Beef steaks are vacuum packaged and a sous vide water bath is set up without an approved HACCP plan. PIC stated that he is using a sous vide method as a cooking process not for preservation. He agreed that all products are removed from packaging in <48 hours. The product on premises was identified, dated, and within the time frame. A HACCP plan is not required for less than 48 hours.
- Food Storage - Prohibited Areas (corrected on site)
Observation: Fruit garnishes stored too close to hand sink as a sourcs of contamination.
Correction: Relocate food storage to an approved area until the source of contamination is eliminated or removed.
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01/13/2016 | Routine | |
Remove chicken from the consumer advisory if it is not undercooked.
- Critical: Shellfish - Shellstock Identification* (corrected on site)
Observation: Identification tags are not labelled with date of last used piece by the operator.
Correction: Label all shellfish tags with date of last used piece.
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08/28/2015 | Risk Factor | |
Remove consumer advisory for chicken on the menu
No violation noted during this evaluation. | 05/28/2015 | Routine | |
Recheck of plumbing-Dish machine-satisfactory. Handbasin in wait area-satisfactory.
No violation noted during this evaluation. | 03/10/2015 | Follow-up | |
- Plumbing System Maintained in Good Repair
Observation: Hot water fixture does not appear to be operational at hand basin in wait area.
Correction: Repair and maintain all plumbing components ans fixtures.
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03/03/2015 | Routine | |
Employee Health Guidelines were posted today.
- Plumbing System Maintained in Good Repair
Observation: Hot and cold water fixtures are turned off at the hand sink in the kitchen and are in poor repair.
Correction: Repair and maintain all plumbing components and fixtures to ensure handwashing .
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08/21/2014 | Routine | |
Discussed cold-holding & cooling project
No violation noted during this evaluation. | 05/16/2014 | Follow-up | |
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Ground beef (46F) and beef tenderloin (44F) are held at improper temperaturein a 2 door, True cold holding unit at improper temperatures
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below. Adjust thremomstat or repair unit. Animal foods were moved to increase air flow in the unit. A follow-up inspection will assess capability of unit to maintain TCS foods at 41 F or below.
- Cooling, Heating, and Holding Capacities
Observation: Two door ,True refrigeration unit does not appear to be capable of holding TCS foods at 41 F or below. It may be overstocked and refrigeration units may not be not sufficient in number or capacity to meet the food storage demands of the establishment.
Correction: Repair or provide additional necessary to maintain food items at 41 F or below. Overstocked equipment does not allow for proper air circulation and/or heat transfer. Improper food storage temperatures are a major contributing factor to foodborne illness.
- Critical: Toxics - Common Name/working Containers of Toxics* (corrected on site)
Observation: Two working containers of hand cleanser are not properly labeled.
Correction: Working containers of toxic items are to be properly labeled with contents. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents.
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05/06/2014 | Routine | |
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Ground beef(46F) and beef tenderloin(46F) are held at improper temperatures in a 2 door, true cold holding unit.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Cooling, Heating, and Holding Capacities
Observation: Two door true refrigeration unit does not appear to be cabalbe of holding TCS foods at proper temperature.
Correction: Repair or provide additional refrigeration units necessary to maintain food items aa 41 F or below.. Overstocked equipment does not allow for proper air circulation and/or heat transfer. Improper food storage temperatures are a major contributing factor to foodborne illness.
- Critical: Toxics - Common Name/working Containers of Toxics* (corrected on site)
Observation: Two working containers of hand cleaner are not properly labeled.
Correction: Working containers of toxic items are to be properly labeled with contents. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents.
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05/06/2014 | Routine | |
Consumer advisories on menus are satisfactory.
No violation noted during this evaluation. | 03/21/2014 | Follow-up | |
Place in reminder statement that "smoked salmon,duck breast,and duck eggs are cooked to order".
- Single-Service and Single-Use Articles, Use Limitation (repeated violation)
Observation: Manufacturer containers (oyster buckets) were observed reused for the storage of other foods.
