The purpose of today's visit was to conduct a routine inspection.
No violation noted during this evaluation. | 03/28/2016 | Routine | |
Today's visit is a follow-up to verify proper cold holding. EHS observed food cold holding below 41F in the Bangor Walkin Cooler. Facility is in compliance. Please continue to monitor all refrigeration units to verify that the units continue to hold below 41F.
No violation noted during this evaluation. | 09/11/2015 | Follow-up | |
The purpose of today's visit was to conduct a risk factor assessment inspection. Observed facility clean and organized. Observed new Walkin Cooler installed in the back of facility. A follow-up inspection will be conducted within 48 hours to verify proper cold holding. EHS discussed with CFM and employees proper glove usage and handwashing.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (repeated violation)
Observation: The following food item(s) in the Bangor Walkin Cooler were observed cold holding at improper temperatures using a calibrated food temperature measuring device: Raw squid at 46F, cooked black bean chili at 44F, Half & Half at 46F, Tomato sauce at 45F and Cooked wings at 47F.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below unless the permit holder is using "time as public health control" as specified under 3-501.19 to limit bacteria growth. ITEMS REMAINED IN UNIT HOLDING 38-40F. CFM/OWNER AND EMPLOYEE REARRANGED ITEMS TO LOCATE AWAY FROM THE DOOR. FOLLOW-UP INSPECTION WILL BE CONDUCTED WITHIN 48 HOURS TO VERIFY PROPER COLD HOLDING.
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09/09/2015 | Risk Factor | |
The purpose of today's visit was to conduct a routine inspection. EHS provided manager with and discussed the followng handouts: sample menu containing complete consumer advisory, parasite destruction/farm raised letter requirements and sample farm raised letter language. Please fax or email within ten calendar days (no later than, January 31, 2015) a letter from both salmon suppliers and a picture of the updated menu containing the consumer advisory disclosure asterisk
- Farm Raised Fish Served Raw RTE / Written Statement from Supplier
Observation: The following farm-raised fish served raw or partially cooked were observed without a written statement from the supplier stating that the fish were raised and fed according to 3-402.11(B)(3):-----cooked to order salmon from Supplier #1 and Supplier # 2
Correction: Contact both your salmon suppliers and ask for a written statement stating that the fish were raised in net pens if in open water OR land-based operations AND fed formulated feed that contains no live parasites. FAX OR EMAIL a copy of this letter to your inspector within ten calendar days and keep this statement on site at the food establishment for 90 days beyond the time of service of the fish.
- Critical: Hot Holding of Potentially Hazardous Food at 135°F or above (corrected on site)
Observation: The following food item(s) on the stove were found hot holding at improper temperatures using a calibrated food temperature measuring device:
1) Black beans # 1 at 112F,
2) Black beans # 2 at 113F,
3) Onion soup at 109F,
4) Au jus sauce at 109F,
5) Gravy at 109F
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be hot held at a temperature of 135°F or above unless the permit holder is using "time as public health control" as specified under 3-501.19. ALL ITEMS OBSERVED REHEATED WELL ABOVE 165F.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) (repeated violation)
Observation: The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device:
1) Sour cream at 44F in Artic Air 1DR upright cooler,
2) Salsa at 44F in Artic Air 1DR upright cooler,
3) Garlic in oil mixture at 68F sitting out at room temperature along cookline, made yesterday.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below unless the permit holder is using "time as public health control" as specified under 3-501.19 to limit bacteria growth. ITEMS # 1 & 2 REMAINED IN UNIT THAT WAS ADJUSTED. ITEM # 3 WAS DISCARDED.
- Critical: Consumer Advisory, Disclosure Provided
Observation: The following raw and/or undercooked foods are provided on the menu without proper disclosure:
1) Two eggs with egg and sausage menu item,
2) Two poached eggs with Egg Benedict menu item.
Correction: The Consumer Advisory shall include a disclosure statement that includes a description of the animal-derived foods as raw/undercooked or identification of the animal-derived foods by asteriking (*) them to a footnote that states that the items are served raw or undercooked, or contain raw or undercooked ingredients.
- Temp Meas Devices for Cold & Hot Hold Equipment, Present (repeated violation)
Observation: There was no temperature measuring device located in the following cold holding equipment:
1) Edesa 1DR upright cooler,
2) Norlake Walkin Cooler (integral thermometer display not working),
3) Bar Cooler.
Correction: Cold or hot holding equipment used for the storage of potentially hazardous foods (time/temperature control for safety food) 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 / Operation (corrected on site)
Observation: The following refrigeration unit is not operating properly and is unable to maintain cold food at or below 41°F: --------Artic Air 1DR upright cooler observed at 47F at beginning of inspection.
