- This visit was made to conduct a follow-up inspection.
- Physical Facilities Good Repair (repeated violation)
Observation: Observed that the floor molding is not maintained in good repair and part of the molding is missing.
Correction: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.
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10/21/2015 | Follow-up | |
This visit was made to conduct a routine inspection. The following items need long term correction:
-Repair the 2 flip top refrigeration units.
- Time/temperature control for safety foods (TCS) shall be properly cooled from 135°
F to 70°F within 2 hours and from 135°F to 41°F within a total of 6 hours to prevent the growth of harmful bacteria. Cool TCS using the following methods:
a. placing foods in shallow pans
b. separating the food into smaller thinner portions
c. using rapid cooling equipment such as a walk-in cooler
d. keep food uncovered until properly cooled to 41 °F
e. using containers that facilitate heat transfer
- Critical: Handwashing / When to wash hands (corrected on site)
Observation: A food employee failed to wash his or her hands before engaging in food preparation, after touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils, or after engaging in any activity that could contaminate the hands. Employee failed to wash his hands after touching soiled dishes.
Correction: ALL food employees shall be washing their hands OFTEN especially after handling trash, using the restroom, handling raw meats, handling soiled equipment and utensils, BEFORE putting on clean gloves, etc. Proper handwashing frequencies will aid in the reduction foodborne illness. Employee wash his hands after being instructed to do so.
- Molluscan Shellstock/Maintaining ID/Recording the Date Sold
Observation: The date on which the last shellstock from the container is sold or served was not recorded on the tag or label.
Correction: The date when the last shellstock from the container is sold or served shall be recorded on the tag or label.
- Molluscan Shellstock/Maintaining ID/Tags Retained for 90 Days from Dates of Harvest
Observation: The tags for the molluscan shellfish are not being retained for 90 days.
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 for 90 calendar days from the dates of harvest using one of the following methods: 1) 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, 2) preserving source identification by using a record keeping system, and 3) ensuring that shellstock from one tagged or labeled container are not commingled with shellstock from another container with different certification numbers, different harvest dates, or different growing areas as identified on the tag or label before being ordered by the consumer.
- Critical: Food Protection from Contamination / Separate Raw from RTE
Observation: Raw animal food stored over ready-to-eat food in the refrigeration unit. Raw eggs are improperly stored above bread.
Correction: Raw foods like poultry, beef, pork, seafood, and eggs shall be stored properly inside refrigerators and freezers to prevent cross contamination. Raw foods shall be stored on shelving units BELOW or SEPARATED from all cooked foods, commercially processed foods, washed produce, leftover foods, etc.
- Food Storage / Preventing Contamination
Observation: Food stored on the floor and/or food stored less than 6 inches off the floor. The shelf in the walk-in refrigerator is not 6 inches off the floor. The tortillas are stored on the walk-in refrigerator floor.
Correction: Food 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.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site)
Observation: The following food item(s) were measured at improper temperatures: shrimp, hamburger, chicken breast, and chicken wings.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below. The foods were moved to a colder refrigeration unit.
- Consumer Advisory, Disclosure Provided
Observation: The following raw and/or undercooked foods are provided on the menu, menu board, table tent or brochure without proper disclosure: the egg dishes on the brunch menu.
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 / Good Repair / Operation (repeated violation)
Observation: The following mechanical refrigeration unit is not currently operating as required to cold hold food at a temperature of 41°F or less: the flip top refrigeration units
Correction: Refrigerators shall be capable of holding foods at a temperature of 41°F or below. Repair the unit(s) immediately. Foods exposed to temperature abuse for over 2 hours shall be discarded, otherwise, the foods shall be stored in properly operating refrigerators.
- Equipment / Good Repair / Components / Gaskets
Observation: The front panel is missing on the ice machine.
Correction: Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications.
- Critical: Sanitize/Chemical/Manual & Mechanical/Concentration & Exposure Time
Observation: When tested, no sanitizer or a low concentration of chemical sanitizer was found in the sanitize basin.
Correction: The sanitize basin of a 3-vat sink shall operate at a chemical concentration of at least 200ppm of quaternary ammonium compound. Repair or replace the sanitizer dispenser.
- Handwashing Sink / Used for Hand Wash Only (corrected on site)
Observation: The handwashing station at the prep/kitchen area is being used for purposes other than washing hands. Soiled dishes were placed in the hand sink.
Correction: A handwashing sink may not be used for purposes other than hand washing. The employee removed the dishes during the inspection.
- Lighting Intensity/ Food Prep Area / 50 foot candles
Observation: Observed that inadequate lighting was provided in the food preparation areas/ exhaust hood.
Correction: Increase the lighting to provide a minimum of 50 foot candles in all food preparation areas.
- Physical Facilities Good Repair
Observation: Observed that the floor molding is not maintained in good repair and part of the molding is missing.
Correction: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.
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10/19/2015 | Routine | |
This visit was made to conduct a follow-up. Refrigeration unit (flip top) is working properly. Ambient temp was 41.4F.
- Critical: Air Gap Design Standard, Not Less than 1' (repeated violation)
Observation: The air gap between the water supply inlet and the flood level rim of the 3 compartment sink is less than 1 inch (air gap was provided but pipes have since drooped, provide a permanent metal bracket that will hold pipes up)
Correction: Provide an air gap with a diameter that is at least twice the diameter of the water supply inlet and not less than 1 inch for proper backflow prevention by the air gap.
