all hot holding, observed cooking, and cold holding temperatures good, work on storing raw animal products correctly, and also work on cooling methods to ensure TCS (time/temperature control for safety) foods are cooling correctly
- 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 beef stored above cooked RTE crab meat. Also, Raw Beef over Raw tuna, and Raw fish stored above Cooked pork ribs in the grill station stand up cooler
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.
- Critical: Cooling*
Observation: Sauce in second walk in cooler on the right noted not being adequately cooled to prevent the growth of harmful bacteria. sauce was at 48, and in a large cambro, separate in to smaller shallow pans to cool properly
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.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site)
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: Meat grinder attachment (observed raw meat residues left on it after cleaning.
Correction: Clean and sanitize these surfaces for food contact.
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10/15/2015 | Routine | |
Chlorine concentration in dish machine measured at 50 ppm.
- Utensils - In-Use - Between-Use Storage (corrected on site)
Observation: In-use utensils improperly stored between use: tongs used for cooking are hung on equipment handles between uses and I observed employees bumping into the food contact surfaces of the tongs with their clothing.
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.
- Records - Creation and Retention
Observation: No written agreement or statement from the supplier or aquaculturist stipulating that the salmon, were raised (open water in net pens
Correction: or land-based operations such as farm and tanks) and fed formulated feed, such as pellets that contain no live parasides infective to the aquacultured fish.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Milk and salad dressings in ice bath and several foods in top of the right prep cooler were at improper temperatures.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Critical: Food - Consumption of Raw or Undercooked Animal Foods
Observation: A review of the menu with the foodservice operator indicates that there is no consumer advisory for the salmon that may be served raw and/or undercooked.
Correction: Place an asterisk to match the consumer advisory statement next to the salmon filet on the menu since it is offered in undercooked form. Correct by 10/25/2014.
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08/25/2014 | Routine | |
Received a complaint that a customer became ill after eating a burger (cooked well done) and fries. He said he also shared a guacomole dip appetizer with his wife who did not become ill. They had their meal Friday, November 8, 2013. I conducted a routine risk factor inspection on 11/20/2013 and spoke with the manager and head chef about the complaint. None of the employees has been ill in the last 3 weeks and no other foodborne illness complaints have been received. This establishment served a total of 100 burgers on November 8, 2013. Can not confirm the complaint.
No violation noted during this evaluation. | 11/20/2013 | Complaint | |
Received a faxed letter from the supplier on 11-22-2013 stating that the tuna species provided to this establishment are Thunnus Albacares (yellowfin tuna) and Thunnus thynnus (Northern bluefin tuna).
Chlorine concentration in dish machine measured at 100 ppm.
- Critical: Hands and Arms Cleaning Procedure* (corrected on site) (repeated violation)
Observation: Improper handwashing procedures observed: employee dried hands with a cloth towel.
Correction: Ensure all food employees clean their hands and exposed portions of their arms with a cleaning compound in a lavatory by vigorously rubbing together the surfaces of their lathered hands and warms for at least 20 seconds and thoroughly rinsing with clean water. Hands should be dried with disposable towels provided at hand sinks.
- Records - Creation and Retention (repeated violation)
Observation: No record identifying the genus and species of parasite-destruction exempt tuna species (e.g. Thunnus albacares, Thunnus atlanticus, Thunnus alalunga, Thunnus maccoyii, Thunnus obesus, or Thunnus thynnus).
Correction: Provide the genus and species of tuna served raw, marinated, raw-marinated, partially cooked or marinated partially-cooked fish to verify that they do not need to be frozen for parasite destruction because they are exempt. Fax or e-mail the information to my attention by 11-21-2013.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Sour cream, cooked pasta, cooked chicken and sausage that were piled high in containers in the top of the prep cooler were at improper temperatures. Dressings and milk in ice baths were at improper temperatures.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria. Do not pile foods above the top of the container. Insure ice is up to the level of food in the containers.
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11/20/2013 | Risk Factor | |
Prime rib roast is a whole intact meat and must reach a minimum surface temperature of 145 F for 15 seconds and then be held throughout the hot holding period to a minimum surface temperature of 130 F.
Congressional Seafood confirmed over the phone that the fresh tuna they deliver to this facility is yellow fin tuna. Be sure they provide a statement in writing that they only supply this species of tuna to this facility.
- Critical: Hands - When to Wash* (corrected on site)
Observation: A food employee failed to wash his hands between handling dirty dishes and handling cleaned and sanitized dishes.
Correction: Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site) (repeated violation)
Observation: Raw foods of animal origin (raw ground beef patties) stored over ready-to-eat (RTE) food (containers of sauces) in the refrigeration unit.
Correction: Separate raw foods of animal origin during storage, preparation, holding, and display from raw RTE food including foods such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Several foods in the top of the left prep cooler were at improper temperatures
Correction: Relocate foods to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
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02/21/2013 | Risk Factor | |
Chlorine concentration in dish machine measured at 100 ppm.
- Critical: Hands and Arms Cleaning Procedure* (corrected on site)
Observation: Improper handwashing procedures observed: employee observed using a cloth towel to dry hands.
Correction: Ensure all food employees clean their hands and exposed portions of their arms with a cleaning compound in a lavatory by vigorously rubbing together the surfaces of their lathered hands and warms for at least 20 seconds and thoroughly rinsing with clean water and dry with disposable paper towel(s).
- Records - Creation and Retention (corrected on site)
Observation: No record identifying the genus and species of parasite-destruction exempt tuna species (e.g. Thunnus albacares, Thunnus atlanticus, Thunnus alalunga, Thunnus maccoyii, Thunnus obesus, or Thunnus thynnus)
Correction: Provide the genus and species of tuna served raw, marinated, raw-marinated, partially cooked or marinated partially-cooked fish to verify that they do not need to be frozen for parasite destruction because they are exempt. Faxed species information to me on 11-22-2013.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Sour cream, cooked pasta, cooked chicken, and sauage in top of prep cooler as well as salad dressings and milk in ice bath were at improper temperatures.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
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02/20/2013 | Risk Factor | |
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