- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the soda gun dispenser, breading push cart, shelving unit 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.
- Lighting, Intensity (repeated violation)
Observation: Less than 50 foot candles of light was noted in the kitchen.
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
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11/30/2015 | Routine | |
Correct lighting 1 month.
- Thawing (corrected on site)
Observation: Improper methods used to thaw cod fish.
Correction: Thaw potentially hazardous foods by either of the following methods: 1. Under refrigeration that maintains food temperature at 41°F (45°F) 2. Completely submerged under running water at a temperature of 70°F or below with sufficient water velocity to agitate and float off loose particles in an overflow. Ready-to-eat food shall not exceed 41°F and raw animal foods shall not exceed 41°F for more than four hours 3. As part of the cooking process
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Mashed potatoes are hot holding at improper temperatures.
Correction: Discard the food and ensure that potentially hazardous foods for hot holding are maintained at 135°F or above to inhibit the growth of harmful bacteria.
- Equipment and Utensils - Good Repair and Calibration (corrected on site)
Observation: Many cracked containers
Correction: observed in a state of repair and condition preventing the equipment to be used as designed.
- Hand Drying Provision (corrected on site) (repeated violation)
Observation: No disposable towels were provided at any of the 3 the hand washing lavatory in the kitchen.
Correction: Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials
- Lighting, Intensity (repeated violation)
Observation: Less than 50 foot candles of light was noted in the kitchen.
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
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04/14/2015 | Routine | |
post inspection notice that plumbing has been fixed
- Plumbing System Maintained in Good Repair (repeated violation)
Observation: Sink faucet is broken (left of oven).
Correction: Repair and maintain all plumbing components and fixtures.
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01/22/2015 | Follow-up | |
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Raw foods of animal origin stored over ready-to-eat (RTE) food in the refrigeration unit. Raw fish stored over limes and mushrooms.
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*
Observation: Items in prep cooler are cold holding at improper temperatures.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria. EMAIL HEALTH DFEPT WHEN CORRECTED
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent
Observation: The nonfood contact surface of the Press board shelf is not corrosion resistant, nonabsorbent, and/or smooth.
Correction: Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
- Non-Food Contact Surfaces (corrected on site)
Observation: The nonfood contact surface of the interior of the 3 door true cooler 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.
- Plumbing System Maintained in Good Repair
Observation: Sink faucet is broken (left of oven).
Correction: Repair and maintain all plumbing components and fixtures.
- Hand Drying Provision (corrected on site)
Observation: No disposable towels were provided at the hand washing lavatory at any of the kitchen handsinks (3).
Correction: Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials
- Lighting, Intensity
Observation: Less than 20 foot candles of light was noted in the dishwash area and expo area.
Correction: Provide at least 20 foot candles at a distance of 30 inches from the floor in consumer self-service areas, inside equipment, warewashing, equipment storage, toilet rooms. Repair/replace lights.
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11/25/2014 | Routine | |
fix plumbing at rear(left of line) handsink (only running hot water-provide cold)
remove press board from wait station shelf
receiving: cheese 39, 40, 40
good date labeling
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Items in perp cooler are cold holding at improper temperatures. Inconsistent temperatures (warmest in middle of unit)
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria. CORRECTION: several items discarded, unit covered.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils*
Observation: Interior of ice machine
Correction: Clean and sanitize these surfaces for food contact. Correct today.
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08/05/2014 | Risk Factor | |
fix plumbing at handsink left of grill
walkin cooler under repair-be careful to cover/relocate items as needed
employee food items in the true cooler-be sure to keep separate from food for public
handsink hot water ( left of line) 136F
No violation noted during this evaluation. | 04/11/2014 | Risk Factor | |
1370-audio/visual sanitizer of DW has been ordered
Handsink by prep line 133F (adjust to reach 100)
- Warewashing Equipment, Cleaning Frequency (corrected on site) (repeated violation)
Observation: The interior surfaces of the mechanical warewashing machine are soiled and several of the nozzels are clogged. (2 upper and 2 lower corrected during follow up inspection-recommend new process for lemon pits)
Correction: Increase the frequency of cleaning of the interior surfaces of the dishwasher unit to maintain unit performance.
