Facility is doing a good job with refrigeration temperatures.
- Equipment - Good Repair and Proper Adjustment (corrected on site) (repeated violation)
Observation: The door gasket to the 2 reach in refrigerators is in poor repair.
Correction: Repair or replace the door gasket in accordance with the manufacturer's specifications.
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03/25/2016 | Routine | |
Discontinue reduced oxygen process for cooling sauces. Within 24 hours of cooling remove sauce from bags or keep cooling logs and obtain constant monitor for walk in refrigerator.
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: In use open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
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: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Milk at the bar and calimari cold holding at improper temperatures
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Critical: Reduced Oxygen Packaging - Criteria* (corrected on site)
Observation: The establishment does not have an approved HACCP plan for the food that is packaged using the reduced oxygen packaging (ROP) process.
Correction: Cease the service or sale of ROP food. An approved HACCP plan must be in place prior to packaging food using the ROP processing method. Facility will open packages when they come out of the chill tank.
- Equipment - Good Repair and Proper Adjustment
Observation: The door gasket to the pizza prep unit is in poor repair.
Correction: Repair or replace the door gasket in accordance with the manufacturer's specifications.
- Plumbing System Maintained in Good Repair
Observation: PLUMBING at the mop sink in poor repair.
Correction: Repair and maintain all plumbing components ans fixtures.
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09/08/2015 | Routine | |
Facility is doing a good job with temperatures, cooling, and using time as control.
No violation noted during this evaluation. | 03/02/2015 | Routine | |
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: FOOD in appetizer top, drawers and seafood appetizer 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.
- Temperature Measuring Devices
Observation: There was no temperature measuring device located in the seafood appetizer station.
Correction: Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
- Equipment and Utensils - Good Repair and Calibration
Observation: The water temperature gauge on the dish machine is not in good repair and/ or not accurate in the range of use.
Correction: Repair, replace, and/or maintain the calibration of gauges for accuracy and function in the intended range of use.
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09/02/2014 | Routine | |
Facility is doing a good job with temperatures.
- Utensils - In-Use - Between-Use Storage (corrected on site)
Observation: Dispensing utensils improperly stored between uses.
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.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: FOOD on top salad station 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.
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03/12/2014 | Routine | |
- Cooling Methods
Observation: The methods used for cooling were not adequate for pasta and other items being put on the line before it has reached proper temperature..
Correction: Cool foods by the following methods: 1. Placing food in shallow pans 2. Separating food into smaller thinner portions 3. Using rapid chill cooling equipment 4. Stirring the food in a container placed in an ice water bath 5. Using containers that facilitate heat transfer 6. Adding ice as an ingredient 7. Any other method that can effectively accomplish cooling.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: FOOD in end cooler, first top prep with goat cheese, top unit with alfredo sauce, drawer with scallops, top unit with diced eggs and ceasar dressing, breading station, wait prep in kitchen and glass front refrigerator with open door in the bar area, milk on ice in the bar 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. This refrigeration equipment has been out of temperature on all inspections in past year and must be able to maintain food at or below required temperatures or replaced.
- Food Contact Surfaces - Cleanability*
Observation: The food contact surface of the cutting boards with black mold are not designed or constructed to be smooth and it contains cracks, chips, or pits that can not be easily cleaned.
Correction: Replace the cutting boards to provide a food contact surface that is smooth and easily cleanable, free of breaks, open seams, cracks, chips, pits, sharp internal angles, corners, and crevices to prevent build-up of food debris.
- Temperature Measuring Devices
Observation: There was no working temperature measuring device located in the reach in coolers on the line.
Correction: Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The door gasket to the reach in refrigerators and drawers on the line are in poor repair.
Correction: Repair or replace the door gasket in accordance with the manufacturer's specifications.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: Drawers in the low boys were observed in a state of disrepair and damaged.
Correction: Repair the drawers 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 @EQUIPMENT@, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Handwashing - Using a Handwashing Lavatory (repeated violation)
Observation: The handwashing facility located at the end of the cook line is blocked, peventing access by employees for easy handwashing.
Correction: Access to the handwashing facility identified above is to be available during all hours of operation. Remove the hot holding equipment preventing its use.
- Hand Drying Provision
Observation: No disposable towels were provided at the hand washing lavatory in the kitchen and the dispenser at the end of the cook line does not work.
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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11/06/2013 | Routine | |
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation*
Observation: Unwrapped or uncovered tea urns.
Correction: Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: FOOD in station 1, 2, fry station, and salad station 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. Food was removed and/or discarded during inspection.
- Warewashing - Mechanical Warewashing Equipment, Hot Water Sanitization Temperatures
Observation: The water temperature in the manifold servicing the high temperature ware wash machine was below the minimum allowable level of 180ºF. The thermometer read <186ºF>. Even though the thermometer read 186, the temperature sensitive strip did not turn to show that the the dishes are reaching the proper temperature
Correction: Immediately discontinue the use of the machine until it is operating in accordance with minimum requirements. Initiate manual wash, rinse, and sanitize method to properly clean and sanitize equipment and utensils.
- Handwashing - Using a Handwashing Lavatory (repeated violation)
Observation: The handwashing facilities located in the kitchen blocked, preventing access by employees for easy handwashing.
Correction: Access to the handwashing facility identified above is to be available during all hours of operation. Remove the @EQUIPMENT@ preventing its use.
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05/28/2013 | Routine | |
- Cloths - Wiping Cloths - Use Limitation (repeated violation)
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: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: raw chicken cold holding at improper temperatures
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Temperature Measuring Devices
Observation: The temperature measuring device located in the line cooler is broken.
Correction: Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
- Handwashing - Using a Handwashing Lavatory
Observation: The handwashing facilities located at the front line and in kitchen is blocked, preventing access by employees for easy handwashing.
Correction: Access to the handwashing facility identified above is to be available during all hours of operation. Remove the hot holding equipment, cart, trash cans preventing its use.
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02/10/2012 | Routine | |
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