize basin of 3 compartment sink for ALL sanitizing)
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06/26/2013 | Routine | |
- Critical: No Bare Hand Contact with RTE Foods (corrected on site) (repeated violation)
Observation: Food employee(s) was observed handling the following ready-to-eat foods using their bare hands:making sandwich.
Correction: Except when washing fruits and vegetables, food employees may not contact ready-to-eat foods using their bare hands. Employees shall be using suitable utensils such as deli tissue, spatulas, tongs, or clean disposable gloves to handle all ready-to-eat foods. Proper handling of food and effective handwashing procedures will help prevent foodborne illness.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) (repeated violation)
Observation: The following food item(s) were measured at improper temperatures: burgers at 45F, duck at 44F
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below.
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03/12/2013 | Risk Factor | |
Charcuterie being made in the establishment:
1. Chicken liver
2. Duck rillette
Additives being used for ice cream stabilizers.
Sous Vied for ducks, hanger steak, and cabbage being processed in the kitchen.
*Fax or email information on all steaks being served at the establishment.
*Provide the parasite destruction for smoked salmon.
* Email or fax the new menu before mass printing.
- Miscellaneous Sources of Contamination / Other Sources (corrected on site)
Observation: Observed food handlers water bottle on the shelf with no straw.
Correction: Provide a cup with cover and drinking straw.
- Consumer Advisory, Disclosure Provided (repeated violation)
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.
- Mechanical Warewashing Equipment, Chemical Sanitize, Wash Solution Temp 120°F
Observation: The wash temperature of the low temperature chemical sanitizing warewashing machine is not meeting the manufacturer's specifications. The minimum temperature is 120ºF and the actual temperature is 108F.
Correction: The temperature of the wash solution in spray type warewashers that use chemicals sanitize may not be less than 120°F.
- Handwashing Sinks / Numbers By Law
Observation: There is not an adequate number of handwashing sinks lavatories on site. (See 5-204.11A) Missing a hand sink at the bar area.
Correction: At least one hand washing sink, a number of hand washing sinks necessary for their convenient use by employees in areas specified under 5-204.11 and not fewer than the number of hand washing sinks required by Law shall be provided.
- Handwashing Signage at Handwashing Facilities Required (corrected on site)
Observation: A sign or poster that notifies food employees to wash their hands is not provided at all handwashing lavatories used by food employees.
Correction: Provide a sign or poster at all handwashing lavatories used by food employees to notifiy them to wash their hands.
- Physical Facilities Good Repair (repeated violation)
Observation: Observed that the ceiling of the attic dry storage area is not maintained in good repair.
Correction: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.
- 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.
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.
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12/21/2012 | Routine | |
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