The purpose of today's visit was to conduct a routine inspection. Both CFMs present agreed to the following regarding vacuum packaging menu items that are cooked and cooled traditionally: 1) Label all future packages with the production time and date, 2) Hold at 41F or less during refrigerated storage, 3) Remove all items from its vacuum package within 48 hours after packaging. Both CFMs agreed to apply for a variance BEFORE holding menu items that are cooked and cooled traditionally more than 48 hours.
Cold smoked salmon has not been offered during the last 90 calendar days. EHS provided CFM with sample menu containing a complete consumer advisory disclosure and reminder statement. CFM agreed to update all menus with a complete consumer advisory for the cold smoked salmon at the next menu printing scheduled for May 2016.
- Critical: Eating, Drinking, or Tobacco Use / Proper Food Employee Drinking Containers (corrected on site)
Observation: A food employee was observed eating while cutting fruit.
Correction: Food employees may only eat, drink, or use tobacco in a designated area like a dining room or office area. Employees shall not eat, drink, or use tobacco in the kitchen areas especially while preparing food for customers. CFM DISCUSSED WITH EMPLOYEE. EMPLOYEE WASHED HANDS AND CHANGED GLOVES.
- Thawing / Approved Methods (corrected on site)
Observation: Observed the following food thawing using an improper method: dairy based cream sitting on speed rack in kitchen area.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be thawed using one of the following methods: 1) under refrigeration that maintains the food temperature at 41°F or less, 2) completely submerged under running water at a water temperature of 70°F or below with a sufficient velocity to agitate and float off loose particles of food as long as held for period of time at a temperature of 41°F or less, or 3) as part of a cooking process if the food is cooked as specified by Law or thawed in a microwave oven and immediately transferred to a conventional cooking process. ITEM WAS MOVED TO WALK IN REFRIGERATOR.
- Critical: PHF(TCS) Prepared from Ingredients at Room Temperature Cooled within 4 Hours (corrected on site)
Observation: The following food item prepared from ambient air temperature ingredients is not being adequately cooled to 41°F or less within 4 hours: sliced tomatoes 55F (4.5 hrs) in Delfield 4 drawer
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be cooled within 4 hours from 41°F or less if prepared from ingredients at ambient air temperature (i.e. reconstituted foods and canned tuna). TOMATOES DISCARDED.
- Critical: ROP of Fish / Fish Must Remain Frozen (corrected on site)
Observation: The following fresh, not frozen, fish are packaged using the Reduced Oxygen Packaging (ROP) method: fresh grouper
Correction: A food establishment may not package fresh fish (raw, unfrozen) using a ROP method. FISH WAS DISCARDED.
- Temp Meas Devices for Cold & Hot Hold Equipment, Present
Observation: There was no temperature measuring device located in the following cold or hot holding equipment: Delfield 4 drawer unit, Delfield 4 door & 3 door unit.
Correction: Cold or hot holding equipment used for the storage of potentially hazardous foods (time/temperature control for safety food) shall be designed to include and shall be equipped with at least one integral or permanently affixed temperature measuring device that is located to allow easy viewing of the device's temperature display.
- Critical: Conformance with Approved Procedures, Variances / HACCP Plan Approved (corrected on site)
Observation: The permit holder is not in compliance with the HACCP plans and procedures that were submitted as specified in 8-201.14. Observed several packages of raw beef without the required label containing the product name and packaging date. Also observed menu items that are cooked and cooled traditionally with the date and production time on the label in order to verify that the total time in the package was less than 48 hours.
Correction: Follow the approved submitted HACCP Plan regarding all raw meats and raw fish. The Facility does not require a HACCP Plan if he following criteria are met: The product package is labeled with the production time and date, the product is held at 41F or less during refrigerated storage and the product is removed from its package in the food establishment within 48 hours after packaging. FACILITY OPENED ALL UNMARKED PACKAGES OF RAW BEEF. ALL PACKAGES OF UNMARKED COOKED AND COOLED MENU ITEMS WERE OPENED AND DISCARDED.
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02/18/2016 | Routine | |
- Critical: Chlorine Sanitizer Solution Concentration based on pH and Water Temp
Observation: When tested, the low temperature, chemical sanitizing warewashing machine was observed with a sanitizing rinse concentration of less than 50 ppm chlorine solution.
Correction: Immediately discontinue use of the dishmachine. Until the machine is adequately repaired, set up the three-compartment sink to manually wash, rinse and sanitize food-contact surfaces using a sanitizing solution at the proper concentration of at least 50 to 100 ppm total chlorine or use the other ware washing mnachine that is operating properly. Obserrved chlorine concentration was zero ppm.
- Critical: Sanitize/Chemical/Manual & Mechanical/Concentration & Exposure Time
Observation: Due to improper operation of the low temperature chemical sanitizing mechanical warewashing machine, equipment food-contact surfaces and utensils are not sanitized after cleaning. at one of the ware washing machines.
Correction: Do not use this machine until repairs havce been completed.
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08/27/2015 | Risk Factor | |
This was a routine inspection. Thank you for accompanying me throughout the inspection.The facility is very clean and well organized, Thank you.
- Warewash Machine/ Data Plate/Present/Info/Water Temps/Conveyor Speed
Observation: There is no data plate on the warewashing machines.
Correction: Contact service company to provide data plate. A warewashing machine shall be provided with an easily accessible and readable data plate affixed to the machine by the manufacturer that indicates the machine's design and operation specifications including the: 1) temperatures required for washing, rinsing, and sanitizing, 2) pressure required for the fresh water sanitizing rinse, and 3) conveyor speed for conveyor machines or cycle time for stationary rack machines.
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05/15/2015 | Routine | |
Time was for inspection only and does not include the time allotted for typing this report.