Correction: Discontinue the reuse of manufacturer containers for food storage. Provide approved reusable food storage containers designed for your food storage needs.
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03/14/2014 | Follow-up | |
Correct risk factor observations (#0930,0820) as soon as possible or within 10 days. Correct GRP observations within 90 days.Provide valid food handler cards or manager certification.
- Critical: Shellfish - Shellstock - Maintaining Identification* (corrected on site) (repeated violation)
Observation: Inadequate record keeping system of certifcation tags-no date of last used shellstock recorded on the tag.
Correction: Use an approved record keeping system that keeps the tags or labels in chronological order correlated to the date when, or dates during which the shellstock are sold or served.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Chicken(43F),ground beef(43F) , and pork shank(45F) are stored in a cold holding unit at improper temperatures. Other TCS foods are 37-40F.It appears that the unit may be overstocked on right side of unit. Because the unit has been closed overnight, it appears that the unit during heavy use may also reach higher temperatures in the danger zone.
Correction: Adjust thermostat if possible. Provide additional refrigeration as needed. Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below. Any foods at 41-45F should be used within 4 days.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
Observation: The prepared ready-to-eat (RTE) escalloped potatoes, corned beef, and cooked chicken 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: Food - Consumption of Raw or Undercooked Animal Foods (repeated violation)
Observation: A review of the menu with the foodservice operator indicates that there is insufficient consumer advisory for the tuna,eggs,and burgers that may be served raw and/or undercooked
Correction: If an animal food such as beef, eggs, fish, lamb, milk, pork, poultry, or shellfish is served or sold raw or undercooked the permit holder shall inform consumers of the significantly increased risk of consuming such foods by way of a disclosure and reminder using brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means.
- Cooling, Heating, and Holding Capacities
Observation: Two door refrigeration unit appears to be overstocked and is not sufficient in number or capacity to meet the food storage demands of the establishment. One refrigeration unit in wait area is not operational and requires repair. It could be used to reduce amount of TCS foods stored in the 2 door unit.
Correction: Provide additional rfrigeration necessary to maintain food items at 41 F or below.. Overstocked equipment does not allow for proper air circulation and/or heat transfer. Improper food storage temperatures are a major contributing factor to foodborne illness.
- Single-Service and Single-Use Articles, Use Limitation
Observation: Manufacturer containers (oyster buckets) were observed reused for the storage of other foods.
Correction: Discontinue the reuse of manufacturer containers for food storage. Provide approved reusable food storage containers designed for your food storage needs.
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02/28/2014 | Routine | |
Discussion with PIC revealed pump on dish machine required priming. Menus were re-printed for full disclosure and reminder.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: Caulking on the back splash behind the stove and flat top grill was observed in a state of disrepair and damaged.
Correction: Repair 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, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
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12/06/2013 | Follow-up | |
Garbage bags are used for storage of vegetables
- Critical: Shellfish - Shellstock - Maintaining Identification* (corrected on site)
Observation: Inadequate record keeping system for shellfish certification tags- date of last used piece of shellfish is not written on the tags.
Correction: Use an approved record keeping system that keeps the tags or labels in chronological order for 90 days correlated to the date when, or dates during which the shellstock are sold or served.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site) (repeated violation)
Observation: Raw foods of animal origin (shell eggs) stored over ready-to-eat (RTE) food in the refrigeration unit.
Correction: Separate raw foods of animal origin during storage, preparation, holding, and display from raw RTE food including foods such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
- Critical: Food - Consumption of Raw or Undercooked Animal Foods
Observation: A review of the menu with the foodservice operator indicates that there is no disclosure on the consumer advisory for theanimal foods that may be served raw and/or undercooked
Correction: If an animal food such as beef, eggs, fish, lamb, milk, pork, poultry, or shellfish is served or sold raw or undercooked the permit holder shall inform consumers of the significantly increased risk of consuming such foods by way of a disclosure and reminder using brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means.
