EHS asked various food temperature and employee health questions some answers were fine others EHS re-educated personnel. EHS provided food temp and employee health flyers to post for reference. Make sure there are thermometers kept in bar reach in where food is maintained. Clean equipment, cook line and inside refrigeration. Refrigeration units need more organization. Watch date marking. Most items were date marked correctly but a few items (chilli, sliced ham was missed and a container of cocktail sauce should have been discarded 5 days ago.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: The raw animal food on display is stored in a manner that may cause biological cross contamination of to ready-to-eat food (RTE). EHS observed raw beef stored on top of pickle container and chilli stored next to raw chicken and fully cooked laying on top of raw chicken.
Correction: Separate raw animal foods during storage, preparation, holding, and display from raw RTE food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
- Sanitizing Solutions, Testing Devices
Observation: There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions for the bar area
Correction: Obtain a Quat test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the cooking equipment as under grills, grease trap of grill, under hood, inside refrigeration, inside of microwave and in conventional oven has accumulations of grime and debris.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents. EHS recommends deep cleaning to be accomplished and a cleaning schedule to be establish and maintained.
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03/04/2016 | Routine | |
| No violation noted during this evaluation. | 11/13/2015 | Follow-up | |
Permit provided with the following stipulations: Light intensity at the cook line and the prep area is still observed below 50 foot candles. Owner is to place additional lighting above area to increase foot candles by Monday 7/6/15. Grey water drain under 3 compartment sink is still really slow to drain. Owner of building to have certified plumber to check system. Owner states he has already snaked and cleaned grease trap. Invoice to be provided to local health department by Monday 7/06/15. Mop hanger is to be purchased and put in place by Monday 7/6/615. Enusre detailedcleaning is completed under deep fryer and inside to prevent harboring conditions for pest/rodents and pathogen growth.
- Person in Charge (repeated violation)
Observation: Employees are not properly trained in food safety as it relates to their assigned duties. Food workers not have food handler cards which is required by city ordinance.Ensure cards are obtained right away.
Correction: Train all employees in food safety as it relates to their assigned duties.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: under fryer, grease drain on grill, grease tray at grill, ventilation hood system, shelves under cook line.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Lighting, Intensity (repeated violation)
Observation: Less than 50 foot candles of light was noted in the cook line and prep area.
Correction: Provide at least 50 foot candles at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor
- Mops - Drying Mops (repeated violation)
Observation: Mops not hung up to air dry. Observed mop stored in mop bucket in utility room. Ensure mops are hung with heads downward to allow proper air drying in the prevention of pathogen growth.
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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07/01/2015 | Follow-up | |
Food worker in kitchen with no valid food handler cards which is required by city ordinance. City ordinance (Sec. 40) states a food handler card must be obtained PRIOR to working with food. Violation is a class 1 misdemeanor. Ceiling still observed with dirt and dust and dark substance on them. Light intensity at the prep and cook line does not meet minimum requirements. EHS still observed gap under back kitchen door to allow rodents to pass through. Food observed in refrigeration unit not covered and food items date marking indicated the foods should have been thrown away 5 and 5 plus days ago. Hood vents, and under deep fryers still observed with grease build up. Under cooking equipment is food and grease debris. Plumbing leak at eh bar was observed to be no longer leaking. However, EHS verbally instructed PIC last visit to check into the grey water drainage at the kitchen 3 compartment sink. EHS observed that drainage is excessively slow to drain. EHS observed knives and deli slicer still need attention in cleaning handing on rack. All discrepancies must be correct right away. Follow up inspection will be conducted.
- Person in Charge (repeated violation)
Observation: Employees are not properly trained in food safety as it relates to their assigned duties. Food workers not have food handler cards which is required by city ordinance.Ensure cards are obtained right away.
Correction: Train all employees in food safety as it relates to their assigned duties.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (repeated violation)
Observation: Unwrapped or uncovered food in the refrigeration unit.
Correction: Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (repeated violation)
Observation: The prepared ready-to-eat (RTE) foods in the refrigeration unit is not properly dated for disposition.
Correction: Mark the name and "consume by" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41°F or below the food shall be served or sold within 7 calendar days. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (repeated violation)
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: potatoecutter in utility room, deli slicer and knives hanging on clean rack..
Correction: Clean and sanitize these surfaces for food contact.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: under fryer, grease drain on grill, grease tray at grill, ventilation hood system, shelves under cook line.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Outer Openings - Protected (repeated violation)
Observation: Outer opening of the food establishment is not protected against entry of insects and rodents. Observed gap under backdoor of kitchen.
Correction: Protect the food establishment against the entry of insects and rodents by 1. Filling or closing holes and other gaps along floors, walls, and ceilings, 2. Closed, tight fitting windows, and 3. Solid, self-closing, tight-fitting doors. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.
- Lighting, Intensity (repeated violation)
Observation: Less than 50 foot candles of light was noted in the cook line and prep area.
Correction: Provide at least 50 foot candles at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Kitchen noted in need of cleaning. Observed grease food debris on ceiling, floors, handle of equipment, under equipment creating harboring conditions for pest/rodents.
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.
- Mops - Drying Mops (repeated violation)
Observation: Mops not hung up to air dry. Observed mop stored in mop bucket in utility room. Ensure mops are hung with heads downward to allow proper air drying in the prevention of pathogen growth.
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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06/25/2015 | Follow-up | |
New owners of facility. Permit not given till discrepancies are corrected.
- Person in Charge
Observation: Employees are not properly trained in food safety as it relates to their assigned duties. Food workers not have food handler cards which is required by city ordinance.Ensure cards are obtained right away.
Correction: Train all employees in food safety as it relates to their assigned duties.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation*
Observation: Unwrapped or uncovered food in the refrigeration unit.
Correction: Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Sliced tomatoes cold holding at improper temperatures
Correction: Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking*
Observation: The prepared ready-to-eat (RTE) foods in the refrigeration unit is not properly dated for disposition.
Correction: Mark the name and "consume by" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41°F or below the food shall be served or sold within 7 calendar days. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils*
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: potatoecutter in utility room, deli slicer and knives hanging on clean rack..
Correction: Clean and sanitize these surfaces for food contact.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: under fryer, grease drain on grill, grease tray at grill, ventilation hood system, shelves under cook line.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Plumbing System Maintained in Good Repair
Observation: Plumbing connections under the 3 compartment sink in the bar area are leaking.
Correction: Plumbing systems and components shall be maintained in good repair.
- Outer Openings - Protected
Observation: Outer opening of the food establishment is not protected against entry of insects and rodents. Observed gap under backdoor of kitchen.
Correction: Protect the food establishment against the entry of insects and rodents by 1. Filling or closing holes and other gaps along floors, walls, and ceilings, 2. Closed, tight fitting windows, and 3. Solid, self-closing, tight-fitting doors. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.
- Lighting, Intensity
Observation: Less than 50 foot candles of light was noted in the cook line and prep area.
Correction: Provide at least 50 foot candles at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor
- Physical Facilities in Good Repair
Observation: Facility is not maintained in good repair. Light cover broken in ceiling at the cook line area
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: Kitchen noted in need of cleaning. Observed grease food debris on ceiling, floors, handle of equipment, under equipment creating harboring conditions for pest/rodents.
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.
- Mops - Drying Mops
Observation: Mops not hung up to air dry. Observed mop stored in mop bucket in utility room. Ensure mops are hung with heads downward to allow proper air drying in the prevention of pathogen growth.
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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05/27/2015 | Routine | |
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