Correction: Repair/adjust the unit so it is able to maintain foods at or below 41°F. Do not use the unit to store potentially hazardous foods while it is not operating properly. ADJUSTED DURING INSPECTION, READING 41F AT END OF INSPECTION. PLEASE CONTINUE TO MONITOR THIS AND ALL UNITS TO VERIFY THAT THEY ARE ABLE TO MAINTAIN 41F OR BELOW
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01/21/2015 | Routine | |
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (repeated violation)
Observation: The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device:sour cream =47-F, whole milk =44-F,
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below unless the permit holder is using "time as public health control" as specified under 3-501.19 to limit bacteria growth.
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08/01/2014 | Follow-up | |
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less
Observation: The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device:sour cream =47-F, whole milk =44-F,
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below unless the permit holder is using "time as public health control" as specified under 3-501.19 to limit bacteria growth.
- Equipment / Good Repair / Components / Gaskets
Observation: The door gaskets of the cookline refrigerators are 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. Replace or properly repair the torn rubber seals or gaskets.
- Utensils in Good Repair / Discard (corrected on site) (repeated violation)
Observation: The following utensil was observed in a state of repair and condition preventing effective maintenance and cleaning/sanitization: rubber spatula
Correction: Utensils shall be maintained in a state of repair or condition that complies with the requirements specified under Parts 4-1 and 4-2 or shall be discarded. (discarded)
- Food-Contact Surface in Contact with Non-PHF(TCS) Cleaned Any Time after Contamination
Observation: Surfaces of the base of the beer cooler at the bar were observed soiled with accumulations of grime, rust, and debris.
Correction: Surfaces of utensils and equipment contacting food that is NOT potentially hazardous (time/temperature control for safety food) shall be cleaned at any time when contamination may have occurred. Remove beverage bottles and thoroughly clean the interior surfaces of the beer cooler at the bar.
- Nonfood-Contact Surfaces Clean at Frequency to Preclude Accumulation (repeated violation)
Observation: The nonfood-contact surfaces of the deep fryers were observed with accumulations of grease and debris. The motor compartments have grease build-up. The top of the hot water heater has dust and debris build-up.
Correction: Nonfood-contact surfaces of equipment and utensils shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Clean these surfaces properly and often.
- Water / Pressure / Quantity and Availability
Observation: Hot / Cold water under insufficient or inadequate pressure was found to serve the following equipment: Men's restroom hand washing sink.
Correction: Water under pressure shall be provided to all fixtures, equipment, and nonfood equipment that are required to use water. Increase the water pressure at the hand washing sink in the men's restroom.
- Handwashing Sink / Refuse Container Required
Observation: There is no refuse container at the area immediately adjacent to the kitchen hand washing sink.
Correction: If disposable paper towels are used at handwashing sinks, a trash can shall be located at each sink or group of adjacent sinks. Provide a trash container at the hand washing sink located in the kitchen.
- Outer Openings, Protected / Screen Requirements (repeated violation)
Observation: Openings to the exterior of the building are present along the base of the back door to the kitchen.
Correction: Fill or close holes and other gaps along floors, walls, and ceilings to protect against the entry of insects and rodents. Install a weather stripping at the base of the back door to seal the existing gap to prevent entry of pest into the establishment and contaminate food and food contact surfaces.
- Hand Drying Provision / Individual, Disposable Towels (corrected on site)
Observation: Observed that paper towels were not provided at the bar's handwashing sink.
Correction: Provide paper towels at each hand sink to allow employees to properly dry their hands after handwashing.
- Physical Facilities Good Repair (repeated violation)
Observation: Observed that the floors are not maintained in good repairs at the bar and in the kitchen and back room. Floor tiles are missing in some areas..
Correction: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.
- Cleaning Frequency for Physical Facilities (repeated violation)
Observation: Observed that the floors under refrigerators, cabinets sinks at the bar and the floors under cooking equipment and tables in the kitchen are in need of cleaning. debris, and grease build up were observed on the floors.
Correction: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food. Clean the floors under tables, refrigerators, shelving, and cooking equipment properly and frequently to prevent build up that may attract pests. Pest are known to cause diseases in humans.
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07/15/2014 | Routine | |
- Critical: Food Protection from Contamination / Separate Raw from RTE
Observation: Raw animal food holding in a manner that may cause cross contamination of ready-to-eat food as follows: raw seafood and raw poultry bags were found storage over vegetables and ready-to-eat food in a chest freezer.
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. Provide a separate freezer for raw animal food to prevent cross contamination.
- Food Storage / Exposed to Splash, Dust, etc.
