Notes:
1. The right MUT cooler was serviced on 1/30/16. The bottom left grill drawer is still not holding product temperature under 41 F and so it's not being used. Technician is checking out a couple of possible problems. Parts have been ordered for the left MUT and are to be installed on Wednesday.
2. Dish machine was service on 1/30/16 even though it returned to normal functioning during the inspection the 29th. It turns out that a thermoster for the digital readout needs replacing, as well as the rinse valves (one bent). These are being taken care of by service company.
2. Service technicians on site during inspection to replace pumps in the ceiling that provide hot water to all hand sinks. Same group are also to repair the leak at the 3-vat sink.
3. The leaks under the bar area are to be captured in drain pans since the water is condensation off of beer lines. Water, mold, build-ups on beverage guns are to be cleaned daily. Reminded bartender to not store utensils in standing water, seltzer, soda water, or sanitizer when not in use. Wash, rinse, and sanitize and then store on a clean and dry surface.
4. Ice machine is to be professionally cleaned this weeks. A few parts have been ordered that are needed before cleaning commences.
5. Make sure staff are consistent when mixing sanitizer. Facility is to use quaternary ammonia and only bleach at 200 ppm+ was found mixed up and in use during the inspection today. Re-mixed upon request.
6. Facility has 30 days to get the new data plate and to repair the spacing/sealing noted on 1/29/16.
- Warewash Machine, Data Plate Operating Specifications (repeated violation)
Observation: There is no data plate on the warewashing machine.
Correction: Provide a data plate for the warewashing machine that lists the machine's design and operating specifications.
- Equipment - Fixed Equipment, Spacing or Sealing (repeated violation)
Observation: The stainless steel tables in the dish machine area and some hand sinks are not sealed to adjoining equipment or walls.
Correction: Seal the unit to adjoining equipment or walls since it is exposed to spillage or seepage. Discussed options other than simply caulking to help keep the gaps closed up.
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02/08/2016 | Follow-up | |
Notes:
1. High temperature dish machine was not reaching adequate temperature when first checked. Eventually found that lids had slid down into the unit and were blocking some of the sprayers inside of the machine. Once they were removed a final rinse of 160 F+ was reached. Ecolab on their way to check out the unit.
2. The right and left MUT units are in need of servicing, and technicians are on the way. The PIC knew of the bottom of the right MUT not working, but thought the top wells were. TCS products in the top wells of the right MUT were discarded, and an ice water bath set up for use during dinner. Product in some of the top wells of the left MUT cooler were also found elevated and were discarded. Plastic wrap and lids that had fallen down in the back of the grill drawers were removed and it is thought to resolve the temperature elevations noted in that unit.
3. No shellstock tags in November or December are dated, but January are. Make sure staff become consistent with this mandatory practice. Suggest storing tags in a easily visible area so the PIC can monitor staff compliance with the rule of dating tags with date of last use.
4. Employee health FDA form 1-B is posted in break area. It is discussed with staff upon hiring, but forms are not signed and kept on file.
5. Individually packaged pieces of fish must be removed completely from that packaging when it is removed from the freezer to thaw.
Follow-up with the inspector via email or phone on 2/1 regarding resolution of refrigeration and dish machine issues. A complete follow-up inspection will be done on February 8, 2016.
- Critical: Shellfish - Shellstock - Maintaining Identification* (repeated violation)
Observation: Inadequate record keeping system of mussel tags. November and December tags are not dated, but January ones are.
Correction: Use an approved record keeping system that keeps the tags or labels in chronological order correlated to the date when, or dates during which the shellstock are sold or served. ALL tags must be dated with the date of last use of each and every batch/bag.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Product in the right MUT cooler (top and bottom), top of the left MUT cooler, and some item in the grill drawer unit cold holding at improper temperatures
Correction: Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria.
- Warewash Machine, Data Plate Operating Specifications (repeated violation)
Observation: There is no data plate on the warewashing machine.
Correction: Provide a data plate for the warewashing machine that lists the machine's design and operating specifications.
- Equipment - Fixed Equipment, Spacing or Sealing
Observation: The stainless steel tables in the dish machine area and some hand sinks are not sealed to adjoining equipment or walls.
