This visit was made to conduct a routine risk factor evaluation.
a 'Big 6' poster was given and discussed.
Please note the following good retail practice issues that require attention: The floor in the kitchen needs to be repaired where missing and broken. The lights in the pizza kitchen area also need to be repaired to produce 50 ft candles of light.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) (repeated violation)
Observation: The following food item(s) were measured at improper temperatures: items in the walkin are 45 degrees F.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below. (The PIC turned the WIC down and it decreased to 42 degrees during the inspection. Continue to monitor temperature).
- Consumer Advisory, Disclosure Provided (repeated violation)
Observation: The following raw and/or undercooked foods are provided on the menu, menu board, table tent or brochure without proper disclosure: steak frites, american burger on main menu, and all the burgers on the separate burger night menu. Also, the calamari and the shrimp and corn chowder do not need a disclosure.
Correction: The Consumer Advisory shall include a disclosure statement that includes a description of the animal-derived foods and identification of the animal-derived foods by asterisking (*) them to a footnote that states that the items are served raw or undercooked, or contain raw or undercooked ingredients.
- Critical: Separation of Toxics by Spacing or Partitioning (corrected on site)
Observation: Observed that poisonous and toxic materials are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items. (Observed spray bottles of chemicals hanging on food and equipment storage shelf in the walk-in).
Correction: All poisonous and toxic materials shall be stored to prevent contamination of food, equipment, utensils, linens, and single service items by separating the poisonous and toxic materials by spacing or partitioning. (PIC moved spray bottles to chemical storage area).
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08/18/2015 | Risk Factor | |
This visit was made to conduct a follow-up inspection.
None of the noted violations have been corrected.
The hot water handle on the hand sink at the pizza station is still not functioning. Thus, there is no hot water for hand washing, only cold. This is a violation of Section 5-205.15(B) of the 2013 Food Code. This same issue was observed during the inspections conducted on October 15, 2014, April 29, 2015. A $100 civil penalty ticket (F-15-04448) has been issued for this repeat Core violation. Additional repeat violations within a twelve month period incur increased penalties.
The noted violations shall be corrected within 30 days. Further repeat violations are subject to civil penalty for each violation.
- Consumer Advisory, Disclosure Provided (repeated violation)
Observation: The following raw and/or undercooked foods are provided on the menu, menu board, table tent or brochure without proper disclosure: ribeye.
Correction: The Consumer Advisory shall include a disclosure statement that includes a description of the animal-derived foods and identification of the animal-derived foods by asterisking (*) them to a footnote that states that the items are served raw or undercooked, or contain raw or undercooked ingredients.
- Equipment / Good Repair / Operation (repeated violation)
Observation: The following mechanical refrigeration unit is not currently operating as required to cold hold food at a temperature of 41°F or less: Bar cooler.
Correction: Refrigerators shall be capable of holding foods at a temperature of 41°F or below. Repair the unit(s) immediately. Foods exposed to temperature abuse for over 2 hours shall be discarded, otherwise, the foods shall be stored in properly operating refrigerators.
- Equipment / Good Repair / Components / Gaskets (repeated violation)
Observation: The doors of the following unit(s) are (missing, damaged): both chest freezer doors are heavily damaged, and not properly functioning.
Correction: Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications.
- Plumbing / Maintained in Good Repair (repeated violation)
Observation: The hot water handles at the hand sinks in the pizza kitchen and the server station are broken.
The pipes under the hand sink at the server station are leaking.
The ice bin at the server station is leaking.
Correction: A plumbing system shall be maintained in good repair.
- Floor and Wall Junctures/Coved/Sealed/No Water Flush Cleaning (repeated violation)
Observation: Floor and wall junctures are not coved. (The floor along the back of the restaurant is not coved. Floor tiles are still missing from a repair of the drain).
Correction: If cleaning methods other than water flushing are used for cleaning floors, the floor and wall junctures shall be coved and closed to no more than 1 millimeter.
- Lighting Intensity/ Food Prep Area / 50 foot candles (repeated violation)
Observation: Observed that inadequate lighting was provided in the food preparation areas. (There are broken light fixtures in the pizza kitchen area).
Correction: Increase the lighting to provide a minimum of 50 foot candles in all food preparation areas.
- Controlling Pests by Routine Inspection of Premises (repeated violation)
Observation: The premises is not being routinely inspected for the presence of insects, rodents, and other pests. (Observed fruit flies at the bar)
Correction: Insects and other pests are capable of transmitting disease to people by contaminating food and food-contact surfaces. Routinely inspect the premises to control the presence of pests on the premises.