Observation: Food stored in a location where it is subject to splash, dust or other contamination as follows:boxes of beverage were noted under the bar hand sink. Box of tomatoes was seen under a hanging floor brush near the back door.
Correction: Food shall be protected from contamination by storing the food where it is not exposed to splash, dust or other contamination. Relocate the tomatoes and the drinks away from the sources of possible contamination.
- Temp Meas Devices for Cold & Hot Hold Equipment, Present
Observation: There was no temperature measuring device located in the following cold or hot holding equipment: salad station refrigerator and upright refrigeration units.
Correction: Cold or hot holding equipment used for the storage of potentially hazardous foods (time/temperature control for safety food) 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.
- Cutting Boards / Resurface / Discard
Observation: The cutting board at the bread slicing station in the kitchen is heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
Correction: Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
- Utensils in Good Repair / Discard (corrected on site)
Observation: The following utensil was observed in a state of repair and condition preventing effective maintenance and cleaning/sanitization: two rubber spatulas.
Correction: Utensils shall be maintained in a state of repair or condition that complies with the requirements specified under Parts 4-1 and 4-2 or shall be discarded. (Discarded)
- Nonfood-Contact Surfaces Clean at Frequency to Preclude Accumulation (repeated violation)
Observation: The nonfood-contact surfaces of the following equipment had accumulations of grime and debris: Surfaces of the deep fries, storage shelving and tables, and the top of the hot water heater.
Correction: Nonfood-contact surfaces of equipment and utensils shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Clean the fryer compartments more frequently to prevent grease build-up. Clean storage shelves and tables more frequently.
- Outer Openings, Protected / Screen Requirements
Observation: An opening to the exterior of the building is present along the base of the back door .
Correction: Fill or close holes and other gaps along floors, walls, and ceilings to protect against the entry of insects and rodents. Install a weather stripping at the base of the back door to prevent insects from entering food preparation and storage areas.
- Physical Facilities Good Repair
Observation: Observed that the floor and walls are not maintained in good repair. Floor tiles are missing in some area, and the wall has holes under the warewashing machine area. The floor near the back door is broken.
Correction: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.
- Removing Dead or Trapped Birds, Insects, Rodents, etc.
Observation: An accumulation of dead or flies were found on the control devices(sticky fly catcher).
Correction: Replace the device or remove insects from the control devices at a frequency necessary to ensure that the establishment is clean and sanitary and to prevent carcasses from attracting other pests.
- Maintaining Premises Free of Unnecessary Items and Unused Equipment
Observation: Observed that items that are unnecessary to the operation or maintenance of the establishment are being stored on the premises.
Correction: Remove unnecessary items, including equipment which is no longer in use, from the premises to allow for regular and effective cleaning and to prevent harborage conditions.
- Cleaning Frequency for Physical Facilities
Observation: Observed that the floor under cooking equipment on the cookline, under storage shelves and refrigerators in need of cleaning.
Correction: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
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01/29/2014 | Routine | |
- Critical: Certified Food Manager/Presence Required (corrected on site)
Observation: There is no Certified Food Manager present at the beginning of the inspection.
Correction: It shall be unlawful to operate a food establishment unless it is under the immediate control of a certified food manager. It is highly suggested that you have more than one employee with the food manager's license. ORS Interactive, Inc. (see handout provided) issues the required photo identification card with proof of successful completion of a certified food manager's exam. Failure to have a certified food manager on site during ALL hours of operation including food preparation, food service, and cleaning/sanitizing of equipment/utensils will result in closure of the establishment.
- Critical: Common Name on Working Containers of Toxics (Cleaners, Sanitizers) (corrected on site) (repeated violation)
Observation: Working containers of poisonous and toxic materials are not properly labeled with a common name. Unmarked spray bottle containing cleaning chemical solution was found without a label.
Correction: Label all working containers of poisonous and toxic materials, including cleaners and sanitizers, with a common name to prevent the dangerous misuse of these materials.
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08/13/2013 | Risk Factor | |
- Nonfood-Contact Surfaces Clean at Frequency to Preclude Accumulation
Observation: The top of the hot water heater has accumulation of dust and debris. The interior of the deep- fryer compartment has grease build-up.
Correction: Clean the outer surfaces of the hot water heater more frequently. Clean the deep fryer compartment more often to prevent grease build-up.
- Critical: Common Name on Working Containers of Toxics (Cleaners, Sanitizers) (corrected on site)
Observation: Working bottles of poisonous and toxic materials are not properly labeled with a common name. One unmarked spray bottle in the kitchen and one by the back door were noted to be not properly labeled.
Correction: Label all working bottles of poisonous and toxic materials, including cleaners and sanitizers, with a common name to prevent the dangerous misuse of these materials.
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01/30/2013 | Routine | |
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