Correction: Seal the unit to adjoining equipment or walls since it is exposed to spillage or seepage. Discussed options other than simply caulking to help keep the gaps closed up.
- Equipment - Good Repair and Proper Adjustment
Observation: The left and right MUT units on the service line were observed in a state of disrepair and damaged -- not maintaining product temperatures of 41 F or less.
Correction: Repair the refrigeration units to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the refrigeration units, replace them with ones that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Equipment - Non-Food Contact Surfaces and Utensils
Observation: Interior surfaces of the ice machine show mold growth. Build-ups/residues present inside of the left beverage dispensing gun (facing kitchen) at the bar.
Correction: Clean the interior surfaces of the ice machine and beverage dispensing guns at a frequency necessary to prevent mold growth/build-ups, or per manufacturer specifications. Scheduled for a professional cleaning next week.
- Handwashing Lavatory, Water Temperature, and Flow (repeated violation)
Observation: Water from the handwashing sink across from the dish machine was measured at a temperature less than 100°F.
Correction: Make necessary adjustments to valves and lines serving the handsink to provide water of at least 100°F to allow more effective removal of fatty soils encountered in kitchens.
- Plumbing System Maintained in Good Repair (repeated violation)
Observation: Plumbing connections under the 3-vat sink in the kitchen (left sink) are leaking (slow drip). Beer lines that run under the bar under the far right side (if facing kitchen) are dripping water on to the floor where it is ponding and causing mold growth. Ponding water also noted under the bar to the right of the hand sink. Standing water and mold growth also present there.
Correction: Plumbing systems and components shall be maintained in good repair.
- Hand Drying Provision (corrected on site)
Observation: No disposable towels were provided at the hand washing lavatory at the bar.
Correction: Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials
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01/29/2016 | Routine | |
The operator provided metal probe thermometers, chlorine & quat test strips and an Employee Health policy (FDA Form 1B) was posted in the Employee break area.
Note: Discussed with the person-in-charge on cleaning the walls under the sprayer sink and also re-caulking of the sinks,in that area.
- Critical: Shellfish - Shellstock - Maintaining Identification* (repeated violation)
Observation: Inadequate record keeping system of mussels tags. Ensure mussel tags are labeled with the date the last mussel(s) are sold or served.
Correction: Use an approved record keeping system that keeps the tags or labels in chronological order correlated to the date when, or dates during which the shellstock are sold or served.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Buttermilk, in a squeeze bottle on the sandwich cookline maketable unit and flavored butter being held at room temperature, on the cookline were cold holding at improper temperatures (flavored butter-77F, buttermilk-51F). The operator rapidly refrigerated the TCS food product.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Warewash Machine, Data Plate Operating Specifications (repeated violation)
Observation: There is no data plate on the warewashing machine (Ecolab hi temperature dishmachine).
Correction: Provide a data plate for the warewashing machine that lists the machine's design and operating specifications.
- Plumbing System Maintained in Good Repair
Observation: Plumbing connections under the warewashing 3 compartment sink are leaking.
Correction: Plumbing systems and components shall be maintained in good repair.
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09/01/2015 | Routine | |
- Food Storage - Clean and Dry Location
Observation: Bag of sugar stored directly on the storeroom floor.
Correction: Elevate food storage onto approved shelving with minimum 6" legs or casters.
- Warewash Machine, Data Plate Operating Specifications
Observation: There is no data plate on the warewashing machine.
Correction: Provide a data plate for the warewashing machine that lists the machine's design and operating specifications.
- Equipment and Utensils, Air-Drying Required
Observation: Plastic lexans were found stacked while wet after cleaning and chemical sanitization.
Correction: Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.
- Handwashing Lavatory, Water Temperature, and Flow
Observation: Water from the kitchen handwashing sink measured at a temperature less than 100°F.
Correction: Make necessary adjustments to valves and lines serving the handsink to provide water of at least 100°F to allow more effective removal of fatty soils encountered in kitchens.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose
Observation: The handwash station in the kitchen is being used for purposes other than washing hands: observed the fjlling of coffee pot.
Correction: The handwash facility identified above is to be used for washing hands only
- Critical: Toxics - Common Name/working Containers of Toxics* (corrected on site)
Observation: Working containers of chemicals (on tray at manual washing area, and at bar) are not properly labeled.
