This visit was made to conduct a pre-opening inspection. The following items needs to be corrected:
1) Prep sink located next to the 2 door reach-in needs to have an indirect connection. Do not use this sink until it is repaired. A follow-up will be done to verify the correction.
Ok for C/O
Kitchen may now be used for food preparation, food storage and ware washing.
No violation noted during this evaluation. | 03/18/2016 | Pre-Opening | |
This follow-up inspection is for the consumer advisory on the daily special table top menus. The hamburgers have been disclosed and the reminder statement is at the bottom of the menu.
- Hair Restraint Effectiveness (repeated violation)
Observation: Employees observed working in the food service area without proper hair restraints.
Correction: Food employees shall wear hair restraints such as hats, visors, hair nets or beard nets to effectively keep their hair from contacting exposed food, clean equipment, utensils, linens, and unwrapped single-service items. This section does not apply to food employees such as counter staff who ONLY serve beverages and wrapped or packaged foods, hostesses, and wait staff.
- Handwashing Signage at Handwashing Facilities Required (repeated violation)
Observation: A sign or poster that notifies food employees to wash their hands is not provided at all handwashing lavatories used by food employees. (missing at upstairs dish area, bar, and cpatain's restroom).
Correction: Provide a sign or poster at all handwashing lavatories used by food employees to notifiy them to wash their hands.
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09/08/2015 | Follow-up | |
This visit was made to conduct a routine inspection. Please note the following items:
1) Store foods based on cook temperatures and ensure no raw foods are stored above ready-to-eat foods.
2) Foods shall be protected from contamination at all times. Foods shall be covered and stored at least 6 inches off the floor
3) Remind employees that no bare hand contact is allowed with ready-to-eat foods. They should be using gloves, utensils or deli tissue to handle ready-to-eat foods.
4) You should be checking your high temperature dish machine routinely with irreversible temperature measuring devices, and keeping a log of the results for review by the Health Department.
5) Correct your table-top/specials menus to show raw/undercooked foods with disclosures and reminder statements. Once corrected please email me a copy. A follow-up inspection will be done in 10 days to ensure this is corrected. If you need additional time please let me know.
Great food safety knowledge shown by Chef. Thank you for taking the time to walk with me today and for correcting issues on the spot.
- Hair Restraint Effectiveness
Observation: Employees observed working in the food service area without proper hair restraints.
Correction: Food employees shall wear hair restraints such as hats, visors, hair nets or beard nets to effectively keep their hair from contacting exposed food, clean equipment, utensils, linens, and unwrapped single-service items. This section does not apply to food employees such as counter staff who ONLY serve beverages and wrapped or packaged foods, hostesses, and wait staff.
- Critical: No Bare Hand Contact with RTE Foods (corrected on site)
Observation: Food employee(s) was observed handling the following ready-to-eat foods using their bare hands: lettuce.
Correction: Except when washing fruits and vegetables, food employees may not contact ready-to-eat foods using their bare hands. Employees shall be using suitable utensils such as deli tissue, spatulas, tongs, or clean disposable gloves to handle all ready-to-eat foods. Proper handling of food and effective handwashing procedures will help prevent foodborne illness. (Food discarded, chef discussed with staff member).
- Bare Hand Contact with Non-RTE Foods Minimized to Prevent Contamination (corrected on site)
Observation: Excessive bare hand contact with exposed food that is not in a ready-to-eat form. (Scoops stored with handles in flour downstairs, bowl used to dispense spices upstairs).
Correction: Food employees shall minimize bare hand and arm contact with exposed food that is NOT in a ready-to-eat food. Foods like sugar, salt, flour, starch, etc. shall be dispensed using food scoops or utensils that are designed with handles to minimize bare hand contact. (Corrected on site).
- Critical: Food Protection from Contamination / Separate Raw from RTE (corrected on site)
Observation: Raw animal food holding in a manner that may cause cross contamination of ready-to-eat food as follows: raw shell eggs stored over oysters to be served raw & potatoes in walk-in cooler).
Correction: Food shall be protected from cross contamination by separating raw animal foods like poultry, beef, pork, seafood, and eggs during holding from ALL other foods such as cooked foods, ready-to-eat foods, washed produce, etc. (items relocated).
