Bracelets are not allowed on food service workers. Remember to remove fish from vacuum sealed bags when removing from the freezer. Permit issued. Two employees have taken and passed Serv Safe.
- Equipment - Good Repair and Proper Adjustment
Observation: Light burned out in food prep area.
Correction: Replace bulb.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (repeated violation)
Observation: Slicer has food debris.
Correction: Clean and sanitize thoroughly.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Ceiling in kitchen appears dirty. Wall behind dishmachine has build up. Pipes under dishmachine found dirty. Vent above back oven is dirty.
Correction: Clean.
- Toxics - Separation of Toxics (corrected on site)
Observation: Containers of cleaners are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items. Stored beside vinegar and cooking wine.
Correction: Containers of chemicals must be separated by spacing or partitioning to prevent contamination of food, equipment, utensils, linens or single service items.
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01/13/2016 | Routine | |
Follow up on make table temperature. It appears unit is holding food at a satisfactory temperature. Several open personal drinks found in kitchen. Personal drinks to have lids and straws.
No violation noted during this evaluation. | 09/28/2015 | Follow-up | |
One on One Training with new kitchen manager. A walk through inspection was conducted. The following were discussed:
1. Botulism and vacuum sealed fish
2. Cold holding, hot holding, time control (Tobacco onions and breading)
3. Cooling chili, chowder, wings, pasta, eggs. (Use your thermometer to verify temperatures before portioning)
4. Sanitization (3-c and dishmachine)
5. Separation of cleaners and food as well as single use items.
6. Protection single service items
7. Date marking RTE, TCS foods held for >24 hrs. Seven day shelf life
8. Storage hierarchy.
Kitchen manager to monitor temps in make table.
No violation noted during this evaluation. | 09/22/2015 | Training | |
Continue to open vacuum sealed bags of frozen fish. I will follow up on whether this also pertains to shrimp. New walk in. New stove. New freezer and fryer. Do not place anything in bar handsink. Keep clear. Salmon is a farm raised and pellet fed product.
- 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. Raw chicken over ground beef.
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: Cooling* (corrected on site)
Observation: Clam chowder found at 106 F after 3.5 hours.
Correction: Reheat to 165 F and start cooling process over. Try dividing into smaller pans, ice bath or cooling wands. Chowder was reheated.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Heavy cream at 52 F in make table. 1/2 & 1/2 in bar reach in at 46 F.
Correction: Cream was discarded. Keep this in lower part of make table. 1/2 & 1/2 was removed.
- Critical: Food - Consumption of Raw or Undercooked Animal Foods (repeated violation)
Observation: The raw and/or undercooked foods provided on the menu, menu board, table tent or brochure do not provide a disclosure statement.
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 astericking (*) them to a footnote that states that the items are served raw or undercooked, or contain raw or undercooked ingredients.
- Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site)
Observation: Insufficient sanitizer at bar 3-c sink. <150 ppm quat
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. Another tablet was added for 200 ppm
- Handwashing Lavatory, Water Temperature, and Flow (corrected on site)
Observation: Water from the handwashing sink at kitchen and restrooms was measured at a temperature less than 100°F.
Correction: Make necessary adjustments to valves and lines serving the handsink to provide water of at least 100°F to allow more effective removal of fatty soils encountered in kitchens. Unit was reset.
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05/19/2015 | Risk Factor | |
Tobacco onions were placed on time control. Used breading was discussed. This to be placed on time control for either sifting or discarding. If you allow salmon to be undercooked you must have information from your vendor that it has been farm raised/pellet fed. Have this in writing from vendor. Remind bartender to use cool water for the sanitizing sink. Permit issued.
- Food Storage Containers - Identified with Common Name of Food (corrected on site)
Observation: Unlabeled food containers. Salt/pepper mix, panko.
Correction: Label working containers with the common name of its contents. Consumers may be allergic to certain foods or ingredients. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences. Liquid foods and granular foods may resemble cleaning compounds. The mistaken use of food from an unlabeled container could result in chemical poisoning.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Raw chicken tenders found in pan on ice at 47 F. Butter found at 50 in upper make table
Correction: Water was added to ice so pan could be surrounded. PIC to keep butter in lower part of unit.
- Critical: Food - Consumption of Raw or Undercooked Animal Foods
Observation: Raw and/or undercooked steaks/burgers are provided on the menu, menu board, table tent or brochure without proper 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. Somewhere on the menu you must disclose that these asterisked foods can be cooked to order.
- Temperature Measuring Devices
Observation: There was no temperature measuring device located in the bar reach in.
Correction: Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
- Equipment - Good Repair and Proper Adjustment (corrected on site)
Observation: Handle to low boy has been taped with duct tape.
Correction: Repair.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site)
Observation: Slicer found with food debris.
Correction: Clean and sanitize thoroughly. PIC took parts from unit to be cleaned.
- 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: fryer cabinet.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Physical Facilities in Good Repair (repeated violation)
Observation: Walk in floor by beer kegs is not maintained in good repair. Some holes in walls.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Wall in dishroom, pipes in dishroom and area beside spray sink bin found soiled.
Correction: Clean.
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01/22/2015 | Routine | |
Remember to keep ice level equal to food level when holding cold. Provide tongs for serving fruits at bar. Cooling procedure was discussed. Manager to find out whether beef is whole muscle. Frozen vacuum packed fish to be slit when being thawed.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Swiss cheese found on top of other foods in make table at 54 F. Cooked onions at room temperature.
