Although it specifies on the menu that salmon may be ordered raw/undercooked, managers explained that salmon is cooked to 145 F or above. When reprinting menus, may want to remove this from the menu for salmon to avoid any confusion.
Make sure all hand sinks are easily accessible.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Preparation of raw food conducted in a manner that may cause cross contamination of to ready-to-eat food (RTE). The same tongs were observed being used for raw chicken breast and cooked chicken breast.
Correction: Separate raw foods during storage, preparation, holding, and display from raw RTE food including other foods such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
- Thawing (corrected on site)
Observation: Improper methods used to thaw macaroni and cheese.
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 - Cold Holding*
Observation: Individual butters and several items in the walk-in refrigerator were cold holding at improper temperatures.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Equipment - Good Repair and Proper Adjustment
Observation: The door gasket to the bar cooler is in poor repair.
Correction: Repair or replace the door gasket in accordance with the manufacturer's specifications.
- Critical: Equipment and Utensils - Before Use After Cleaning*
Observation: The food-contact surfaces of the following equipment were not observed sanitized: Dish machine was not dispensing the proper amount of chlorine residual. Operator called during todays inspection to have machine serviced.
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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06/15/2015 | Routine | |
NOTES:
* Violations corrected at the time of inspection.
- Cooling Methods (corrected on site)
Observation: Cooked Penne Pasta cooling in plastic container inside Walk-in Cooler with an internal food temperature of 67 degrees.
Correction: PLACED ON SHALLOW METAL PAN. Monitor cooling practices to ensure the following is used to expedite the cooling process: 1) small portions 2) shallow pans 3) metal instead of plastic
- Critical: Toxics - Conditions of Use* (corrected on site)
Observation: Pesticides are not being applied by a certified applicator: Flying Insect Repellent & Ant Spray
Correction: DISCARDED & RELOCATED FOR OUTDOOR USE. Restricted used pesticides are to be applied by an applicator certified as defined in 7 USC 136(e) Certified Applicator, of the Federal Insecticide, Rodenticide Act, or a person under the direct supervision of a certified applicator.
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12/01/2014 | Routine | |
NOTES:
* Violations corrected at the time of inspection.
* Observed good hand-washing practices, calibrated metal stem food thermometer, sanitizer concentrations, sanitizer test kit, and employee health policy.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: The cooked pasta(44-46) cold-holding in the Left 2DR Prep Cooler was observed at temperatures greater than 41 degrees at the time of inspection.
Correction: RELOCATED. Monitor cold-holding procedures to ensure internal food temperatures of 41 degrees or less to prevent potential bacterial growth.
- Equipment - Good Repair and Proper Adjustment (corrected on site)
Observation: The Left 2DR Prep Cooler (cook-line) was observed with an internal ambient air temperature of greater than 41 degrees at the time of inspection.(44 degrees)
Correction: DISCONTINUED. Discontinue the use of the Left 2DR Prep Cooler until it is capable of maintaining potentially hazardous foods with an internal food temperature of 41 degrees or less for cold-holding.
- Critical: Toxics - Common Name/working Containers of Toxics* (corrected on site)
Observation: Working containers of QUATNARY AMMONIUM not labeled in the bar and wait areas.
Correction: LABELED. Ensure all working containers of toxic materials are labeled with the common name to prevent potential cross-contamination through misuse.
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08/05/2014 | Routine | |
Addl Temp: hot dogs-35F, cut tomatoes-47-48F (cooling), ice cream mix-42F,
The operator provided a metal probe thermometer, chlorine and quaternary ammonium test strips and an Employee Health policy during today's inspection
- Critical: Cooling* (corrected on site)
Observation: Portioned and wrapped cooked small potatoes (prepared 4/9/14) and chili prepared 4/10/14 were noted not being adequately cooled to prevent the growth of harmful bacteria ( the cooked small potatoes measured 60/43 degrees F and chili measured 43 degrees F).
Correction: Cool potentially hazardous foods from 135°F to 70°F within 2 hours and within a total of 6 hours from 135°F to 41°F. 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.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose
Observation: The handwash station at the cookline is being used as a dump station ( food worker was observed dumping a bus tub of ice into the cooklien handsink)
Correction: The handwash facility identified above is to be used for washing hands only
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04/11/2014 | Routine | |
Note: The frotn/wait service refrigeration unit is not currently in-use but awaiting repair.