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05/19/2015 | Follow-up | |
This visit was made to conduct a routine food safety evaluation.
PIC reported that all crabs are being cooked inside. I gave them a temporary food event application if they want to have an outside event.
A follow-up inspection will be conducted in about 14 days to ensure that the violations noted are corrected.
Cooling practices must be taught and enforced using the reference provided. Chicken stock can be cooled on ice or in a shallow pan in the walk-in. It shall be cooled from 135 degrees F to 41 in 6 hours, and from 135 to 71 within the first two hours.
There are some items on the menu that have a consumer advisory that do not need it. Remove the asterisk from the fried calamari, crabcake, turkey burger, and chicken wings. However, the Ribeye needs an asterisk.
- Critical: Cooling Potentially Hazardous Foods (corrected on site) (repeated violation)
Observation: Observed that the following potentially hazardous foods were not cooled from 135°F to 41°F within a total of 6 hours: chicken stock in walk-in made yesterday.
Correction: Potentially hazardous foods shall be cooled from 135°F to 70°F within 2 hoursand from and 135°F to 41°F within a total of 6 hours to prevent the growth of harmful bacteria. Foods that have been temperature abused must be discarded. (stock was discarded. They have a cooling reference sheet. PIC agreed to train emloyees on proper cooling methods.)
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site)
Observation: The following food item(s) were measured at improper temperatures: milk in bar cooler.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below. (milk was discarded)
- Date Marking of RTE, PHF(TCS) Prepared On-Site, Stored at 41°F or less (corrected on site)
Observation: The following ready-to-eat, potentially hazardous food in the refrigeration unit is not used within 24 hours of preparation and is not properly dated for disposition within 7 days at 41°F: potato salad, soups, sauces, lasagna, other cooked foods.
Correction: Refrigerated, ready-to-eat, potentially hazardous foods (time/temperature control for safety food) that are prepared on site and held at 41°For below shall be clearly labeled and date marked with a "USE BY" not exceeding 7 TOTAL DAYS. If the food is held for only 24 hours, no date marking is required. For example, if foods like leftover soups, chili, tuna salad, potato salad, pasta salad, etc. are prepared on 1/1/15 they shall be date marked with a "use by" date not exceeding 1/8/15.
- Consumer Advisory, Disclosure Provided
Observation: The following raw and/or undercooked foods are provided on the menu, menu board, table tent or brochure without proper disclosure: ribeye.
Correction: The Consumer Advisory shall include a disclosure statement that includes a description of the animal-derived foods and identification of the animal-derived foods by asterisking (*) them to a footnote that states that the items are served raw or undercooked, or contain raw or undercooked ingredients.
- Equipment / Good Repair / Operation
Observation: The following mechanical refrigeration unit is not currently operating as required to cold hold food at a temperature of 41°F or less: Bar cooler.
Correction: Refrigerators shall be capable of holding foods at a temperature of 41°F or below. Repair the unit(s) immediately. Foods exposed to temperature abuse for over 2 hours shall be discarded, otherwise, the foods shall be stored in properly operating refrigerators.
- Equipment / Good Repair / Components / Gaskets (repeated violation)
Observation: The doors of the following unit(s) are (missing, damaged): both chest freezer doors are heavily damaged, and not properly functioning.
Correction: Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications.
- Plumbing / Maintained in Good Repair (repeated violation)
Observation: The hot water handles at the hand sinks in the pizza kitchen and the server station are broken.
The pipes under the hand sink at the server station are leaking.
The ice bin at the server station is leaking.
Correction: A plumbing system shall be maintained in good repair.
- Floor and Wall Junctures/Coved/Sealed/No Water Flush Cleaning
Observation: Floor and wall junctures are not coved. (The floor along the back of the restaurant is not coved. Floor tiles are still missing from a repair of the drain).
Correction: If cleaning methods other than water flushing are used for cleaning floors, the floor and wall junctures shall be coved and closed to no more than 1 millimeter.
- Lighting Intensity/ Food Prep Area / 50 foot candles (repeated violation)
Observation: Observed that inadequate lighting was provided in the food preparation areas. (There are broken light fixtures in the pizza kitchen area).
Correction: Increase the lighting to provide a minimum of 50 foot candles in all food preparation areas.
