Discussed employee health policy today.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking*
Observation: The prepared ready-to-eat (RTE) in the refrigeration unit is not properly dated for disposition. No date marking system observed.
Correction: Mark the name and "consume by" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41°F or below the food shall be served or sold within 7 calendar days. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
- Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site)
Observation: The food-contact surfaces of the following equipment were not observed sanitized: equipment ran through the dishmachine.
Correction: After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized before coming in contact with food and before use. Operator restored the sanitizer during the inspection. Operator agreed to wash and sanitize all things that had been washed prior to the fix.
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02/02/2016 | Routine | |
Discussed re-organizing the walk in for cooling foods to maximize cooling. Manager to verify cooling of foods each day at the begging of prep.
- Critical: Cooling* (corrected on site)
Observation: Mashed potatoes, and sauces cooled from the previous night 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. Operator agreed to discard during the inspection. Manager to verify coolign temperatures from the previous day at the start of prep everyday.
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05/20/2015 | Risk Factor | |
Discussed employee health with the owner and staff during the inspection.
- Utensils - In-Use - Between-Use Storage (corrected on site) (repeated violation)
Observation: In-use utensils improperly stored between use. Storing knives in bettween perp table and the wall.
Correction: Store in-use utensils or dispensing utensils 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 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 every 4 hours. 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. 6) In a container of water if the water is maintained at a temperature of at least 135°F. Staff removed the knives ran through the dishmachine and agreed to store them on the prep table and or a clean surface.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Floors and walls behind and under the fryer and charbroiler in the front cooking area noted in need of cleaning.
Correction: All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner. Discussed establishing a frequency to clean this area with the operator.
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01/13/2015 | Routine | |
Operator to review cooling methods and verify methods with staff. Recommend digital thermometer. Operator to obtain test strips for sanitizer and calibrate probe thermometer.
- Critical: Cooling* (corrected on site) (repeated violation)
Observation: Rice and cooked onions 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. Operator agreed to discard during the inspection. Operator to review cooling methods with the staff.
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08/20/2014 | Risk Factor | |
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Raw food of animal origin holding in a manner that may cause cross contamination of to ready-to-eat food (RTE). Raw chicken stored over sausage and sweet potato fritters.
Correction: Separate raw foods during storage, preparation, holding, and display from raw RTE food including other raw food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food. Operator corrected the oder during the inspection.
- Critical: Cooling* (repeated violation)
Observation: Sauces pulled off of the steam table from the previous day 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. Operator discarded products during the inspection. Manger to work with staff on cooling methods.
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04/09/2014 | Risk Factor | |
Discussed employee health with management reviewed menu today.
- Utensils - In-Use - Between-Use Storage (corrected on site)
Observation: Dispensing utensils improperly stored between uses. Ice scoop stored handle down in the ice machine in the back.
Correction: Store in-use utensils or dispensing utensils 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 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 every 4 hours. 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. 6) In a container of water if the water is maintained at a temperature of at least 135°F.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Floors and walls under and behind equipment at the bar and the floors in the dry storgae area noted in need of cleaning.
Correction: All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
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12/09/2013 | Routine | |
Discussed opening the vacuum packed tuna before thawing found on the safe handling instruction from the producer. Reviewed employee health policy with the staff on owner.
- Critical: Cooling* (corrected on site)
Observation: Mashed potatoes and tomato soup 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. Operator discarded the products found improperly cooled during the inspection. Asked the operator to track and verify cooling processes to ensure products are being adequetly cooled. Asked the operator to make it a daily practice to take temperatures every mourning of items cooled from the previous night opertor agreed to.
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08/21/2013 | Risk Factor | |
Discussed cleaning up and under equipment with manager. Discussed fixing the screen on the back door and ensuring that it is tight fitting.
- Critical: Hands - Preventing Contamination from Hands* (corrected on site)
Observation: Employees observed handling ready-to-eat (RTE) food with their bare hands. Staff preparing garnishes for drinks handling the garnishes with bare hands.
Correction: Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands. Discussed the issue with the manager, manger discussed with staff to ensure bare hand contact does not occur with RTE foods. Asked manger to train all staff and continue monitoring.
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04/15/2013 | Risk Factor | |
Had a discussion with the operator about curing meats operator agreed to send procedures to the health department once recipes and procedures are finalized. Asking the operator to track foods that are cooled form the previous night daily. Operator working on replacing thermometers in refrigeration. Equipment temperatures were all found in compliance.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (repeated violation)
Observation: Raw food of animal origin holding in a manner that may cause cross contamination of to ready-to-eat food (RTE). Raw chicken stored over hamburger and cooked veggies in the preperation box at the fornt of the grill line.
Correction: Separate raw foods during storage, preparation, holding, and display from raw RTE food including other raw food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food. Opearator corrected during the inspection.
- Floors, Walls, and Ceilings - Cleanability
Observation: Ceiling in kitchen is not smooth and easily cleanable.
Correction: Repair or replace ceiling to make it smooth and easily cleanable.
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12/17/2012 | Routine | |
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