- 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 quaternary ammonium test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
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11/01/2013 | Follow-up | |
The facility provided a metal probe thermometer and chlorine test strips during today's inspection.
Management stated that servicing of the cookline grill refrigerated drawer unit would be called-in for repair
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Portioned corned beef, prime rib and chicken patties in the cookline grill refrigerated drawer unit were cold holding at improper temperatures
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Iced portioned cooked potatoes (stored on a cookline shelf) and tomato-lettuce-onion set-ups a the wait/expo area were cold holding at improper temperatures.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- 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 quaternary ammonium test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
- Equipment - Good Repair and Proper Adjustment
Observation: The cookline grill refrigerated drawer unit was observed with an ambient air reading of 48 degrees F and the TCS food product stored in the unit had product temperatures of 51 degrees F and above.
Correction: Repair the cookline grill refrigerated drawer unit to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the cookline grill refrigerated drawer unit, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
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10/22/2013 | Routine | |
Addl temps: cheese sauce-156F, hot dogs- 38F, cut tomatoes-42F, 41F, 40F, raw shrimp-36F,.
The facility provided a metal probe thermometer, chlorine and quaternary ammonium test strips and an Employee Health policy during today's inspection.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Cut tomatoes in the wait area sliding door cooler were observed cold holding at improper temperatures.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Critical: Sanitizer - Criteria/Chemicals for food contact* (corrected on site)
Observation: The sanitizing solution in the cookline wiping cloth buckets were observed at 400 ppm quat. and higher
Correction: the sanitizing Agent being applied to food contact surfaces does not meet the requirements of 40 CFR 180.940
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06/19/2013 | Routine | |
| No violation noted during this evaluation. | 03/21/2013 | Follow-up | |
Additional food temperatures: Chicken burger - 44, Sauteed onions - 135-141, Sauteed mushrooms - 163, Sauteed peppers - 168, Sliced tomato - 48, 45, Sliced cheese - 61, Cooked pasta - 33, 35, 33, Sauteed onions - 43, Sauteed onions - 47, Sauteed mushrooms - 42, Queso - 150, 163, Chicken noodle soup - 188, 155, Chili - 158, Diced tomato - 42, Sliced tomato - 35, Cooked chicken - 44-45, Chicken parm - 41, Egg roll - 42, Par cooked wings - 44, Chicken (cooling 3 hours) - 41, Ground beef (removed from heat 2 hours) - 75, Roast beef - 34, 35, Gravy (cooling 2 hours) - 63, Meatloaf - 40, Milk - 38.
A follow-up inspection will occur on/about March 14, 2013. Critical violations must be corrected by this time.
- Critical: Hands - Preventing Contamination from Hands*
Observation: Employees observed handling lemon garnish for drink 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 - Cold Holding*
Observation: Several food items cold holding at improper temperatures.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Critical: Equipment and Utensils - Before Use After Cleaning*
Observation: Dish machine was not dispensing the proper chlorine residual.
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.
- Handwashing Cleanser - Availability (corrected on site)
Observation: Soap was not provided at the hand washing lavatory at the bar.
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.
- Hand Drying Provision (corrected on site)
Observation: No disposable towels were provided at the hand washing lavatory at the bar.
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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03/05/2013 | Routine | |
*** Training inspection conducted with district standardization officer and manager ***
No violation noted during this evaluation. | 02/06/2012 | Routine | |
Both dish machines have a proper concentration of chlorine.
Quaternary ammonium sanitizer in spray bottles have are at proper concentration.
Employee health policy is in place.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation*
Observation: Different types of raw animal foods stored in such a manner that may cause cross contamination. Raw chicken stored above raw steaks, ground beef, and seafood.
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.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: soda dispenser nozzles and soda gun holder.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Equipment and Utensils, Air-Drying Required
Observation: Plastic pans were found stacked while wet after cleaning and chemical sanitization.
Correction: Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.
- Refuse - Covering Receptacles
Observation: Dumpster or outside refuse container was open.
Correction: Cover all waste containers when not in continuous use.
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10/04/2010 | Routine | |
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