- 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: foods uncovered in 2 door reach-in across from salad station.
Correction: Foods shall remain covered at all times. (items covered).
- Food Storage / Preventing Contamination (corrected on site)
Observation: Food stored on the floor and/or food stored less than 6 inches off the floor in walk-in freezer.
Correction: Food shall be protected from contamination by storing the food at least 6 inches off the floor on approved shelving units or dunnage racks. Milk crates, soda crates, or bread racks are not suitable for food storage.
- 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: smoked salmon, scallops, rockfish, burgers (on daily specials menus).
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.
- Handwashing Cleanser, Available at Handwashing Facilities (corrected on site)
Observation: Observed that hand soap was not provided at each handwashing sink. (missing at upstairs bar).
Correction: Provide hand soap at each hand sink to allow employees to properly wash their hands.
- Hand Drying Provision / Individual, Disposable Towels (corrected on site)
Observation: Observed that paper towels were not provided at each handwashing sink. (missing at upstairs bar).
Correction: Provide paper towels at each hand sink to allow employees to properly dry their hands after handwashing.
- Handwashing Signage at Handwashing Facilities Required
Observation: A sign or poster that notifies food employees to wash their hands is not provided at all handwashing lavatories used by food employees. (missing at upstairs dish area, bar, and cpatain's restroom).
Correction: Provide a sign or poster at all handwashing lavatories used by food employees to notifiy them to wash their hands.
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09/01/2015 | Routine | |
This visit was made to discuss written policy/procedure for cleaning up vomit and diarrheal incidents.
No violation noted during this evaluation. | 04/22/2015 | Training | |
This visit was made to conduct a follow-up evaluation in conjunction to the risk factor assessment dated January 14, 2015. Observation 3-501.16 (A)(2) Cold Holding of Time/Temperature Control for Safety (TCS) foods has been corrected.
No violation noted during this evaluation. | 01/23/2015 | Follow-up | |
This visit was made to conduct a risk factor assessment. The following item requires attention:
1. Make sure refrigeration equipment is cold holding at 41 degrees F or less.
--Repeat observations are subject to civil penalty
Note: Food Safety Information binder provided to food establishment during the risk factor assessment. Discussed with the FPM major changes with the new 2013 Food Code to include employee health, clean-up of vomiting and diarrheal events, thawing frozen fish package using Reduced Oxygen Packaging (ROP), non-continuous cooking of animal meats, food allergens, responsibilities of permit holder (sticker provided), and increases in civil penalties. In addition, the 2013 Food Code training presentation in English was given to the FPM.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less
Observation: The following food items were measured at improper temperatures: cut tomatoes (45°F), crab (49°F), seafood salad (49°F), and cut green leaf (49°) in the 2-door prep refrigerator.
Correction: Time/Temperature Control for Safety (TCS) foods shall be held cold at a temperature of 41°F or below. Corrected by relocating TCS foods and management will have repair service out.
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01/14/2015 | Risk Factor | |
This visit was made to conduct a routine food safety evaluation. Executive Chef and food employees were very knowledgeable on Employee Health Policy for food establishment.
Note: Make sure food employees understand how to properly cool Time/Temperature Control for Safety (TCS) foods down. Cooling shall be accomplished by suing one or more of the following methods based on the type of food being cooled:
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
- Cooling Methods (corrected on site)
Observation: Observed two containers of crab dip cooling in a deep dish container (greater than 6 inches), covered in the walk-in cooler. Time/Temperature Control for Safety (TCS) foods shall be cooled within 4 hours to 41°F or less if prepared from ingredients at ambient temperature, such as reconstituted foods and canned tuna. Current temperature of the crab dip was 48°F and as per chef was prepared within the last two hours.
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. Corrected by removing covers from both containers. Proper cooling methods and ambient temperature cooling methods handouts provided in both English and Spanish via email.
- 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 Delfield 3-door prep refrigerator in the 2nd floor kitchen is not used within 24 hours of preparation and is not properly dated for disposition within 7 days at 41°F: crawfish salad, lobster salad, and crab salad.