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05/21/2015 | Follow-up | |
- Equipment / Good Repair / Operation
Observation: The following mechanical refrigeration unit is not currently operating as required to cold hold food at a temperature of 41°F or less: 2 door flip top closest to walk ins (breaker was tripped overnight and chef turned unit back on this morning. All foods stored overnight were discarded. Other recently prepped foods iced or moved to walk in).
Correction: Refrigerators shall be capable of holding foods at a temperature of 41°F or below. Repair the unit(s) immediately. Foods exposed to temperature abuse for over 2 hours shall be discarded, otherwise, the foods shall be stored in properly operating refrigerators.
- Critical: Air Gap Design Standard, Not Less than 1'
Observation: The air gap between the water supply inlet and the flood level rim of the 3 compartment sink is less than 1 inch (air gap was provided but pipes have since drooped, provide a permanent metal bracket that will hold pipes up)
Correction: Provide an air gap with a diameter that is at least twice the diameter of the water supply inlet and not less than 1 inch for proper backflow prevention by the air gap.
- Plumbing / Maintained in Good Repair
Observation: Plumbing connections under the 3 compartment sink piping are leaking.
Correction: A plumbing system shall be maintained in good repair.
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05/19/2015 | Routine | |
This visit was made to conduct a follow-up inspection concerning the 3-compartment sink. The sink is no longer directly connected. However more work is needed to ensure there is an air-gap between pipes.
- Equipment & Utensils / Air-Drying or Adequate Draining Required (repeated violation)
Observation: Plastic containers were found stacked while wet after cleaning and chemical sanitization.
Correction: After cleaning and sanitizing, equipment and utensils shall be air-dried or used after adequate draining before contact with food.
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12/29/2014 | Follow-up | |
This visit was made to do the first routine operational inspection since opening. Please note the following items:
1) Provide indirect drainage of the 3-compartment sink. This must be repaired ASAP. A follow-up will be done in a week to check on the status of this item.
2) Remind employees not to store their beverages on prep surfaces.
3) Equipment and utensils shall be air dried prior to stacking them.
- Eating, Drinking, or Tobacco Use / Proper Food Employee Drinking Containers (corrected on site)
Observation: Employee beverages were stored on prep surfaces during inspection (drinks were sitting on cutting boards at salad station).
Correction: Employee drinks shall be in containers with lids and straws and stored in a location to prevent contamination of exposed food, clean equipment, utensils and linens and unwrapped single-service items.
- Molluscan Shellstock/Maintaining ID/Tags Attached until Container Emptied (corrected on site)
Observation: Inadequate record keeping system for molluscan shellfish when removed from their tagged or labeled container. (Shellfish were in prep cooler with no tag identifying them).
Correction: Shellstock tags shall remain attached to the container in which the shellstock are received until the container is empty. (PIC made a copy of the tag and affixed it to the container).
- Equipment & Utensils / Air-Drying or Adequate Draining Required
Observation: Plastic containers were found stacked while wet after cleaning and chemical sanitization.
Correction: After cleaning and sanitizing, equipment and utensils shall be air-dried or used after adequate draining before contact with food.
- Critical: Plumbing System / Design, Construct, & Install / Per Law
Observation: The plumbing system serving this food service facility has not been designed, constructed, and installed according to the Plumbing Code. ( 3-compartment sink was direct connected after the pre-opening inspection).
Correction: A plumbing system shall be designed, constructed, and installed according to Law. This must be corrected ASAP.
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12/12/2014 | Routine | |
This visit was made to conduct a pre-opening inspection. The following items need to be corrected prior to opening:
1) Seal mop sink to wall (gap).
2) Install mop rack (on order).
3) Seal gap between tile and baseboard behind/beside mixer.
4) Provide paper towels at handsinks (dispenser on order).
5) Install self-closers on restroom doors (ordered).
6) Provide covered receptacles in women's restroom.
All other items were corrected.
Recommend issuance of AHD permit
Ok for C/O
*Note - the above remaining items (#1-6) shall be corrected prior to opening and will be checked for compliance upon first inspection.
No violation noted during this evaluation. | 10/10/2014 | Pre-Opening | |
This visit was made to conduct a pre-opening inspection. The following items need to be corrected:
1) Seal concrete floors (restroom, bar, etc)
2) Seal along bottom of cabinets in bar area.
3) Seal between 3-compartment and adjacent equipment and walls (bar and kitchen)
4) Seal mop sink to wall
5) Provide/install mop rack
6) Seal gaps between tile and baseboards behind/beside mixer.
7) Paint walls around mixer and dish area with semi-gloss paint.
8) Provide hand wash signs, soap and paper towels at all hand sinks
9) Install baseboards in restrooms
10) Install self-closers on restroom doors.
11) Provide covered receptacles in women's restroom.
12) Submit permit application and pay permit fee.
No violation noted during this evaluation. | 10/08/2014 | Pre-Opening | |
This visit was made to do a construction walk-through. Please provide the new equipment spec sheets, an updated floor plan showing new/relocated equipment/items. Ensure floors, walls and ceilings in prep/storage and restrooms are smooth, durable and easily cleanable.
The bar ceiling was discussed.
No violation noted during this evaluation. | 08/14/2014 | Pre-Opening | |
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