Fish Supplier unchanged since last inspection. Farm raised salmon letters observed from supplier.
EHS received copy of shellfish tag receipt with cert# and date from supplier for muscles and clams. Please remember to keep attached to containers until last sold. Keep tags in chronological order for easier access. Per CFM, Oysters are received frozen in box.
EHS received HACCP plan required for homemade dried sausage. A variance will be required for process and will need pre-approval before use. Please discontinue processes of dried sausage until approved by Health Department.
- Critical: Molluscan Shellstock/Maintaining ID/Tags Attached until Container Emptied (corrected on site) (repeated violation)
Observation: The tags for the molluscan shellfish are not available or are discarded immediately after the container is empty. OBSERVED MUSSLES AND CLAMS IN CONTAINER IN WI COOLER #7 WITHOUT TAGS ATTACHED OR AVAILABLE UPON REQUEST.
Correction: Shellstock tags shall remain attached to the container in which the shellstock are received until the container is empty. CFM ATTAINED COPY OF TAG RECEIPT WITH CERT# AND DATE FROM SUPPLIER, EMAILED TO EHS. PLEASE ATTACH TO CONTAINER UNTIL LAST SOLD.
- Food Storage / Preventing Contamination (corrected on site)
Observation: Observed grill brush with towel for cleaning on the floor and/or food stored less than 6 inches off the floor.
Correction: Food equipment shall be protected from contamination by storing the food at least 6 inches off the floor on approved shelving units or dunnage racks. Milk crates, soda crates, or bread racks are not suitable for food storage. CFM PLACED GRILL BRUSH INTO PROTECTED BUCKET.
- Critical: Variance Requirement for Specialized Processing Methods
Observation: Specialized processing method of food preservation used for dried sausage.
Correction: A food establishment shall obtain a variance from the Regulatory Authority as specified in 8-103.10 and under 8-103.11 before: 1. smoking food as a method of food preservation rather than as a method for flavor enhancement, 2. curing food, 3. using food additives or adding components such as vinegar, 4. packaging food using a Reduced Oxygen Packaging method, 5. operating a molluscan shellfish life-support system display tank used to store and display shellfish that are offered for human consumption, 6. custom processing animals that are for personal use as food and not for sale or service in a food establishment, 7. preparing food by another method that is determined by the Regularty Authority to require a variance or, 8. sprouting seeds or beans. PLEASE OBTAIN A VARIANCE TO BE APPROVED BY THE HEALTH DEPARTMENT.
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06/26/2014 | Routine | |
The purpose of today's visit was to conduct a routine inspection. EHS provided manager with sample parasite destruction/farm raised letter and extra handwashing signs.
- Jewelry Prohibition
Observation: Employees observed wearing watches and rings on their arms and hands while preparing food.
Correction: Food employees shall limit their jewelry to a plain wedding ring while preparing food. Food employees may not wear bracelets, watches, etc. because they can inhibit proper hand washing.
- Critical: Molluscan Shellstock/Maintaining ID/Tags Attached until Container Emptied (corrected on site)
Observation: Tags missing from two molluscan shellfish containers. Also observed that date that shellfish is last sold or served is not being written on the tag.
Correction: Shellstock tags shall remain attached to the container in which the shellstock are received until the container is empty.
- Farm Raised Fish Served Raw RTE / Written Statement from Supplier (corrected on site) (repeated violation)
Observation: The following farm-raised fish served raw or partially cooked were observed without a written statement from the supplier stating that the fish were raised and fed according to 3-402.11(B)(3):-------------tilapia
Correction: Contact your fish supplier and ask for a written statement stating that the fish were raised in net pens if in open water OR land-based operations AND fed formulated feed that contains no live parasites. FAX a copy of this letter to your inspector and keep this statement on site at the food establishment for 90 days beyond the time of service of the fish.
- Handwashing Signage at Handwashing Facilities Required (corrected on site) (repeated violation)
Observation: Observed that sign or poster that notifies food employees to wash their hands is not provided at all handwashing sinks used by food employees.
Correction: Provide a sign or poster at all handwashing sinks used by food employees that reminds food employees to wash their hands. PROVIDED EXTRA SIGNS.
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12/26/2013 | Routine | |
The purpose of today’s visit was to conduct a risk factor assessment inspection in conjunction with the investigation of an alleged foodborne illness complaint received by the Health Department on February 8, 2013. Complaint cannot be confirmed. Observed facility clean and organized. Several CFMs on site, all knowledgeable.
- Critical: Molluscan Shellstock Tags/Labels Marked with Date Last Sold or Served (corrected on site)
Observation: The date when the last shellstock (clam) from the container is sold or served is not recorded on the tag or label.
Correction: The identity of the source of shellstock (oysters, clams, mussels) that are sold or served shall be maintained by retaining shellstock tags or labels and marking the tag or label with the date when the last shellstock from the container is sold or served. DISCUSSED WITH MANAGER.
- Farm Raised Fish Served Raw RTE / Written Statement from Supplier
Observation: The following farm-raised fish served raw or partially cooked were observed without a written statement from the supplier stating that the fish were raised and fed according to 3-402.11(B)(3).
Correction: Contact your fish supplier and ask for a written statement stating that the fish were raised in net pens if in open water OR land-based operations AND fed formulated feed that contains no live parasites. FAX a copy of this letter to your inspector and keep this statement on site at the food establishment for 90 days beyond the time of service of the fish.
- When a HACCP Plan is Required/Before Activity Begins
Observation: A HACCP Plan was not submitted prior to engaging in vacuum packaging of raw beef and chicken.
Correction: A HAACP Plan needs to be submitted within 30 calendar days or discontinue using vacuum packaging.
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02/09/2013 | Risk Factor | |
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