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 September 1, 2014 they shall be date marked with a "use by" date not exceeding September 7, 2014. Corrected by discarding the crawfish, lobster, and crab salad.
- Temp Meas Devices for Cold & Hot Hold Equipment, Present
Observation: There was no temperature measuring device located in the following refrigerators:
-True 2-door prep refrigerator across from stove top
-Delfield 2-door prep refrigerator at cookline
-4-drawer refrigerator at cookline
-True 2-door prep refrigerator at cookline
-Delfield 3-door prep refrigerator (upstairs)
Correction: Cold or hot holding equipment used for the storage of Time/Temperature Control for Safety (TCS) foods shall be designed to include and shall be equipped with at least one integral or permanently affixed temperature measuring device that is located to allow easy viewing of the device's temperature display.
- Equipment / Good Repair / Components / Gaskets
Observation: The door gaskets of the following units are damaged:
-True 2-door prep refrigerator across from stove top
-Delfield 2-door prep refrigerator at cookline
-Delfield 3-door prep refrigerator (2nd floor).
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.
- Equipment & Utensils / Air-Drying or Adequate Draining Required
Observation: Metal pans were found stacked while wet after cleaning and chemical sanitization (on shelf above salad prep refrigerator adjacent to dish machine).
Correction: After cleaning and sanitizing, equipment and utensils shall be air-dried or used after adequate draining before contact with food.
- Handwashing Sink / Used for Hand Wash Only (corrected on site)
Observation: Observed a bucket in the hand sink basin located in the raw oyster bar.
Correction: A handwashing sink may not be used for purposes other than hand washing. Corrected by moving the bucket to the dish room.
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09/15/2014 | Routine | |
This visit was made to conduct a follow-up evaluation in conjunction to the risk factor assessment conducted on June 4, 2014. Section 4-2-401.11(A) and Section 12-3-203.12(A) have been corrected since the previous assessment. Risk control plan logs for maintaining shellfish tags for the last two weeks are complete and current.
No violation noted during this evaluation. | 06/18/2014 | Follow-up | |
This visit was made to conduct a risk factor assessment. The following items require attention:
1. Time/Temperature Control for Safety Foods (TCS) in the preparation refrigerators at the cookline were all 42
°
F at the time of the risk factor assessment. As per executive chef all items are removed from the cookline refrigerators at the end of the day and moved into the walk-in coolers. Around 10:30 AM all items are moved back into the refrigerators from the walk-in cooler. The time it takes to transfer food items from the walk-in cooler to the refrigerators may account for the increased temperature of the TCS. Please watch refrigerators through out the day and if TCS foods are not maintained at 41
°
F or less call a repair person and remove TCS from equipment until properly cold holding at 41
°
F or less.
Additionally, Alexandria Health Department recommends cooling TCS foods in rapidly cooling refrigerators such as a walk-in cooler and not in preparation refrigerators such as the Traulsen 2-door prep refrigerator (prepare salads). Preparation refrigerators are not equipped to rapidly cool TCS foods, the warmer temperatures of the cooling foods (shrimp, tuna salad, shrimp salad, and cut tomatoes) increases the ambient temperature of the refrigerator and ultimately the internal temperatures of TCS foods. Proper cooling, ambient temperature cooling, and keep cold foods cold handout provided.
2. Observation 12-3-203.12(A)
- Critical: Handwashing / When to wash hands (corrected on site)
Observation: Observed food employee walk in from outside food establishment into the raw bar and not wash his hands before engaging in food preparation activities.
Correction: ALL food employees shall be washing their hands OFTEN especially after handling trash, using the restroom, handling raw meats, handling soiled equipment and utensils, BEFORE putting on clean gloves, etc. Proper handwashing frequencies will aid in the reduction foodborne illness. Corrected by having the food employee wash his hands and discussing proper hand washing procedures with the executive chef.
- Eating, Drinking, or Tobacco Use / Proper Food Employee Drinking Containers
Observation: Open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils. Open container of soda stored on the shelf in the raw bar.
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.
- Molluscan Shellstock/Maintaining ID/Tags Attached until Container Emptied (repeated violation)
Observation: Tags missing from the molluscan shellfish containers at the raw bar.
