- Critical: Molluscan Shellstock/Maintaining ID/Tags Attached until Container Emptied (corrected on site)
Observation: (REPEAT) Tags missing from the molluscan shellfish containers. Observed mussels in walk-in refrigerator had not tag attached.
Correction: Shellstock tags shall remain attached to the container in which the shellstock are received until the container is empty. Note: The tag was with the mussels taken out at the prep refrigerator. Please make a copy and make sure there is a tag with the shellfish.
- Critical: PHF(TCS) Cooled from 135°F to 41°F within 6 Hours Total (corrected on site)
Observation: The following cooked potentially hazardous foods are not being adequately cooled from 135°F to 70°F within 2 hours and to 41°F within a total of 6 hour: Tomato sauce cooling for ~12 hours in the walk-in refrigerator observed at 53°F.
Correction: Potentially hazardous foods shall be cooled from 135°F to 70°F within 2 hours and to 41°F within a total of 6 hours to prevent the growth of harmful bacteria. Note: Discarded.
- Cooling Methods
Observation: The following methods used for cooling were not adequate to facilitate proper cooling: Observed sauce cooling in deep (~10+inch) deep metal container and completely covered.
Correction: Cooling hot foods shall be accomplished as follows: 1) placing the food in shallow pans
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site)
Observation: (REPEAT) The following food items were observed cold holding at improper temperatures using a calibrated food temperature measuring device: provolone cheese 48F and tiramisu 48F--4DR upright refrigerator in dry storage area. Diced tomatoes 46F--True 2DR prep top and fresh mozzarella cheese 49F, eggplant 47F.--True 2DR prep refg.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below unless the permit holder is using "time as public health control" as specified under 3-501.19 to limit bacteria growth. Note: All items from 2DR prep refg discarded. Provolone cheese and tiramisu along with other desserts on top discarded.
- Critical: Consumer Advisory, Disclosure Provided
Observation: (REPEAT) The following raw and/or undercooked foods are provided on Lunch, Dinner and Catering menus without proper disclosure: carne stufata, salmon, ceaser dressing and other items.
Correction: The Consumer Advisory shall include a disclosure statement that includes a description of the animal-derived foods as raw/undercooked or identification of the animal-derived foods by asteriking (*) them to a footnote that states that the items are served raw or undercooked, or contain raw or undercooked ingredients.
- Temp Meas Devices for Cold & Hot Hold Equipment, Present
Observation: There was no temperature measuring device located in the following cold or hot holding equipment: 4DR UR refrigerator, 4 drawer refrigerator.
Correction: Cold or hot holding equipment used for the storage of potentially hazardous foods (time/temperature control for safety food) shall be designed to include and shall be equipped with at least one integral or permanently affixed temperature measuring device that is located to allow easy viewing of the device's temperature display.
- Equipment / Good Repair / Operation
Observation: The following refrigeration unit is not operating properly and is unable to maintain cold food at or below 41°F: 4DR upright refrigerator 49F and True 2DR prep refrigerator not in use, True 2DR prep refg salad 49F
Correction: Repair/adjust the unit so it is able to maintain foods at or below 41°F. Do not use the unit to store potentially hazardous foods while it is not operating properly. Note: True 2DR salad prep refrigerator was corrected during inspection.
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03/03/2016 | Routine | |
REMINDERS AND RECOMMENDATIONS:
1) Please adjust all refrigerators to 35F to help maintain the cold holding temperatures.
2) Check dish machine once a day to make sure it is sanitizing. Train and remind employees to use the sanitizer buckets and test chlorine concentration before using it
3) Maintain cold and hot holding logs. Recommend writing receiving temperatures on invoice.
4) Monitor cooling methods and temperatures.
5) Please fix all the non-critical violations cited on the pre-opening inspection report. (for example replacing gaskets, installing grease trap).
Please fax following items to my attention within 10 days:
1) Parasite destruction /farm raised letter from supplier for Salmon.
2) Updated menu with * next to smoked salmon.
3) Invoice for checking Avantico 2DR flat top and Traulsen 4Dr refrigerator. Note: Recommend checking all refrigerator units except the walk-in refrigerator and 2DR prep top at cookline.
(Note: Time reflects inspection time only)
- Critical: Molluscan Shellstock/Maintaining ID/Tags Attached until Container Emptied (corrected on site)
Observation: Tags missing from the molluscan shellfish containers. Mussels and clams
Correction: Shellstock tags shall remain attached to the container in which the shellstock are received until the container is empty.
- Critical: Molluscan Shellstock Tags/Labels Marked with Date Last Sold or Served
Observation: The date when the last shellstock from the container is sold or served is not recorded on the tag or label.
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 and marking the tag or label with the date when the last shellstock from the container is sold or served. Discussed with the manager about writing the dates.
- Farm Raised Fish Served Raw RTE / Written Statement from Supplier
Observation: The following farm-raised fish served raw or partially cooked were observed without a written statement from the supplier stating that the fish were raised and fed according to 3-402.11(B)(3). SALMON
Correction: Contact your fish supplier and ask for a written statement stating that the fish were raised in net pens if in open water OR land-based operations AND fed formulated feed that contains no live parasites. FAX a copy of this letter to your inspector and keep this statement on site at the food establishment for 90 days beyond the time of service of the fish.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site)
Observation: The following food items were observed cold holding at improper temperatures using a calibrated food temperature measuring device: butter 50F--Avantico 2DR flat top
Correction: pizza sauce 54F, shredded cheese 45F, sausage 45F--Migali 2DR pizza prep refg. Spaghetti 52F, ricotta cheese 46F--4 drawer refg. rice 45F-- 4 drawer prep top.
- Critical: Date Marking of Refrigerated, Ready-to-Eat PHF (TCS Food) (corrected on site)
Observation: The following refrigerated, ready-to-eat, potentially hazardous food that is commercially processed is not used or discarded within 24 hours of when the original container was opened and is not observed to be date marked: Ricotta cheese
Correction: Refrigerated, ready-to-eat, potentially hazardous commercially processed foods when opened and kept for more than 24 hours cannot have a shelf-life of more than 7 days, including the day of the original container was opened. These food items must be marked with either the "consume-by" date and/or "preparation" date, color-coded labels, or another marking system/method that effectively indicates shelf-life that is clearly understood and properly used by the employees. This date cannot exceed any manufacturer determined "use-by" date based on food safety.
- Critical: Consumer Advisory, Disclosure Provided
Observation: The following raw and/or undercooked foods are provided on the menu without proper disclosure: smoked salmon on antipasti menu has no asterisk *.
Correction: The Consumer Advisory shall include a disclosure statement that includes a description of the animal-derived foods as raw/undercooked or identification of the animal-derived foods by asteriking (*) them to a footnote that states that the items are served raw or undercooked, or contain raw or undercooked ingredients.
- Handwashing Cleanser, Available at Handwashing Facilities (corrected on site)
Observation: Observed that hand soap was not provided at the only handwashing sink.
Correction: Provide hand soap at each hand sink to allow employees to properly wash their hands.
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07/07/2015 | Risk Factor | |
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