Correction: Working containers of toxic items are to be properly labeled with contents. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents.
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03/11/2015 | Routine | |
Operator provided metal stem thermometer, quaternary ammonium test kit, and employee health policy.
Data plate is needed for the dish machine.
Fish in vacuum packaging must be open once they are thawed. i.e tuna
On the box of tuna it is labeled as yellowfin tuna.
Parasite destruction letter on site for aquacultered salmon. Feed isn't completely specific as to whether or not feed is parasite free. Please provide additional information to inspector once it is provided from the food supplier.
- Critical: Hands - When to Wash* (corrected on site)
Observation: Dish washer going from clean to dirty dishes did not wash his hands in between.
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: Shellfish - Shellstock - Maintaining Identification*
Observation: Inadequate record keeping system of mussel tags. Ensure tags are labeled with the date that the last mussel is sold. Several tags were missing the dates. Keep these tags in chronological order.
Correction: Use an approved record keeping system that keeps the tags or labels in chronological order correlated to the date when, or dates during which the shellstock are sold or served.
- Toilet Rooms - Enclosed
Observation: Toilet room door is not provided with a self-closing door. (upstairs rest-room)
Correction: Provide a self-closer for the toilet room door. Completely enclosed toilet facilities minimize the potential for the spread of disease by the movement of flies and other insects between the toilet facility and food preparation areas.
- Toilet Rooms - Closing Toilet Room Doors (corrected on site)
Observation: Toilet room doors are being kept open. (upstairs rest-room)
Correction: Keep toilet room doors closed except when cleaning or during maintenance operations to prevent insect and rodent entrance and the associated potential for the spread of disease.
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10/15/2014 | Routine | |
Additional food temperatures: Shrimp - 39, Tuna cake - 39, Augratin potato - 39, Red cabbage - 39-51, German potato salad - 37-49, Black beans - 1356-144, Sliced tomato - 39, 39, 39, Chicken salad - 40, Pasta salad - 36, Roast beef - 38, Hot dog - 37, Milk - 44, 39 half & half - 43, Apple pie - 38, Wings - 40-48.
Provided and discussed FDA form 1-B with operator.
Tags for mussels available on site. Parasite destruction letter on site for salmon. Box of tuna specifies that the tuna served undercooked is yellowfin. Obtain a letter from Sysco.
Magnesol is a food additive and therefore should be stored with foods, not chemicals.
Rest-room doors upstairs must be kept closed and must be self-closing.
Make sure if utensils are being stored in dipper wells, water must be kept turned on.
- Critical: Cooling* (corrected on site)
Observation: Turkey chili made yesterday (06/16) 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.
- Critical: Food - Potentially Hazardous Food - Hot Holding*
Observation: Caramelized onions hot holding at improper temperatures. Caramelized onions and black beans are being double panned to prevent burning. Recommended either not double panning foods or storing less in the pan to maintain 135 F or above.
Correction: Hot hold potentially hazardous food at 135°F or above to inhibit the growth of harmful bacteria.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Wing sauces containing butter, garlic butter and foods being stacked to high in the make tables cold holding at improper temperatures. Milk and half and half in the beer walk-in were slightly elevated as well. Operator discarded these items. Operator called to have unit serviced.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Sanitizing Solutions, Testing Devices
Observation: There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: Obtain a quaternary ammonium test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
- Equipment - Good Repair and Proper Adjustment
Observation: The door gasket to the walk-in coolers is in poor repair.
Correction: Repair or replace the door gasket in accordance with the manufacturer's specifications.
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06/17/2014 | Routine | |
All non-critical violations must be corrected within 30 days.
Notes:
Hot water at 100 + F must be available throughout the day for hand washing.
- Cloths - Wiping Cloths - Use Limitation (corrected on site)
Observation: Wiping cloths improperly stored between use.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Records - Creation and Retention
Observation: No written agreement or statement from the supplier or aquaculturist stipulating that the fish, such as 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.
- Handwashing Lavatory, Water Temperature, and Flow
Observation: Water from the kitchen handwashing sinks was measured at a temperature less than 100°F.