Correction: Shellstock tags shall remain attached to the container in which the shellstock are received until the container is empty. Corrected by finding oyster tags and placing with appropriate product. This same issue was observed during the last risk factor assessment conducted on March 6, 2014. A risk control plan shall be implemented to ensure food employees maintain shellfish tags with product at the raw bar.
- Critical: Food Protection from Contamination / Separate Raw from RTE (corrected on site)
Observation: Raw animal food holding in a manner that may cause cross contamination of ready-to-eat food as follows: raw salmon stored on shelf above celery in the walk-in cooler.
Correction: Food shall be protected from cross contamination by separating raw animal foods like poultry, beef, pork, seafood, and eggs during holding from ALL other foods such as cooked foods, ready-to-eat foods, washed produce, etc. Corrected by relocating the salmon to the bottom shelf below and away from ready-to-eat foods.
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06/04/2014 | Risk Factor | |
This visit was made to conduct a risk factor assessment. Repeat violations are subject to civil penalties.
- Molluscan Shellstock/Maintaining ID/Tags Attached until Container Emptied (corrected on site)
Observation: Inadequate record keeping system for molluscan shellfish when removed from their tagged or labeled container (window display counter). Tags missing from product.
Correction: Shellstock tags shall remain attached to the container in which the shellstock are received until the container is empty. Corrected by discussing tag location and providing tags with individual products.
- Molluscan Shellstock/Maintaining ID/Recording the Date Sold (corrected on site)
Observation: The date on which the last shellstock from the container is sold or served was not recorded on the tag or label. Could not verify b/c shellstock tags could not be located.
Correction: The date when the last shellstock from the container is sold or served shall be recorded on the tag or label. Corrected by discussing reasons for writing down/recording date sold on tags.
- Molluscan Shellstock/Maintaining ID/Tags Retained for 90 Days from Dates of Harvest (corrected on site)
Observation: The tags for the molluscan shellfish are not being retained for 90 days. Could not located stored tags.
Correction: The identity of the source of shellstock (oysters, clams, mussels) that are sold or served shall be maintained by retaining shellstock tags or labels for 90 calendar days from the dates of harvest using one of the following methods: 1) 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, 2) preserving source identification by using a record keeping system, and 3) ensuring that shellstock from one tagged or labeled container are not commingled with shellstock from another container with different certification numbers, different harvest dates, or different growing areas as identified on the tag or label before being ordered by the consumer. Corrected by discussing reason for maintaining tags for 90 days.
- Critical: No Bare Hand Contact with RTE Foods (corrected on site)
Observation: Food employee was observed handling the following ready-to-eat foods using their bare hands: handled cooked chicken and soft taco.
Correction: Except when washing fruits and vegetables, food employees may not contact ready-to-eat foods using their bare hands. Employees shall be using suitable utensils such as deli tissue, spatulas, tongs, or clean disposable gloves to handle all ready-to-eat foods. Proper handling of food and effective handwashing procedures will help prevent foodborne illness. Corrected by discussing proper methods to prevent bare hand contact.
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03/06/2014 | Risk Factor | |
This visit was made to conduct a risk factor assessment associated with a possible foodborne illness.
-House salad is prepared using the following methods: Green lettuce and cucumbers are washed, cut, and held cold until served. Canned white beans and commercially prepared oven roasted tomatoes are opened and placed in the prep refrigerator until served. As per executive chef, approximately 50 house salads were prepared on the date of complaint.
-Sweet potato fries are received frozen and fried in the frozen state. As per executive chef, approximately 200-300 orders of sweet potatoes were prepared on the date of complaint.
-No ill employees during suspected time frame and no other illness complaints received by food facility. Food facility/executive chef has an established employee health policy present.
