- Cooling Methods (corrected on site) (repeated violation)
Observation: Food containers for cooling food are arranged so as not allow for maximum heat transfer. Do not cover foods that are cooling, stack them so tightly on the speed racks, and or wrap them in bags or plastic until they are below 41 degrees.
Correction: Arrange the food containers in the refrigeration equipment to provide maximum heat transfer through the container walls. Loosely cover or uncover the food if protected from overhead contamination during the cooling period to facilitate heat transfer from the surface of the food.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Observed some foods on the line that were over 41 degrees (Pulled Chicken, Roasted Veggies, Burrata Cheese).
Correction: Those items were discarded or moved to the walk-in. Do not overfill containers of food and keep lids closed as much as possible, especially near the oven and grill.
- Equipment - Good Repair and Proper Adjustment
Observation: Observed several torn gaskets/seals on the refrigeration units on the line.
Correction: Replace all torn gaskets/seals. Gaskets have been ordered.
- Equipment - Cutting Surfaces
Observation: Some of the cutting boards 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 - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site)
Observation: Observed the tomato slicer and the lettuce slicer still soiled.
Correction: Clean and sanitize these surfaces for food contact.
- Critical: Backflow Prevention Device, When Required*
Observation: Observed a "Y" fixture with hoses going to chemicals that does not have a proper backflow device.
Correction: Provide a "double check valve" backflow device between the faucet and the "Y" fixture.
- Plumbing System Maintained in Good Repair
Observation: Observed one handsink (on the line near the dish area) was draining slowly and was not getting hot water.
Correction: Maintenance was called to fix the issue.
- Physical Facilities in Good Repair
Observation: Observed a light out over the hood system on the prep side
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Observed the floors in the kitchen, bar, and dry storage in need of cleaning under shelving and equipment.
Correction: All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
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01/26/2016 | Routine | |
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: TCS food in 2 refrigeration units (Cheese in unit 4 and Carne Asada in unit 6) were >41°F.
Correction: These foods were discarded. In both cases the food was above the refrigeration line of the prep coolers. Keep foods below the refrigeration line.
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03/24/2015 | Risk Factor | |
General employee practices are very good. There were a few isolated incidents that were immediately corrected. Employees were eager to comply. Continue working with all employees on these issues.
We discussed completing a cooling log for the prime rib that is cooked and cooled in house. Please email the results to me.
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: Employee drank from open cup in dishwashing area.
Correction: Employee drinks, used while working or in work areas, must be in a covered cup with a straw and handled in a manner to prevent contamination of hands, food contact surfaces, and food. Discussed requirement with employee who discarded the drink and washed his hands.
- Critical: Hands - Preventing Contamination from Hands* (corrected on site)
Observation: Employee observed handling ready-to-eat food (cheese) with their bare hands.
Correction: Avoid bare hand contact with ready-to-eat food. by using utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.Employee discarded cheese, washed hands and used utensils.
- Critical: Food Contact with Equipment and Utensils* (corrected on site)
Observation: Employee handled raw ground beef burger and did not change gloves/wash hands before handling ready-to-eat bread.
Correction: Employee discarded the bread and washed hands/changed gloves.
- Critical: Temperature, Cooking - Raw Animal Foods* (corrected on site)
Observation: Shrimp served at 117°F and Salmon served at 135°F.
Correction: Both foods were returned to grill to finish cooking. Shrimp was 155 when served.
- Cooling Methods (corrected on site)
Observation: Tomatoes cut today were 66°F in prep refrigerator.
Correction: PIC agreed to place the tomatoes on time control and use/discard within 4 hours of when they were cut. You can use time control (with a written policy) or cut and cool the tomatoes to 41°F within 4 hours.
- Floor and Wall Junctures, Coved, and Enclosed or Sealed
Observation: Floor in dishroom is not graded to drain.
Correction: Grade floors to drain where water flush cleaning method are used.
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12/18/2014 | Routine | |
Employee health training was/is done during orientations. PIC knows symptoms and illnesses employees must report and appropriate actions for management to take.
We discussed the need to correct the consumer advisory on the menus to specify which foods the customer can order undercooked and inform the customers of the risks associated with consuming undercooked foods of animal origins. Handout on Consumer Advisory provided. PIC agreed to remove * by pork that is not offered undercooked, find out if the steaks are whole muscle (no advisory needed if external surfaces are cooked) or mechanically tenderized. The * will be placed by the burgers that are ground beef and offered cooked to the customers specifications. If salmon will be served undercooked the advisory (disclosure) will be added and documentation of parasite control will be obtained from the supplier. The genus and species of the Ahi Tuna will be provided by label, invoice, or letter or the supplier of the Tuna can supply other documentation of parasite control.
Water pools on the dishroom floor. This floor is to be regraded to slope to floor drains.
Several light fixtures do not have bulbs in them yet.
Two of the refrigeration units were not on due to electrical work being done in that area. The Walk-in cooler temp is high - service tech will be back before noon.
No violation noted during this evaluation. | 11/24/2014 | Pre-Opening | |
Permit Issued
No violation noted during this evaluation. | 11/24/2014 | Follow-up | |
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