Chicken, burgers received fully cooked. Shell eggs cooked to order. Dishmachine hi temp satisfactory - thermolabel. Generally good label and date practices - except tuna salad. QAC 200+ in sanitizer bucket. We discussed knife storage between refrigerator and cabinet. Annual permit issued.
- Critical: Toxics - Common Name/working Containers of Toxics* (corrected on site)
Observation: Found unlabeled spray bottles, liquid at dish area.
Correction: Provide and maintain accurate labels on all working containers.
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01/08/2016 | Routine | |
Chicken and burgers received fully cooked. Only shell eggs cooked. Dishmachine high temperature sanitizer - satisfactory - thermolabel. We discussed: RTE meats stored on shelf with shell eggs (corrected)
- Critical: Toxics - Common Name/working Containers of Toxics* (corrected on site)
Observation: Found unlabeled bottle clear liquid.
Correction: Provide/maintain accurate label on all working containers.
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07/28/2015 | Risk Factor | |
We discussed: clean interior surfaces of kitchen prep refrigerator.
Annual permit issued.
- Cloths - Wiping Cloths - Use Limitation
Observation: Found wiping cloths stored in detergent, not sanitizer.
Correction: Provide/use sanitizer for wiping cloths.
- Food Storage - Clean and Dry Location
Observation: Found case cereal on floor.
Correction: Store all foods off floor.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: Found case foam plates on floor.
Correction: Store all single service items off floor.
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01/21/2015 | Routine | |
- Critical: Cooling* (corrected on site)
Observation: Broccoli cheddar soup cooling from last night (>6 hours) is still 46°F.
Correction: PIC discarded soup. Cool TCS food from 135°F to <42°F in 6 hours or less and from 135°F to <71°F in the first two hours. Use shallow, uncovered pans and or ice bath to rapidly cool the food.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Two boxes of 1/2 pt containers of milk were >41°F in produce cooler.
Correction: PIC discarded milk. These boxes were on the bottom "shelf" of the produce cooler where air circulation was poor. Unit temp is 42°F. A produce order was just delivered. Check this unit temp again in 1-2 hours to make sure temps are OK.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
Observation: TCS foods opened and held >24 hours in refrigerators are not date marked (Humus, Chicken Breasts, Deli Meats, Quinoa).
Correction: Date mark TCS food when they are opened and use within 7 days.
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07/24/2014 | Risk Factor | |
Permit issued.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Melon in cups on ice display is 59.7 degrees F. Employee reports that the foods on the ice display are moved to the "Market" refrigerator where they are offered for sale through the rest of the day.
Correction: TCS food must be held <42 F or held using a time control. In this situation the max time the food could be held in the ice bucket (where temps rise above 41 but don't exceed 70 F) after the melon is cut is 6 hours. (Melon is < 41 before it's cut but isn't cooled back down to 41 before put in ice display) PIC agreed to discard the melon cups and yogurt parfaits held in the ice display after breakfast today and keep these foods (and other TCS foods, if applicable) in the cooler at <42 F until served in future. Discussed the use of the ice bucket for display of 1-2 items of TCS food that will be discarded at the end of the 6 hour time limit.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Interior surfaces of reach in coolers are not clean.
Correction: Clean nonfood contact surfaces as needed.
- Physical Facilities in Good Repair
Observation: Cove tile damaged under drain table at dishmachine. Grout eroded around dishmachine.
Correction: Repair tile and grout.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Ceiling in prep area and floor under equipment and around edges are not clean.
Correction: Clean ceiling and floor.
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01/14/2014 | Routine | |
No risk factor violations observed today. Good handwash practices. Quat - 200 ppm. Dishmachine - temperature tape turned black. 160/180 degrees.
No violation noted during this evaluation. | 08/09/2013 | Risk Factor | |
Annual permit issued - post where visible to customers. Excellent handwash/glove use practices observed.
- Cloths - Wiping Cloths - Use Limitation (corrected on site)
Observation: No sanitizer detected in wiping cloth sani solution.
Correction: Corrected by refilling buckets. (Note: observed air bubbles in chemical line to dispensing unit - appears that you need to run enough water through system to drain chemical before you start filling the bucket)
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
Observation: Containers of deli ham (removed from package) and precooked sausage not date marked.
Correction: Date mark TCS foods when they're opened and use within 7 days.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: New containers still have information labels on them.
Correction: Remove labels.
- Handwashing Signage/Handwashing Facilities
Observation: No handwash sign at handsink in Bistro/bar.
Correction: Provide sign.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Floor not clean around low boy freezer unit.
Correction: Clean.
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01/24/2013 | Routine | |
New construction completed for "Bistro". An epoxy grout will be added on floor edges around drain for coffee equipment. Everything else looks good. Current permit expires 1/31/13. Submit paperwork and fee ASAP so new permit can be issued.
No violation noted during this evaluation. | 01/03/2013 | Pre-Opening | |
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