| No violation noted during this evaluation. | 12/08/2015 | Risk Factor | |
| No violation noted during this evaluation. | 09/01/2015 | Routine | |
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site)
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: Metal Baking Container, Metal Containers and Metal Bowls on the clean drying rack.
Correction: Clean and sanitize these surfaces for food contact.
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05/11/2015 | Risk Factor | |
- Critical: Hands - When to Wash* (corrected on site)
Observation: A food employee failed to wash his or her hands before engaging in food preparation, after touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils or after engaging in any activity which may have contaminated his/her hands. Observed Employee Handle raw hamburger then handle bread without first washing their hands in between.
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: Ready-to-Eat - Potentially Hazardous Food - Disposition* (corrected on site)
Observation: The prepared ready-to-eat (RTE) foods were not discarded by the ""consume by"" date. The Chipotle Peppers by 1-2-15, the Chili Sauce by 12-31-14, the Artichoke hearts by 1-3-15 and the Apricot sauce by 12-6-14 in the Produce Walk in Cooler. The Chicken sauce by 1-5-15, the BBQ Glaze by 1-5-15, the Gorgonzola Cream sauce by 12-30-14, the Peppercorn Sauce by 1-4-15, the Poblano Sauce by 1-5-15, the F 17 Sauce by 12-2-14 and the Red Onion Confit by 1-5-15 in the Meat Walk in Cooler.
Correction: Discard the food at this time and ensure all previously frozen prepared or commercially processed RTE foods are served, sold or discarded by the most recent ""consume by"" date marked on the food container. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
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01/06/2015 | Risk Factor | |
Additional Cold Holding Temperatures:
Sandwich Prep: Cooked Shrimp 38'F, Mozzarella Cheese 38'F, Prepared Blue Cheese Dressing 38'F
- Food Storage - Clean and Dry Location
Observation: Food stored in a location where it is subject to splash, dust or other contamination. Observed handsink located next to ice bin with no shielding.
Correction: Store food where it is not exposed to splash, dust, or other contamination to prevent contamination.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: The Milk and butter in the service station reach in cooler were observed 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.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent
Observation: Observed Wiping cloths being used under cutting boards.
Correction: Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
- Equipment - Cutting Surfaces
Observation: The red, green, blue and white cutting boards in the kitchen 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.
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09/08/2014 | Routine | |
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Different types of raw animal foods stored in such a manner that may cause cross contamination. Observed Raw Beef over Shrimp in the Traulsen Reach in Cooler. Observed Raw Beef above Potatoes and Raw Beef over Raw Pork in the Meat, Walk in Cooler.
Correction: Separate types of raw animal foods from each other such as beef, fish, lamb pork, and poultry during storage, preparation, holding, and display by the following: (a) Using separate equipment for each type. (b) Arranging each type of food in equipment so that cross contamination of one type with another is prevented. (c) Preparing each type of food at different times or in separate areas.
- Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site)
Observation: The Quaternary Ammonia Sanitizer Concentration in the wiping bucket was less than 150ppm.
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.
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06/19/2014 | Risk Factor | |
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Barrette Cheese, Cooked Mushrooms, Herb Oil, Sardines 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.
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02/18/2014 | Risk Factor | |
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Floors in the dry storage area noted in need of cleaning.
Correction: All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
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10/18/2013 | Routine | |
| No violation noted during this evaluation. | 06/21/2013 | Risk Factor | |
- Records - Creation and Retention
Observation: No written agreement or statement from the supplier or aquaculturist stipulating that the salmon (offered under-cooked on menu), were raised (open water in net pens
Correction: or land-based operations such as farm and tanks) and fed formulated feed, such as pellets that contain no live parasides infective to the aquacultured fish.
- Critical: Cooling* (corrected on site)
Observation: Ambient temperature or pre-chilled Sliced Cherry Tomatoes are 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.
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12/12/2012 | Risk Factor | |
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