No violation noted during this evaluation. | 12/02/2013 | Risk Factor Assessment | |
This visit was made to conduct a routine inspection. The following items need correction:
- Potentially Hazardous Foods (PHFs) shall be properly cooled from 135F to 70F within 2 hours and from 135F to 41F within a total of 6 hours to prevent the growth of harmful bacteria. Cool PHFs using the following methods:
a. placing foods in shallow pans
b. separating the food into smaller thinner portions
c. using rapid cooling equipment such as a walk-in cooler
d. keep food uncovered until properly cooled to 41F
e. using containers that facilitate heat transfer
- Shellstock tags must remain attached to the container in which the shellstock are received until the container is empty
- Molluscan Shellstock/Maintaining ID/Tags Attached until Container Emptied
Observation: Inadequate record keeping system of molluscan shellfish tags (tags not being kept with original containers)
Correction: Shellstock tags shall remain attached to the container in which the shellstock are received until the container is empty.
- Utensils That are In-Use / Between-Use Storage (repeated violation)
Observation: Dispensing and/or in-use utensils improperly stored between use as follows: ice scoops with handles sitting in ice at server stations (upstairs and downstairs)
Correction: During pauses in food preparation or dispensing, food utensils shall be stored 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 (time/temperature control for safe food) 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, 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 (time/temperature control for safe food), or 6) in a container of water if the water is maintained at a temperature of at least 135°F and the container is cleaned frequently.
- 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: seafood stew, clam chowder
Correction: discarded
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10/15/2013 | Routine | |
This visit was made to conduct a routine inspection. Please note the following items:
- Potentially hazardous foods must be cooled from 135F to 70F within 2 hours and further cooled to 41F within 4 hours (total of 6 hours)
- Potentially hazardous foods prepared from ambient temp. must be cooled to 41F or below within 4 hours
- Use proper methods to cool foods such as: separating foods into small and thinner portions, using shallow pans to cool foods, using ice baths while actively stirring foods, loosely covering or uncovering foods in walk in and other effective methods.
- When placing cooled foods in prep units do not over fill containers
-Do not co-mingle shellstock at raw bar and keep tags along with each container so as to identify source of shellstock
- Repair 2 door low boy reach in refrigerator (in front of ovens)
- Molluscan Shellstock/Maintaining ID/Tags Retained for 90 Days from Dates of Harvest
Observation: The tags for the molluscan shellfish are not being retained for 90 days (clams observed to be comingled in raw bar)
Correction: The identity of the source of shellstock (oysters, clams, mussels) that are sold or served shall be maintained by retaining shellstock tags or labels for 90 calendar days from the dates of harvest using one of the following methods: 1) 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, 2) preserving source identification by using a record keeping system, and 3) ensuring that shellstock from one tagged or labeled container are not commingled with shellstock from another container with different certification numbers, different harvest dates, or different growing areas as identified on the tag or label before being ordered by the consumer.
- Utensils That are In-Use / Between-Use Storage
Observation: Dispensing and/or in-use utensils improperly stored between use as follows: Scoop for small ice machine (downstairs) stored on wet soiled surface
Correction: During pauses in food preparation or dispensing, food utensils shall be stored 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 (time/temperature control for safe food) 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, 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 (time/temperature control for safe food), or 6) in a container of water if the water is maintained at a temperature of at least 135°F and the container is cleaned frequently.
- Utensils That are In-Use / Between-Use Storage (corrected on site)
Observation: Dispensing and/or in-use utensils improperly stored between use as follows: bowl with no handle being used in hush puppy flour bin.
Correction: During pauses in food preparation or dispensing, food utensils shall be stored 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 (time/temperature control for safe food) 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, 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 (time/temperature control for safe food), or 6) in a container of water if the water is maintained at a temperature of at least 135°F and the container is cleaned frequently.
- Utensils That are In-Use / Between-Use Storage (corrected on site)
Observation: Dispensing and/or in-use utensils improperly stored between use as follows: handle for ice scoop stored in ice at serve station.
Correction: During pauses in food preparation or dispensing, food utensils shall be stored 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 (time/temperature control for safe food) 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, 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 (time/temperature control for safe food), or 6) in a container of water if the water is maintained at a temperature of at least 135°F and the container is cleaned frequently.
- Critical: Cooling Potentially Hazardous Foods (corrected on site)
Observation: Observed that the following potentially hazardous foods were not cooled from 135°F to 41°F within a total of 6 hours: corn soup, chicken soup (corrected/discarded)
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.