- Equipment - Good Repair and Proper Adjustment
Observation: Caulking on the back splash behind the stove and flat top grill was observed in a state of disrepair and damaged.
Correction: Repair 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, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site)
Observation: The food-contact surfaces of the following equipment were not observed sanitized, because the dish machine is not dispensing sanitizer.
Correction: After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized before coming in contact with food and before use. Go to manual dish washing operation until machine is repaired.
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11/22/2013 | Routine | |
Provide a bayonet thermometer.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Raw foods of animal origin stored over and beside ready-to-eat (RTE) or cooked food in the refrigeration unit.
Correction: Separate raw foods of animal origin during storage, preparation, holding, and display from raw RTE food including foods such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Swiss cheese(49F),butter(50F) and cooked chicken(43F) are held in a cold holding at improper temperatures.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
Observation: The prepared ready-to-eat (RTE) food (beans,TCS sauces,mashed potatoes) 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.
- Temperature - Food Temperature Measuring Devices - Provided
Observation: The Person in Charge could not produce an appropriate food temperature measuring device to verify cooking temperatures of thin foods such as meat patties or fish filets.
Correction: A temperature measuring device with a suitable small-diameter probe that is designed to measure the temperature of thin masses shall be provided and readily accessible to accurately measure the temperature in thin foods such as meat patties and fish filets.
- Prohibitions (corrected on site)
Observation: Clean equipment/utensils were found stored on the floor.
Correction: Discontinue storage of clean equipment and utensils in a location subject to contamination. Elevate clean equipment and utensils 6 inches off the floor.
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08/16/2013 | Routine | |
Consumer Advisory is complete,Issued permit,
No violation noted during this evaluation. | 05/30/2013 | Follow-up | |
Correct consumer advisory within 10 days,
- Critical: Cooling* (corrected on site)
Observation: Gazpacho(50F) and grits(51F) prepared last night are noted not being adequately cooled to prevent the growth of harmful bacteria. These food items were discarded.
Correction: Cool potentially hazardous foods from 135°F to 70°F within 2 hours and within a total of 6 hours from 135°F to 41°F. 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.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Diced tomatoes,boar bacon(45F),bacon(44F)cooked potatoes(44F),and shrimp(46F) are held on top of a cold holding unit at improper temperatures.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below
- Critical: Food - Consumption of Raw or Undercooked Animal Foods (repeated violation)
Observation: A review of the menu with the foodservice operator indicates that there is inadequate consumer advisory for the animal foods that may be served raw and/or undercooked. All animal foods are starred and there is no specific disclosure as to which animal foods are served raw or undercooked.
Correction: If an animal food such as beef, eggs, fish, lamb, milk, pork, poultry, or shellfish is served or sold raw or undercooked the permit holder shall inform consumers of the significantly increased risk of consuming such foods by way of a disclosure and reminder using brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means.
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05/16/2013 | Routine | |
Provide certification letter for method of parasite destruction for salmon and tuna on premises. Good demonstration of cooling methods.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Cheeses(47,52F) are held on top of a cold holding unit at improper temperatures
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Critical: Food - Consumption of Raw or Undercooked Animal Foods (repeated violation)
Observation: A review of the menu with the foodservice operator indicates that there is no disclosure for the consumer advisory for the burgers,quail,pork,salmon, and duck that may be served raw and/or undercooked
Correction: If an animal food such as beef, eggs, fish, lamb, milk, pork, poultry, or shellfish is served or sold raw or undercooked the permit holder shall inform consumers of the significantly increased risk of consuming such foods by way of a disclosure and reminder using brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: Clean utensils were observed stored with the food-contact surface facing upward.
Correction: Store equipment and utensils covered or inverted to prevent contamination while in storage.
- Plumbing System Maintained in Good Repair
Observation: Hot water fixture is in poor repair at handbasin.
Correction: Repair and maintain all plumbing components and fixtures.
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01/10/2013 | Routine | |
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