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01/16/2014 | Follow-up | |
prep line cooler being monitored (defrosted for cleaning). be sure this can maintain food 41F or colder.
email health dept with corrective actions.
- Warewashing Machines, Sanitizer Level Indicator (corrected on site)
Observation: The warewashing machine is not equipped with a working device to warn of low sanitizer level.
Correction: Alter or replace the warewashing machine so that an audible or visual warning is given when more chemical sanitizer needs to be added.
- Sanitizing Solutions, Testing Devices (repeated violation)
Observation: There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: Obtain a chlorine test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
- Warewashing Equipment, Cleaning Frequency
Observation: The interior surfaces of the mechanical warewashing machine are soiled and several of the nozzels are clogged.
Correction: Increase the frequency of cleaning of the interior surfaces of the dishwasher unit to maintain unit performance.
- Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site)
Observation: 0ppm chlorine at dishwasher.
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. (CORRECTED, dishwasher ran 6 times plus primed before 100ppm)
- Handwashing Lavatory, Water Temperature, and Flow
Observation: Water to dw area handsink is turned off due to plumbing leak.
Correction: Correct the plumbing leak so this handsink can be used properly.
- Critical: Toxics - Medicines - Restriction and Storage* (corrected on site) (repeated violation)
Observation: Medicines are located above clean drainboard.
Correction: Locate medicines to prevent contamination of food, equipment, utensils, linens, and single-service and single-use articles
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12/11/2013 | Routine | |
Both the kitchen and the bar noted much cleaner-thanks for the efforts
observed bar manager appropriately handle allergen question.
- Cooling Methods (corrected on site)
Observation: The methods used for cooling were not adequate.
Correction: Cool foods by the following methods: 1. Placing food in shallow pans 2. Separating food into smaller thinner portions 3. Using rapid chill cooling equipment 4. Stirring the food in a container placed in an ice water bath 5. Using containers that facilitate heat transfer 6. Adding ice as an ingredient 7. Any other method that can effectively accomplish cooling.
- Equipment - Good Repair and Proper Adjustment (corrected on site)
Observation: Whisk and scoop no longer cleanable.
Correction: Replace these utensils with cleanable ones. (items discarded)
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08/22/2013 | Routine | |
open carton of milk dated 1/26-discarded
monitor employee drinks (plastic bottle with screw cap lid)-must wash hands after drinking - recommend lid with straw
new menu- reviewed consumer advisory reminder and disclosure
employee health policy signed upon hire
excellent date labeling
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Uncovered whipping cream (at bar cooler) is not protected.
Correction: Protect food from contamination by storing food in packages, covered containers, or wrappings.
- 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.
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.
- Equipment - Cutting Surfaces
Observation: The cutting board(s) are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
Correction: Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site)
Observation: Slicer is dirty.
Correction: Wash, rinse and sanitize slicer.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site)
Observation: Slash glove used as direct contact with ready to eat foods.
Correction: Must use clean single-use glove over top of slash glove. Food contacts must be clean and sanitized.
- Plumbing System Maintained in Good Repair
Observation: Handsink at dishwash area vs floor drain in wait station area need repair.
Correction: Repair and maintain all plumbing components and fixtures.
- Critical: Toxics - Identifying Toxic Containers* (corrected on site)
Observation: Chemical spray bottle observed without a label.
Correction: Label spray bottles with contents or discard.
- Critical: Toxics - Medicines - Restriction and Storage* (corrected on site)
Observation: Medicines are located above clean drainboard of dishwasher.
Correction: Locate medicines to prevent contamination of food, equipment, utensils, linens, and single-service and single-use articles
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02/07/2013 | Routine | |
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