- Cooling Methods: Containers Properly Arranged & Covered (corrected on site)
Observation: Food containers for cooling food are arranged so as not to allow for maximum heat transfer (tighly covered deep containers used to cool soups and saran wrap placed tightly around cooling foods)
Correction: Food containers in which food is being cooled shall be: 1) arranged in the equipment to provide maximum heat transfer through the container walls, and 2) the food containers shall be loosely covered or uncovered as long as protected from contamination to facilitate heat transfer from the surface of the food.
- 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: raw chicken, cole slaw, crab cakes, smoked salmon (items recently removed from walk in and placed in warm rech in refrigerator)
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below.
- Warewashing Machines Equipped with Detergent & Sanitizer Level Indicator (Visual or Audible)
Observation: The warewashing machine is not equipped with a device to warn of low sanitizer level (dishmachine upstairs)
Correction: A warewashing machine that is installed after adoption of this Code by the Regulatory Authority shall be equipped to automatically dispense detergents and sanitizers and incorporate a visual means to verify that detergents and sanitizers are delivered. A visual or audible alarm to signal if the detergents and sanitizers are not delivered to the respective washing and sanitizing cycles is required.
- 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: 2 door low boy in front of oven
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 door gaskets of the following unit(s) are (missing, damaged): loose gasket for "True" reach in refrigerator (side kitchen downstairs)
Correction: condensation dripping from bulb inside refrigerator
- Handwashing Sink / Used for Hand Wash Only
Observation: The handwashing station at the raw bar is being used as a dump station.
Correction: A hand washing sink may not be used for purposes other than hand washing.
- Floor / Wall / Ceiling / Cleanability
Observation: The (floors, floor coverings, walls, wall coverings, or ceilings) are not designed, constructed, or installed so that they are smooth and easily cleanable (wall tiles next to stove missing)
Correction: The floors, floor coverings, walls, wall coverings, and ceilings shall be designed, constructed and installed so that they are smooth and easily cleanable.
- Wall / Ceiling Covering / Attached & Cleanable
Observation: Materials used to cover the wall in (corner wall juncture in front of small ice machine downstairs) were attached in a manner that was not easily cleanable.
Correction: Wall and ceiling covering materials shall be attached so that they are easily cleanable.
- Handwashing Signage at Handwashing Facilities Required
Observation: A sign or poster that notifies food employees to wash their hands is not provided at the raw bar handwashing lavatories used by food employees.
Correction: Provide a sign or poster at all handwashing lavatories used by food employees to notifiy them to wash their hands.
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06/25/2013 | Routine | |
This visit was made to conduct a pre-opening inspection on the raw-bar. the following items need to be corrected prior to opening area:
1) provide hand wash sticker at hand sink.
2) provide electrical plate cover where missing (corrected).
3) replace missing pendant light bulb to provide 50 f.c. of light at prep table.
ok for c/o.
Bar may now be used.
Recommend AHD permit.
No violation noted during this evaluation. | 03/29/2013 | Pre-Opening | |
This visit was made to conduct a risk assessment. Please note the following items:
1) Please use utensils with handles when dispensing items.
2) Shellstock tags must be kept with the shellstock at all times. If you break apart the bag then a copy of the tag must be kept in both locations of shellfish.
3) Review with employees on how to properly cool items. Do not store a large amount of food in a big container and tightly wrap it with plastic wrap.
- Molluscan Shellstock/Maintaining ID/Tags Attached until Container Emptied (corrected on site)
Observation: Inadequate record keeping system for molluscan shellfish when removed from their tagged or labeled container. (Shellfish for raw bar do not have the tags with them).
Correction: Shellstock tags shall remain attached to the container in which the shellstock are received until the container is empty.
- Bare Hand Contact with Non-RTE Foods Minimized to Prevent Contamination (corrected on site)
Observation: Excessive bare hand contact with exposed food that is not in a ready-to-eat form. Small condiment cups without handles are being used to dispense some items.
Correction: Food employees shall minimize bare hand and arm contact with exposed food that is NOT in a ready-to-eat food. Foods like sugar, salt, flour, starch, etc. shall be dispensed using food scoops or utensils that are designed with handles to minimize bare hand contact.
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03/13/2013 | Risk Factor | |
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