Dish machine working well utensil temp @160.3, quat sanitizer good at 3 comp sink @300 ppm, 3 comp sink at bar quat sani good @250ppm, kitchen very clean very organized thank you.
- 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 burger patties stored above sliced turkey (RTE) in expo cooler low boy and meatloaf portions stored on bottom shelf of protein stand up reach in cooler at the end of the line.
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)
Observation: beer cheese portions cold holding at improper temperatures.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below. parchment paper was blocking the cooler fan preventing it from operating to the fullest extent, said parchemnt was removed
- Handwashing Cleanser - Availability (corrected on site)
Observation: Soap was not provided at the hand washing lavatory in the dish washing area
Correction: Hand soap must be provided at all hand washing lavatories to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.
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01/12/2016 | Routine | |
The purpose of todays visit is to re-open the restaurant that was close due to a fire. Firm has replaced the hood and the stainless steel around the hood that was damaged in the fire. Firm is finishing painting today. Food can be restocked. Approved for re-opening.
No violation noted during this evaluation. | 11/17/2015 | Other | |
keep working with pest control to manage the flies, monitor cold holding temperatures more often, keep working on the cleanliness of equipment coming in contact with food
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: tuna, cantaloupe and 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: Equipment - Food Contact Surfaces and Utensils
Observation: meat grinder attachment contained dried on protein residues from previous uses, throat of the tilt skillet had not been disassembled and cleaned
Correction: wash,rinse, and sanitize food contact surfaces after use
- Pests - Controlling Pests*
Observation: observed house flies and fruit flies around food contact surfaces
Correction: work with pest control to manage observed insects
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09/21/2015 | Routine | |
All food temperatures were within the acceptable range. The dish machine was sanitizing with hot water and was good. Chef provided information on reportable illnesses.
- Critical: Hands - When to Wash* (corrected on site)
Observation: A food employee failed to wash his hands after handling dirty dishes and before handling clean utensils.
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: Employee observed eating in an area other than designated break area while preparing/handling food or contacting clean food contact surfaces.
Correction: All staff who are eating must be in the designated break area away from food preparation/handling areas to prevent cross contamination.
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04/29/2015 | Routine | |
No violations noted during the inspection. All food temperatures are with in range and cooling procedures is great.
No violation noted during this evaluation. | 01/22/2015 | Routine | |
The dish machine was sanitizing with hot water with a utensil temperature of 166 degrees. F. Staff provided information on the 5 reportable illnesses to the health department. Food temperatures were good.
- Utensils - In-Use - Between-Use Storage (corrected on site)
Observation: Dispensing utensils improperly stored between uses as the water was not turned on at the dip well station,
Correction: Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 135°F.
- Food - Miscellaneous Sources of Contamination
Observation: Numerous live drain flies were observed in dish room and other areas in the production area.
Correction: Protect food from miscellaneous sources of contamination.
- Hand Drying Provision (corrected on site)
Observation: No disposable towels were provided at the hand washing lavatory in the dish machine room.
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
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09/22/2014 | Routine | |
Both items were corrected on the spot. The dish machine was sanitizing with hot water with a utensil temperature of 162 degrees F on the first run. The quat sanitizer at the bar and the 3 basin sink was good @ 200 ppm. Good cooling procedures were observed. Employees observed washing hands and changing gloves between tasks. All date marking was good.
- Critical: Hands - Preventing Contamination from Hands* (corrected on site)
Observation: Bar employees observed slicing fruit for drinks with their bare hands.
Correction: Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Mashed potatoes hot holding at improper temperatures.
Correction: Rapidly reheat the food to 165°F and maintain at 135°F or above through the hot holding period.
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04/14/2014 | Risk Factor | |
The purpose of today's visit is due to a complaint ( # 32524) of a possible foodborne illness. The GM was unaware of the complaint. GM state that there has been no employees sick this month. Restaurant has not received any complaints. The health department has not received any other complaints for this facility. All food temperatures were within the acceptable range. Employees handling ready to eat foods were wearing gloves and no bare hand contact observed. Cause of illness is undetermined.
No violation noted during this evaluation. | 12/30/2013 | Complaint | |
The above items were corrected on site. Management is very cooperative. The dish machine was sanitizing with hot water with a utensil temperature of 171 degrees F. Good date labeling. Need to monitor the thick part of chicken breast more often to make sure it is fully cooked.
- Critical: Temperature, Cooking - Raw Animal Foods* (corrected on site) (repeated violation)
Observation: The chicken breast was not cooked to a sufficient temperature and time to eliminate pathogenic bacteria.
Correction: Continue to cook the stuffed food to heat all parts to 165°F or above for 15 seconds. Chicken was placed back on grill and fully cooked.
- Critical: Cooling* (corrected on site)
Observation: Ambient temperature or pre-chilled Pico not being adequately cooled to prevent the growth of harmful bacteria.
Correction: Cool potentially hazardous foods prepared from pre-chilled ingredients or ingredients at ambient temperature to 41°F or below within 4 hours. 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. Product was discarded.
- Cooling Methods (corrected on site)
Observation: Meatloaf cooling and not arranged so as not allow for maximum heat transfer.
Correction: Arrange the food containers in the refrigeration equipment to provide maximum heat transfer through the container walls. Loosely cover or uncover the food if protected from overhead contamination during the cooling period to facilitate heat transfer from the surface of the food. Separate the meat loaf that is sitting next to each other and is wrapped in aluminum foil so that air can circulate around each loaf to rapidly cool the meat loaves.
- Handwashing Cleanser - Availability (corrected on site)
Observation: Soap was not provided at the hand washing lavatory in the dishroom.
Correction: Hand soap must be provided at all hand washing lavatories to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.
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12/30/2013 | Routine | |
The above items were corrected. Need to monitor food temperatures and use a calibrated thermometer to check the cook, hot hold, and cold holding. The dish machine was sanitizing with hot water with a utensil temperature of 169 degrees F. Excellent date marking. Several food items observed cooling in ice bath. Proteins observed cooling in the walk in cooler.
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: In use open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
Correction: Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands (2) The container and (3) Exposed food clean equipment, utensils, and linens and unwrapped single-service and single-use articles.
- Critical: Temperature, Cooking - Raw Animal Foods* (corrected on site) (repeated violation)
Observation: The chicken breast was not cooked to a sufficient temperature and time to eliminate pathogenic bacteria when the chef said the chicken was cooked.
Correction: Continue to cook the stuffed food to heat all parts to 165°F or above for 15 seconds.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Diced tomatoes and mango salsa cold holding at improper temperatures
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
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08/07/2013 | Risk Factor | |
- Utensils - In-Use - Between-Use Storage (corrected on site)
Observation: In-use utensils improperly stored between use.
Correction: Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 135°F.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Raw chicken, raw shrimp and raw salmon were registered at 47 degrees F in 4 drawer cold holding unit below wood grill
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- 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: Operator instructed to obtain a test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
- Critical: Equipment and Utensils - Hot Water and Chemical Sanitizing* (corrected on site)
Observation: Chemical sanitizer immersion time was not adequate for quatanary ammonia sanitizing solution at the bar area.
Correction: Provide at proper concentration of quatanary ammonia and immerse or expose food contact surfaces to sanitizing solution for adequate time.
- Handwashing Signage/Handwashing Facilities
Observation: A sign or poster that notifies food employees to wash their hands is not provided at rear food prep area and in the bar area sinks used by food employees
Correction: Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
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04/11/2013 | Routine | |
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