- Controlling Pests by Routine Inspection of Premises
Observation: The premises is not being routinely inspected for the presence of insects, rodents, and other pests. (Observed fruit flies at the bar)
Correction: Insects and other pests are capable of transmitting disease to people by contaminating food and food-contact surfaces. Routinely inspect the premises to control the presence of pests on the premises.
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04/29/2015 | Routine | |
This visit was made in response to a complaint received. Certified Food Protection manager (FPM) stated they did have a one-time crab boil where they prepared food out in the parking lot. FPM was not aware of requirement for application to operate a Temporary Food Event (TFE). Discussed TFE requirement and FPM will apply for all future TFE's.
-No cross contamination observed at time of inspection.
-Dish machine operating and draining adequately at the time of the visit.
No violation noted during this evaluation. | 04/25/2015 | Complaint | |
This visit was made to conduct a routine food safety risk evaluation.
Braxton did a great job utilizing a cup with a lid and a straw for his employee beverage. He was also very knowledgeable and helpful.
A few good retail practice notes:
1. hot water handle at hand sink for the pizza station is still broken. This shall be fixed as soon as possible so hot water can be used for hand washing.
2. When cooling, foods shall be kept uncovered until cooled all the way to 41 degrees F.
3. There are some fruit flies at the bar. Ask your pest control specialist to treat that area for fruit flies.
4. There are some items on your menu that have a consumer advisory reminder, but do not need them. Remove the asterix from the turkeybird and crabcake on the brunch menu, and calamari on the dinner menu to avoid customer confusion.
*Repeat violations are subject to civil penalty*
No violation noted during this evaluation. | 01/20/2015 | Risk Factor | |
This visit was made to conduct a routine food safety evaluation.
A food safety information pack was given.
Repair fan in walk-in that is leaking/spraying water immediately.
Cooked foods must be cooled from 135 to 41 degrees F within 6 hours, and from 135 to 70 degrees F in 2 the first 2 hours. For soups, this can be achieved by cooling them in an ice bath and/or with an ice paddle. You can also divide the product into small, shallow pans and leave them uncovered in the walk-in.
*repeat violations are subject to civil penalty*
- Eating, Drinking, or Tobacco Use / Proper Food Employee Drinking Containers (corrected on site)
Observation: Open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils. (open cup on bar prep table)
Correction: Food employees may have beverages in the kitchen areas as long as they are covered and consumed through a straw and stored in a manner that will prevent contamination to food, equipment, utensils, linens, and single service items. (Employee discarded cup)
- Critical: Cooling Potentially Hazardous Foods (corrected on site)
Observation: Observed that the following potentially hazardous foods were not cooled from 135°F to 70°F within a 2 hours: crab bisque soup made 5 hours ago at 105 degrees F.
Correction: Potentially hazardous foods shall be cooled from 135°F to 70°F within 2 hours and from and 135°F to 41°F within a total of 6 hours to prevent the growth of harmful bacteria. Foods that have been temperature abused must be discarded. (crab bisque was reheated to 165 degrees F and cooled in an ice bath)
- Cooling Methods (corrected on site)
Observation: The following methods used for cooling were not adequate to facilitate cooling of the product from 135°F to 41°F within 6 hours: Crab bisque soup was placed into walk-in in a bulk container. Burger patties were also covered tightly in walk-in after being prepared at room temperature. They were 50 degrees at the time of inspection.
Correction: Cooling hot foods shall be accomplished as follows: 1) placing the food in shallow pans, 2) separating the food into smaller or thinner portions, 3) using rapid 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, or 7) other effective methods. (crab bisque was reheated and cooled on ice, and the patties were uncovered in the walk-in).
- Equipment / Good Repair / Components / Gaskets (repeated violation)
Observation: The door gaskets of the following unit(s) are (missing, damaged): Chest freezer door is severly damaged.
Correction: Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications.
- Nonfood-Contact Surfaces Clean at Frequency to Preclude Accumulation
Observation: The nonfood contact surface of the ice machine internal surfaces had 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 / Maintained in Good Repair (repeated violation)
Observation: The pizza station hand sink knobs are broken such that the hot water does not turn on. The cold water is stil finctioning, though the flow cannot be completely controlled by the knob.
Correction: A plumbing system shall be maintained in good repair.
- Lighting Intensity/ Food Prep Area / 50 foot candles
Observation: Observed that inadequate lighting was provided in the food preparation areas. (The pizza oven area does not have adequate lighting).
