A complaint was received stating that the complainant has stomach problem with having to go to the bathroom an hour and half later every time he/she ate there and have noticed this pattern for over a year.
A complete routine and the complaint inspection was conducted on 3/22/16. The person in charge (PIC) was unaware of the complaint. No other complaints were received. None of the employee had called in sick in last two weeks. Potentially hazardous food were registered at adequate temperature and were handled properly. The PIC was reminded to review proper employee hygiene, hand washing and proper handling of food with the employees.
No violation noted during this evaluation. | 03/22/2016 | Complaint | |
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
Observation: The prepared ready-to-eat (RTE) house dressings (cole slaw and remoulade) were being held beyond the marked disposition date, observed being held for more than 7 days.
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. Operator voluntarily discarded said food.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils*
Observation: Inner panel of ice machine observed with mildew accumulation. Said ice machine used for consumption by customers.
Correction: Operator voluntarily cleaned and sanitized said inner panel.
- Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site)
Observation: The food-contact surfaces of the dishes were not observed sanitized in that the high temperature dishwasher was not reaching the required temperature for final rinse (sanitizing).
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 voluntarily used three compartment sink for sanitizing. Dishwasher functioning adequately by the end of the inspection.
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03/22/2016 | Routine | |
No violation observed.
All potentially hazardous food registered at required temperature.
Facility in excellent condition.
No violation noted during this evaluation. | 05/06/2015 | Routine | |
- Critical: Food - Safe and Unadulterated* (corrected on site)
Observation: The four bottles of whiskey observed adulterated by several dead fruitflies floating in them.
Correction: Operator voluntarily discarded said whiskey. Ensure food is safe and unadulterated.
- Utensils - In-Use - Between-Use Storage (corrected on site)
Observation: In-use utensils improperly stored between use in that used knives stored between low boy refrigerators in kitchen.
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.
- Equipment - Cutting Surfaces
Observation: The cutting boards along the food prep area were heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
Correction: Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
- Plumbing System Maintained in Good Repair (corrected on site)
Observation: Plumbing in poor repair in that the faucet of handwashing sink in employee restroom observed loose..
Correction: Operator voluntarily repaired it during inspection. Maintain all plumbing components and fixtures.
- Critical: Animals - Prohibiting Animals*
Observation: Several live fruitflies were/was noted in bar area in the establishment
Correction: Prohibit all live animals on the premises of the food establishment. Animals carry disease-causing organisms and can transmit pathogens to humans through direct and/or indirect contamination of food and food-contact surfaces. Animals shed hair continuously and may deposit liquid or fecal waste, creating the need for vigilance and more frequent and rigorous cleaning effort.
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09/18/2014 | Routine | |
Complaint was received stating that the person got sick and was admitted to hospital after eating at Bunglow Lakehouse. As per the complainant said person had Fritto Misto, flat bread, Peruvian chicken and wings but the shrimp in Fritto Misto tasted funny. Next morning had diarrhea and weakness and went to ER and got IV. Symptoms lasted for 36 hours. As per the ER visit the complainant had a virus and could have been food poisoning.
On further investigation, the establishment/operator was aware of the complaint. During inspection the shrimp were registered at 38 degrees F. All potentially hazardous food were tested at adequate temperature. Operator provided the data that 60 individual orders of "Fritto Misto" had been sold between 8/25/14 to 9/17/14 and said complaint is an isolated incident reported. Further no food employee had called out sick in said period. Hence at this time the findings is not enough to support the allegation. Review proper employee hygiene and proper handling of potentially hazardous food with the employee.
No violation noted during this evaluation. | 09/18/2014 | Complaint | |
Facility in excellent condition.
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: One open glass of coffee with straw observed being used by employee to drink behind bar.
Correction: Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands (2) The container and (3) Exposed food clean equipment, utensils, and linens and unwrapped single-service and single-use articles.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site) (repeated violation)
Observation: The prepared ready-to-eat (RTE) such as white rice and ribs in the refrigeration unit is not properly dated for disposition.
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. Operator voluntarily provided date marking for said food
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01/07/2014 | Risk Factor | |
Overall an excellent operation. Some improvements needed.
- Critical: Hands - Preventing Contamination from Hands* (corrected on site)
Observation: Employees not using tongs to pick up lemons.
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.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Cut tomatoes at improper cold temperatures
Correction: Ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site) (repeated violation)
Observation: The prepared ready-to-eat (RTE) SCIRACHA sauce in the refrigeration unit is not properly dated for disposition.
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: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness* (corrected on site)
Observation: Quaternary Ammonium sanitizing solution used was not at an acceptable concentration.
Correction: Adjust the sanitizing solution to 200 parts per million or otherwise identified by manufacturer's recommendations.
- Handwashing Signage/Handwashing Facilities (corrected on site)
Observation: The sign that notifies food employees to wash their hands is not clearly visible.
Correction: Provide a sign/poster that is clearly visible to all employees
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04/29/2013 | Risk Factor | |
excellent restaurant
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: MOZ. cold holding at improper temperatures
Correction: Ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking*
Observation:
Eggplant in the refrigeration unit was older than seven days old.
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.
- Sanitizing Solutions, Testing Devices
Observation: There was no properly working test kit provided at the four bars for monitoring the concentration of the chemical sanitizing solutions.
Correction: Obtain a Chlorine test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Ceiling vents in the kitchen were noted in need of cleaning.
Correction: All ceiling vents 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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01/02/2013 | Routine | |
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