Notes: Food in top wells (left side only) of middle prep unit is at marginal temperature - ensure that lids are closed when not in use and that unit is adjusted to maintain food at <41F at all times of operation. Employee drinks need a lid in addition to the straw. If the vacuum sealer will be used for anything other than raw and dry non-TCS product, a HACCP plan and/or variance request must be submitted to me prior to use.
- Critical: Hands - Preventing Contamination from Hands* (corrected on site)
Observation: Observed employee handling ready to eat food (beets, burrata appetizer) with bare hands.
Correction: Employees may not contact ready to eat foods with bare hands - use utensils, gloves, or other barriers.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site) (repeated violation)
Observation: Observed food below 135F: grits 103, mornay 94 (steam well)
Correction: pork 127 (hot box).
- Critical: Food - Consumption of Raw or Undercooked Animal Foods
Observation: No consumer advisory on the menu for aioli made with raw shell eggs.
Correction: Consumer advisory must disclose which items are offered for sale or service undercooked or raw.
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09/02/2015 | Risk Factor | |
The prep units are now maintaining at <41F.
No violation noted during this evaluation. | 06/02/2015 | Follow-up | |
Food in far left prep unit was ok: spinach 41F, grits 41F. Follow up in 1 week to check status of units.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Foods in prep units (middle and salad) above 41F in top wells (units turned off): tomato 49, cheese 50 (middle), potato salad 58F, sausage 70F (salad).
Correction: All items were replaced. Repair or adjust units to maintain at <41F.
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05/27/2015 | Follow-up | |
Note: Consumer advisory is improved but asterisks for fried chicken and shrimp and grits should be removed unless these items are offered undercooked or have raw/undercooked ingredients.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Observed foods in prep units at ends of the cook line above 41F: pasta 48F, tomato sauce 50F, tomatoes 50F.
Correction: Units had cycled off and food became warm. Discarded food and turned on units. Repair or adjust to maintain at <41F.
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05/08/2015 | Follow-up | |
Permit issued. Follow-up within 10 days.
- Critical: Hands - When to Wash* (corrected on site)
Observation: Observed employee use her phone then fail to wash her hands before putting on gloves to return to work.
Correction: Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task.
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: Observed open drinks and screw top bottles of drinks on cook line, prep line, and dish area.
Correction: Employees may drink from a container with a lid and straw only.
- Utensils - In-Use - Between-Use Storage (corrected on site)
Observation: In use utensils stored in standing water and front dipper well was not on.
Correction: Utensils must be stored under running water, in food, in 135F water or on clean/dry surface.
- Cooling Methods
Observation: Improper cooling methods for picked fried chicken (placed in a tightly covered, stacked container).
Correction: Spread food into shallow layers, leave uncovered and do not stack to cool quickly.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Observed hot foods below 135F: greens 107F, meatloaf 110F, potatoes 97F.
Correction: Heat foods to 165F prior to placing in hot holding units and ensure that they are maintained at >135F.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Observed above 41F: food in line prep units - egg 51F, pasta 54F, beans 45F, sliced cheese 55-69F, roasted veg 65F, caesar dressing left at room temperature.
Correction: Food in prep units was double panned and tops were left open. Do not double pan or over stack food. Keep lids closed when not in use. Keep caesar dressing under refrigeration.
- Critical: Food - Consumption of Raw or Undercooked Animal Foods
Observation: Consumer advisory on menu is incorrect. An asterisk or other marking must be on the menu indicating which items are served undercooked (eggs any style, raw egg used in caesar dressing).
Correction: Add askterisk or marking to menu items. Chef stated that they will move to using pastuerized eggs for caesar dressing.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site)
Observation: Observed slicer with dried food debris.
Correction: Clean and sanitize after each use.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Observed floor behind cook line in need of cleaning.
Correction: Clean regularly.
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04/17/2015 | Routine | |
Inadequate light at the cook lines- 30-40 foot candles. Brighter bulbs will be put into hood lights. Lights to be angled over prep unit.
Consumer advisory to be added to the menu for eggs offered undercooked. Add disclosure and reminder.
Clean and sanitize all surfaces and wares prior to use.
Ok to operate permit issued.
No violation noted during this evaluation. | 03/17/2015 | Pre-Opening | |
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