Correction: Increase the lighting to provide a minimum of 50 foot candles in all food preparation areas. (replace/repair lights that are missing or burnt out)
- Physical Facilities Good Repair (repeated violation)
Observation: Observed that the walk-in cooler fan is not maintained in good repair. (the fan has water condensing on it that is then dripping and being sprayed into the walk-in area).
Correction: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.
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10/15/2014 | Routine | |
The back wall will be repaired and sealed to prevent rain sip thru the kitchen wall.
- Outer Openings, Protected (corrected on site)
Observation: An exterior door was observed to be open. This may allow the entry of insects and rodents.
Correction: Windows in the establishment must be tight-fitting and remain closed. If windows are left open for ventilation, they must have mesh screens as specified under 6-202.15 to prevent the entry of insects and rodents. .
- Physical Facilities Good Repair (repeated violation)
Observation: Observed that the @Physical structure@ is not maintained in good repair.
Correction: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.
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06/13/2014 | Routine | |
This is a follow-up from Feb. 3 routine inspection:
1.The flat grill is now located under the hood.
2. The water is still sipping thru the wall and the manager stated that a contractor is going to to submit tot he building owner the bid to do the project.
3.Establishment repairs are still pending such as:
a) Caulking of hand sinks
b) wall behind the ice machine
c) ceiling over the pizza oven
4. Equipment's repairs are still pending:
a) Ice chest freezer lid severely damaged.
b) Two door unit gaskets.
*Proposal for repairs submitted to the restaurant owner
*Repair the walls soon to prevent contamination.
Temperatures:
2 door: 45F
Turkey from 2 door: 39F
Salami : 43F
- Equipment / Good Repair / Operation (repeated violation)
Observation: The following mechanical refrigeration unit is not currently operating as required to cold hold food at a temperature of 41°F or less. The 2 door unit at the pizza area.
Correction: Refrigerators shall be capable of holding foods at a temperature of 41°F or below. Repair the unit(s) immediately. Foods exposed to temperature abuse for over 2 hours shall be discarded, otherwise, the foods shall be stored in properly operating refrigerators.
- Equipment / Good Repair / Components / Gaskets (repeated violation)
Observation: The 2 door unit gaskets and the door itself is ajar and not align. The ice chest freezer door is severely damaged.
Correction: Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications.
- Plumbing / Maintained in Good Repair (repeated violation)
Observation: The sink basin at the hand sink is slow to drain.
Correction: A plumbing system shall be maintained in good repair.
- Lighting Intensity / Consumer Self-Service, Reach-Ins, Other / 20 foot candles (repeated violation)
Observation: Observed that inadequate lighting was provided in the consumer self-service areas, reach-in refrigerators, handwashing areas, warewashing areas, equipment and storage areas, and/or toilet rooms.
Correction: Increase the lighting to provide a minimum of 20 foot candles in these areas.
- Physical Facilities Good Repair (repeated violation)
Observation: @Physical structure@ is not maintained in good repair. Hand sink wall and caulking at the pizza area is deteriorating.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Cleaning Frequency for Physical Facilities (repeated violation)
Observation: Observed that the @Physical structure@ in the @Location@ is in need of cleaning. Ceiling tiles at the prpe area is severely discolored.
Correction: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
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02/21/2014 | Follow-up | |
This was a complaint regarding :
1. Flat top grill is still being used and not located under a hood system.
2. Kitchen flooded during rainy days.
*Flat grill is still warm when I investigated this complain and not located under the hood. JUSTIFIED.
*Kitchen is flooded where their make their bread and the stairs to the back door. JUSTIFIED.
*The owner stated to the manager that the water from outside is sipping thru the wall.
*Temporary closure of that area is necessary to avoid contamination of the whole kitchen.
*Call for follow-up to re-open this section.
No violation noted during this evaluation. | 02/03/2014 | Complaint | |
DO NOT use the flooded area to avoid contaminating the whole kitchen.
Call for follow-up
- Food Protection from Contamination / Package, Cover, Wrap (corrected on site)
Observation: Unwrapped or uncovered food in the following location where the food is subject to contamination: ice bin
Correction: Foods shall remain covered at all times.
- Miscellaneous Sources of Contamination / Other Sources
Observation: Rain water is sipping thru the wall and causes to enter the kitchen and water retention on the floor where they make their bread.
.
Correction: Protect food from miscellaneous sources of contamination.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site)
Observation: The following food item(s) were measured at improper temperatures:ham at 47F and chicken at 50F
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below.