Correction: Make necessary adjustments to valves and lines serving the handsink to provide water of at least 100°F to allow more effective removal of fatty soils encountered in kitchens.
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01/02/2014 | Routine | |
Non-critical violation must be corrected within 30 days.
Notes:
Tags for live oysters and mussels are available upon request
- Thawing
Observation: Improper methods used to thaw spinach and cheese filos. Food found on the counter at 69 F..
Correction: Thaw potentially hazardous foods by either of the following methods: 1. Under refrigeration that maintains food temperature at 41°F (45°F) 2. Completely submerged under running water at a temperature of 70°F or below with sufficient water velocity to agitate and float off loose particles in an overflow. Ready-to-eat food shall not exceed 41°F and raw animal foods shall not exceed 41°F for more than four hours 3. As part of the cooking process
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09/27/2013 | Routine | |
All critical violations must be corrected within 10 days, non-critical violations must be corrected within 30 days.
Notes:
Reviewed employee health policy with person in charge.
- Food Storage Containers - Identified with Common Name of Food (corrected on site)
Observation: Unlabeled bulk food containers.
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.
- Gloves - Use Limitation
Observation: Male employee observed using same single service gloves with raw and ready-to eat food
Correction: Discard gloves when changing tasks and wash hands when changing from raw food to ready-to-eat (RTE) food preparation to prevent cross contamination. Single-use gloves shall be used for only one task such as working with RTE food or with raw animal food and used for no other purpose.
- Critical: Water Capacity*
Observation: Hot water observed being turned off in hand washing sink at the bar.
Correction: Ensure that water heater is turned on and set at proper operating temperature.
- Plumbing System Maintained in Good Repair
Observation: Plumbing connections under the ice rail counter along the bar are leaking.
Correction: Plumbing systems and components shall be maintained in good repair.
- Light Bulbs Protective Shielding
Observation: Light bulb inside sandwich units (left one and middle one) not shielded, coated, or otherwise shatter-resistant.
Correction: Shield or replace light bulb with a coated or shatter-resistant bulb.
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06/11/2013 | Routine | |
Additional Food Temperatures:
Milk(CH)- 35, Sliced Roast Beef(CH)- 33, Lamb Stew(CH)- 35, Cooked Pasta(CH)- 39, Cooked Rice(CH)-33, Raw Salmon, Chicken, Ground Beef, and Pork(CH)- 31-40, Raw Oysters(CH)- 36.
NOTES:
* All violations corrected at the time of inspection.
* Verified employee health policy, food stem thermometer, sanitizer concentrations, sanitizer test kit, and raw oyster tags.
- Equipment and Utensils, Air-Drying Required (corrected on site)
Observation: Dishware, plates, & pots were found stacked while wet after cleaning and chemical sanitization.
Correction: Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.
- Kitchenware and Tableware (corrected on site)
Observation: Plates/dishware were found handled, displayed or dispensed with the food or lip-contact surface facing upward.
Correction: Store plates/dishware with food or lip-contact surface facing downward to prevent contamination prior to use.
- Critical: Sanitizer - Criteria/Chemicals for food contact* (corrected on site)
Observation: Chlorine sanitizer being applied to food contact surfaces does not meet the requirements of 40 CFR 180.940
Correction: Utilize only chlorine sanitizer that meets the requirements of 40 CFR 180.940 when applying to food contact surfaces
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12/18/2012 | Routine | |
Non-critical violation must be corrected within 30 (thirty) days.
Additional temperatures taken: raw shrimp 38 F, raw steak 39, 38 F, chicken wings 41 F.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: meat slicer and ice machine interior.
Correction: Clean and sanitize these surfaces for food contact.
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02/24/2011 | Routine | |
Non-critical violations must be corrected within 30 (thirty) days.
Additional temperatures are taken: crab cake cooking temp 165 F, burger cooking temp 174 F, raw salmon 37 F, mussels 35 F.
- Food Storage - Clean and Dry Location
Observation: Food stored on the floor in the Walk-in Freezer.
Correction: Elevate food storage onto approved shelving with minimum 6" legs or casters.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: ice machine interior, ventilation hood.
Correction: Clean and sanitize these surfaces for food contact.
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11/18/2010 | Routine | |
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