Observed food handler cards, employee health policy, cooling logs, and temperature charts. Proper reheating practices observed. Maintenance crew arrived on site during the inspection. Excellent improvement with cooling practices! Bathrooms observed in need of gender designation. Informed CFM permit fee is needed. Not approved for permit.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site) (repeated violation)
Observation: Unwrapped or uncovered food in the Saute Unit.
Correction: Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
- Equipment - Good Repair and Proper Adjustment
Observation: Observed leak in the lower piping system for the 3 compartment sink sanitizer basin.
Correction: Repair the sink 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 sink, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Equipment - Cutting Surfaces (repeated violation)
Observation: The cutting board(s) in the prep are are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
Correction: Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
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03/30/2016 | Routine | |
Discussed the need for an additional CFM. Observed food handler cards, employee health policy, and temperature charts. Cooling charts not observed. All PHF/TCS foods observed time and/or temperature abused were voluntarily discarded.
- Critical: Person in Charge - Assignment of Responsibility* (corrected on site)
Observation: The person in charge was not available at the time of inspection.
Correction: The permit holder shall designate a person in charge who is authorized to monitor and manage all food establishment operations and who is authorized to take actions to ensure that the Regulations' objectives are fulfilled.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Unwrapped or uncovered food observed in the refrigeratored drawers of the flat top grill and in the walk in refrigerator..
Correction: Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
- Critical: Cooling* (corrected on site) (repeated violation)
Observation: Shredded chicken in the walk in refrigerator 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 from 70°F 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.
- Cooling Methods (corrected on site)
Observation: The methods used for cooling were not adequate. Observed black beans cooling improperly in the walk in refrigerator in a large storage container.
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.
- Warewashing Equipment, Determining Chemical Sanitizer Concentration (corrected on site)
Observation: The chemical sanitizer was too weak. Mechanical dishwasher observed with too low sanitizer levels.
Correction: Maintain levels between 50-100 ppm.
- Equipment - Cutting Surfaces
Observation: The cutting board(s) along the cookline prep unit are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
Correction: Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
- Critical: Equipment and Utensils - Hot Water and Chemical Sanitizing* (corrected on site)
Observation: When tested, no sanitizer or a low concentration of chemical sanitizer was found in the wiping cloth bucket. Sanitizer was not available behind the front bar area in food area.
Correction: Provide QAC at proper concentration of 200 ppm and immerse or expose food contact surfaces to sanitizing solution for adequate time.
- Toilet Room Receptacle Covered (repeated violation)
Observation: There is no covered refuse container for the disposal of feminine napkins in the unisex restrooms.
Correction: Install a covered refuse container for the disposal of feminine napkins in the unisex restrooms.
- Physical Facilities in Good Repair
Observation: Ceiling tiles in the bar are not maintained in good repair. Observed several tiles with peeling paint.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Physical Facilities in Good Repair
Observation: Handsink to the right of the walk in refrigerator is observed in need of securing to the wall.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Critical: Toxics - Storage of Toxic Containers* (corrected on site)
Observation: Containers of Glass cleaner are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items. Observed glass cleaner stored hanging on the inside of the handwashing station behind the bar.
Correction: Containers of chemicals must be located in an area that is not above food, equipment, utensils, linens or single service items.
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12/30/2015 | Routine | |
Observed food handler cards, employee health policy, and temperature charts. Yellow fin tuna observed as tuna species. Approved for permit.
- Hair Restraints - Effectiveness (corrected on site)
Observation: Employees observed working in the food service area without proper hair restraints.
Correction: Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food clean equipment, utensils, and linens, and unwrapped single-service and single-use articles.
- Critical: Cooling* (corrected on site)
Observation: Black beans located in the walk in cooler are 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 from 70°F 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.
- Equipment - Good Repair and Proper Adjustment
Observation: Grill cover is observed needed for the beer cooler immediately to the left in bar entry way.
Correction: Attach a grill cover 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.
- Toilet Room Receptacle Covered
Observation: There is no cover to the feminine napkin refuse container in the ladies room stall.
Correction: Provide a cover to the feminine napkin refuse container in the ladies room stall.
- Mops - Drying Mops
Observation: Mops and brooms not hung up to air dry.
Correction: Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.
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06/11/2015 | Routine | |
Shelves behind bar have been raised six (6) inches off of the floor.
New cutting boards for both sandwich units should be in on Monday.
New gaskets for sandwich unit to be installed by Monday.
Facility getting new freezer for back storage area.
Cooling temperature log provided to operator.
Facility recommended for permit.
No violation noted during this evaluation. | 04/16/2015 | Pre-Opening | |
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