- Equipment / Good Repair / Operation
Observation: The following mechanical refrigeration unit is not currently operating as required to cold hold food at a temperature of 41°F or less. The 2 door unit at the pizza area.
Correction: Refrigerators shall be capable of holding foods at a temperature of 41°F or below. Repair the unit(s) immediately. Foods exposed to temperature abuse for over 2 hours shall be discarded, otherwise, the foods shall be stored in properly operating refrigerators.
- Equipment / Good Repair / Components / Gaskets
Observation: The 2 door unit gaskets and the door itself is ajar and not align. The ice chest freezer door is severely damaged.
Correction: Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications.
- Plumbing / Maintained in Good Repair
Observation: The sink basin at the hand sink is slow to drain.
Correction: A plumbing system shall be maintained in good repair.
- Lighting Intensity / Consumer Self-Service, Reach-Ins, Other / 20 foot candles
Observation: Observed that inadequate lighting was provided in the consumer self-service areas, reach-in refrigerators, handwashing areas, warewashing areas, equipment and storage areas, and/or toilet rooms.
Correction: Increase the lighting to provide a minimum of 20 foot candles in these areas.
- Physical Facilities Good Repair
Observation: @Physical structure@ is not maintained in good repair. Hand sink wall and caulking at the pizza area is deteriorating.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Cleaning Frequency for Physical Facilities
Observation: Observed that the @Physical structure@ in the @Location@ is in need of cleaning. Ceiling tiles at the prpe area is severely discolored.
Correction: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
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02/03/2014 | Routine | |
This visit was made to conduct a follow-up on the dish machine. The unit was serviced and is now working properly.
No violation noted during this evaluation. | 10/21/2013 | Follow-up | |
This visit was made to conduct a risk assessment. Please note the following:
1) Do not use your dish machine for sanitizing dishware until the unit has been serviced and is properly working. Until this happens the 3-compartment sink must be used for sanitizing in lieu of the dish machine.
- Critical: Chlorine Sanitizer Solution Concentration based on pH and Water Temp (corrected on site)
Observation: Chlorine sanitizing solution used was not at an acceptable concentration. Dish machine chlorine sanitizer lever is at 0ppm.
Correction: A chlorine solution shall have a minimum temperature based on the concentration and pH of the solution as follows: (1) 25mg/L with a pH below 10 at 120°F, (2) 50mg/L with a pH below 10 at 100°F or pH below 8.0 at 75°F, or (3) 100mg/L with a pH below 10 at 55°F. (Dish machine use has been discontinued, facility using 3-compartment sink).
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10/18/2013 | Risk Factor Assessment | |
This visit was made to conduct a routine inspection. The following item require attention:
1. It is okay for food employees to have beverages in the kitchen as long as they are in a container with a lid and a straw for them to drink out of to prevent the spread of germs and contaminating food and food contact surfaces.
Repeat violations are subject to civil penalties.
Certified Food Manager and food employees were very helpful and knowledgeable. Employee Health Poster (Spanish/English version) provided to help bi-lingual employees.
- Eating, Drinking, or Tobacco Use / Proper Food Employee Drinking Containers (corrected on site)
Observation: A food handler was observed drinking from an uncovered beverage container while in the kitchen.
Correction: Food employees may drink only from a covered container using a straw. Corrected by discussing proper drinking containers and pouring drink into a cup with a lid and straw.
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10/01/2013 | Risk Factor Assessment | |
Next visit will be routine inspection.
1. facility must be in good repair and maintenance
2. Eqyuipments must be in goor repairs.
*Air gap must be provided for the prep sinks.
- Consumer Advisory, Reminder Provided
Observation: The following raw and/or undercooked foods are provided on the menu, menu board, table tent or brochure without a reminder statement: language is incomplete
Correction: The Consumer Advisory shall include a reminder statement that includes asterisking (*) the animal-derived foods requiring disclosure to a footnote that states one of the following: 1) "Regarding the safety of these items, written information is available upon request", or 2) "Consuming raw or undercooked meats, seafood, shellfish, or eggs may increase your risk of foodborne illness", or 3) "Consuming raw or undercooked meats, seafood, shellfish, or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions".
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05/24/2013 | Risk Factor Assessment | |
Attempted to conduct inspections and the establishment is not serving lunch anymore.
No violation noted during this evaluation. | 01/10/2013 | Routine | |
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