To review outdoor cooking on next visit. Food Permit given.
- Food Storage Containers - Identified with Common Name of Food (corrected on site)
Observation: Unlabeled food containers found.
Correction: Label working containers with the common name of its contents. Consumers may be allergic to certain foods or ingredients. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences. Liquid foods and granular foods may resemble cleaning compounds. The mistaken use of food from an unlabeled container could result in chemical poisoning.
- Cloths - Wiping Cloths - Use Limitation
Observation: Wiping cloths improperly stored between use.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Critical: Cooling*
Observation: Found ambient temperature BBQ sauce inside the Walk-in cooler not being adequately cooled to prevent the growth of harmful bacteria.
Correction: Cool potentially hazardous foods prepared from pre-chilled ingredients or ingredients at ambient temperature to 41°F or below within 4 hours. 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: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Found one section of the Low Boy cooler unit not operating cold enough to cold hold foods at 41 F or lower. Foods in this section were held between 48 F and 55 F.
Correction: Relocate food found at 48 F and lower to a colder section or to another colder cooler
- Critical: Food - Consumption of Raw or Undercooked Animal Foods
Observation: The menu has a reminder for the raw and/or undercooked foods but there was no disclosure or identification of what is raw or undercooked animal product.
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.
- Lighting, Intensity
Observation: Burnt out lights were found over the cooking equipment.
Correction: Replace the burnt out lights so that there is at least 50 foot candles at a surface where a food employee is working with food.
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10/27/2015 | Routine | |
- Critical: Hands - When to Wash*
Observation: Food employees failed to wash their hands before engaging in food preparation, after touching bare human body parts, in between preparing raw and cooked foods, and after handling soiled utensils or after engaging in any activity which may have contaminated their hands.
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.
- Food Storage Containers - Identified with Common Name of Food
Observation: Unlabeled food containers were in use.
Correction: Label working containers with the common name of its contents. Consumers may be allergic to certain foods or ingredients. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences. Liquid foods and granular foods may resemble cleaning compounds. The mistaken use of food from an unlabeled container could result in chemical poisoning.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Found the following: (1) All the Make units in the Cook Line were not operating a proper temperatures. Foods were being cold held between 40 F and 48 F
Correction: and (2) The Low Boy cooler unit was not operating at proper temperature. Found foods between 39 F and 53 F.
- Critical: Food - Consumption of Raw or Undercooked Animal Foods
Observation: A review of the menu with the foodservice operator found that there was a reminder statement regarding the health risk of consuming animal-derived products that may be served raw and/or undercooked but this was not there was no disclosure statement identifying the animal-derived products on the menu that likely to be served raw or undercooked.
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.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (repeated violation)
Observation: In the Bar Area, clean glassware were in close proximity to where hands were being washed and were exposed to splash.
Correction: Provide splashguards at the hand sinks in the Bar Area to protect clean glassware from exposure to splash when hands are being washed. Alternatively, relocate clean glassware to a location far removed from the hand sinks.
- Refuse - Maintaining Refuse Areas and Enclosures (repeated violation)
Observation: The outdoor garbage area (ground surface) by the dumpster was unkept and in need of cleaning.
Correction: Keep the outdoor garbage area clean.
- Outer Openings - Protected
Observation: The back exit door was not protected against the entry of rodents.
Correction: Rodentproof the back exit door.
- Lighting, Intensity
Observation: Light bulbs over the cooking equipment were blown
Correction: Replace the burnt out bulbs so that there is adequate lighting over the cooking area.
- Ventilation Systems - Cleaning Ventilation Systems - Nuisance and Discharge Prohibition
Observation: Vent filters in the hood system were covered in grease and were not being maintained in a clean condition.
Correction: Maintain hood system vent filters in a clean condition.
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09/07/2015 | Complaint | |
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Found the Seafood cooler operating improperly. Foods such as chicken and fish were at temperatures ranging from 44 F to 48 F.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Cooling, Heating, and Holding Capacities
Observation: The seafood cooler unit was not operating properly to cold hold foods at 41 F or lower.
Correction: Have cooler unit fixed so that it can adequately cold hold foods at 41 F or lower.
- Critical: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness*
Observation: Chlorine sanitizing solution used was not at an acceptable concentration.
Correction: Discontinue the use of the machine until it is operating in accordance with minimum requirements. Use the 3-sink method of warewashing (wash, rinse and sanitize) until dishwashing machine is adjusted to generate adequate amounts of sanitizer.
- Warewashing Equipment, Determining Chemical Sanitizer Concentration
Observation: A sanitizer test kit was not being used to ensure the chemical sanitizing solution of the dishwashing machine was at the proper concentration.
Correction: Provide adequate test strips for checking the concentration of the sanitizer solution of the dishwashing machine.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: Clean glassware were in close proximity to where hands were being washed and were exposed to splash.
Correction: Provide splashguards at the hand sinks in the Bar areas to protect clean glassware from exposure to splash when hands are being washed.
- Toilet Room Receptacle Covered
Observation: There is no covered refuse container for the disposal of feminine napkins in the ladies washroom.
Correction: Provide a covered refuse container for the disposal of feminine napkins in the ladies washroom.
- Refuse - Maintaining Refuse Areas and Enclosures
Observation: The outdoor garbage area was unkept and in need of cleaning.
Correction: Keep outdoor garbage area clean.
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11/20/2014 | Routine | |
Pre-operational inspection done. Discussed the need to have an employee health policy and the need to have all foodhandlers trained in food sanitation. All cooler units were operating at proper temperature. The ambient air temperature ranged from 39 F - 42 F. The dish machine was sanitizing the utensils at 50 - 100 ppm chlorine. The need for another hand sink (in the pots and pans warewashing area) will be monitored. The PIC was notified that another inspection in about 30 days will be made. The Food Permit was issued today.HM
- Food - Frozen Food
Observation: Frozen foods were not maintained frozen inside the Upright Freezer.
Correction: Have freezer unit fixed to ensure frozen foods are maintained frozen.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: Clean glassware where placed were unprotected from splashing when hands are being washed.
Correction: Provide splashguards at hand sinks in the Bar area to protect the cleaned glasses from contamination when hands are being washed at the hand sinks.
- Critical: Handwashing Lavatory*
Observation: No hand sink that was conveniently located near to the pots and pans warewashing area for warewasher to use.
Correction: The former operation did not have a hand sink in pots and pans warewashing area.To monitor situation to determine the need for the installation of a hand sink.
- Critical: Pests-Controlling Pests*
Observation: Live and dead roaches were found on the premises.
Correction: Pest control is to continue to control/eliminate roaches.
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09/11/2014 | Pre-Opening | |
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