Correction: PIC discarded. Maintain 41 F or below. Onions to be held hot or held cold or on time control. PIC has decided to place on time control. A written time control policy to be written. Track the time.
- Equipment - Non-Food Contact Surfaces and Utensils (repeated violation)
Observation: Interior of ice machine has slime.
Correction: Clean and sanitize.
- Hand Drying Provision (corrected on site)
Observation: No disposable towels were provided at the hand washing lavatory in 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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10/30/2014 | Risk Factor | |
Discussed consumer advisory.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Observed cold TCS ready to eat food held above 41 degrees (tomato, cheese sauce).
Correction: Correct by moving to other refrigeration.
- Equipment - Non-Food Contact Surfaces and Utensils (corrected on site)
Observation: Observed interior of ice maker not clean.
Correction: Correct by cleaning.
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06/25/2014 | Risk Factor | |
- Non-Food Contact Surfaces (repeated violation)
Observation: Follow up: Observed lower area of cook line equipment, wheels, etc. not clean.
Correction: Follow up: Correct by cleaning.
- Non-Food Contact Surfaces (repeated violation)
Observation: Observed nonfood surfaces not clean (shelving under prep table, cart, area below grill, wheels on cook line equipment).
Correction: Correct by cleaning.
- Lighting, Intensity (repeated violation)
Observation: Observed light not at required intensity in walk-in.
Correction: Correct by providing light at 10 foot candles.
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01/27/2014 | Follow-up | |
No critical violations observed.
- Utensils - In-Use - Between-Use Storage (corrected on site)
Observation: Observed ice scoop stored in standing water.
Correction: Correct by storing under running water or use clean scoop.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent
Observation: Observed rusty shelving. Observed rusty base on food scales.
Correction: Correct by resurfacing or replacing.
- Equipment - Cutting Surfaces
Observation: Observed cutting board with numerous or deep cuts.
Correction: correct by resurfacing or replacing.
- Non-Food Contact Surfaces
Observation: Observed nonfood surfaces not clean (shelving under prep table, cart, area below grill, wheels on cook line equipment).
Correction: Correct by cleaning.
- Lighting, Intensity
Observation: Observed light not at required intensity in walk-in.
Correction: Correct by providing light at 10 foot candles.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Observed floor not clean (walk-in, bar, behind equipment).
Correction: Correct by cleaning.
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01/15/2014 | Routine | |
Video "Food Safety is in Your Hands" in English to 2. Discussed personal hygiene, reporting of illnesses, excluding of sick employees, handwashing, avoiding bare hand contact with ready to eat foods, proper glove use.
No violation noted during this evaluation. | 08/12/2013 | Training | |
Follow up inspection. Item #820A2 - corrected - Walk-in box temperatures good. Item 160 - corrected - gloves being worn, hands washed. Water temperature at sink satisfactory. Item #80 corrected - discussed employee health.
No violation noted during this evaluation. | 03/27/2013 | Follow-up | |
Gloves worn. Dishmachine - chlorine sanitizer - 100+ ppm - test kit (ok). 3 compartment sink, Sani buckets - Quat - no test kit.
- Critical: Employee Health* (corrected on site)
Observation: Found PIC not able to explain how to properly handle employees who call in sick. Did not know reporting requirements.
Correction: Management to be aware of procedure for health policy of employees.
- Critical: Hands - When to Wash*
Observation: Found employees not washing hands when changing gloves.
Correction: Hands to be washed.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Found chili, sliced meats, raw chicken in walk-in at 49-51 degrees.
Correction: All cold hold to be below 41 degrees. Service call made.
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03/22/2013 | Risk Factor | |
Follow up to inspection of 12/17/12. Item 820A2 was corrected. 3180, 1570, 1800 were corrected. Walk-in floor (3170) is to be corrected during remodel.
No violation noted during this evaluation. | 01/03/2013 | Follow-up | |
Light: Kitchen: handsink 23.39, sandwich prep 25.29, prep #2 16.15, 3 sink 15.14, dishmachine 11.36, walk-in 8.46-.615, restroom 12.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Observed cold TCS food held above 41 degrees (cold holding unit over freezer, reach-in at sandwich prep station).
Correction: Correct by moving cheese, corn, stuffed shells and chicken salad to walk-in. Move items in reach-in to allow air flow. Have holding unit over freezer checked and assure temperature will hold below 41 degrees before using. Temporarily corrected.
- Equipment - Good Repair and Proper Adjustment
Observation: Observed torn gasket on refrigerator under sandwich prep unit.
Correction: Correct by replacing.
- Non-Food Contact Surfaces
Observation: Observed nonfood contact surfaces not clean (exterior of bulk food bins, oven, gaskets).
Correction: Correct by cleaning.
- Lighting, Intensity
Observation: Observed light not at proper intensity: 3 compartment sink and handsink in bar, sandwich prep units, 3 compartment sink, dishmachine, walk-in box, restrooms.
Correction: Correct by providing light at 10 foot candles in walk-in box, 20 foot candles at handsinks, 3 compartment sinks, dishmachine and restrooms. Provide 50 foot candles at cutting boards, slicer, cooking equipment.
- Physical Facilities in Good Repair
Observation: Observed floor not properly fitted in walk-in box.
Correction: Correct by repairing.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Observed wall not clean (mop sink area), floor not clean under prep tables, behind refrigeration units, bar and walk-in box.
Correction: Correct by detail cleaning.
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12/17/2012 | Routine | |
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